Chinese Food
Sichuan Daqian fried fish
(102108 views)
Daqian dried fish is a family dish of famous Chinese painting master Zhang Daqian. It is a special dish in Sichuan. Mr. Zhang Daqian regards painting as his first occupation and cooking as his second occupation. He regards painting as the pursuit of artistic conception and ink taste, and cooking as taste and food taste. Daqian is not only famous for eating Sichuan cuisine, but also for spreading its delicacies to Hong Kong and Taiwan in his later years. He went to Neijiang, Sichuan Province, his hometown. This Daqian dried fish is a delicacy loved by people. In the warm spring sun, fish is also fresh and tender. It's very suitable for this dish. Let's also experience this taste art. -
Cooking ingredients
Cooking Steps
Step1:Wash fish and cut straight. Marinate with salt and cooking wine for 15 minutes.
Step2:Prepare onion, ginger, garlic, fat Ding and Pixian bean paste, red and green pepper Ding.
Step3:Put the oil in the pan until it is 80% hot and fry the fish.
Step4:Fry the fish on both sides and put them on a plate for later use.
Step5:In another pot, add the base oil and stir fry the diced fat until it is yellowish.
Step6:Continue to stir fry Pixian bean paste.
Step7:Put in chopped onion, ginger and garlic. Then put in sweet and sour sauce. Add 300ml cold water and boil.
Step8:Put in the fried fish. Season with salt. Cook for 10 minutes.
Step9:Put the fish in a dish. Boil the remaining soup over high heat to make it dry and slightly viscous.
Step10:Pour the soup on the fish.
Step11:Enjoy the delicious food.
Step12:The soup is bright red, attractive in color, delicious and sweet..
Cooking tips:Smaller fish is better. Fat Ding can also be replaced by streaky meat. I can also add some pickled peppers. Because I can't eat spicy, I didn't add them. There are skills in making delicious dishes.
