What is the authentic method of cooking Taian fish?

In daily life, fish is a common type of meat. Fish tastes tender and is rich in nutritional value. It contains relatively little fat, making it very suitable for modern people to eat. There are many types of fish, and Tai'an fish is one of them. Tai'an fish is an authentic Sichuan dish. Not only is its cooking method unique, but it is also common in various places. It is a very delicious and nutritious dish, and it is also very simple to cook.

What is the authentic method of cooking Taian fish?

Main ingredient: 1 silver carp

Cut into pieces. After cleaning the silver carp, wash it, drain the water, and cut it into small pieces.

Pickled. Add salt, cooking wine, sweet potato starch and eggs to the fish pieces and marinate. Add a little more starch. The amount is: more starch than for making smooth meat, but less starch than for making crispy meat. Marinate for half an hour for better flavor.

Prepare the ingredients. Prepare pickled peppers, pickled ginger, onions, garlic, coriander, dried peppercorns, dried chili peppers, and pickled radishes.

Cutting materials. Chop the green onions and coriander, cut the garlic into thick slices, and cut the dried chilies into long strips. Cut the pickled pepper and ginger into shreds, and cut the pickled radish into long strips.

Oil. Use high heat to fry the fish briefly in the pan, then you can scoop them all out. This process is only to allow the starch and fish to fully bond together to prevent them from falling apart during cooking, not to cook the fish.

Make the sauce. Heat the pan, add vegetable oil, put the sliced ​​pickled peppers and pickled ginger into the pan and stir-fry until fragrant, then add an appropriate amount of dried chili strips, a handful of Sichuan peppercorns, a little bean paste, a little star anise, a spoonful of salt, a spoonful of soy sauce, and half a spoonful of sugar and stir-fry together. After stir-frying, add an appropriate amount of water to the pan.

Simmer the soup. After boiling, add the fried fish pieces, add 1 spoon of cooking wine, add garlic, simmer on low heat for 5 minutes, turn off the heat, and add a large spoon of vinegar to remove the greasiness.

Put it in a pot. Finally, sprinkle with coriander and scallions and pour directly into the bowl.

Precautions

1. Do not fry the fish for too long. Fry until the skin is slightly yellow to avoid affecting the taste. This process is only to make the starch and fish fully adhere to each other and avoid them from falling apart, not to make the fish cooked;

2. Pickled ginger, pickled peppers and bean paste are all salty, so add salt as needed.

Method 2

Main ingredients: one silver carp (bighead carp), appropriate amount of bamboo shoots

Cut the fish into pieces, marinate with Pixian bean paste, white wine (to remove the fishy smell), and add soybean powder. The amount of soybean powder should be more than the starch used in making smooth meat, but less than the starch used in making crispy meat.

Prepared bamboo shoots, green onion and coriander as base;

Prepare the seasonings to be fried, and slice the pickled pepper, pickled ginger, ginger, etc. for later use;

Put the bamboo shoots in boiling water and cook for a little longer if they are crispy;

Put the marinated fish fillets in a frying pan. This process is only to make the starch and fish fully adhere to each other to prevent them from falling apart during cooking, not to make the fish cooked.

Add mixed oil (a little vegetable oil and lard), put the sliced ​​pickled peppers, pickled ginger and ginger into the pot and stir-fry until fragrant, then add appropriate amount of red pepper cubes, a handful of peppercorns, a little watercress, a little star anise, a large spoonful of chicken essence and a spoonful of salt and stir-fry together, after stir-frying, add appropriate amount of water into the pot, put the fish pieces in after boiling, change to low heat and simmer slowly.

Finally, add MSG and umami, and remove from heat. At this point, it is best to pour directly into a bowl, because the fish is very tender and cannot be picked up with chopsticks. Once you use a spatula, the fish will break into pieces.

Precautions

When cooking Tai'an fish, you must choose silver carp, because the meat of silver carp is tender and the bones are large, so you can avoid getting stuck.

If you like spicy food, you can add chili peppers when stir-frying.