How to cook Sichuan style boiled fish

Some people may think that cooking at home is too complicated. In fact, it is not impossible to have a delicious and nutritious dinner at home as long as you master some simple recipes. Sichuan-style boiled fish is easy to make. Even if you don’t have a talent for cooking, you can still make your family eat delicious dishes.

1. Wash the black fish, cut it in half and remove the fish bones. Tilt the knife at a 30-degree angle to the fish meat. Push outwards or pull inwards when slicing the fish, keeping it in one direction. Dip the knife in water. It is best to put a piece of cloth under the fish to prevent it from slipping when slicing the fish. It is best to freeze the fish before filleting.

2. Rinse the sliced ​​fish several times with clean water and soak them in water for later use. Allow the fish fillets to absorb enough water to ensure that they are tender and smooth.

3. Chop the Pixian bean paste into small pieces with a knife; cut the dried red pepper into sections; cut the green onion into thin strips; chop the ginger, garlic and coriander and set aside; set aside the Sichuan peppercorns, Sichuan pepper powder and chili powder.

4. Boil a pot of water, add a spoonful of salt and a little oil. Add green vegetables, bean sprouts and enoki mushrooms, blanch them until cooked, then remove them and rinse them with cold water.

5. Boil 600ml of vegetable water and set aside; arrange the blanched vegetables at the bottom of a bowl and set aside.

6. Add oil to the pot, roast the peppercorns over low heat, then add the dried red pepper segments and stir-fry until fragrant. Drain oil and set aside.

7. Leave some oil in the pan and add a little more oil. Add onion, ginger and garlic and stir-fry until fragrant. Add Pixian bean paste and stir-fry until red oil comes out. Add fish head and fish bones and stir-fry for a while.

8. Pour the water used to blanch the vegetables into the pot. Stew with the fish head and fish bones for five minutes. During this time, add 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 teaspoon of salt, 1 tablespoon of vinegar, and 1 teaspoon of sugar for seasoning.

9. Remove the fish bones and fish head. Pour the red soup into a large bowl with vegetables.

10. Fish fillets are most tender when marinated and cooked immediately. Drain the fish fillets, add 1 tablespoon of cooking wine, 1 teaspoon of salt, 1 egg white, 1 tablespoon of pea flour (other sweet potato starch and cornstarch are also fine), mix well, it is best to add 1 tablespoon of cooking oil to prevent the fish fillets from sticking to each other.

11. Add a little more oil to the pot and heat it until it is 50% hot (small bubbles will appear when chopsticks are put into the oil). Slide the fish fillets in and use chopsticks to spread them out. When the fish fillets turn white, remove them quickly.

12. Spread the fish fillets in a bowl. Spread the fried dried red peppers and Sichuan peppercorns on the surface, and sprinkle with Sichuan pepper powder, chili powder, and chopped coriander. Add 30ml of oil to the pan and heat it to about 80%, then pour it on the fish fillets.

13. Who doesn’t love spicy boiled fish!

This is how to make Sichuan-style boiled fish. It’s very simple. Have you learned it? When making this dish, you just need to pay attention to the heat and you can add seasonings according to your personal taste.