Boiled Yellow Catfish

Method

1. 01

   Step 1

   Main ingredients.

   

2. 02

   Step 2

   Open the seasoning for boiled fish, and only use the sauce on the right; discard the rest.

   

3. 03

   Step 3

   Slice the ginger, and cut the scallions and chili peppers into rings.

   

4. 04

   Step 4

   Slice the garlic and set aside.

   

5. 05

   Step 5

   Finely chop the perilla leaves and cilantro separately. (Don't chop them too small.)

   

6. 06

   Step 6

   Slice the pickled cabbage.

   

7. 07

   Step 7

   Heat a wok and add cooked rapeseed oil.

   

8. 08

   Step 8

   Add chicken fat or lard.

   

9. 09

   Step 9

   When the oil is about 50% hot, add ginger, scallions, garlic, chili peppers, and pickled cabbage.

   

10. 10

    Step 10

    After stir-frying until fragrant, add fresh Sichuan peppercorns (dried Sichuan peppercorns can also be used, but only 1 2 are needed).

    

11. 11

    Step 11

    Continue to stir-fry until fragrant, then add fermented soybean paste.

    

12. 12

    Step 12

    After frying until the oil turns red, add the sauce packet for boiled fish.

    

13. 13

    Step 13

    Stir-fry until fragrant, then add an appropriate amount of broth or water.

    

14. 14

    Step 14

    Bring to a boil over high heat, then reduce to medium heat and simmer for ten minutes to allow the flavor of the pickled cabbage to infuse into the broth. At this point, taste for salt and add salt as needed.

    

15. 15

    Step 15

    Add cooking wine.

    

16. 16

    Step 16

    Add the cleaned yellow catfish.

    

17. 17

    Step 17

    After bringing it to a boil 2 , cover the pot and simmer over medium heat for about 6 8 .

    

18. 18

    Step 18

    You can use the back of a spoon to push it in the middle to make the heat more even.

    

19. 19

    Step 19

    Pour the soup and water into a large bowl, then sprinkle with perilla leaves and cilantro.