Sichuan style home-cooked fish fillet

Overview

How to cook Sichuan style home-cooked fish fillet at home

Tags

• hot dishes
• seafood
• sichuan cuisine
• lunch
• dinner
• celery
• chili powder
• doubanjiang
• egg
• fungus
• ginger
• green onions
• kimchi
• millet spicy
• silver carp
• water starch
• black pepper
• garlic
• salt

Ingredients

Steps

1. 1 Slice the fish, mix well with water starch, egg white, salt and black pepper and marinate for 15 minutes

   

2. 2 Fry the fish bones briefly, add boiling water and simmer for 20 minutes

   

3. 3 Cut the green onions into small sections, cut the shallots into long sections, cut the millet in half, shred the ginger, cut the celery into sections, and pat the garlic slightly

   

4. 4 Pickles are the key to the flavor of this dish. Pickled ginger and pickled peppers are a must. Other pickles are optional

   

5. 5 Chopped kimchi

   

6. 6 Heat oil in a pan, add kimchi and garlic and saute until fragrant

   

7. 7 Add bean paste and chili powder and stir-fry till red oil

   

8. 8 Add fish soup, spicy millet, scallions, half of the shredded ginger and fungus and bring to a boil over high heat. Add light soy sauce, vinegar and sugar to taste

   

9. 9 Cook the fish fillets

   

10. 10 Remove the fish fillets, add celery, green onions and the remaining half of the shredded ginger, cook briefly and pour over the fish

    

11. 11 Plate and eat~

    

12. 12 Finished product ~

    

13. 13 Finished product ~