A five-pound grass carp was jumping around wildly in the vegetable washing sink.
You can tell at a glance that she's a sporty little fish.
It spends a lot of time in the pool.
"one two three!"
Yu Hui seized the opportunity and acted swiftly.
Grab the five-pound grass carp with both hands and place it on the cutting board immediately.
Pick up the cleaver from the cutting board and smash it hard with the side.
"Smack!"
Accompanied by a dull sound.
The five-pound grass carp immediately stopped moving.
It lay peacefully on the cutting board.
Only the fish's mouth would occasionally make a few muttering sounds.
Snakehead fish have a lot of mucus on their skin, making them quite slippery.
Yu Hui first scalded the fish with hot water, then quickly cleaned the gills and internal organs of the fish's belly.
With a "snap," the fish head was chopped off.
Cut along the central bone to separate the fish body in two.
Chop the fish bones into pieces, remove the fish bones, and scrape the fish meat off the bone at an angle to make thin slices.
Put all the cut fish pieces and fish meat into a basin of water and wash them several times.
Remove the blood, pick out the fish fillets separately, drain the water, and prepare to marinate.
Add salt, pepper, and crushed scallion and ginger water, and stir well in a clockwise direction.
After the fish fillets have fully absorbed the flavor, add crushed scallion and ginger water several times to effectively remove any unpleasant odors.
Once the scallion and ginger water has completely soaked into the fish fillets, add a spoonful of sweet potato starch to coat them.
After marinating the fish fillets, Yu Hui opened the pot to prepare the dish.
Boiled fish is a famous dish in the Sichuan and Chongqing region.
Spicy and flavorful, hot but not overpowering.
It is loved by many spicy food lovers.
Heat oil in a wok until it reaches about 40% of its maximum temperature, then add Sichuan peppercorns and dried chili peppers.
Fry over low heat.
Continue frying until the Sichuan peppercorns and dried chilies are slightly charred and release their aroma.
Yu Hui seized the opportunity and turned off the fire.
Remove the peppercorns and dried chilies from the strainer, place them on a cutting board, and then chop them into powder with a knife.
This is the soul of the boiled vegetable series.
Chili peppers with slicing edges!
In a separate pan, Yu Hui heated oil and stir-fried bean sprouts, garlic sprouts, and romaine lettuce.
Add salt to enhance the base flavor.
After stir-frying, place the mixture in a large bowl as a base.
Next, heat the pan and fry the fish bones until golden brown.
Remove and set aside.
Heat oil in a wok, sauté scallions, ginger, and garlic until fragrant, then add fermented black bean sauce and chili powder.
Stir-fry them together until fragrant and they turn a dark brown color.
Then add water and bring to a boil over high heat.
Use a strainer to remove the scallions, ginger, garlic, and other seasonings from the pot, then add more seasonings.
Salt, light soy sauce, oyster sauce, pepper, chicken bouillon, etc.
After adjusting the seasoning, Yu Hui took out a clean spoon and tasted the soup.
The taste is just right.
"Hmm, not bad!"
Yu Hui nodded in satisfaction and added the enoki mushrooms and tofu skin.
After cooking, remove the meat and place it in a large bowl.
Finally, add the fish slices clockwise.
Gently stir the wok until the fish fillets turn white and are fully cooked, then pour the fish fillets and broth into a large bowl.
Sprinkle with white sesame seeds, minced garlic, and chopped chili peppers.
Then drizzle with hot rapeseed oil to release its aroma.
This delicious boiled fish is now ready!
Yu Hui quickly washed the pot and started cooking the second dish.
Mapo tofu!
This is also a Sichuan dish.
It is mainly spicy, and the main ingredients are tofu and minced pork.
Even though it's not a big meat dish, it's incredibly delicious with rice!
This dish is very popular among Didi drivers and food delivery riders in the Sichuan and Chongqing area!
It's delicious with rice and affordable!
Often, ordering a plate of Mapo Tofu is enough to finish two or three bowls of rice.
If the employees knew that Yu Hui had made two such delicious dishes to go with rice.
They might scream with joy!
Mapo tofu and boiled fish are made in some ways.
Both require sharpening the chili peppers.
Yu Hui deliberately left some chopped chili peppers this time, so there was no need to fry Sichuan peppercorns and dried chili peppers again.
He first cut the tofu into small, even pieces, then put them in a pot to cook.
A spoonful of salt was added during the process.
It effectively enhances the base flavor, removes the beany taste, and makes the tofu firmer the longer it's cooked, resulting in a better and more tender texture.
After cooking, remove and set aside.
Heat oil in a wok, then sauté minced meat, minced garlic, and chopped scallions until fragrant. Add fermented bean paste and chili sauce and stir-fry until the oil turns red.
Add boiling water, then season with white sugar to enhance the flavor, salt to add a base flavor, a spoonful of light soy sauce, chicken essence and oyster sauce to make the flavor more complex, thirteen-spice powder to enhance the aroma, and a little dark soy sauce for color.
Finally, add the tofu and cook until flavorful, then thicken the sauce with cornstarch slurry.
Mapo tofu is ready!
Having made two very spicy dishes, Yu Hui is now planning to make a refreshing and mild tomato and egg soup.
That completes today's three dishes.
Although there were only three dishes, the portions were generous.
Especially the boiled fish, which weighs five pounds just for the fish meat, not to mention the other side dishes.
Based on the standard of six people, we went to any chain restaurant that serves fish.
The fish meat also weighs about six pounds.
The weight of the fish may even be misrepresented.
Three dishes were more than enough for Yu Hui, Wu Jiyuan, and four others.
Tomato and egg soup is very easy to make.
Scald the tomato skin with hot water to peel it off.
The eggs are scrambled.
While stirring with chopsticks, Yu Hui added a bottle capful of white vinegar.
This can effectively remove the eggy smell.
This makes the tomato and egg soup taste fresher and better.
Preparations are complete.
In the afterglow, pour in a small amount of olive oil and add the chopped tomatoes to the pot.
Add a small amount of salt and sauté the tomatoes until softened and juicy.
Add boiling water and bring to a boil over high heat.
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