Introduction:
Boiled fish is one of the most representative dishes in traditional Sichuan cuisine, and is famous for its rich Sichuan flavor and unique cooking style. This dish is made with fresh fish as the main ingredient and a variety of spicy seasonings to cook a bowl of spicy boiled fish with great color and flavor. This article will introduce you to the preparation method of boiled fish, its characteristics, and its important position in Sichuan food culture.
Body: 1How to make it:
The main ingredients of boiled fish are fish meat and vegetables. First of all, fresh fish, such as grass carp and mandarin fish, are scaled, gutted and cut into slices. In terms of vegetables, bean sprouts, rape, soybean sprouts and so on are commonly used.
Next, blanch the fillets to remove the smell and keep the flesh tender. Then add an appropriate amount of clear broth or water to the pot, blanch the vegetables until they are cooked and soft, and remove them for later use.
Take another pot, add an appropriate amount of cooking oil, stir-fry chives, ginger and garlic after heating the pan, then add bean paste, Pixian bean paste and other chili sauces, and fry the red oil. Then, add an appropriate amount of soup, add salt, monosodium glutamate, chicken essence and other seasonings, and boil for a while.
Finally, the blanched fish fillets and vegetables are placed in the boiling soup and cooked quickly. After the fish fillets turn white, sprinkle in pepper powder, chili powder, minced chives, minced garlic and other seasonings, mix well and serve.
2.Character and taste.
Boiled fish is loved by a wide range of diners for its spicy taste and unique texture. First of all, the seasoning of boiled fish is rich and varied, and it is combined with Sichuan seasonings such as chili, bean paste, and Sichuan peppercorns, which makes the dish rich and unique. Secondly, boiled fish adopts the cooking method of boiling, which keeps the tenderness and original flavor of the fish. Finally, the boiled fish is moderately spicy, which stimulates the appetite and makes it memorable.
When you take a bite of boiled fish, the first thing you will feel is the deliciousness and tenderness of the fish, which melts in your mouth. Then, you will find that the soup of the boiled fish is rich and mellow, spicy but not dry, with a slight numbness and a fragrant taste. In addition, the vegetables in the boiled fish maintain their unique taste, which is crisp and refreshing, and it goes well with the fish.
3.Its place in Sichuan food culture.
Boiled fish is a very important representative dish in Sichuan food culture. The people of Sichuan are keen on spicy taste, and boiled fish is just right for their taste preferences. It is not only a common dish in family dinners, but also one of the signature dishes of Sichuan restaurants and hot pot restaurants. Many people in Sichuan regard boiled fish as the best treat for family and friends, as well as a must-have dish for entertaining guests and celebrating festivals.
Conclusion: As a classic of traditional Sichuan dishes, boiled fish has attracted countless diners with its spicy taste and unique taste. Although the production method is simple, it requires mastering the combination of heat and seasoning to make a bowl of boiled fish with good color and flavor. Every bite of boiled fish will make you feel its rich Sichuan flavor and spicy deliciousness. Whether enjoyed at home or in a restaurant, boiled fish offers a unique taste experience and has become an integral part of Sichuan's food culture. Let's enjoy the boiled fish and appreciate its spicy and delicious charm!