Poached fish with sesame paste
Overview
At first, I was familiar with boiled fish, which was cooked in a lot of oil in restaurants. Later, I gradually learned about this more homely and healthier boiled fish that is closer to the local Sichuan cooking method
Tags
Ingredients
Steps
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Bake dried chili peppers, Sichuan peppercorns, and refined salt over low heat, let cool, and crush them with a knife to make chili peppers for later use. The three scales are good, the bones and flesh are separated, add cooking wine, refined salt, knife-edge chili pepper, and starch to mix well and taste. Slice the winter bamboo shoots, cut the cucumber into sections, shred the cabbage, mince the onion, ginger and garlic and set aside.
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Stir-fry the bean sprouts and cabbage with salt and chili peppers until they are 8 ripe, and place them on the bottom of the pot.
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Leave the base oil in the pot, add minced ginger, bean paste, black bean paste, rock sugar and stir-fry over low heat until red oil comes out, add water and bring to a boil.
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Add appropriate amount of balsamic vinegar and cooking wine.
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Boil over high heat for 5 minutes, remove the residue and add MSG.
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Add the winter bamboo shoots and boil again, then put them on the bottom of the basin. Put the cucumber directly on the bottom of the basin.
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Turn to low heat, put in the fish bones first, bring to a boil, take them out and put them in a basin, then put in the fish fillets, wait until the fillets float and take them out.
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Pour the fish soup to the slightly lower part of the fish fillets, and sprinkle with minced green onions, minced garlic, sesame seeds, and chili peppers.
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Rinse the pot, pour an appropriate amount of oil, heat it until it is 80% hot, and pour it evenly into the basin.
