Bloody fish

Overview

It was the beginning of winter yesterday. I made a very Sichuan-style blood fish. The combination of Tai'an fish and Maoxuewang. Spicy and fragrant, it warms the stomach and heart. Speaking of making Xuewang, Sichuan's Xuewang has very local characteristics and there are many ways to make it. Both the blood and fish in this dish are very tender. It is very delicious. It uses hot pot base as the main seasoning and saves a lot of tedious steps. Using concentrated chicken juice instead of traditional bone broth also has a unique flavor.

Tags

• hot dishes
• home cooking
• preparing meals
• autumn recipes
• winter recipes
• lunch
• dinner
• chicken essence
• concentrated chicken juice
• cooking wine
• coriander
• dried chili pepper
• dried peppercorns
• egg
• garlic
• hot pot base
• marinated chicken powder
• onions
• oyster sauce
• pig blood
• rapeseed oil
• starch
• white sugar
• bell pepper
• ginger
• grass carp
• soy sauce
• white pepper

Ingredients

Steps

1. 1 We bought fresh grass carp from the supermarket and cut it into long strips. Wash repeatedly and use a little salt and cooking wine to remove the fishy smell.

   

2. 2 Add marinated chicken powder and white pepper.

   

3. 3 Add a little more starch, the amount of starch must be sufficient.

   

4. 4 Beat in three eggs. Sprinkle some dried Sichuan peppercorns.

   

5. 5 Add a little water to spread it evenly. , we marinate it for ten minutes.

   

6. 6 Put oil in the pot, put the fish pieces into the oil at 50% temperature. This fish must be placed piece by piece to avoid sticking.

   

7. 7 Just fry the front and back sides for one minute each, because the fish still needs to be cooked, so the frying time should not be too long. Fry a large pot of fish and set aside.

   

8. 8 Blanch the fresh Xuewang and set aside. It is not advisable to cook over high heat when the blood is high, but over medium heat so that there are no small holes on it.

   

9. 9 Put oil in the pot, add the ingredients, onion, ginger, garlic, and red pepper.

   

10. 10 Add a piece of hotpot base.

    

11. 11 Slowly stir-fry the hot pot base ingredients until fragrant and melted.

    

12. 12 Add water and concentrated chicken juice. If you want the blood fish to be delicious, the soup base is very important. You can use concentrated chicken juice or bone broth instead of water.

    

13. 13 Simmer slowly.

    

14. 14 Add light soy sauce, oyster sauce, and sugar.

    

15. 15 When the water is opened, fish pieces and blood are added.

    

16. 16 Turn on high heat and bring to a boil again.

    

17. 17 Add chicken essence to taste. Turn off the heat and simmer for five minutes.

    

18. 18 Add the soup in the pot to the cooked Xuewang and fish. Put it into a big basin. Sprinkle with dried chili pepper, more pepper, coriander and green onion. Drizzle with hot oil.

    

19. 19 It's hot and spicy, especially suitable for winter.