What is the authentic Sichuan boiled fish recipe? Should the cucumber for boiled fish be sliced ​​or striped?

The predecessor of boiled fish is actually the hot pot fish from Chongqing. It was originally launched for drivers and became popular. Hot pot fish is quite fierce. You need to use a fat fish of about 10 kilograms that is about to ooze out oil, slice it into palm-sized fish slices, and burn it in a large iron pot like smelting iron until it is crimson. After the dish is cooked, it is served in a large basin, bright red and hot. So what is the authentic Sichuan boiled fish recipe? Should the cucumber for boiled fish be sliced ​​or striped? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What is the method of making authentic Sichuan boiled fish?

2. Should the cucumber for boiled fish be sliced ​​or striped?

3. How to cook boiled fish and shrimp

4. Sentences describing the deliciousness of boiled fish

What is the recipe for Sichuan authentic boiled fish?

The steps for making authentic Sichuan boiled fish are as follows:

1. Prepare the ingredients: 1500 grams of grass carp, 3 spoons of salt, 3 spoons of cooking wine, 100 grams of dried chili, 30 grams of pepper, 1 tablespoon of Pixian bean paste, 5 spoons of starch, and 500 milliliters of oil.

2. Separate the spine and meat of the grass carp.

3. Slice the fish from the tail forward.

4. Prepare onion, ginger, garlic and coriander.

5. Mix the fish meat with starch, cooking wine, salt and white pepper.

6. Pour cooking oil into the pot and put the mixed fish into the pot, add onion, ginger, garlic, coriander, and Pixian bean paste.

7. After frying, add boiling water and salt.

8. Prepare the bean sprouts, stir-fry over high heat and place them on the bottom of a plate. In another pot, boil the fish bones over high heat for three or four minutes, remove them and place them on top of the cooked bean sprouts and serve.

9. Pour the fish fillets in immediately after the water boils. If the fish fillets are thin, cook them for 20 seconds; if the fish fillets are thick, cook them for 40 seconds.

10. Brush the pot clean and pour in oil. After the oil is boiling, turn off the heat and add the dried chili segments.

11. Sprinkle dried chili powder on the fish and pour the chili and oil into a plate.

Should the cucumber for boiled fish be sliced ​​or striped?

Slices and strips are both OK. Boiled fish method:

1. Wash the fish, slice it into fillets, chop the remaining fish fillets into several pieces, mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes;

2. Boil a small pot of water, blanch the washed bean sprouts in the boiling water, scoop them into a large bowl and set aside;

3. Add three times the amount of oil you normally use in a wok. When the oil is hot, add ginger, garlic, onion, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat.

4. Add the head, tail and fish fillet, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, and season with salt and MSG;

5. Keep the fire high and put the fish slices in one by one. Use chopsticks to stir

How to cook boiled fish and shrimp

1. Cut off the head and tail and keep them for later use. Use a slanting knife to remove the large spines from the fish body and cut it into slices of appropriate thickness. Slice the ginger and garlic.

2. Pour cooking wine, starch and egg white into the fish fillet, mix well, add water to the pot, add bean sprouts and mushrooms after boiling, cook until soft and cooked, then remove from the pot.

3. Pour oil into the pot, add peppercorns, garlic slices, ginger slices, dried chili peppers, and bean paste, pour in the fish head, tail, and fish bones, stir well, and add appropriate amount of hot water.

4. Put the fish fillets into the pot one by one, add salt, remove from the pot, pour into the bowl with bean sprouts, spread the chili in the bowl, and drizzle with hot oil.

Sentences describing the deliciousness of boiled fish

1. When the boiled fish was served on the table, a layer of hot white steam was floating above it, and everyone present could smell the fragrance of fish and the flavor of pepper.

2. The aroma of boiled fish is extremely tempting, and it makes many people drool and salivate.

3. The delicious aroma spreads and lingers around the nose, making people salivate. Smelling the aroma makes you feel relaxed and happy; eating the meat is endless aftertaste.

4. When the fish was served, we were all intoxicated by the strong fish aroma. I couldn't help but take a deep breath. It smelled so good.

5. Boiled fish is "warm and hospitable". It always fills the air with its rich and pungent aroma, making people want to see it and smell its aroma first.