What are the spices of boiled fish oil and what spices are used for boiled fish

Sichuan pepper, Sichuan pepper, green onion, ginger, garlic, sauce, wine and other ......

The spices used in boiled fish include star anise, cinnamon, Sichuan pepper, dried chili pepper and other spices.

Ingredients for boiled fish: silver carp, dried chili, garlic, pepper, star anise, cinnamon, vinegar, Sichuan pepper powder, pickled ginger, Sichuan pepper, pickled pepper, sugar, bean paste, cooking wine, light soy sauce, oyster sauce, salt, vegetable oil.

The practice of boiling Duange fish:

1. Wash and cut the silver carp into pieces, clean it repeatedly and marinate it with cooking wine and salt.

2. Cut the green onion into sections, slice the garlic, and mince the pickled pepper and ginger.

3. Hold the pie in the pot and fry the dried peppercorns and garlic until the oil is red and bright.

4. Pour the fish head into the basin with a spoon, spread the chives and add an appropriate amount of fresh soup, and then add the fish head and fish fillet.

5. Add cooking wine and cook until the color is white, add salt, sugar and pepper, shake the pot while cooking the fish, and when the fish is almost cooked, add soy sauce and balsamic vinegar.

6. Pour the fish head into the basin with a spoon, spread the chives, put the vegetable oil in the pot at a high temperature, turn off the heat and quickly dry the chili pepper and peppercorns, and splash it on the fish fillet to get out of the pot.

Vegetable oil is used, and the specific method is as follows:

Ingredients: 1500g tarpon, dried chili pepper, garlic, pepper, vinegar, dry flour, pepper, pickled ginger, pepper, onion, sugar, bean paste, cooking wine, light soy sauce, oyster sauce, salt, vegetable oil.

1. First of all, handle the fish well and clean it.

2. Then use a kitchen knife to cut the green onions, garlic, pickled pepper and pickled ginger, and set aside for later use.

3. Put vegetable oil in the pot, heat over high heat, add the prepared dried peppercorns, garlic, pickled ginger, pickled sea pepper, and bean paste, and use a spatula to stir-fry quickly.

4. Then put the washed fish, chives and fresh soup into the pot and start to cook over high heat.

5. Cook until the color is white, add cooking wine, salt, sugar, pepper, soy sauce and balsamic vinegar.

6. Pour the fish head into a pot with a spoon and spread the prepared chives.

7. Pour the fish fillets and soup into a basin, sprinkle with the prepared peppercorns, minced garlic and green onions, and mix well with chopsticks.

8. Put vegetable oil, dried chili pepper and Sichuan pepper in the pot and heat over high heat.

9. Wait for the heat to be poured on the fish, and it is ready.

Summary. Hello dear, happy to answer your <>

There are many spices for making fish, and here are some commonly used spices:1Jiang:

Ginger has the effect of removing the smell and increasing the umami of the fish. 2.Green onions:

Green onions can neutralize the fishy smell while increasing the aroma. 3.Garlic:

Garlic can add flavor to fish meat and at the same time have an antibacterial effect. 4.Chili:

Chili peppers can add spiciness and aroma to the fish. 5.Coriander:

Coriander can add flavor to the fish while giving it a refreshing taste. 6.Sichuan pepper:

Sichuan peppercorns can add to the spicy taste of the fish. 7.Anise :

Star anise can add to the aroma and taste of the fish. 8.Bayer:

Bayinzu leaves can add flavor to the fish. 9.Spice powder:

Such as five-spice powder, cumin powder, etc., can increase the aroma and taste of fish. The above are some commonly used fish spices that you can choose to use according to your personal taste.

What are the spices for making fish.

Hello dear, happy to answer your <>

There are many spices for making fish, and here are some commonly used spices:1Jiang:

Ginger has the effect of removing the smell and increasing the umami of the fish. 2.Green onions:

Green onions can neutralize the fishy smell while increasing the aroma of spike dust. 3.Garlic:

Garlic can add flavor to fish meat and at the same time have an antibacterial effect. 4.Chili:

Chili peppers can add spiciness and aroma to the fish. 5.Coriander:

Coriander can add flavor to the fish while giving it a refreshing taste. 6.Sichuan pepper:

Sichuan peppercorns can add to the spicy taste of the fish. 7.Anise :

Star anise can be used to increase the aroma and taste of fish. 8.Bayer:

Bayinzu leaves can add flavor to the fish. 9.Spice powder:

Such as five-spice powder, cumin powder, etc., can increase the aroma and taste of fish. The above are some commonly used fish spices that you can choose to use according to your personal taste.

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In addition to the commonly used spices mentioned above, there are some other spices that can be used to cook fish, and here are some expanded spice options:1Lemon:

Lemon juice or lemon zest can add to the fresh and sour taste of the fish. 2.Alcohol:

For example, cooking wine, Baiyu patting wine, etc., can remove the fishy and increase the fragrance. 3.Citronella:

Citronella has a distinctive lemon aroma that adds flavor to the limb fish. 4.Vanilla:

Such as rosemary, basil, thyme, etc. can increase the aroma of fish. 5.Cumin:

Cumin can add to the aroma and taste of fish. 6.Wasabi:

Wasabi can add spiciness and aroma to the fish. 7.Dried chili peppers:

Dried chili peppers can add spiciness and aroma to the fish. 8.Sichuan pepper powder:

Sichuan pepper powder can add to the spicy taste of the fish. 9.Shiitake mushrooms:

Shiitake mushrooms can add to the umami and aroma of fish. 10.Spice Mix Seasoning:

Such as curry powder, five-spice powder, seafood seasoning, etc., can be selected and used according to personal taste. These spices can be combined and adjusted according to personal preferences and tastes to create different flavors of fish dishes. <>

1.It is best to make boiled fish with olive oil.

