How to make the fish fillet hot and delicious?

Ingredients】 Ingredients: more than two catties of grass carp Ingredients: bean sprouts, or your favorite vegetables Seasoning:

Ginger, garlic, green onion, Sichuan pepper, dried red pepper, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, a little sugar, cooking oil, corn starch [Method] 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steak into several pieces. Marinate the fish fillets with a little salt (don't put too much salt, it will be salty, and it will also destroy the deliciousness of the fish), cooking wine, and cornstarch, and marinate for 15 minutes. 2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and scald them, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

3. Add three times the usual oil to a clean wok, and after the oil is hot, add ginger, garlic, green onions, peppercorns, and dried red pepper and stir-fry over low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into a large pot with the bean sprouts. The amount of water used to cook the fish should not be too much, and the fish should be filled with fillets, which should be just submerged in the water. After boiling and pouring into a bowl, some of the fish fillets will be exposed.

Reuse】 After eating the fish, you can pour the soup back into the pot the next day, and add tofu or noodles or konjac, etc., which is the boiled fish hot pot.

1 fresh freshwater fish 1 soybean sprout or mung bean sprout 1 lettuce 2 celery 2 coriander Seasoning: 1 large handful of Sichuan pepper 1 large handful of dried chili pepper 1 teaspoon salt 1 teaspoon chicken essence 1 teaspoon pepper 1 tablespoon starch 5 garlic cloves 10 slices of ginger 6 green onions 50 ml cooking wine 1 tablespoon Pixian bean paste 1 tablespoon chili powder 1 egg white 500 ml of water Method: 1. Cut the fish fillets into thin fillets, and then marinate them with pepper, egg white, cooking wine, 5 slices of ginger, 3 green onions, starch and salt for 20 minutes 2. Pour an appropriate amount of oil into the wok and heat it, then put in the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers and stir-fry until fragrant, and then put in the bean paste and stir-fry together after the fragrance comes out 3. Then pour about 500 ml of water (about 1 bowl) into the pot, put the fish bones and fish heads together and boil them until they boil, after boiling, put the fish fillets into the blanch for 2 minutes, and put in the remaining green onions, then turn off the heat 4. Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in, If it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, so I use a casserole to fill it:

5. Pour all the scalded fish fillets into a large container filled with vegetables, and then sprinkle chili powder on the surface 6. Wash the wok and pour in more oil to heat it, put in the remaining half of the peppercorns and dried chili peppers and stir-fry until fragrant, but be careful not to burn the dried chili peppers 7. Pour the spicy oil into the fish fillets, and then put in the coriander.

The most important thing is that the fish should be fresh, pay attention to the knife work when slicing, and then the fish must use ginger in addition to the basic seasoning, otherwise it will not be fresh and particularly fishy, in addition to the heat to master well: if it is a boiled fish fillet, just boil, the taste is smooth. If it's boiled, it's best to put some ingredients and sauerkraut or bean sprouts.

If it is a soup, you can fry it first, then simmer it over high heat, and then change to low heat, so that the soup is white, rich and delicious.

Here's how to cook the fish fillet:

1. Prepare the ingredients: To make boiled fish fillets, be sure to choose fresh fish from the market, green onions, ginger, garlic, pepper and chili peppers as ingredients, bean paste as condiments, and a bottle of beer or Sprite.

2. Pickled fish fillet: After buying fresh fish in the fresh market, cut them into fish fillets, put them in a basin, add some light soy sauce, salt, ginger and beer, stir well, marinate for about ten minutes, take out the fish fillets after the marinating is completed, then take an egg, beat the egg white into the fish, stir well, and make the fish starchy.

3. Handle the fish bones: Put the fish bones with the fish fillets removed into the pot and cook for about 3 minutes, you can add some side dishes to cook together, such as soybean sprouts, thousand zhang, etc. After cooking, remove the side dishes and fish bones and pour them into a basin, and pour the fish soup into another basin for later use.

4. Stir-fry ingredients: pour an appropriate amount of oil into the pot, stir-fry the chili pepper when the oil is cold, remove the chili pepper after the flavor is fried, then put the green onion, ginger and garlic into the pot and stir-fry, add some chili pepper and bean paste, stir-fry the red oil, then pour in the appropriate amount of fish bone broth, cook for a few minutes on high heat, then change to low heat, add the appropriate amount of soy sauce and salt to cook the taste, then turn to medium heat, put the marinated fish fillets into the pot, and cook for about 3 minutes.

5. Oil: Put an appropriate amount of oil in the pot, and pour the oil into the fish fillet basin when the oil temperature is hot.

Grass carp boiled fish fillet method:1.Clean 1 grass carp, slice into fish fillets, and wash the bean sprouts for later use.

