New Sichuan Shuizhuyu
Sichuan-style water-boiled fish is a fiery, numbing dish of tender fish fillets poached in a chili and Sichuan peppercorn-laced broth. One of the most iconic dishes of Sichuan cuisine.
食材清单
- Grass carp 1 pcs
- Bean sprouts 200 g
- Dried chili peppers 15 pcs
- Sichuan peppercorns 10 g
- Pixian doubanjiang 2 tbsp
- Ginger 1 piece
- Garlic 1 head
- Egg white 1 pcs
- Starch to taste
- Cooking wine 1 tbsp
- Salt to taste
制作步骤
- 1. Add appropriate amount of water to the pot and bring to a boil
- 2. Add Sichuan boiled fish and cook until tender
- 3. Add grass carp, bean sprouts, ginger and garlic and continue cooking for 5 minutes
- 4. Add salt and a little light soy sauce to taste
- 5. Cook until all ingredients are cooked and flavourful
- 6. Serve in bowls
文化小知识
Shuizhuyu is one of the most famous dishes of Sichuan cuisine and a masterpiece of mala (numbing-spicy) flavor. The dish originated in the Chongqing area but is now beloved across all of Sichuan. The key is the final step of pouring smoking-hot oil over whole dried chilies and Sichuan peppercorns, which creates an intensely aromatic oil that coats the fish. A good shuizhuyu should make your lips tingle from the Sichuan peppercorns while the chilies provide a deep, warming heat.