Today, I made stir-fried fish slices with chili and Sichuan pepper.
Ingredients and tools needed
Main ingredients:
Black carp(one fish about 1200 grams)
Moutan root(500 grams)
Yellow bean sprouts(250 grams)
Seasonings: Green
Sichuan pepper(appropriate amount) Dried
chili segments (appropriate amount) Salt (appropriate amount) Yellow rice wine (1 spoon, about 15 grams)
Dark soy sauce(1 spoon) Water starch (2 spoons) Green onion flakes (appropriate amount) Fried white
sesame seeds(appropriate amount)
Cooking tools: Stew pot, wok
Stir-fried fish slices:
1. Clean the black carp and cut off the
head. Remove the backbone from the middle of the fish, then cut off the fins (start cutting from the back of the fish; keep the head and bones to make soup).
2. Cut out the large spines on the fish meat.
3. Slice the fish meat diagonally into slices.
4. Put the fish slices in a basin, add 1 spoon of yellow rice wine.
5. Add 1 spoon of dark soy sauce.
6. Add 2 spoons of water starch.
7. Mix evenly and refrigerate for about 15 minutes to marinate.
8. Wash the moutan root, cut it into finger-width strips, blanch in boiling water to remove the bitter taste, then drain and pat dry.
9.
Yellow bean sprouts
wash and drain.
10. Heat a wok with oil, add yellow bean sprouts and stir-fry until 60% cooked.
11. Add moutan root strips and stir-fry until the bean sprouts are fully cooked, season with salt.
12. Transfer the stir-fried bean sprouts to a large bowl as the base.
13. In another wok, add water, bring to a boil, add some salt, then put in the thicker fish slices first, cook until boiling.
14. Then put in the fish slices, gently stir with a chopstick so they curl and turn white; stop cooking when done.
15. Remove the fish slices and place them on top of the bean sprouts.
16. Pour some soup from cooking the fish over the fish slices.
17. Place green Sichuan pepper and dried chili segments on the fish slices.
18. In a wok, add more oil (slightly more) and heat to about 90% hot (a little smoke will rise).
19. Pour the hot oil over the Sichuan pepper and chili.
20. Finally, sprinkle with green onion flakes and fried white sesame seeds.
Tip:1. Safety is important when preparing this dish: due to the slippery mucus on the black carp skin, wipe it dry immediately with kitchen paper while cutting.2. Salt should be a bit more than usual when cooking the fish slices; the fish will taste better.3. Since I am making it for my child, I did not make it too spicy. If you like it spicy, you can add some spicy sauce to the fish slices and pour hot oil over them.
