Spicy Hot Pot Fish
Overview
For outsiders, the first thing that comes to mind in Chongqing is beautiful women, hot pot, and fish. Chongqing people live by the Yangtze River and have a special liking for fish. Chongqing people eat fish, which shows the bold personality of Chongqing people, liveliness and tolerance. When it comes to fish, everyone will think of Chongqing's pickled fish, boiled fish, and river fish... In order to carry out the spirit of Chongqing people's pursuit of lively eating, Jianghu has made multiple versions of the fish cooking method, such as hot pot fish, tofu fish, and grilled fish. Like hot pot fish, you can not only eat fish, but also cook other dishes like hot pot. This is also to satisfy Chongqing people's love for hot pot.
Tags
Ingredients
- Celery Appropriate amount
- Chicken Essence Appropriate amount
- Cooking wine Appropriate amount
- Egg white Appropriate amount
- Fried bean curd Appropriate amount
- Garlic Appropriate amount
- Ham sausage Appropriate amount
- Hot pot base Appropriate amount
- Hualien fish Appropriate amount
- Lard Appropriate amount
- MSG Appropriate amount
- Onions Appropriate amount
- Pepper noodles Appropriate amount
- Pixian Douban Appropriate amount
- Rapeseed oil Appropriate amount
- Soybean sprouts Appropriate amount
- Water starch Appropriate amount
- White sugar Appropriate amount
- Yellow Flower Appropriate amount
- ginger Appropriate amount
- peppercorns Appropriate amount
- salt Appropriate amount
Steps
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Pick and wash green onions, celery, and soybean sprouts.
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Soak the oily bean skin and yellow flowers in warm water in advance, then drain the water and cut the oily bean skin into wide strips.
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Cut the ham sausage into diagonal slices. (My daughter ordered this. I usually only add ham sausage for the second meal)
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Cut a piece of ginger, a head of garlic, and half a bowl of dried chili peppers, then add a large spoonful of Pixian bean paste, a small piece of hot pot base, half a spoonful of sugar, half a handful of peppercorns, and a spoonful of pepper noodles.
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Use the back of a knife to pat the fish's head. When the fish is still, scrape the scales and remove the gills. Cut open the belly to remove the internal organs. Clean the black membrane in the belly of the fish. Then rinse the fish and soak it for later use. (Be sure to sharpen the knife before filling the fish.)
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First chop off the fish head and tail, then lay the fish flat, hold the fish body with your left hand, hold the knife close to the fish bones with your right hand and steadily slice off the fish body, slice off the other side in the same way, then chop the fish head into two halves, and chop the back bones of the fish into pieces.
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Use an oblique knife to remove the long thorny flesh from the fish's belly, and then cut it into strips diagonally along the long thorns of the fish, so that only the fish body is left.
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Put the fish body skin down, press the fish body flatly with your left hand, hold the knife in your right hand and slice the fish fillets at an angle of about 30 degrees. If the fish fillet is too thin, it will break easily when cooked; if the fish fillet is too thick, it will not taste tender and tasty, so the fish fillet should be neither thick nor thin.
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Marinate the fish heads, fish tails, fish steaks and fish maws with two spoons of salt, two spoons of cooking wine, scallions and ginger slices for about 10 minutes.
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Marinate the fish fillets with a spoonful of salt, a spoonful of cooking wine, green onions and ginger slices for about 10 minutes.
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After marinating, remove the green onions and ginger slices, add egg white, water starch, monosodium glutamate, and pepper noodles and marinate again for about 5 minutes.
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Marinate the fish fillets in the same way for about 5 minutes.
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Heat the pan, add one tablespoon of lard and two tablespoons of rapeseed oil. When the oil is hot, turn down the heat and pour in the seasonings in a small bowl. Stir out the red oil and aroma.
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Add stock (or water) and bring to a boil over high heat, then simmer over low heat to create the spicy flavor.
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Simmer for about 15 minutes, add all the ingredients and bring to a boil over high heat.
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After the ingredients are chopped, you can use chopsticks to pick them out and put them on the bottom of the basin.
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Add the fish head, fish tail and fish and cook for 3 minutes, then add the fish fillets and cook for 1 minute, then add the fish maw strips and cook for another minute.
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Cook for about 5 minutes, then remove and place on side dishes.
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The last step is to put the fish fillets evenly, add a spoonful of chicken essence and MSG, and when the soup in the pot boils, turn off the heat and pour it into the basin.
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A pot of spicy, tender and tender hot pot fish is ready!
