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Authentic Taian fish practice

2018-03-07 16:00:00

Tai 'an fish, commonly known as Tuo Tuo fish, is a traditional Chinese famous dish in Sichuan and Chongqing area, which belongs to Jianghu cuisine. Tai 'an Town is the main traffic road of Sichuan and Chongqing, producing silver carp. Drivers who stopped in Tai 'an found that the fish here tasted delicious and natural, and the dish was special, and then spread to other places. In the late 1980s and early 1990s, Taian fish became a dish.

Food ingredient

Spotted silver carp 1


Cut into pieces. The silver carp is washed and drained, and cut into small pieces.


Marinate. Add salt, cooking wine, sweet potato starch and eggs to marinate the fish. Add a little bit more starch, this amount is: more starch than for smooth meat, less starch than for crisp meat. Marinate for half an hour to add flavor.


Prepare the ingredients. Prepare pickled pepper, pickled ginger, green onion, garlic, coriander, dried peppercorns, dried pepper, pickled radish.


Cut the ingredients. Cut the green onion, coriander, garlic into thick slices, cut the dried chili into long strips. Pickled pepper, pickled ginger cut into shreds, pickled radish cut into long strips.


Over oil. Over high heat, let the fish fry a little in the oil pan, then you can scoop it all up. This process is only to make the starch and fish sufficiently bonded, so as not to boil, not to let the fish cook.


Adjust the juice. Heat the pot, put in vegetable oil, put the sliced pickled pepper and pickled ginger into the pot and stir fry until fragrant, then add an appropriate amount of dried chili strips, a large handful of Sichuan pepper, a little bean clove, a little star anise, a spoonful of salt, a spoonful of soy sauce, half a spoonful of white sugar and stir fry together, add an appropriate amount of water in the pot after stir-frying.


Bring to a simmer. After boiling, put the fried fish in, add 1 spoon of cooking wine, add garlic, simmer for 5 minutes, turn off the heat, put a big spoon of vinegar to remove greasy.


Pot it. Sprinkle with cilantro and scallions and pour directly into the pan.

Matters needing attention

1, fried fish time should not be too long, fried until the skin is slightly yellow, so as not to affect the taste, this process is just to make the starch and fish fully bonded, so as not to cook, not to let the fish cooked;


2, pickled ginger pickled pepper, bean paste are salty, so the salt is added as needed.