Sliced Fish in Hot Chili Oil-You Are Foodie

By Maud
53

Sliced Fish in Hot Chili Oil

This is a common Sichuan dish with various cooking methods. I love the strong hot pot flavor to suppress the fishy smell. If there are friends who pay attention to me, they can find that I do very little fish, because I am afraid of both fishy and fishbone. Only the hot pot with fish is a frequent visitor in my family. The hot pot material is used to replace the bean paste, which has a strong taste. In addition, the fish is cooked with the soup material fried with ginger, garlic and chives, which has a full flavor and no fishy smell. However, when the weather is a little cold, pay attention to the choice of clear oil hotpot seasoning to avoid butter condensation, which will affect the taste. Because I am in Shenzhen, I still wear short sleeves and sweat when I go out, so I reluctantly choose the common block Chongqing Little Swan hot pot. I like crispy cucumbers, tasty tofu, and the fragrance of celery, which makes fish fresh. It is spicy, delicious and full of beauty. It can serve as your banquet dish without fear.

Main Ingredients

salt A moderate amount of
pepper tsp
Chafing dish base 80g
Chicken powder 1.5 tsp
Sichuan Pepper 40 capsules
Cooking wine 1 tabletsp
Dry pepper 16 capsules
sesame 1/2 tsp
egg-white Half
Water lake powder 3 tabletsp
Pure vegetable oil 5 tabletsp
Old tofu 200g
Celery 3
cucumber 1/2
garlic 4 capsules
ginger 1 block
Chives 3
Grass Carp 700 g

Tofu tastes better when you break it by hand. The container referred to in the steps does not mean too large or too small capacity. The specific amount of water can be adjusted according to your own needs. My bowl has a capacity of 1.2 liters. The reference number of various seasonings can be changed according to the weight of the fish. The oil drenched on the bowl must be hot. After the smoke comes out, you can spoon it on the pepper. If you can hear the Zizi sound, you can't overheat it. It will have a bitter taste and the pepper will paste.

Step 1 . Slice the ginger and garlic, and cut them into ginger foam with two small pieces. Cut the onion into long sections.

Step 2 . Wash the inside and outside of the fish, drain it into pieces, add cooking wine, proper amount of salt, pepper, chicken powder, Lake powder, egg white, raw ginger foam, and a little green onions, and grasp them with your hands.

Step 3 . Cut the dried chilli into short pieces.

Step 4 . Cut cucumber into thin sections, celery into equal sections, and tofu into pieces by hand.

Step 5 . Put 2 tablespoons of oil in the pot. After the oil is hot, turn to low heat. Add the hot pot and stir fry until fragrant.

Step 6 . Add half of Chinese prickly ash and dried chilli, and stir fry shallots, ginger and garlic until fragrant.

Step 7 . Use the container you are going to put vegetables in, add half a container of water (600ml) into the pot, add a proper amount of salt, and after the water is boiled, add fish bones, fish heads, cucumbers and tofu to cook and cut raw.

Step 8 . Add 1 teaspoon chicken powder, put the celery section to boil and turn off the heat.

Step 9 . Scoop out all the materials in the pot and place them at the bottom of the bowl.

Step 10 . Leave the original soup in the pot and bring it to a boil. Remove the scallion segments of the pickled fish. Put the fish slices into the pot, gently scratch them with chopsticks, and cook them over high heat to cut off the raw.

Step 11 . Cover the cooked fish fillet on the bowl and pour some soup.

Step 12 . Sprinkle the other half of dried pepper, Chinese prickly ash and sesame seeds on the fish fillet, and then cook with 3 tbsp oil in another pot. Pour it on the bowl from the middle.

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