Spicy and fragrant, smooth and tender - Chili Ma Longli Fish

Overview

It's really spicy and fragrant, smooth and tender. Next time if I have friends over, I will definitely make this dish. O(∩_∩)O The original recipe of Chili Ma Longli Fish is slightly different from mine. I added a little red millet pepper to increase the spiciness, and a little sugar to enhance the freshness. All other steps and materials are the same. There are still a few tricks to this dish, and once you master it, you will definitely be able to make it taste as good as a restaurant. Would it be okay if the Longli fish were replaced by grass carp or silver carp? Could it even be replaced with chicken or rabbit slices? Try it another day. It should be reminded that Longli fish, it is said, cannot be thawed in a microwave oven and water, otherwise the freshness will be lost. It's best to put it in the refrigerator overnight to defrost naturally.

Tags

• hot dishes
• home cooking
• seafood
• old man
• dinner with friends
• banquet dishes
• lunch
• dinner
• students
• chicken essence
• cooking wine
• egg
• garlic
• longli fish fillet
• millet pickled pepper
• millet pepper
• raw peppercorns
• starch
• sugar
• salt
• white pepper

Ingredients

Steps

1. 1 Place the Longli fish in the refrigerator overnight to thaw naturally. Wash it and cut it into finger-thick strips. Add salt, cooking wine, chicken essence, and white pepper, mix well, and marinate for 10 minutes to remove the fishy smell and add flavor.

   

2. 2 Adjust the pepper flavor: pickled millet peppers, cut red millet peppers into rings, roll or crush fresh peppercorns (or dried green peppercorns), slice garlic and set aside.

   

3. 3 Add an egg white and a small amount of starch to the marinated fish, mix well, and sizing the fish to lock in the moisture and umami flavor of the fish.

   

4. 4 Boil the fish: Pour water into the pot and turn on the heat. When the water temperature reaches 70-80%, add the fish when dense blisters form on the bottom of the pot. When the fish floats, take it out and set aside.

   

5. 5 Add a little bit of oil into the pot. When the oil is hot, add pickled pepper, millet pepper, Sichuan peppercorns and garlic and stir-fry over low heat until fragrant.

   

6. 6 Pour in hot water, add chicken essence (or chicken stock soup) and a little sugar to enhance the flavor, bring to a boil over high heat for a few minutes, simmer the soup, and pour it over the fish.