How to cook fish from the river

In life, many people like to eat fish that have crossed the river. The so-called fish that has crossed the river is also the fish that has been cooked in Sichuan. The fish that has been cooked in Sichuan is usually made with fresh crucian carp, because the fish that has been cooked with crucian carp is the most delicious. In addition, the cooking of fish that has crossed the river also requires great knife skills. The chef's knife skills must be very good, so that the cuts on the fish can be carefully seasoned, making the fish taste more delicious. Here is an introduction to the cooking method of fish that has crossed the river.

The real boatman's fish is also called Sichuan fish, which is actually pickled fish. It is a little different from what you described. Generally, specialty restaurants have a secret recipe. Please refer to the recipe of pickled fish.

[Main ingredients]: three fresh crucian carps, 50 grams of pickled vegetables, 15 grams of pickled peppers, 10 grams each of ginger and garlic, and 15 grams of green onions.

[Supplementary ingredients]: 5 grams of vegetable oil, 10 grams of fermented rice wine, 10 grams of cooking wine, 10 grams of soy sauce, 150 grams of fresh soup, 10 grams of sesame oil, and 15 grams of starch.

[Production]:

1) Remove the scales and gills of the crucian carp, cut open the belly, remove the internal organs, and clean it. Make several cuts on both sides of the fish body;

2) Cut the pickled greens into 1.5 cm long strips;

3) Chop the pickled chili pepper, ginger and garlic into fine pieces. Cut green onion into fine florets;

4) Place the wok on high heat and add the vegetables;

5) Heat the oil, add the crucian carp and fry for about 3 minutes until both sides are slightly yellow, drain some of the oil, leaving about 100 grams of oil in the pot, push the fish to the side of the pot, add the soaked chili, ginger, garlic, soy sauce, and green onion to fry until fragrant;

6) Add cooking wine, soy sauce, soup, etc., put the fish back into the pot, and bring to a boil over medium heat;

7) Add pickled vegetables and cook for about 10 minutes;

8) After the fish is well seasoned, remove it from the pan and place it on a plate. Add chopped green onions and sesame oil to the pot.

9) Finally, add starch to make a thin sauce and pour the sauce over the fish.

Innovative Shandong cuisine "Crossing the River Fish Slices" Some time ago, Shandong cuisine master Li Peiyu invited me to dinner, and one of the dishes was called "Crossing the River Fish Slices" which was delicious and simple to prepare. I have recorded it and recommend it to everyone. You may want to try it yourself during the holidays.

1: Carp, grass carp or black carp are all acceptable.

2: Seasoning. Prepare two small bowls, put soy sauce, chopped green onion, ginger, garlic and a little salt in one bowl. Put chili oil and pepper oil in another bowl.

3: Slice the fish into thin slices.

4: Add enough oil to cover the fish fillets.

5: Boil the oil, pour into a large soup bowl, serve immediately, put in the fish fillets, stir slightly until the fish fillets are cooked. Put it into a bowl and add the two bowls of condiments you have just prepared according to your taste. Try it, I guarantee you’ll want to eat more.