27th Palace’s Cooking Diary – Garlic Silver Carp (Authentic Sichuan Style)

Overview

Students who like Sichuan food and like to eat fish, but are afraid of fish bones, you can try this garlic silver carp dish from 27~ It is also a home-cooked dish taught by 27’s mother~~Hehe~~~

Tags

• hot dishes
• chives
• cooking wine
• garlic alone
• live water silver carp
• old ginger
• pickled ginger
• pickled pepper
• vinegar
• water starch
• zanthoxylum bungeanum
• fine sugar

Ingredients

Steps

1. 1 Prepare ingredients.

   

2. 2 Add salt to the fish pieces.

   

3. 3 Add the cooking wine, mix well with your hands, marinate for 5-8 minutes, and set aside.

   

4. 4 When pickling, chop the pickled peppers, pickled ginger, old ginger, and shallots into minced pieces (cut the white onions into small pieces), keep the garlic thinly, wash it, and do not need to cut it.

   

5. 5 Heat the pan and pour oil.

   

6. 6 Pour the Sichuan peppercorns into the pot. After the aroma comes out, take out the Sichuan peppercorns, then add the garlic and sauté until fragrant.

   

7. 7 After the garlic smell comes out, add the onion segments, pickled peppers, pickled ginger, and minced old ginger, and continue to stir-fry.

   

8. 8 After frying until all the flavors of the spices come out, add the sugar.

   

9. 9 Add black vinegar.

   

10. 10 Stir-fry a few more times to ensure that the aroma of each seasoning comes out, then add a large bowl of water, cover the pot, and start simmering the soup.

    

11. 11 During this period, the pickled fish is almost ready. Rinse it with clean water and wash it at least two or three times.

    

12. 12 After washing the fish and draining it, add an appropriate amount of salt and MSG again.

    

13. 13 Then add wet starch (just add a little water to the dry starch to moisten it), and grasp everything evenly with your hands.

    

14. 14 After catching the fish, check if the garlic in the pot has almost softened, then the soup in the pot is almost done. Put the marinated and washed fish pieces into the pot one by one with your hands, putting the fish heads first.

    

15. 15 After putting the fish in, don't move it to avoid the starch on the fish pieces sticking to the pot. Cover the pot and simmer over low heat for 8-10 minutes. Open the lid of the pot and taste it. If the salt is not enough, add an appropriate amount of salt and MSG. Then, pick up all the fish pieces, garlic and the like in the pot and put them on a large plate. Don't scoop up the soup!

    

16. 16 Turn up the heat to the remaining soup in the pot, add water starch (add water to the dry starch, about half a bowl, the starch and water must be fully mixed) into the pot, stir constantly with a spatula while adding, so that the starch and soup are fully integrated until the soup becomes thick.

    

17. 17 After the soup thickens, turn to low heat, add minced chives, turn off the heat and cook.

    

18. 18 Pour the soup on top of the fish pieces you just scooped up, and you’re done!

    

19. 19 Add some mint leaves, garnish, and serve~

    

20. 20 By the way, let’s show you the dinner of the 27 family tonight~heehee~