I had a Spicy Fresh Pepper Fish yesterday, and I felt it wasn't as tasty as the Fish Brook Fish I had last time. Next time I plan to make it at home. Coincidentally, I'm in the mood for pork intestine, so I'll make Pork Intestine Fish in a few days. This dish is a famous Sichuan cuisine, and if you want to learn, here are the detailed steps.
Method One for Pork Intestine Fish
Ingredients Preparation
250 grams of cooked pork intestine segments, 250 grams of carp meat, 100 grams of mung bean sprouts, 20 grams of Sichuan pepper, 30 grams of Lao Gan Ma chili sauce, 10 grams of dark soy sauce, 10 grams of Pixian broad bean paste, 10 grams of sugar, 5 grams of white pepper powder, 5 grams of chicken powder, 30 grams of red oil, 500 grams of broth, 10 grams of ginger slices, 10 grams of small scallions, 50 grams of garlic, 10 grams of cooking wine, 5 grams of cilantro, 10 grams of dried chili threads, 30 grams of onion, 30 grams of green and red peppers, 30 grams of leek, 5 grams of sesame seeds, 10 grams of minced garlic.
Steps
1. Heat a wok with a little base oil, stir-fry the scallions, ginger, garlic slices, and chili sauce, then add the pork intestine segments and all fish bones except the fish fillets.
2. Pour in the cooking wine, dark soy sauce, sugar, and chicken powder, then add the broth. Simmer for about 3 minutes until the pork intestine is tender, then add the onion, green and red peppers, and leek and bring to a boil; set aside.
3. Blanch the mung bean sprouts and place them at the bottom of a large bowl. Add the cooked pork intestine and broth.
4. Cut the carp meat into butterfly-shaped pieces about 0.2 cm thick, marinate with 4 grams of salt and 2 grams of MSG, then mix with one-quarter of an egg white and 10 grams of starch. Let it sit for 5 minutes.
5. Add the fish fillets to boiling water, using chopsticks to separate the fillets until they change color and are cooked. Remove and place on top of the pork intestine. Sprinkle with minced garlic and dried chili threads.
6. Heat a little base oil in the wok, add the Sichuan pepper and fry until fragrant. Then add a little red oil and heat to about 50-60% hot. Pour over the bowl, and finally sprinkle with cilantro.
2. Heat base oil in a wok, add the mung bean sprouts and celery with 5 grams of salt and flavoring powder, stir-fry until cooked. Place the mung bean sprouts and celery at the bottom of a bowl.
3. Blanch the marinated fish fillets, remove and lay on top of the mung bean sprouts and celery.
4. Slice the cooked pork intestine into 1 cm long segments, soak black vermicelli in cold water for 1 hour.
5. Add the pork intestine, vermicelli, broth, dark soy sauce, MSG, chicken essence, sugar, and 5 grams of cooking wine to a pot and simmer over low heat for 8 minutes. Pour this over the fish fillets.
6. Heat the spicy oil and pour it over the dish. Sprinkle with fried sesame seeds and garnish with cilantro.
Method Three for Pork Intestine Fish
Ingredients Preparation
One fish, half a pound of pork intestine, one pound of lotus root, several stalks of celery, cilantro, scallion, ginger, and garlic as needed, appropriate amount of dried chili, appropriate amount of chili flakes, appropriate amount of rice wine, appropriate amount of cornstarch, appropriate amount of pickled chili, appropriate amount of spices, appropriate amount of doubanjiang, appropriate amount of sesame oil.
Steps
1. Slice the fish, cut the fish head in half, season the fish slices with salt for 10 minutes, then coat with a layer of cornstarch and mix evenly.
2. Heat oil, first add the spices, stir-fry to get rid of the medicinal taste, then add scallion, ginger, garlic, pickled chili, doubanjiang, and stir-fry until fragrant.
3. Add broth, bring to a boil, then add rice wine.
4. Once the water boils, add the fish head first, then the lotus root slices, cook for about 2 minutes, then carefully add the fish slices one by one.
5. Slice the pork intestine, cut the celery, leek, and cilantro into sections.
6. Add the leek, celery, once the fish is cooked, spread the celery leaves, cilantro, chili flakes, and dried chili on the surface of the soup.
7. Heat oil until smoking, then pour over the dried chili.
Tips
Do not add water to the cornstarch, mix it directly with the fish to make it more delicate and avoid the heavy feeling of a thickened sauce.