Chengdu Young Man Teaches You Sour and Refreshing Carpaccio, Tender and Juicy Fish, and Delicious Fish Broth Rice
Hello everyone, today, Da Mao Kitchen is going to share the recipe for Sichuan Sour Carpaccio:
Sour Carpaccio is cooked with Sichuan's unique bubble greens, the fish broth is sour and refreshing, the fish meat is smooth and plump, quite delicious and tasty.
The main ingredients for Sour Carpaccio: Grass Carp one (about 2 pounds), bubble greens
Accessories: Sweet potato powder (soak beforehand), garlic, scallions, green onions, pig fat 200g or so
Seasoning: Salt, chicken broth, flavor enhancer, pepper, white vinegar, white sugar
Step 1: Process the fish, separate the fish bones and fish meat, cut the fish bones into pieces, cut the fish meat into slices (you can also ask the vendor to help process it), then rinse the fish meat with water and control the moisture.
Step 2: Fish bone seasoning, add salt (can be slightly heavier), a little chicken broth, flavor enhancer, high-proof white liquor (sterilization to remove fishy smell), then hand-stir evenly, marinate for use.
Step 4: Fish slices seasoning, add salt (can be slightly heavier), a little chicken broth, flavor enhancer, yellow wine, then hand-stir evenly, add an egg yolk, stir into toughness, marinate for use.
Step 5: Cut the bubble greens into larger pieces. Then cut 5 cloves of garlic into slices and a little scallion into segments.
Step 6: Heat the pot, add 150g of pig fat to the pot and heat to 70% hot, add the bubble greens, sliced garlic and scallion segments and stir-fry until fragrant, then add the fish bones and stir-fry. When the fish bones turn white, add boiling water (add boiling water to quickly brighten the fish broth), the water should not cover the ingredients. Then adjust the taste: add a little chicken broth, flavor enhancer, and white sugar. Cover the pot and cook for about 2 minutes.
Step 7: After 2 minutes, add the pre-soaked powder noodles into the pot and cook for about 1 minute, then use a skimmer to scoop out the ingredients into a bowl, leaving the fish broth in the pot.
Step 8: (Add a little starch to the fish slices before boiling), when the fish broth is almost boiling, add the fish slices one by one, when adding the fish slices, the fire must be small, otherwise the fish slices are easy to scatter. Cook for 2 minutes and then scoop out the fish slices. Add a little white vinegar to the fish broth and bring it to a boil, then pour it into the fish meat.
Step 9: Sprinkle minced garlic and chopped green onions in the fish meat. Add 50g of pig fat to the pot and heat it up and drizzle it on top. Add chopped coriander for decoration.
This is a delicious, nutritious and down-to-earth Sour Carpaccio, if you like it, remember to follow Da Mao Kitchen, we will teach you more Sichuan cuisine, thank you for your patient reading.
