The entire family loves eating fish, and my children particularly enjoy fish. Today's smoked fish has a delicate and fresh texture, with no small bones, making it especially suitable for the elderly and children to eat. Each time I make this fish, the child can practically finish a whole one.
Ingredients and tools for Sichuan-style Smoked Fish
Main ingredients: Fresh smoked fish (one piece)
Ginger( ) Dried red pepper
Chili( ) Garlic (appropriate amount)
Coriander( )
Star anise( )
Seasonings: A little salt, cooking wine
Doubanjiang Soy sauce( )
Dark soy sauce (appropriate amount) White vinegar
( ) Sugar (a little bit) Chinese liquor (a little bit)
Cooks' tools: Wok How to make Sichuan-style Smoked Fish:
1. Slice the garlic, ginger into strips; add one dried chili and one star anise (forgotten in the photo).
2. Mix a seasoning sauce: Doubanjiang one spoon, dark soy sauce one spoon,
white vinegar
half spoon, sugar a little bit, salt a little bit.
3. Heat some oil in the pot, add garlic, chili, ginger, and star anise to stir-fry until fragrant. Stir in the seasoning sauce from step 2 over low heat until the aroma of the sauce comes out.
4. Add the whole fish. Shake the pot to prevent sticking.5. Pour in Chinese liquor to remove fishy smell and enhance fragrance, then add a bowl of hot water.6. Bring to a boil over low heat for about 10 minutes, then garnish with coriander before serving.
Add some erguotou to remove fishy smell and enhance aroma.
Add a bowl of hot water.
