Sichuan flavored fish fillet

Overview

[Sichuan-flavored fish fillet] is named after making a fillet-shaped silver carp in Sichuan 😂😂 I picked it up randomly, if you have a better explanation of the name, please leave a message 💁 This Sichuan-flavored fish fillet combines the freshness of the fish with the spiciness of the pickled peppers, as well as a hint of numbness, fat but not greasy, tender meat, spicy and delicious, and has a unique flavor.

Tags

• hot dishes
• home cooking
• sichuan cuisine
• cooking wine
• ginger
• oil
• onions
• pickled ginger
• pickled pepper
• silver carp
• sweet potato starch
• very delicious
• zanthoxylum bungeanum
• garlic
• salt

Ingredients

Steps

1. 1 Clean the fish that has been killed at the market, especially the black membrane inside the belly of the fish. Be sure to scrape it clean. Cut off the fins to decompose the fish and remove the head, tail, fillet and 844g of fish meat

   

2. 2 Cut the fish meat into large pieces (not too thin, about 0.5CM thickness is good) with an angled blade and cut the fish bones into sections

   

3. 3 Chop garlic, pickled pepper, pickled ginger, red pepper and green onion respectively

   

4. 4 Add 3g of salt to the fish fillets, stir and slurry with your hands (it will feel sticky)

   

5. 5 After sizing the fish fillets, add sweet potato starch and a little water until the starch is completely coated and completely mixed with the fish

   

6. 6 Mixed look

   

7. 7 Add water to the wok, add onions, ginger, cooking wine, and the remaining 7g of salt and bring to a boil

   

8. 8 After boiling, add the fish head (I only used half of the fish head), fish bones, and fish tail and cook for 10 minutes until the fish head is cooked

   

9. 9 Place on disk

   

10. 10 Continue to cook in the soup until the fish fillets are cooked, 4-6 minutes (the time depends on the thickness of the fish fillets)

    

11. 11 Pour the fish fillets into the disc, leaving the fish head and tail

    

12. 12 Pour it in and it tastes very fresh, you can add a little original soup

    

13. 13 Pour oil into the pot and heat over medium heat

    

14. 14 When the oil temperature reaches level 5, add Sichuan peppercorns, garlic, pickled peppers, pickled ginger, and red peppers

    

15. 15 Stir-fry clockwise to release the aroma

    

16. 16 Pour the fried sauce onto the fish

    

17. 17 Sprinkle with chopped green onion and done

    

18. 18 Appreciation of finished product pictures