SPICY HOT WATER COOK FISH

 

  • Cooking Time:
  • Servings: 2
  • Preparation Time:

Ingredients

  • Grass carp, yellow bean sprouts, celery, green onion, ginger, garlic, Chinese prickly ash, dry chili

Directions

  • The second step: began to piece of fish, put the fish body and all the rest of the meat of down, the last a bone frame
  • Step 3: fish bones and open into segments. Fish fillet and starch, cooking wine, some salt salted (starch can some more, fish will be more smooth
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Notes

Water cook fish originated in chongqing YuBei area, it is just more than 10 years of history. Invented the dish's teacher is sichuan

Food family background, can say that grew up in the kitchen of growing up, combined smart studious, at a young age he had deep made

The miao-yi. Speaking of his famous, that it must mention in chongqing in 1983 at a cooking contest. In this competition

, him through a similar to now water cook fish methods of cooking methods produced at that time and the traditional way entirely different "boiled

Meat. "new practices of" boiled meat "with its colour and lustre, product phase, taste, and many other features won the judges

A consensus, and so he won the award.

Talking about the birth of "boiled fish", but also due to a friend's visit. Since winning, relatives and close friends in succession

Come for, every time he himself will cook hospitality visitors cooked "boiled meat". This one day, there was a long together since childhood

Big friends come to visit, this friend living in jialing, every time to all want to take a few to just play up the jialing river

Grass carp, this is no exception. Often gather together, small drink a few cups is yes, see it was nearly noon, the master for lunch instead

Hair sorrow, not for anything else, just because the friends from the avoid to eat meat, and not ready to other are home

Meat, and the master and want to make friends share contest winners of the dishes. Trouble is, the tubs jump to touch the fish mention

Wake up teacher, why don't you boiled "fish". So, the first basin water cook fish was born, the more thought is, the fish

Delicious, spicy hot thick and heavy, make friends; teacher I also be one of jing. From then on, the teacher began researching with "boiled fish", the characteristics of the fish, the collocation of color, spicy do innovation, and many other aspects so as to lean

Refinement, after a year of hard work and 1985 basic finalize the design water cook fish. Soon boiled fish, leading the local food markets

, and constantly improved step by step, to the mid 90's, in local formed boiled fish street.

In early 1999, the founder of the fei teng Yang Mr War to sichuan food inspection, through a friend introduced boiled

Fish the inventor of the authentic boiled fish back to Beijing, and in the light of the north weather characteristics and eating habits of the people of the north

, technical improvement of water cook fish. 19 September 1999, a small store in Beijing opened for business, his special main dishes

Is "boiled fish", and according to the water cook fish when making hot oil, chili troubled the characteristics of rolling and was named "fei teng".

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