The foodway in my hometown

My hometown Qingdao is a city at seashore. So there is a large amount of different kinds of seafood. Usually I enjoy eating a fish everyday. So when I came to the US, I really missed the seafood in my hometown a lot.

My favorite seafood dish is Hot Fish. Sometimes people also called it fish filets in hot chili oil. Because this dish has so many steps for cooking it, I think it is significant hard for cooking at home. So we'd better to have it in the restaurant.

Here is a cooking way for Hot Fish from website:

Practice materials : a bass fish or boiled grass carp, silver carp are black, preferably live, not to use the carp. pound yellow bean sprouts, cabbage and a pouch of their favorite vegetables, such as cucumber, ginger (a big chunk, pine shoot films). Garlic (head, slightly shoot, rather than all), onions amount flap (or Duojiao), Chinese prickly ash, hot red peppers, chili powder, salt, MSG. pepper, cooking wine, soy sauce, vinegar a little, edible oil, flours, cooking wine, salt, egg white and one way : one, good clean fish kill, cut off his head and end, into a fish, and the remaining few fish hacked. To fish with a little salt, cooking wine, a protein powder and health efforts in time for 15 to 15 minutes. Another filling and rafts from end to end, the same way salt. 2, a Pour boiled water to wash bean sprouts, were placed in hot water, the fish into the bucket, which can also be placed in cabbage, cucumbers, and so on. 1:00 personal tastes by spreading salt reserve. 3, in the clean Stir sauce plus three times the usual oil-heat, placed three engines watercress (or Duojiao) seconds, plus ginger; garlic, onions, peppercorns, chili powder and hot red peppers medium speeding speculation. After adding flavor and rafts out from end to end, turn the fire, even double, plus cooking wine and soy sauce, pepper, sugar appropriate, continue to stir-fry a minute, adding some water, positioning and MSG seasoning (to taste some salty). Question and water and maintaining the fire, they were placed to fish, to use chopsticks to dissipate, 3-5 minutes relations fire. Add the fish sauce and garnished put all the bucket of bean sprouts were just in Washington. 4, and the other took a clean pot, into corn oil (oil depends on the specific size of the containers ready to be dumped into the bucket which, all fish and bean sprouts drowned later, visual it). Heat oil to be closed about hanging fire first. Then a lot of Chinese prickly ash and pepper (the individual level psychologists spiciness), Chinese prickly ash and boiling water slowly includes the stewed peppers smell. Fire should not focus too vague to avoid speculation. 5, Pepper quick color changes, immediately closed the fire, pot of hot pepper oil and pepper together in the bucket of fish into Washington, careful hot go up in smoke.

I am crazy about Hot Fish. The most crazy time, I even ate it 5 times in a week. There are few reasons below to explain why I am infatuated with it: 1. Actually this dish originated in Sichuan Province, so it followed the great feature of sichuan food, spicy!  I like the food with spicy taste. The spicy food can also help you better doing the metabolism. 2.I love the mashed mouthfeel of the fish. The fish form the sea often have tender meat than it from the river. 3.It has been suggested the no other food has a great influence on health and attacking disease than seafood. For example: Seafood can protect against heart disease, help prevent the spread of some cancers and improve the skin condition of psoriasis sufferers.

If you have chance to coming to China, do not forget enjoying the authentic Hot Fish!