2.Reason: Olive oil is rich in monounsaturated fatty acids oleic acid, as well as vitamin A, vitamin B, vitamin D, vitamin E, vitamin K and antioxidants, which is the most suitable oil for human nutrition among the oils and fats found so far.

3.Preparation of boiled fish: Ingredients: 1 grass carp, 300 grams of soybean sprouts.

4.Condiments: 500 grams of olive oil, 30 grams of salt, 100 grams of dried red pepper, 20 grams of green peppercorns, 30 grams of mung bean starch, a little monosodium glutamate.

5.Steps: Handle the fish: Cut off the body of the fish from the tail and cut off from the back of the gills.

6.Then slice the large spines in the belly of the fish.

7.The oblique knife is about 30 degrees to slice into a fillet about 2 to 3 mm thick, and the size and thickness are as consistent as possible to ensure that they can mature at the same time.

8.Take a suitable container for the fillets and add plenty of salt.

9.Grasp the fillets with your hands and marinate them, and put the salt flavor into the fillets.

10.Fish bones are cut into several sections.

11.Prepare dried red pepper knots and green peppercorns, coriander leaves.

12.Cook the soybean sprouts in salted water, drain and spread in a bowl to cushion the bottom.

13.Boil the water and add salt to cook the fish head and bones for five or six minutes.

14.Remove the fish bones and place them on top of the bean sprouts.

15.Add mung bean starch to the fillet.

16.Grasp evenly and sticky, if it is too dry, add a small amount of water.

17.Keep the fire open.

18.At the same time as boiling the fish fillets, heat the olive oil until it is 70% hot, and when the fish fillets are cooked, add the dried red pepper knots and green peppercorns to the oil pan and fry until fragrant.

19.When the dried red peppers start to turn brownish-red, add the oil to the bowl.

20.Garnish with a little coriander leaves.

Allspice oil ingredients: 2 star anise, 5 grams of Sichuan pepper, 10 grams of dried chili pepper, 1 piece of Kaempfera, 1 piece of cinnamon, 2 bay leaves, 500ml of oil

Method: 1. Deal with the fish first. Fillet the fish into a fillet, see super detail**How to cut a fish fillet, super detailed**Oh, I guarantee you will learn it as soon as you learn.

2. Start making five-spice oil, this oil is my private fragrance enhancement secret! It will make the boiled fish particularly fragrant, and you can also make more at one time, and store it for seasonal use. Method:

Put oil in the pot, put star anise, Sichuan pepper, dried chili, kaempfera, cinnamon, bay leaves, heat over low heat until the spices are fried to brown yellow, remove the spices, and set aside.

3. Bring hot water to a pot, put in 1 teaspoon of salt, add soybean sprouts to cook, remove and spread at the bottom of a deep basin for later use.

4. Heat a wok, add 3 tablespoons (45ml) of five-spice oil, then add the chopped Pixian bean paste and stir-fry until fragrant, be sure to fry the red oil. Then add 10 grams of dried chili peppers, 10 grams of Sichuan pepper, minced garlic and ginger slices and stir-fry together to bring out the fragrance.

5. Add the fish head and fish steak and stir well. Add soy sauce, cooking wine, sugar, and pepper and stir-fry together.

6. Add the broth (or boiling water) and cover the fish.

7. After the soup boils, put the marinated fish fillets in one by one, disperse them with chopsticks, and turn off the heat after the fish fillets are boiled and discolored. Pour the fillets and broth into a deep basin with the sprouts laid out in advance.

8. Wash the pot, pour in the remaining five-spice oil (the amount of oil can cover the fish fillet, and the amount of oil can be determined according to the size of the container), burn until 5 is hot, put in the remaining dried chili pepper segments and peppercorns, and fry the fragrance of peppers and peppercorns over low heat.

9. Pour hot oil over the fish fillets.

Cumin seeds, dried chilies, and large ingredients can remove the fishy fish and give better play to the fresh flavor of the fish.

Here are a few of the ingredients used in the preparation of fish dishes:

1. 5 grams of perilla, 5 grams of dill, 5 grams of mint, 5 grams of tangerine peel, 5 grams of star anise, 5 grams of cinnamon, 3 grams of mother cloves, 3 grams of radix, this section is suitable for mackerel fish products in marine fish, subject to 500 grams of raw materials.

2. 5 grams of perilla, 10 grams of cinnamon, 3 grams of dill, 5 grams of bay leaves, 8 grams of tangerine peel, 8 grams of dried ginger, 10 grams of star anise, 5 grams of cloves, 8 grams of lemongrass, 5 grams of Sichuan pepper, the above spices are ground into powder and fried with dried chili peppers and pickled pepper sauce, making chopped pepper dishes for freshwater fish, which will make the fish meat reach a tender, salty and fragrant taste.

3. 10 grams of perilla, 5 grams of cinnamon, 8 grams of dill, 5 grams of bay leaves, 6 grams of basil, 8 grams of tangerine peel, 5 grams of nutmeg, 8 grams of star anise, 10 grams of dried pepper, 5 grams of Sichuan pepper, this package is a freshwater fish soup dish, such as sauerkraut fish.

The above three recipes are suitable for the preparation of all kinds of seafood and freshwater products.

Put Sichuan pepper in the boiled and braised in plain braised without putting it.