【Fat intestine fish】Sichuan classic
Overview
The characteristics of this dish are: the fish should be tender, the intestines should be cooked and soft, the color should be red and bright, and the peppercorns should have a prominent flavor [just remember these few points]
Tags
Ingredients
Steps
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Doubanjiang, soaked sea pepper, soaked ginger, dried sea pepper, star anise, kaempferol, grass fruit
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Stir-fried ingredients, fried red in color
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Put some water on the fish fillets and fish bones, add salt and marinate for 30 minutes [the purpose of adding water is that the salt absorbs water and the fish ages]; just like I used to stir-fry the beef noodle base, the order is the same. Put the fatty intestines and fish bones first. Remove the fish bones when they are cooked
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Put the fish fillet at the end
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The fat intestines must be put into the brine first, and the brine is rake
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The last thing is the choking pot. I use fresh Sichuan peppercorns and clear red peppers
