How to Make Sichuan Hot and Sour Fish

How to make Sichuan-style Chilled Fish in Hot Pot?Chilled Fish in Hot Pot Delicious? In fact, making Sichuan-style Chilled Fish in Hot Pot is not complicated; just follow the steps below as described in this recipe.Recipe Prepare the ingredients and tools needed for making Sichuan-style Chilled Fish in Hot Pot, then proceed step by step. You will definitely be able to master its preparation and make a delicious dish of your own!

Sichuan-style Chilled Fish in Hot Pot Ingredients Introduction

Main Ingredients:

Black fish (one)(one whole)Green vegetables (100 grams)(about 100 grams)Jinjin mushrooms (100 grams)(about 100 grams)Bean sprouts (100 grams) Spicy Doubanjiang sauce (50 grams)(50 grams) Kernels of Sichuan pepper(around twenty to thirty kernels)Dried red peppers (a handful)(about a handful)Coriander (one stalk) Salt (two teaspoons), cooking wine (two tablespoons)Dark soy sauce (one tablespoon) Sugar (one teaspoon) Chicken powder (one teaspoon)Vinegar (one tablespoon) Ginger (two slices), garlic (three cloves), green onion (a piece) Sichuan pepper powder (half a tablespoon)Chopped chili powder (one tablespoon) Egg white (one)Bean starch or sweet potato starch (one tablespoon) Oil (appropriate amount) Water or chicken stock (600 grams)Steps to make Sichuan-style Chilled Fish in Hot Pot: 1. Clean the black fish and cut it into two halves, taking out the bones.Hold the knife at a 30-degree angle with the fish meat; slice the fish by pushing or pulling consistently while keeping one direction. The blade should be dipped in water for each slice. A cloth can be placed under the fish to prevent slippage when slicing. It is best to freeze the fish before slicing it.2. Rinse the sliced fish with clean water several times, then soak them in water. This allows the fish slices to absorb more water, ensuring they remain tender and smooth.

3. Chop the Sichuan-style Doubanjiang sauce finely; cut the dried red peppers into segments; slice the green onion into thin strips; chop the ginger, garlic, and coriander; set aside. Prepare the Sichuan pepper, Sichuan pepper powder, and chili powder.

4. Bring a pot of water to a boil, adding salt and a few drops of cooking oil. Blanch the green vegetables, bean sprouts, and mushrooms in this boiling water until cooked; rinse them with cold water after removal.600 ml of blanching water will be used later.

Place the cooked vegetables at the bottom of a bowl, set aside for now.5. In a pot, add oil; fry the Sichuan pepper in low heat until fragrant, then remove and set aside.

Remove any excess oil from the peppers before setting them aside.6. Add more oil to the pot and stir-fry the chopped ginger, garlic, and green onion until fragrant. Add the Sichuan-style Doubanjiang sauce and cook until it releases red oil. Stir in the fish head and bones; fry for a few minutes.7. Pour the previously used blanching water into the pot with the fish head and bones, then simmer for five minutes.

During this time, season with one tablespoon of dark soy sauce, two tablespoons of cooking wine, one teaspoon of salt, one tablespoon of vinegar, and one teaspoon of sugar.8. Remove the fish head and bones from the pot.

Pour the red hot soup into the bowl where you've placed the vegetables.9. Marinate the fish slices just before cooking for the best texture.

Wash the sliced fish, then mix in one tablespoon of cooking wine, two teaspoons of salt, one egg white, and one tablespoon of bean starch (or sweet potato starch or cornstarch). Add a tablespoon of cooking oil to prevent the slices from sticking together.10. Heat some oil in a pot until it reaches about 50% heat; slide the marinated fish slices into the hot oil with a spoon, separating them as they cook.

Once the fish turns white, quickly remove and place on top of the prepared vegetables.11. Sprinkle fried dried red peppers and Sichuan pepper, along with Sichuan pepper powder and coriander, over the fish slices. Pour hot oil (about 30 ml) over the surface of the fish for the final touch.12. Who could resist the spiciness and freshness of this Chilled Fish in Hot Pot!Tips: 1. Adding a tablespoon of cooking oil to the marinated fish slices can prevent them from sticking together, ensuring they cook evenly.

2. Choose your favorite vegetables according to personal preference; even using instant noodles as a base can be delicious.3. Ensure that the fish slices have ample time to absorb water before cooking for tender and smooth texture. Marinating and cooking the fish slices just before use yields the best results.

4. Adjust the amount of Sichuan pepper powder and chili powder according to taste.5. Finely chop the Sichuan-style Doubanjiang sauce for better release of red oil.

Tenpieces of fish slices are the most tender when marinated and cooked immediately.Drain the fish slices, then add one tablespoon of cooking wine, one teaspoon of salt, a little egg white, one tablespoon of pea starch (or potato starch, or cornstarch), mix well. Peanuts are not needed as alternative ingredients for starch can be used. Add another tablespoon of cooking oil to prevent the fish slices from sticking together.

Heat some oil in a wok, and once it's about five (when a poked into the oil produces small bubbles), slide in the fish slices and scatter them with a pair of chopsticks. Once the fish slices turn white, quickly remove them.

Arrange the cooked fish slices on a bowl. Sprinkle over fried dry red peppers and Sichuan pepper, then add some Sichuan pepper powder and chopped coriander. Heat 30ml of oil to eight or nine in a wok, and pour it over the fish slices.

Delicious Sichuan-style spicy and numbing fish stew - who doesn't love it!

1Tips:

Adding one spoon of cooking oil when marinating the fish slices prevents them from sticking together and makes them easy to separate.

Choose vegetables according to your preference. Layering instant noodles at the bottom is also a good idea.

Make sure the fish slices absorb enough water so that they remain tender. Fish slices marinated and cooked freshly are the most tender.

Adjust the amount of Sichuan pepper powder and chili powder according to your taste.

Remember to finely chop the Doubanjiang for better release of red oil.