EatenBoiled FishMy friends must be wondering if it's really authenticSichuan CuisineBoiled Fish, here, you can actually make authentic boiled fish at home, of course, all seasonings need to be purchased authentic Sichuan flavors, then it will be truly original.

Authentic Sichuan Boiled Fish: Classic Boiled Fish

IngredientsPreparation

Grass Carp1000 gramsYellowBean Sprouts300 grams, driedStar Anise5 grams, 10 dried chili peppers, appropriate amount of dried star aniseChili peppers30 grams, 6 grams of salt, 60 grams of vegetable oilGinger1 piece, 5 cloves of garlic, 1 segment of green onion,Doubanjiang (fermented broad bean paste)Sauce20 grams, 1 spoonful of spicy oilEggs20 grams of egg whiteSweet Potato10 grams of potato starch, 3 grams of rice wine, 5 grams of fragrant oil

Method Steps

1 First, wash and clean the grass carp, remove the head and tail, remove the bones and tendons, then cut into two pieces, cut the fish bones into small pieces, and slice the fish meat thinly;

2 Add to thefish headfish bones and fish meat respectively, mix well, then add egg white andsweet potato starchand knead evenly, marinate for 10 minutes;

3 Slice the ginger, garlic, and green onion, and then dry the chili peppers and star anise in a pot over low heat until fragrant, then set aside for later use;

4 Bring water to a boil in the pot, blanch the bean sprouts, and drain the bean sprouts after they are cooked and set aside;

5 Add vegetable oil to the pot, add scallions, ginger, garlic,, dried chili peppers, and dried star anise, stir-fry until fragrant, then add appropriate amount of water to boil;

6 After boiling for 2 minutes, add the fish head and bones, cook until the fish head is cooked, then add the fish slices and cook for a few seconds;

7 Then pour everything into the bean sprout container, and finally add the remaining fried star anise and chili peppers;

8 Add appropriate amount of water to boil, cook for 2 minutes to fully infuse the flavor, then add the fish head and bones, cook until the fish head is cooked, and then add the fish slices and cook for a few seconds;

9 Pour into the bean sprout container, add the remaining fried star anise and chili peppers;

10 Heat oil to 90% in the pot and pour it in, the boiled fish is ready.

Tips

Slicing the fish is an important step to make the boiled fish tender.

Authentic Sichuan Boiled Fish: Sour Cabbage Boiled Fish

As we just talked about how to make boiled fish, but all of them are traditional spicy flavors, and sour cabbage lovers shouldn't miss it.

Ingredients

Fish, Pickled Cabbage, Scallions, Ginger, Garlic, Sour Cabbage,Star Anise, Cinnamon, Star Anise, Dried Chili Peppers,White PepperPowder, Egg White, Doubanjiang (fermented broad bean paste),Dried Shellfish，Chili Oil，Red Bell Pepper.

Method Steps

1 Heat oil in a wok, fry star anise and cinnamon, then add chili peppers, ginger, and green onion to fry;

2 Then add dried chili peppers, pour in Doubanjiang to fry, and then add sour cabbage to fry until fragrant;

3 In a separate pot, add fish bones and fish heads, fry until both sides are yellow, then add appropriate amount of water, cover and cook until milky white, when thefish soupis cooked, slice the fish, add egg white, whitepepperand salt for a while;

4 Remove the fish bones and fish heads and put them in a container, and pour the previously cooked sour cabbage on top, using the red broth in the pot to cook the fish slices;

5 Then start a new pot, pour in oil, red oil, fry star anise, chili peppers, and pour it over it to cook.

Authentic Sichuan Boiled Fish: Private Spicy Boiled Fish

Ingredients

Fresh Grass Carp,YellowBeans,Celery,Dried Chili Peppers, Scallions, Ginger, Garlic, Star Anise, Doubanjiang (fermented broad bean paste), Bay Leaf, Cinnamon, Egg White, White Pepper, Potato Starch, Rice Wine,Cooking Wine, Sugar, Salt

Method Steps

1 Wash the fresh grass carp, remove the scales, gills, and belly, and thoroughly clean the inner membrane, otherwise it will be fishy;

2 Cut the fish along the back into halves, remove thespine, then cut the fish meat into uniform thin slices, and cut the spine into small pieces;

3 Mix and with the

fish slices

and then add potato starch and egg white to knead evenly, marinate for 20 minutes;

4 Bring water to a boil in a pot, blanch the bean sprouts until cooked, and drain the bean sprouts after they are cooked and set aside;

5 Heat oil in a wok, use a little oil to stir-fry the celery until it is slightly wilted, and then place the bean sprouts on top;6 Again, heat oil in a wok, fry star anise, star anise, chili peppers, bay leaf, cinnamon, and scallions and ginger, then add two spoonfuls of Doubanjiang to fry out the red oil;7 Add water, add fish head and bones, cook over high heat for 10 to 20 minutes, add sugar and salt to adjust the flavor;

8 Add the fish slices, gently stir to separate the fish slices;

9 Cook over high heat until boiling, then pour it into the container with the bean sprouts, and in a separate pot, heat oil and add most of the dried chili peppers and star anise, and then slowly fry to release the spicy aroma;

10 Pour the hot oil into the fish pot, and sprinkle withchopped green onions.

Tips

Don't stir the fish slices too much after they are in the pot, as they are delicate. Also, Doubanjiang is quite salty, so pay attention to the amount of salt added.