Nine-mile fragrance, dry pot catfish

Overview

There are many famous dishes made with catfish in Sichuan cuisine, such as dry-roasted catfish, Xipu catfish, garlic-roasted baby catfish, etc. The chef transformed this dry pot dish that was spread from other places to the Bayu area. According to the local tastes, using local unique products, using hot pot and dry pot, he cooked the hot pot catfish with rich taste, novel format and two dishes. The Jiuli Piaoxiang Dry Pot franchise makes people feel new.

Tags

• hot dishes
• beauty pepper
• beer
• catfish
• cooked white sesame seeds
• cumin powder
• dried chili festival
• dried fine bean flour
• garlic slices
• msg
• onion festival
• onions
• peanut kernels
• pickled pepper red oil
• refined salt
• rice wine
• salad oil
• soak red pepper
• white sugar
• ginger slices
• pepper
• red pepper
• soy sauce

Ingredients

Steps

1. 1 Kill the catfish after knocking it unconscious, remove the gills and internal organs, and scald the back of the fish with boiling water. Wipe off the mucus on the fish with a clean cloth. Cut off the head and tail for other purposes; chop the fish body into pieces about 4 cm in size and 0.5 cm thick, float them in clean water to remove the blood and fish them out. Add ginger, green onions, rice wine, salt, pepper, and soy sauce to a bowl and marinate for about 20 minutes.

2. 2 Soak the peppers and beauty peppers, remove the stems and seeds, and cut into sections. Cut the onions into cubes. In addition, remove the ginger and green onion from the pickled fish pieces, and evenly coat each piece of fish with a layer of dry fine bean flour.

3. 3 Put the wok on the fire, add salad oil and heat until it is 60% hot, add the piranha pieces and fry until golden brown and crispy, remove from the pan and drain the oil.

4. 4 Reset the pot and add an appropriate amount of oil. After it is hot, add the dried chili knuckles first. After the peppercorns are fragrant, quickly add the ginger slices, garlic slices, and soaked chili pepper knives and stir-fry until the flavor is released. Then add the fish pieces, cook in rice wine and stir-fry for a while to remove the smell. Add the onion chunks and cannas and stir-fry until raw. Then add beer, broth, salt, soy sauce, sugar, pepper, MSG, etc. to cook the fish until it tastes good. When the soup is almost dry, pour the red oil from the pickled pepper, remove the cumin powder, cooked sesame seeds, and crispy peanut kernels and bring to the pot.

5. 5 Prepare the hot pot soup stew. After the fish is finished, pour it into the pot and set the fire to rinse.