How to make phoenix fish from Bishan
In the past 10 days, among the hot topics on the Internet, food preparation content still occupies an important position, especially the preparation of local specialties that has attracted much attention. Among them, the phoenix fish from Bishan, Chongqing has become a hot topic due to its spicy and fragrant taste. This article will introduce in detail the traditional method of preparing phoenix fish from Bishan, and attach structured data for reference.
1. The historical background of the Phoenix Fish from Bishan
Laifeng fish originated in Laifeng Street, Bishan District, Chongqing. It is one of the classic variations of boiled fish in Sichuan cuisine. It is characterized by the selection of fresh grass carp or silver carp, paired with secret seasonings, highlighting the five characteristics of numbing, spicy, fresh, fragrant and tender.
2. Food preparation (for 4 people)
| Ingredients | Dosage | Remarks |
|---|---|---|
| fresh grass carp | 1 piece (about 2 pounds) | Can be replaced by silver carp |
| bean sprouts | 200g | For bottoming |
| dried chili pepper | 50g | Two vitex trees are the best |
| Zanthoxylum bungeanum | 20g | Half and half green and red peppercorns |
| Pickled pepper | 30g | The key to improving flavor |
| ginger garlic | 50g each | Chop into pieces and set aside |
3. Detailed production steps
1.Processing fish meat: Remove the scales and internal organs from the fish, cut into 0.3cm thick fillets, and cut the fish bones into sections for later use. Marinate with cooking wine, salt and starch for 15 minutes.
2.Prepare base: Blanch the bean sprouts and put them on the bottom. Heat the pan with cold oil, fry the fish bones until golden brown, add boiling water to make milky white fish soup.
3.Stir-fried seasoning: In a separate pan, add bean paste, pickled peppers, minced ginger and garlic, stir-fry until fragrant, then add the cooked fish soup.
4.Boiled fish fillets: After the soup boils, add the fish fillets, cook until just cooked and immediately turn off the heat (about 90 seconds).
5.Spicy oil: Spread the dried chili segments and Sichuan peppercorns on the fish fillets, pour in 200℃ hot oil and saute until fragrant.
4. Comparison of key skills data
| Process link | traditional practice | modern improvements |
|---|---|---|
| Fillet thickness | 0.3cm | 0.5cm (more tender) |
| Cooking time | 90 seconds | 60 seconds (more tender) |
| Oil temperature control | 200℃ | 180℃ (not easy to burn) |
| Chili pepper ratio | pure vitex | Two vitex + bell pepper |
5. Nutritional value analysis (per 100g)
| Nutritional information | Content | Efficacy |
|---|---|---|
| protein | 18.6g | Promote muscle growth |
| Omega-3 | 0.8g | Protect cardiovascular |
| Vitamin B12 | 2.4μg | Improve anemia |
| Capsaicin | 15mg | Promote metabolism |
6. Food Suggestions
1. Best pairing: It is recommended to serve with rice or Chongqing noodles, which can neutralize the spiciness.
2. Preservation method: Eat now. It is not recommended to store it overnight.
3. Adjust the spiciness: You can reduce the amount of dried chili pepper according to taste, but it is not recommended to reduce the amount of pepper.
7. Popular opinions on the Internet
Recently, discussions about phoenix fish on social platforms have mainly focused on issues such as whether the skin should be retained (the traditional method is to remove the skin), whether the amount of oil used is healthy, and how to recreate the authentic taste at home. The suggestion from food blogger @川 Flavor Tao is: "You can use less oil when making it at home, but you can't save on key seasonings, especially the pickled peppers that are a specialty of the Laifeng area."
Through the above structured data and detailed steps, I believe you have mastered the traditional method of preparing phoenix fish in Bishan. This delicacy carrying Bayu food culture is not only a delicacy, but also a cultural heritage. It is recommended that first-time tryers strictly follow the steps to ensure the best taste experience.
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