Boiled catfish

Overview

Spicy and fragrant, the fish is tender and refreshing.

Tags

• hot dishes
• sichuan cuisine
• catfish
• celery
• chicken essence
• cooking wine
• doubanjiang
• dried sea pepper
• enoki mushroom
• green onions
• old ginger
• vegetable oil
• white sesame
• winter vegetables
• zanthoxylum bungeanum
• pepper

Ingredients

Steps

1. 1 One catfish, about 1000 grams;

   

2. 2 Remove the gills, break the abdomen, and wash away the blood.

   

3. 3 Chop a big lump, add 2 teaspoons bean paste, 1 teaspoon pepper, 4 teaspoons cooking wine, green onions and ginger slices;

   

4. 4 Mix thoroughly and marinate for 10 minutes.

   

5. 5 Cut 150 grams of pickled winter vegetables into long sections and dice green onions;

   

6. 6 Cut celery into sections;

   

7. 7 Cut off the old roots of enoki mushrooms, break them apart, wash and soak for later use.

   

8. 8 Add more oil, heat until 70-80% hot, fry the fish lumps for about 1 minute, remove and drain;

   

9. 9 Leave 1 tablespoon of oil at the bottom of the pot, lower the heat and add 4 teaspoons of bean paste and fry until fragrant;

   

10. 10 Add winter vegetable segments, add water, pour into the fish mass and cook over medium heat;

    

11. 11 Bring to a boil and cook for 5 minutes, add 2 teaspoons of pepper, add celery segments and enoki mushrooms;

    

12. 12 Boil the green onions and ginger slices used for marinating the fish until the vegetables are soft;

    

13. 13 Add 2 teaspoons of chicken essence, mix well and pour into the hot pot pot;

    

14. 14 Leave 0.5 tablespoons of vegetable oil at the bottom of the pot, heat it up and then reduce the heat to low, add 10 dried sea peppers and a handful of Sichuan peppercorns and fry until fragrant;

    

15. 15 Pour the chili oil over the fish noodles;

    

16. 16 Add green onions, celery leaves, and sprinkle with a little white sesame seeds. (After eating the fish, you can heat it and eat other ingredients)