Boiled fish (boiling fish version)

It is not a thick and red version of the traditional bean paste version of boiled fish, but a popular method based on the aroma of Sichuan pepper and the bright oil color.

Ingredients

Fish/FishSteak 1(FishSteak400 g)

Thefollowingfishfilletingredientsare^^totaste: ^Salt

Whitepepper Apinch(0.7 g)

Eggwhite 2(about70 g)

Cornstarch Asmallhandful(4.5 g)

Thefollowingcookingingredients

Freshvegetables Appropriateamount

Greenonion,ginger,garlic 3 g,10 g,18 g

Beanpaste 1/2 spoon(10 g)

Cookingwine 1 scoop(15 g)

darksoysauce(optional) alittle

Lightsoysauce 1 scoop(15 g)

Brothorwater 600 ml

Salt,sugar,chickenessence Appropriateamount

Driedchilipepper ahandful

Greenpeppercorns ahandful(15 g)

Redpeppercorns(optional) Asmallhandful(3 g)

Cooking Instructions

A handful of green peppercorns and red peppercorns, more, the ratio is about 3:1
Break the dried chili into two pieces and remove the seeds
The dried peppers and the peppercorns are placed in the same bowl
Sprinkle a little water into it and stir with your hands to wet all the dried peppers and peppercorns
Fish fillet oblique blade, I use fish steak because I can't buy the right fish, see tip 1 for how to deal with live fish
The thickness of the fillet is about two or three millimeters like this, and it can be a little thinner for live fish.
Rinse the fillets with water after cutting, and then squeeze the water out of the fillets vigorously with your hands
Add salt, white pepper and egg whites and grasp well
Add another handful of dry starch, continue to grasp well, and set aside
Prepare an appropriate amount of green onions, ginger and garlic and set aside
A small spoonful of Pixian bean paste is finely chopped and set aside
Make a fire and boil water, pour an appropriate amount of refined oil into it after the water boils, and sprinkle an appropriate amount of salt
Blanch the vegetables in the soup and cut them off
Start another oil pot, pour the oil, the oil temperature is 50% hot, and fry the chives, ginger and garlic
Stir-fry the green onions, ginger and garlic until the surface is slightly yellow, and stir-fry the red oil slightly under the Pixian bean paste (turn on medium-low heat here, otherwise the bean paste is easy to paste)
Add cooking wine to it, light soy sauce, and stir out the aroma of soy sauce at temperature
Add the stock or water and bring the soup base to a boil over high heat
After the water boils, start to taste, add salt, sugar, chicken essence (you can leave it out), white pepper (optional according to taste)
I added a little concentrated chicken broth to serve as a stock, or I could do without it
A little bit of old extraction to adjust the undertone
Remove from heat or reduce heat to low like fish fillet
Let the fillets sit for a few seconds to allow the slurry on the surface to mature and fix first
Gently push the fillet and let it heat evenly, keeping the heat on medium-low heat so that the water is about to boil but not boiling, for the reason 4
Remove the green onion and ginger during the ripening of the fish (purely for aesthetics)
When the fish is ripe, pour it into a large bowl with the soup and the vegetables
Put about 150~200ml of oil in the pot
When the oil temperature is 80% hot (i.e., see the green smoke rise), quickly pour in the peppercorns and dried chili peppers, and count silently for two seconds
When two seconds arrive, quickly splash on the fish fillet, the speed should be fast, and the pepper and dried pepper will be mushy and will lose their taste
After pouring the oil, it looks much better and is done