Boiled fish
Overview
Boiled fish, also known as boiled fish in river water, is an innovative and famous dish of the Han nationality in Chongqing, belonging to the flavor of Yubei, Chongqing. It was first popular in Chongqing, Sichuan and other places. It seems to be a primitive method, but the workmanship is actually exquisite - fresh and live fish are selected, and the effects of chili peppers to keep out the cold, replenish qi and nourish blood are fully utilized. The cooked meat will not become tough at all, and has a smooth and tender texture, and is oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. The red peppers are eye-catching, spicy but not dry, and numb but not bitter. It is numb and spicy, making boiled fish very popular all over the country.
Tags
Ingredients
Steps
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Wash the ingredients, cut the ginger into large pieces, pat the garlic cloves, cut the cucumber into large pieces, tear the fungus into pieces, and cut the coriander into sections
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Boiled fish seasoning package, contains three packages, marinated meat package, dried chili package, seasoning package,
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Shave the flesh of the carp along the back and cut it into slices. Add the pickled fish bag, stir in the cooking wine and chop the fish bones and head into pieces
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Bean sprouts, cucumbers, fungus, blanch separately until medium cooked
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Put into a large bowl
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Add water to the pot, add the seasoning packet, ginger and garlic, bring to a boil, add the fish bones and heads and cook for 4-5 minutes
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Take it out and put it into a bowl,
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Add the fish fillets and cook for 1-2 minutes. Pour into the bowl together with the soup
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Put the chili seasoning packet, sprinkle with coriander and chopped green onion, heat the pan with oil and pour it on the chili, done
