"Leaping fish" is a dish from Sichuan province.Although the preparation of leaping fish is simple, the fish is tender, fragrant, and slightly spicy, making it a very popular dish.The term "leaping" refers to the short time the fish spends in the water.There are many varieties of fish that can be used in leaping fish, such as:Black fish,Catfish,Grass carpAll of these have excellent taste.

The preparation of leaping fish in Guang'an

IngredientsPreparation

Grass carp 400g, pig intestines 300g,Douban (fermented broad bean paste),Ginger 8g, salt 2g, scallions 6g, dried red chili peppers 3g, cooking wine 8g,White pepper 1g, seafood sauce 2g, oyster sauce 1g,MSG 3g,Sugar 1g,Chicken powder 4g, 200g of fresh soup, salad oil 800g (approximately 60g consumption).Method steps1. Wash and clean the pig intestines, add old ginger and scallions to the steamer;Steamfor 30 minutes until 80% cooked;Remove and cool;Cut into 15cm pieces.2. Clean and de-scale the grass carp;Cut into 3cm long and 0.8cm wide strips, marinate with salt, cooking wine, ginger and scallions for 15 minutes, remove, and drain.

3. Place the wok over fire, heat oil to 70% temperature, fry the fish strips to set, remove, and wait for the oil temperature to reach 70% again;

Then fry the fish strips until golden yellow, remove and drain the oil.4. Leave some hot oil in the wok;Add Douban, fried red chili peppers, and stir-fry to release flavor and turn red;Add fresh soup, pig intestines and fish strips, add cooking wine, sugar, MSG, chicken powder, white pepper, seafood sauce and oyster sauce, and cook over low heatuntil the pig intestines are cooked, and then set aside in a bowl.Tips

When steaming the pig intestines, be sure to cook them to 80% cooked, otherwise it will affect the taste of the dish.Leaping fish preparationIngredients preparationBlack fish 600g, wood ear mushrooms 50g,

Green bell pepper 30g, salt 5g, chicken powder 3g,Light soy sauce 5ml,

Vinegar 3ml,Douban 5g, ginger 5g, minced garlic 3g, appropriate amount of cooking oil.Method steps1. Clean and fillet the black fish, remove scales, gills and internal organs, wash and cut, leaving the head and tail.2. Cut the fish flesh into slices, marinate with salt, chicken powder and light soy sauce for about 10 minutes;

Wash and slice the green bell pepper, soak the wood ear mushrooms, and blanch in boiling water, then drain.

3. Place the wok over fire, add cooking oil and heat to 60% temperature, add the fish slices and pan-fry until cooked, then remove and drain.

4. Leave some oil in the wok, stir-fry ginger, minced garlic and Douban, add green bell pepper, wood ear mushrooms and fish slices, season with light soy sauce and vinegar, and then add the cooked fish.

Home-style Leaping Fish preparation

Ingredients preparationCatfish 1, dried ginger, dried red chili flakes, scallion segments,Soy sauceWhite pepper, MSG,Table salt,Rice flourFresh soup, refined oil, appropriate amount.Method steps1. Clean and cut the catfish into 7cm long and 2.5cm wide strips, marinate with broadleaf and orange leaf (types of leaves),Chrysanthemum leaf for 10 minutes, remove the leaves, wash, and then marinate with salt and rice flour for 10 minutes.2. Place the wok over medium heat, add oil and heat to 50% temperature, add dried ginger, dried red chili flakes and scallions to stir-fry and release flavor, add fresh soup and boil, then add salt, white pepper,

Soy sauce, MSG and white sugar, then add the fish strips, cook until cooked, and then set aside in a bowl.

Tips

1. The fish strips are slightly thick, and after de-scaling, remove the leaves, and add the appropriate amount of water.2. The cooking time should be moderate, too high or too low will affect the taste of the dish.

3. Catfish meat contains 17.3g of protein per 100g, and also contains fat and various vitamins and minerals, with the effects of moisturizing and appetizing, promoting lactation and diuresis.

Heat a small amount of oil in a pot, sauté ginger slices, minced garlic, and doubanjiang (fermented bean paste). Add green peppers and wood ear mushrooms, and stir-fry with the fish slices. Season with soy sauce and vinegar. Serve hot in a bowl with a hot stone base.

Recipe for Home-Style Fish with Skewers

Ingredients

1 fish, preserved ginger slices, preserved chili flakes, scallionsSoy sauceWhite pepper, MSG,Salt,Fermented rice wine ( )juice, fresh broth, refined oil, to taste.

Method

1. Clean and cut the fish meat into 7cm long, 2.5cm wide strips.Marinate with broad citrus leaves, orange citrus leaves, and chrysanthemum leaves for 10 minutes to remove the fishy smell. Rinse and then marinate again with salt, fermented rice wine juice, and ginger for 10 minutes.2. Heat a wok over medium heat. Add oil and heat until it's about 50% hot. Add preserved ginger, preserved chili, and scallions to sauté and release their flavors. Add fresh broth and bring to a boil. Add salt, white pepper,

white soy sauce, MSG, and white sugar. Then add the fish strips and cook until they are cooked through. Add MSG and remove from heat. Serve in a bowl.Tips

Tip

The fish strips should be slightly thick and, after removing the leaves, add the appropriate amount of water.

The heat should be moderate; too high or too low will affect the taste of the dish.

Catfish meat contains 17.3 grams of protein per 100 grams, as well as various vitamins and minerals, with effects of nourishing and appetizing, promoting lactation and diuresis.ProteinContent 17.3 grams, also contains fat and various vitamins and minerals, with effects of nourishing yin, appetizing, promoting lactation, and promoting urination.