Home-style boiled fish recipe, recreate the Chongqing Xinyu flavor at home

Cooking ingredients

Raw materials:

650 g grass carp, 1 solo garlic, 1/3 piece ginger, appropriate amounts each of scallion, celery, and soybean sprouts, egg white, a large amount of dried red chilies, a slightly larger amount of green Sichuan peppercorns.

Seasonings:

A large amount of blended oil, 2 tbsp doubanjiang, 1 tsp dark soy sauce, cooking wine, a small amount of Sichuan peppercorn powder, an appropriate amount of pepper powder, 1 tsp chili powder, starch, salt, 1 tsp MSG, 1 tsp sugar.

Method:

1. Slice the fish diagonally with a knife into fish fillets, mix well with cooking wine, a small amount of salt, starch, and egg white, and marinate for about 15 minutes. Cut the celery and dried red chilies into sections, cut the scallion into sections, and slice the ginger and garlic.

2. Blanch the celery in boiling water for 1 minute, then remove.

3. Blanch the soybean sprouts in boiling water until cooked, then remove.

4. Spread the celery and bean sprouts at the bottom of a bowl and set aside.

5. In another pan, add a medium amount of oil, and over low heat slowly fry a large amount of Sichuan peppercorns and dried chilies until fragrant.

6. Add the ginger, garlic, scallion, doubanjiang, and chili powder and stir-fry until fragrant, then continue to add the cooking wine, salt, soy sauce, pepper powder, Sichuan peppercorn powder, and white sugar and stir-fry for a moment.

7. Add hot water, and at the same time add salt and MSG to season. After the water boils, keep it over high heat, quickly slide in the fish fillets, gently separate them with chopsticks, and cook for about 2 minutes, then turn off the heat. Put the cooked fish and broth into the large bowl with the celery and bean sprouts.

8. In a clean pan, add a medium amount of oil and heat it, then turn to low heat, add a medium amount of Sichuan peppercorns and dried chilies and fry until fragrant, then pour it all into the fish bowl and it is ready.