Chinese Food
Another good attribution of Chongqing Taian fish -- silver carp
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I like fish since I was a child. After I came to Beijing, I made a few. I was very busy. I bought two fish tails to make this Taian fish
Cooking ingredients
Cooking Steps
Step1:Wash the fish. Remove the bones. Cook the soup with scallion and ginger.
Step2:Cut the fish. Marinate with starch, cooking wine and eggs.
Step3:Put oil in the pan and fry for one minute, because it only needs to be shaped and doesn't need to be cooked.
Step4:Cut the pickled peppers. Shred the pickled ginger and radish.
Step5:Sliced garlic. Sliced scallion. Black is star anise and pepper. Chop the bean paste. Chop.
Step6:Take a panoramic view of the pickle series.
Step7:Put oil in the pot. Stir fry the bell pepper in a small heat. Stir fry the bean paste. Then add the ginger, garlic, pickled peppers and stir fry the pickled ginger for about 3 minutes.
Step8:In a few minutes, put in the fish soup. Put in a spoon of fermented glutinous rice (with wine to remove fishiness and sugar to extract freshness). Boil it for about 10 minutes, and then boil the fish for about 10 minutes.
Step9:In ten minutes, pat four or five garlic cloves. Add garlic cloves and celery stalks.
Step10:Add a small amount of salt (pickled bean paste is salty. Put less salt). Sprinkle with celery and start the pot.
Step11:Open to eat.
Cooking tips:1. The seasoning can be added by yourself. I try to reduce the amount of monosodium glutamate. I didn't put it. 2. Putting fermented glutinous rice is a new discovery. Put this instead of sugar and cooking wine in Sichuan style cooking. There are skills in making delicious dishes.