2.Add a pinch of salt, white pepper, starch, cooking wine, egg whites, stir well and marinate for 20 minutes.

3.Cut the dried red pepper into sections, chop the green onion, cut 1 piece of ginger into ginger slices, and chop the garlic into minced garlic.

4.Pour an appropriate amount of oil into the pot, after heating, stir-fry 2 spoons of Pixian bean paste to make red oil, and then pour in sesame pepper, dried red pepper, minced green onion, ginger slices and minced garlic and stir-fry until fragrant.

5.Cook in cooking wine, light soy sauce and salt, then heat the water and bring to a boil.

6.After the water boils, add the bean sprouts, turn to low heat, add the fish fillets, turn on medium-high heat and cook until discolored, turn off the heat.

7.Top with dried red peppers, sesame peppers, white sesame seeds, and chives.

8.Heat the oil in a separate pan and pour the oil over the fillet.

Spicy boiled fish.

Ingredients: Grass carp is alive; Scallions; Ginger; Garlic; dried red peppers; hemp pepper; Aniseed; Cinnamon; bay leaves; Pixian bean paste; soybean sprouts; Celery; Egg white; Starch; pepper;

Method Fresh grass carp to scale, gills and abdomen, the black membrane in the abdomen must be thoroughly cleaned, cut longitudinally from the back of the fish with a sharp knife, remove the middle backbone, cut the good fish meat obliquely with a knife into uniform thick fish fillets, chop the backbone and fish head for later use.

Mix the fillets with cooking wine, salt, light soy sauce and pepper, then add starch and egg whites and marinate for 20 minutes.

Bring water to a boil, blanch the soybean sprouts until they are cooked through, remove and drain the water and spread on the bottom of the pot.

Stir-fry the celery with a little oil until it breaks and spreads on top of the soybean sprouts.

Stir-fry star anise, sesame pepper, red pepper, bay leaf, cinnamon, green onion, ginger and garlic, add two spoons of Pixian bean paste and stir-fry the red oil.

Add hot water, bring the fish heads and bones to a boil, continue to simmer for 10 to 20 minutes, add cooking wine, light soy sauce, sugar and salt to taste.

Pick the marinated fish fillets into the pot one by one, gently spread them, and after boiling over high heat, pour the fish and soup into the pot where the vegetables are laid.

In another oil pot, add most of the dried red pepper segments and sesame peppers, fry them slowly over low heat to bring out the spicy fragrance, pour them into the fish bowl while they are hot, and sprinkle with coriander.

Prepare a grass carp, remove the fish bones, cut the fish meat into thin slices, pour some oyster sauce, cooking wine, egg white and marinate for ten minutes, heat the oil, put the fish fillets down and fry it, then pour in water, then put in a little chili, adjust the taste, and cook.

I learned a boiled fish fillet in a restaurant, and today I cook by myself, and my family is full of praise.

Bighead Fish kg.

Cabbage to taste.

2 cucumbers.

Canola oil to taste.

Dried chili peppers to taste.

Sichuan peppercorns to taste.

Ginger to taste. Green onion to taste.

Garlic to taste. Salt to taste.

MSG to taste.

Essence of chicken to taste.

Watercress to taste.

Butter hot pot base to taste.

Egg whites a.

Cooking wine to taste.

Cornstarch to taste.

Sugar to taste.

Steps. 1. Slice the fish, add cooking wine, salt, monosodium glutamate, chicken essence, egg white, stir well, and then add cornstarch in the same direction and stir the batter, so that the fish is more tender, marinated, and set aside.

2. Knife edge chili pepper, Sichuan pepper, fry in a small amount of oil until a little, let it cool, chop it with a knife not too fine, and set aside.

3. Cabbage, cucumber, ginger, green onion, garlic, minced garlic, butter hot pot base, cut and set aside.

4. Fry the cabbage cucumber with watercress until it is broken, and put it in a basin.

5. Put in an appropriate amount of rapeseed oil, after the oil temperature rises, put in the dried chili pepper and Sichuan pepper, ginger slices, garlic slices, bean paste, butter hot pot base, green onion segments, fry until fragrant, add an appropriate amount of water, and a little white sugar, monosodium glutamate, chicken essence. Wait for the water to boil for 30 seconds, add the fillets and cook.

6. Note that the time of cooking fish fillets should be controlled according to the thickness of the fish fillets and the size of the fire.

7. Then add minced green onions, minced chili peppers, and finally minced garlic, pour an appropriate amount of high-temperature rapeseed oil, and the boiled fish fillets are completed.

