Home-style Stir-Fried Fish Blocks

　　Catfish Scientific name is Aristichthys novebrevim, also known as ""River Snail Fish"""White Ji"""Fat Head Fish"""Catfish"". In taxonomic classification, it belongs to the order Siluriformes, family Aristidae, and genus Aristichthys. Long-nosed catfish is one of China's precious freshwater fish species, distributed in the Yangtze River system, extending northward to the Yellow River and southward to the Min River system. The body of long-nosed catfish is thick and elongated, with a swollen abdomen and laterally flattened tail. Individual weight varies, generally 1500-2500 grams, with some reaching up to 10 kilograms. Su Dongpo praised it in his poetry: "Powdered pink stone perch with no bones, snow-white river croaker harmless to humans. Ask the heavens and River God, why not give us these water-clear scales."Due to its high protein content, long-nosed catfish is particularly suitable for children. The meat is very tender when eaten, with only one main spine, no other small spines. Because of this large fish, I bought a whole piece and froze it separately in the refrigerator. Today, I made some portions and added chili peppers, green pepper, dried red pepper to enhance its warming effects, creating this fresh and tender ""Spicy Fish Fillets"". A classic dish for Chongqing residents [Spicy Burnt Fish].

Ingredients: one long-nosed catfish,Pickled chili peppers, pickled ginger, private house hot bean paste, Sichuan chilies, garlic slices, green onion, wine, rice vinegar, potato starch.Steps to make Spicy Burnt Fish Fillets: 1. Prepare the ingredients: wash and chop the long-nosed catfish into pieces (or any fish you prefer), cut the pickled chili peppers and ginger finely, and prepare private house hot bean paste, Sichuan chilies, green garlic slices, green onions, green pepper rings.2. Marinate the fish pieces with salt and black pepper for over 15 minutes. Heat an appropriate amount of oil in a pot until it reaches 70% heat, then fry the marinated fish pieces. 3. Fry on medium heat until both sides are golden brown, then remove and set aside.4. Use some of the leftover oil to sauté private house hot bean paste, garlic slices, pickled chili peppers, and ginger, add Sichuan chilies and green garlic sprigs for fragrance. 5. After the seasonings are fragrant, pour in a little water, bring it to a boil and simmer for 2 minutes.

6. Then add the fried fish pieces, season with salt, a little sugar, wine, soy sauce, and cook for 3-5 minutes, gently stirring occasionally. As the water nearly dries up, pour in vinegar, add green pepper rings, and sprinkle with potato starch slurry to thicken before serving.

Tip:

1. Do not flip the fish too soon; it might break apart. Wait for it to form a shape before flipping to keep the pieces whole.2. Using green garlic is better for flavor. 3. Adding vinegar helps remove fishy smell and enhances freshness!Doubanjiang Sauce, pickled chili segments, green Kuajiao seeds，Shengchun，Sugar, salt, garlic slices, scallions, rice wine, millet Vinegar，Russet potato Starch

How to make spicy fried fish chunks

1. Prepare the ingredients: fresh river fish cleaned and cut into pieces (any fish you prefer can be used), pickled peppers and ginger chopped, Xiao Yun Private House Doubanjiang sauce, pickled chili segments, Sichuan pepper seeds, garlic slices, scallion sections, green chilies.

2. Marinate the fish chunks with salt,pepper powder for more than 15 minutes. Heat enough oil in a pot and fry the marinated fish pieces until both sides are golden brown, then remove them to prepare.

3. Remove the fish from the pan and keep it warm. In the same oil left over, add Xiao Yun Private House Doubanjiang sauce, garlic slices, pickled peppers and ginger, Sichuan pepper seeds, and stir-fry until fragrant.

4. After the seasonings are cooked, add a small amount of water and bring to a boil after 2 minutes.

5. Add the fried fish chunks, then add salt, a little sugar, rice wine, soy sauce, and simmer for 3-5 minutes. Stir gently from time to time. When most of the liquid is gone, add a spoonful of vinegar, sprinkle with dried red chili segments and green chilies, and

6.|starch Stir until thickened, then it's ready to be served. 7.|tips

1. Do not flip the fish too early, as this can easily break the meat. Wait for it to set before flipping to keep the integrity of the pieces.

2. Using Sichuan pepper gives a better flavor.

3. Using aromatic vinegar helps reduce the fishy smell and enhances freshness!

Blanch with vinegar to remove fishy odor and enhance flavor!