Spicy and fragrantFish cooked in chili oilThis is a classic dishSichuan cuisinewith a spicy and fragrant flavor, oiliness without greasiness, although the method seems simple, the selection and preparation of ingredients are very meticulous, resulting in fish with no fishy smell while maintaining its tenderness.

How to cook spicy and fragrant fish

IngredientsPreparation

Grass carp400g of meat, white skinCucumber1 piece,Pickled vegetables50g, freshGinger5-6 slices, 1 head of garlic, 1 bunch of dried chilies,Star anise15g, 15ml of rice wine, 1 small spoonful of salt, appropriate amount of chopped green onions, 10g of cornstarch, 200g of salad oil, 1 egg, 1 package of fish cooked in chili oil seasoning.

Cooking steps

1. Thoroughly clean and gut the fresh fish, leaving only the fish meat.

2. Cut the fish meat into thin slices.

3. Add rice wine, egg, cornstarch, and salt, and mix well. Peel and pit the cucumber, then cut it into thick slices. Wash and cut the pickled vegetables into large pieces. Chop the garlic, ginger, dried chilies, and star anise.

4. Pour 100g of oil into the pot.Over medium heatuntil it is almost boiling, add ginger, garlic, dried chilies, and star anise, stir-fry to release the spicy oil.

5. Finally, turn the heat to high, and stir-fry the cucumber and pickled vegetables.

6. Add the fish cooked in chili oil seasoning to the pot, add half a pot of water, and bring to a boil over high heat, then simmer for 15 to 20 minutes.

7. After the fish is cooked, remove the cucumber and place it in a large bowl. Turn the heat to high, boil the soup, and absorb the fish slices.

8. Gently place the fish slices in, and cook for a moment before turning off the heat. Pour the fish and soup into the bowl, and sprinkle with chopped green onions.

9. Heat the remaining oil until smoking, then pour the hot oil over the fish.

How to cook spicy and fragrant fish at home

Ingredients

1000g of grass carp, 25g of rice wine,Black pepper3g,Fine salt2g,White sugar2g,Soy sauce2g,MSG2g, 15g of cornstarch, 100g of fresh soup, 300g of green beans, 150g of refined oil, 250g of driedChili peppers10g of star anise, 15g of old ginger, 10g of garlic, 10g of green onions, 50g of Sichuan peppercorns.Sichuan Douban50g.

Cooking steps

1. Clean and gut the grass carp, removingthe head,bones,tail,cut the fish meat diagonally into slices about 0.2cm thick, then place it in a bowl, add salt, rice wine, and cornstarch, and mix well. Cut the head and bones into chunks;peel and chop old ginger and garlic;wash and slice green beans;wash and chop green onions.

2. Place the pot on a high flame, and add water to cook until it is 40% cooked, add dried chilies, star anise, and Sichuan Douban, stir-fry to release fragrance, then add ginger, garlic, and fresh soup, add salt, rice wine, black pepper, white sugar, soy sauce, fish head and bones to make a flavor.

3. Take another pot, add a little salad oil, and addgreen beans,stir-fry until it is cooked, and put it in a bowl for later use.

4. Remove the cooked fish head and bones and place them on thegreen beans,boil the soup in the pot, and then add the fish slices to cook through, and add MSG, and evenly distribute the flavor, and serve in a bowl, and sprinkle with chopped green onions.

5. Heat the oil in the pot to 50% cooked, add dried chilies, star anise, and ginger garlic, and stir-fry to release fragrance, then pour it over the green onions.

How to choose fresh and high-quality fish

1. Look at the eyes: Fresh fish eyes are full and prominent, the cornea is transparent and shiny, with elasticity.The eyes of fresh fish are not prominent, the cornea is wrinkled and cloudy, and sometimes the inside of the eye turns red.The eyes of rotten fish are sunken or shriveled, and the cornea is wrinkled or cracked.2. Touch the fish body: Fresh fish has a transparent mucus, and the scales have a glossy appearance.The mucus of fresh fish is not transparent, and the scales are dull and easily fall off.

The body of rotten fish is dull and has a dirty mucus.3. Fresh fish has a normal and unexpanded belly, and the anus is white and concave.The belly of fresh fish is slightly expanded, and the anus is slightly protruding.

The belly of rotten fish is expanded, softened, or ruptured, and the surface is dark gray or has pale green spots, and the anus is protruding or ruptured.Fresh fish belly is not obviously swollen, the anus is slightly protruding.Rotten fish belly is swollen, soft, or ruptured, the surface is dark gray or has light green spots, the anus is protruding or ruptured.