Spicy and Spicy Cold Pot Fish
This spicy and numbing cold pot fish is authentic Sichuan flavor, with a satisfying and spicy sensationThe color of the pot bottom is shiny and bright, and the taste is spicy and deliciousIt can also be used to make Spicy Hot Pot and Meifrog fish headOne ingredient for multiple uses, endless flavorStep 1 . Wash the silver carp with a knife after removing scales, chop open the fish head, chop the fish bones into pieces, and slice the fish meat into large pieces; Marinate the fish head and bones, mix 15g of cooking wine and 5g of edible salt evenly, and set aside for later use; Fish fillet pickling: 15g of edible salt, rub the fish fillet back and forth to make it paste, add a large amount of water to rinse thoroughly, and control the moisture content; Add 10g cooking wine and 10g marinated fish powder, mix well and set aside.
Step 2 . Heat 100 grams of cold oil in a hot pot until the oil temperature reaches 50%. Add chopped wild chili peppers and stir fry until fragrant. Add plain water (clear soup is preferred);
Step 3 . Boil the ingredients, pickled vegetables, seasoning powder, and preserved Sichuan peppercorns. Bring to a boil again and add the fish head and belly for 2 minutes. Add the fish bones and meat and cook for 1 minute. Add the fish slices and cook until they are set (approximately 30-1 minutes). Remove from the heat;
Step 4 . Pour the wok into a hotpot pot (with bean sprouts in the pot), drizzle with fragrant chili and Sichuan peppercorns, sprinkle with chopped green onions and sesame seeds, and serve.
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