sliced fish in hot chili oil. Sliced fish in hot chili oil, which is delicious, tastes delicious. Today, we will teach you how to cook fish in this Sichuan perfume. How to make fish boiled and authentic?
How to make boiled fish more authentic?
Main ingredients:
500g grass carp, 100g bean sprouts, 100g phoenix tail;
Accessories:
Ginger 1, garlic 6, onion 3, dried pepper 10, pickled pepper 30 grams, pepper 5 grams, egg white (the amount of an egg), white sesame 3 grams;
Sliced fish in hot chili oil
1. Wash bean sprouts and phoenix tail for use, slice 1 piece of ginger, slice half of garlic, cut half into pieces, cut 3 pieces of green onion, cut 3 pieces of green onion, pickled pepper 30g into pieces, cut 10 pieces of dry pepper into sections;
2. Wash the grass carp, slice the grass carp at 45 degrees with a knife, the thickness of the fillet is 1 cm;
3. Put the fish fillets under the slices into a bowl with clean water, add 1 spoonful of salt to clean them, and take out the cleaned fish fillets;
4. sliced fish in hot chili oil 1 scoops, 1 grams of pepper, 1 spoons of cooking wine, mix clockwise, then add egg white (1 eggs), stir clockwise, then add 1 spoons of starch, continue clockwise and evenly for 10 minutes.
5. Pour proper amount of oil into the pot, heat the oil to 60% heat, stir fry a few hot peppers and Chinese prickly ash until fragrant, stir fry bean sprouts and phoenix tail in high heat until they are broken, then add 1 spoonful of salt, mix well and serve
6. Pour proper amount of oil into the pot, heat the oil to 60% heat, add chopped ginger and garlic slices, stir fry with pickled peppers, add 30g bean paste, stir fry red oil, add proper amount of water to boil, add 2 tbsp salt, 1g pepper, 1 tbsp chicken essence, 1 tbsp sugar, mix well, put salted fish slices into the pot, slide over low heat until 7, take out after mature, pour into the bowl with bean sprouts and phoenix tail, and pour proper amount of boiling original soup 。
Sliced fish in hot chili oil
7. Pour proper amount of oil into the pot and heat the oil to 40%;
8. Add pepper, Chinese prickly ash, minced garlic and white sesame to turn small and hot;
Sliced fish in hot chili oil
9. Then pour it on the fillets and sprinkle with scallions.
Tips for boiled fish
1. When cooking fish in water, you don't have to boil it with water. You can cook white soup with fish bones. You can cook fish fillets in the soup. Fish bones, fish soup and fish fillets are all put on the plate. Spicy oil is only poured on the surface. It still looks oily. When eating, every piece of fish is stained with red oil, which is fragrant and spicy. It doesn't affect the taste at all;
2. Spicy taste is the key. Pepper and Chinese prickly ash can be added according to their own taste. If you want a bright red color, you can use the classic seasonings of Sichuan flavor, which can be bought in supermarkets;
3. How to make the fillets more resilient? The thickness of the blade fish should be moderate along the grain of the fish. If it is too thick, it will affect the taste. If it is too thin, it will be easy to break. The marinating time of the fillets should be long enough to make the fish taste salty. The fillets will be more resilient. It's better to marinate for more than 2 hours, at least 1 hour;
4. How to make the fillets taste better? If the ratio of salt, sugar and chicken essence is 1:1:1, the fillets will be salty and palatable, and if the taste is heavy, a little salt can be added;
5. How to keep the fillets fresh and tender? Control the heat. After the fillets are put into the pot, press them into the soup. As long as they change color, they can be boiled for about 1 or 2 minutes.
Sliced fish in hot chili oil sliced fish in hot chili oil is sliced fish in hot chili oil. It is a very popular Chongqing Yubei flavor. It tastes delicious and spicy. Sichuan cuisine is also very particular. The cold pepper, the nourishing qi and the blood are the most common Sichuan cuisine home dishes. Sichuan fish is soft and oily, and the key is to learn and do at home. If you are interested, you can try.