If it drops to the field you’ll have to find it
Find it
Immediately catch it with a basket
Somehow today the weather becomes cold all of a sudden
So I’m making a fish today
Uncle, which type of fish would you like
Whichever one you think that’s nice and delicious
Then I’ll make a “Sichuan peppercorn fish”
No problems
Alright
This time we cut it from the side
Not from the middle
For grass carp it’s better to cut in the middle
For this one we’ll cut from the side
Be careful of the bones, don't be hurt
Don’t worry, I’ve been doing this for years
Still be careful
You're especially good at pinching out the gills
Look how big the fish gills are
Alright
I’ll chop them into bigger chunks
Fine with me
Its tail is still moving
The tail has too many bones
This is an active muscle
Cut it into smaller chunks
(Chop) it down
Open up it’s back
Cut once
And then cut it another time like this
That will do
Now we’ve cleaned up the fish
Let’s marinate it for a while
We’ll marinate it with some salt
And some cooking wine
And lightly mix it up a bit
Let it sit for a while
Let’s prepare a small chunk of young ginger
This young ginger and the Erjintiao chilli,
are to be added in lastly
They won’t taste good if they're cooked for too long
Then cut some pickled chilli
This is necessary
This is pretty hot
Can you handle it? Uncle
I’m fine
Your said it
Pickled chilli
You have already got so much pickled chilli and you are still adding Xiaomila chilli
Now let’s look at this
This is a very important seasoning
That is garlic and ginger
We have so much garlic
Mainly it’s for the garlic oil
Later we’ll cook garlic first
Then we cut ginger into slices
The old ginger can be cooked first
We’ve prepared so many ingredients
There is another important point in cooking this fish
The fish has to be fresh and alive
That’s true for families in Sichuan
We’ve used so many ingredients
It’s not worth using the ingredients on a dead fish
Is that right Uncle?
You are right
Waste of ingredients
Make a knot with scallion
We put it into the soup later
Add a chunk of tofu
Together with the fish
This tofu must taste amazing cooked like this
Just very aromatic
Cook the tofu for the same duration as the fish (for a better taste)
Alright, uncle take it for me
For sure
First we heat up the wok
Add Kuan You (literally "broad oil")
Bring the oil temperature to 210 degree and drop in marinated fish.
Fry for a minute then drain out set aside
Pour out excess oil then leave a small amount of base oil
Add ginger and garlic then bring out the aroma
Don’t you add peppercorn?
We add that at last
Lastly, we fry it with oil
Add pickled chilli and dried chilli
Add doubanjiang then fry out the red oil
Add a moderate amount of water then bring it to a boil
Then we add fish when the water boils
Then we start seasoning
Add salt in the wok
Chicken bouillon powder
Sugar
Light soy sauce
Zhenjiang vinegar
Then we add in fried fish and tofu
Alright that’s it
Boil it
Turn the heat on high then boil for 5 min until it’s seasoned well
Add sliced ginger at last
Then we add Sichuan peppercorn
The young ginger will taste bitter if it’s cooked for too long
Add scallion knot midway
Add sliced chilli and sliced ginger 5 min later
We can serve it after 1 min
Then we clean up the wok and add some rapeseed oil
When the oil is heated to 180 degrees, pour it on the fish with Sichuan pepper
Auntie, have some the rice
Alright
Let me help you with (the rice)
Taste it first uncle
Let me try the tofu first
Do you want some rice?
Try some fish auntie
Alright
The fish is so tender
Look
It’s so big
Just help yourself
Bigger chunks taste better
This fish is very tender
Lightly starch-coated then fried in oil
And you don’t taste any fishy smell
Packed with umami taste
Sure
Yeah
I like this fish bladder
You have it
Really good
I’m having it
Go ahead
You go ahead
Alright
Very good
This fish and tofu is very tender
Actually I like the fish head
Is that so?
The head is the best of this bighead carp
Fish head tastes the best
Not even a hint of fishy smell
This is not very hot
Very well balanced
Actually we can cook "shui zhu yu" ("water boiled fish") with this method
In the last step, we heat up the rapeseed oil
Grab a handful of Sichuan peppercorns on top of it, and pour the oil
Be careful with the fish bones
It’s not very hot to be fair
Not at all
Mainly because the Sichuan peppercorns are very aromatic
The taste of the tofu and the fish
Nice!
Alright guys if the weather in your place is cold
You can try this fish
Very nice!
Very tender!
It’s almost like a hotpot
Alright that’s the end of this video
We are going to eat