Boiled fish fillet, this classic Sichuan delicacy has become one of the representatives of Chinese food culture, its rich seasoning and fresh ingredients not only bring a strong and spicy taste experience to the appetite, but also let people appreciate the unique charm of Sichuan cuisine in the process of tasting. However, making a truly delicious boiled fish dish is not an easy task, and it requires a certain amount of cooking skills and skills to do so.

1.Choose ingredients: To make a delicious boiled and fried fish, you must first choose good ingredients.

Fresh fish has a tender taste and no fishy smell; The bean sprouts have a strong and fresh fragrance, which maintains the nutrition of the bean dregs, not only has a good taste but also increases the aroma; Shredded chili peppers release their aroma and spiciness even more, and are an important condiment for this dish.

2.Handling the ingredients: In order to make the boiled fish more delicious, the handling of the ingredients is also important.

The fish should be cleaned of impurities such as skin, scales, sand and internal organs in the belly, and after slicing, it should also be noted that the slices should be thin and not too thick, so that they will taste more tender. When handling bean sprouts and peppers, be careful to rinse off dirt and impurities from the surface, which is not only hygienic, but also retains nutrients and taste.

3.Heat the pan with cold oil and stir-fry the fish quickly: the main purpose of this step is to give the fish its aroma and taste.

Add an appropriate amount of oil to the hot pan, wait until the oil temperature rises, add the sliced fish fillets, and stir-fry quickly. The process of stir-frying fish fillets should be controlled for a long time, otherwise the fish will become too dry and the taste will deteriorate.

4.Cooking in the pot: This step is the key step of the whole dish, you need to add an appropriate amount of onions, ginger, garlic, chili, salt, sesame oil, chicken essence and other seasonings, and then add an appropriate amount of water to simmer for a while, so as to achieve the effect of fully penetrating various seasonings.

Before cooking, you can also adjust the amount of seasoning again according to the taste to achieve the best taste.

5.Plating: In addition to the taste, appearance and presentation are also important factors in judging the whole dish.

The appearance of the boiled fish fillet should be bright and attractive, and the surface should be sprinkled with the right amount of coriander to enhance the taste and beauty. Before cooking, the whole dish also needs to be neatly spread out and placed on a beautiful plate, so that people can see the beauty and allure of the whole dish at a glance.

After enjoying a spicy and delicious boiled fish, as the aftertaste reverberates and the feeling of satiety slowly spreads, we can't help but sigh at the deliciousness and unique charm of Sichuan and Chongqing cuisine. In the food paradise, boiled fish is just a common Sichuan dish, but it is an irreplaceable treasure in our hearts. I hope that on the basis of mastering the production skills, you can try to make a boiled fish by yourself, and feel the exquisite and unique cooking skills of Sichuan cuisine and the charm of food.

Prepare fresh grass carp, soybean sprouts, shallots, garlic, salt, sugar, eggs, starch, chicken essence, boiled fish seasoning, cooking oil, etc.

Method] The first step is to slaughter the grass carp, use a knife to cut the fish slices on both sides of the body, and then cut the fish into 3 mm thick fillets, leaving the fish head and bones. Put the fish fillets in clean water, wash them with your hands, and drain them to celebrate the new year. You Sen.

The second step is to put the fish fillets in a bowl, add an appropriate amount of salt, cooking wine, egg white, starch, grasp and mix evenly with your hands, let the fish fillets be coated with a layer of slurry, and marinate for half an hour. Before the fish fillet is put into the pot, you must do this step more, so that the taste is tender and smooth, not old and fishy.

Step 3: Boil a pot of boiling water, pour in soybean sprouts and blanch for 3 minutes, remove and drain.

Step 4: Pour an appropriate amount of oil into the pot, fry the dry chili peppers to make it spicy after it is hot, pour in the soybean sprouts and stir-fry for half a minute, add salt to taste, and put it in a large bowl. Leave the bottom oil in the pot, put in the fish head and fish bones and fry over low heat, fry on both sides until golden brown, pour in an appropriate amount of boiling water, boil on high heat for 10 minutes, remove the fish head and fish bones, and leave the fish broth.

Step 5: Heat the wok, add a small amount of oil, add chopped green onions, minced garlic and dried chilies, stir-fry over low heat to bring out the fragrance, pour the boiled fish soup in, add an appropriate amount of salt to taste, and remove all the seasonings after boiling.

Step 6: Use chopsticks to put the marinated fish fillets into the soup one by one and cook for half a minute, immediately remove the soybean sprouts on top, and pour the fish soup into the pot.

Step 7: Put some dried chilies, peppercorns, minced garlic and chopped green onions on the fish fillet, burn a spoonful of hot oil and pour it on it to stimulate the fragrance, spicy flavor and numb taste, and the delicious boiled fish fillet is ready.