Recipe of Fish Filets in Hot Chili Oil

Fish Filets in Hot Chili Oil

If you love spicy food, don't miss this dish. It's another famous Sichuan dish, I never hear a person don't like it. I'll share the recipe to you all. 

Ingredient: fish 2 catties, (three) of big star red dry chili 3 two (to cut open oh), Chinese prickly ash seed smaller part bowl, big ten grain heat, ginger, Onions five a root
Fine fine ground cut into chopped green onion, some salt, egg qing dynasty, starch, half a sunflower seed oil, chili oil 2 three two white sesame, two, a pinch of a cucumber and yellow bean sprouts. 

Steps:
1. Put the fish clean, should pay attention to the belly black wash white oh, where along the fishbone eliminating the fish, along with the sword fish grain,
The fish fillet into half inclined centimeters of fish fillet, such ability won't have so many thorn. (skills: can buy fish in the call teacher for help when the fish head and bones, as for fish, picking out or their home slowly, because can't master of so much time to help you slice of yo.
2. The fish will be on the plate, add egg, salt, starch by hand grasp well, cut into garlic cloves garlic to use, dry hot pepper to cut into sections, the flavour pickled vegetable seed,
Ginger also cut fine to use. 

3. Pour the oil into the pot, heat while ginger, garlic, chili, Chinese prickly ash, will be a Fried fish bone can put into cold water, boil, and the cut good cucumber and yellow bean sprouts also into a saucepan.
4. Evenly into fish fillet, add some salt and gourmet powder, and the white sesame can and at the big basin. (after the fish fillet in, do not need to wait until the water to the boil, as long as there is a little bubble, the fish will smooth and delicate!) 

5. This is the most important! Fish sweet incense will not see it. Hot pot, oil and chili oil into, and to eighty percent, down hot red pepper and
Chinese prickly ash saute it, (attention not to explode too long, a slight change color), directly over the fish face, only hear squeaking "noise, and sprinkle with chopped green onion slices, fragrance and come, permeates the kitchen, float into the table, can serve.

Famous Spicy Chinese dish - Bean Sauce Tofu

Bean Sauce Tofu

Bean Sauce Tofu is a popular spicy Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) and minced meat, usually pork or beef, in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension. Variations with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus are not considered authentic recreations of the Sichuan classic. The name is often thought to mean "Pocked-Face Lady's Tofu," and is said to come from a (possibly fictional) food vendor by the name of Ma, who made and sold the dish.

True Mapo doufu is powerfully spicy with both conventional "heat" spiciness and the characteristic "mala" (numbing spiciness) flavor of Sichuan (Szechuan) cuisine. The feel of the particular dish is often described by cooks using seven specific Chinese adjectives: (numbing), (spicy hot), (hot temperature), (fresh), (tender and soft), (aromatic), and (flaky). These seven characteristics are considered to be the most defining of authentic Mapo doufu. The authentic form of the dish is increasingly easier to find outside China today, but usually in Sichuanese restaurants that do not adapt the dish for non-Sichuanese tastes.

In the west, the dish is often adulterated, with its spiciness severely toned down to widen its appeal. This happens even in Chinese restaurants, commonly those not specializing in Sichuan (Szechuan) cuisine. In American Chinese cuisine the dish is often made without meat to

appeal to vegetarians, with very little spice, a thick sweet-and-sour sauce, and added vegetables, a stark contrast from the authentic. Vegetarians can often still enjoy the powerful taste of the authentic dish, however, as it can easily be made without meat at all (and simply just tofu) while not toning down the spices; this version is technically referred to as Mala doufu although this name is not always well-known.