Colorful boiled fish
Overview
On a cold winter day, a steaming pot of boiled fish filled with aroma will make you feel like you are feasting!
Tags
- hot dishes
- seafood
- old man
- sichuan cuisine
- autumn recipes
- winter recipes
- banquet dishes
- lunch
- aged vinegar
- bighead fish
- celery
- chicken essence
- chicken feet
- cooking wine
- coriander
- doubanjiang
- dried red chili pepper
- enoki mushroom
- fat intestine
- garlic
- green onions
- hairy belly
- ji zhen mushroom
- lettuce
- light soy sauce
- old soy sauce
- sweet potato starch
- tofu
- white sugar
- ginger slices
- vegetable oil
- white pepper
Ingredients
- Aged vinegar A few drops
- Bighead fish About three kilograms
- Celery Appropriate amount
- Chicken Essence A little
- Chicken feet 250g
- Cooking wine A little
- Coriander Appropriate amount
- Doubanjiang A tablespoon
- Dried red chili pepper Appropriate amount
- Enoki mushroom 100g
- Fat intestine 250g
- Garlic Appropriate amount
- Green onions Appropriate amount
- Hairy belly 200g
- Ji Zhen Mushroom 200g
- Lettuce one
- Light soy sauce Appropriate amount
- Old soy sauce Appropriate amount
- Sweet potato starch Appropriate amount
- Tofu a piece
- White sugar Appropriate amount
- ginger slices Appropriate amount
- vegetable oil A tablespoon
- white pepper A little
Steps
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Wash the fresh big-headed fish, cut the head in half, and add cooking wine.
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Separate the bones and meat slices and marinate them with cooking wine and a little salt.
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Wash the tripe, fat intestines and chicken feet and set aside.
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Soak the tofu in light salt water. (Easy to taste and not easy to rot when cooked)
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Wash the mushrooms; cut off the heads of the enoki mushrooms and wash them; remove the yellow leaves of the cilantro and wash them; peel the lettuce, wash it and cut it into pieces or strips.
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Wash and drain the dried red pepper; wash and cut green onions into sections; wash and slice ginger; wash and cut celery into small sections.
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Heat the oil in a pan, reduce the heat to medium-low, add the bean paste and stir-fry until fragrant, then add the ingredients in Picture 6 and continue to stir-fry (the whole process will take about seven or eight minutes) and pour in boiling water. (As much as possible, because there are a lot of dishes to cook)
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After the water boils, add a few grains of white sugar and a little light soy sauce, then add the fat intestines and chicken feet and simmer for an hour. Then add the fish heads and fish bones and simmer for 20 minutes. Then add the mushrooms, tripe and tofu and cook for ten minutes. Add the lettuce and enoki mushrooms and cook for two minutes. Take them out into the prepared large basin. Turn up the heat and add the well-buttered fish fillets (the fillets should be put in one by one and shake with a spatula after they are formed to avoid sticking to the pot). Add chicken essence and white pepper and turn off the heat.
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Use a slotted spoon to remove the fish fillets and place them on top of the cooked side dishes. Place the washed coriander on top of the fish fillets. Pour the fish soup on top with a spoon. You're done! Doesn’t it look appetizing?
