How to make authentic Sichuan boiled fish

We often see food shows on TV and make ourselves envious. Here is the recipe for authentic Sichuan boiled fish. Prepare the ingredients yourself and start cooking.

1. Slice the large longspur fish into fish fillets. Do not throw away the fish bones, set aside for later use. Add appropriate amount of salt and starch to the fish fillets and mix well with your hands.

2.12 Set the mixed fish fillets aside for later use.

3.21 Heat oil in a pan, then add a little chopped green onion, ginger and garlic, sauté until fragrant, then add fish bones and fry until golden.

4. After the fish bones are fried, turn to high heat and add hot water. It will immediately become a milky white soup. Reduce heat and simmer for 20 minutes.

5. Then remove the fish bones, put in the chopped tofu, add appropriate amount of salt, and simmer for a while. (Put the fish bones in another plate with a small amount of fish meat on it, and eat it. It won’t be a waste.)

6.1Put the fried mushrooms at the bottom of the bowl.

7.2 Use another pot to sauté mushrooms and shiitake mushrooms, add appropriate amount of salt.

8. Bring the fish soup to a boil over high heat. When the water starts to boil, add the fish fillets and remove from the water after 1 minute. Add fish fillet and fish stock to bowl with mushrooms.

9. Add a little more oil to the pan for frying mushrooms, sauté the Pixian bean paste, then sauté the scallions, ginger, garlic and small red peppers, and pour directly into the fish fillet bowl.

10. Finally, sprinkle with coriander and a pot of tempting red boiled fish is ready.

Today’s introduction to authentic Sichuan boiled fish ends here. Have you learned it? In fact, the method is simple, you might as well try it yourself.