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Sichuan Boiled Fish: Easy Instructions
Among Sichuan dishes, boiled fish stands out with its unique cooking method and unforgettable taste. Let's learn every crucial step of this classic delicacy together.
INGREDIENTS
Main Ingredients
- ·300g fish slices
Additional Ingredients
- ·Appropriate amount of side dishes (such as bean sprouts, tofu skin, greens, etc., according to personal preference)
- ·2 cloves of garlic (minced)
- ·1 spring onion (chopped)
- ·5g of sesame seeds
- ·Appropriate amount of dried chili peppers and Chinese prickly ash (adjust according to taste)
Seasonings
- ·3g salt
- ·3g pepper powder
- ·1 tablespoon of cornstarch
- ·1 egg white
- ·10ml dark soy sauce
- ·5g chicken essence
- ·Appropriate amount of cooking oil (for stir - frying to bring out the flavor and pouring hot oil)
- ·1 piece of hot pot base
DIRECTIONS
Step 1
Add 3g of salt, 3g of pepper powder and scallion - ginger water to the fish slices. Knead until sticky.
Step 2
Then add 1 egg white and 1 tablespoon of starch. Mix well and marinate for 10 minutes.
Step 3
Pour an appropriate amount of oil into a hot pot. Add scallions, ginger, garlic, dried chili peppers, Chinese prickly ash and 1 piece of hot pot base. Stir - fry until fragrant.
Step 4
Pour in an appropriate amount of clear water. Add 3g of salt, 5g of chicken essence and a little dark soy sauce.
Step 5
After bringing to a boil, add your favorite side dishes. Once cooked, remove them and place them at the bottom of a bowl.
Step 6
When the water is slightly boiling, add the fish slices and gently spread them out. Once the fish changes color, remove it.
Step 7
Sprinkle with minced garlic, chopped scallions, dried chili peppers, Chinese prickly ash and some sesame seeds.
Step 8
Pour 1 tablespoon of hot oil over to stimulate the aroma, and then it's ready to be served and enjoyed!