Sichuan Spicy Series---You Poyu
Overview
I once ate boiled fish in a Sichuan restaurant. The fish filled the room with a fragrant, spicy and refreshing taste. I ate all the fish in a big pot without realizing it, leaving only half a pot of oil. I was thinking that this oil would be extremely fragrant for cooking, and there would be no fishy smell. Later, I ate boiled fish many times, including the ones I made myself, which were boiled first and then poured with oil. In my memory, the boiled fish with all oil always had the most beautiful taste among fish. So, make it at home. It doesn’t contain water, so it can’t be called boiled fish, just oiled fish...
Tags
Ingredients
Steps
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Clean the fish, remove the internal black film, and remove the teeth
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Make a cut at the head and tail, and pull out the tendons
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Remove the head and tail
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Carefully remove two pieces of fish meat along the direction of the fish bones. Keep the fish bones, head and tail for other dishes
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Cut into thin slices along the texture of the fish
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Cut the ginger and garlic cloves into slices, and mince the bean paste
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Add bean paste, light soy sauce, egg white, sesame oil, and cornstarch to the fish fillets, and mix well. Use more egg white and sesame oil and less cornstarch to make each piece of fish smooth and non-sticky
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Add ginger and garlic slices, cover with plastic wrap and marinate for two hours
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Dried chili pepper cut into sections
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Put some chili segments and some Sichuan peppercorns at the bottom of the pot, then add the marinated fish fillets, loosen the fish fillets as much as possible, and then pile the chili segments and Sichuan peppercorns on the surface
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Put peanut oil in the pot and heat until the oil smokes
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Pour the oil in portions, slowly spreading the fish fillets while pouring slowly, until the fish fillets are fully cooked
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Remove the excess chili pepper on the surface, and the fragrant fried fish is ready
