Hello everyone, I'm Wang Gang
In this video I share with you a Sichuan home-style dish
Boiled Fish with Sichuan Suancai
First let's prepare one Snakehead fish (about 3 jin/ 1.5kg)
Knock the head of the fish and then remove the scales with the back of a knife
The scales on the head of the snakehead fish are stronger
Careful handling for that area
Avoid hurting yourself with slippery hands
It is recommended that leave it to the professional fish vendor to do the job
You can use 90°C hot water to scald the skin of the fish slightly
The purpose of this step is to reduce its mucus
but only if it is completely knocked out
Make sure the fish doesn't move
After scalding, then scraping off the slippery mucus with a knife
Then cut open the belly of the fish and remove the guts
After the gutting, then filleting the fish from the tail
The whole process is best wrapped in a towel to prevent slippage
Finally remove the fish bones and head
Chop them into small pieces and clean them separately
The next step is to prepare to slice the fish fillet
After removing the belly bone, slice the fish fillet into 2mm slices
You can practice with grass carp if they are not skilled in knife skills
Until you become proficient, then try the higher difficulty snakehead fish
The next step is to start marinating the fish
Add two spoons of salt (about 4 grams) to the bowl
Add some Chinese yellow cooking wine (about 20 grams)
Then mix the fish to absorb the wine and salt
After the seasoning is absorbed, add an egg white
Add a small handful of potato starch and mix well after the egg whites are mixed
The amount of starch needs to be balanced with the wine and egg white
The fish is best slightly dry
This way the fillet will be more firm and tasty after cooking
After the fish is marinated, the next step is to prepare the other ingredients
Prepare a large piece of ginger and chop it into big granules (about 50 grams)
Prepare some garlic cut into granules (about 80 grams)
Prepare some red pickled chilli peppers chopped (about 100 grams)
Finally prepare 500 grams of washed pickled vegetables (Sichuan Suancai) cut into small pieces
The next step is to start preparing the oil splashing ingredients
Prepare some garlic and roughly mince them
Add the some green and red Sichuan peppercorns to the bowl
Then add some dried hot chillies
The amount can be adjusted to your own taste
The next step is to start cooking
First let's heat up the wok
Once the wok is hot, add a small bowl of rapeseed oil
Then add some lard after the oil is 70% hot (210°C)
After the lard is melted, add the prepared Suancai and the other ingredients
until the Suancai are thoroughly fragrant, then add the cleaned fish bones and stir-fry until half cooked
The purpose of this step is stir-fry the pickles and other ingredients to evaporate the fishy smell of the fish bone
After the fish bones are cooked, add some broad bean paste and stir-fry well
Then add some water and turn up the heat to boil
After the fish soup boils, start seasoning
Add three spoons of salt to the soup
Add half a spoon of sugar and one spoon of white peppercorn powder
Then add some soy sauce to adjust the taste
Remember
Although the fish soup has bean paste, you still need to add some salt to adjust the taste
The fish soup can be slightly salty
As the Chinese saying goes, salty fish and light meat
Finally add a bit of Chinese sun-dried vinegar
If you don't have sun-dried vinegar, you can use Chinese aged vinegar instead
After the vinegar is added, take out the Suancai and fish bones and put them in the bottom of a big bowl
The next step is to start adding the fish slices
First let's pull the wok off the heat
Then gently sliding the marinated fish slices into the wok
Here let me share with you a standard for sliding fish slices
You need to wait until the soup stops boiling and then start to add the fish
so that the fish's marination don't fall off
Prevent fish becomes chewy
After the fish slices are set, let them simmer for 10 more seconds
then take the fish out and pour out the soup
The fish is cooked for about 30 seconds from the time adding them into the soup
Attention, remember
You need to boil the soup again before pouring it out
Otherwise the fish slices are not guaranteed to be fully cooked
The next step is to start preparing the hot oil
let's heat up the wok again
Once the wok is hot add a small bowl of rapeseed oil and heat it up to 70% (210°C)
Add the prepared ginger, garlic, chili after the oil is hot
Fry the chili until brownish red and then " splash " into the fish at once
A very tasty and delicious "Boiled Fish with Sichuan Suancai" is ready
Here is the technical summary
First,
This dish is one of the common home-style dish in Sichuan people's homes
Mainly a fusion of Suancai fish and Boiled fish
Second,
Snakehead fish's scales are more difficult to handle
You can scald it with boiling water for 40 seconds before processing
until the fish scales buckle up
The purpose of this step is to remove the fish scales more easily
Third,
Is better to use both rapeseed oil and lard for this dish
Rapeseed oil is more fragrant
Lard can absorb more flavor
The technical summary of "Boiled Fish with Sichuan Suancai" is finished