How to cook boiled fish yourself at home?

Boiled fish do so tender and smooth.

Home version of boiled fish tutorial.

Boiled fish method:Ingredients: 600 grams of fish, 1 pack of boiled fish seasoning.

Excipients: 1 green onion, 1 coriander, 30 ml of peanut oil, 5 ml of sesame oil, 3 garlic, 10 grams of ginger.

Steps: 1. A grass carp, do not have a fish head, wash and remove the internal organs, and then slice the fish meat.

2. Cut the fish into butterfly slices, cut them off with one knife and connect them with one knife.

3. It looks like this when it's cut, like a butterfly.

4. Put the cut fish in a container.

5. Add the marinade packet in the boiled fish seasoning, mix well and marinate for more than 20 minutes.

6. Start preparing vegetables when marinating the fish fillet, just wash the prepared vegetables according to your preference.

7. Cut the washed vegetables into sections and break the mushrooms into small pieces.

8. Add water to the soup pot and boil the vegetables, cook for about 1 minute, remember to cook the bean sprouts for a while before putting other dishes.

9. Remove the boiled vegetables and put them at the bottom of the container for later use.

10. Put oil in a wok, add green onions, ginger and garlic and stir-fry until fragrant.

11. Add the seasoning package in the boiled fish seasoning and stir-fry until fragrant.

12. Stir-fry for a while to bring out the red oil.

13. Add an appropriate amount of water and bring to a boil.

14. Put in the fish bones and cook for 1 minute.

15. Add the fish slices.

16. Put it all in, wait for the water to boil again, and the fish will turn white.

17. Remove the fish and put it on top of the vegetables you just prepared, then add the soup.

18. Put the dry ingredient packet in the boiled fish packet on top of the fish.

19. Add the coriander and chopped green onion.

20. Add peanut oil and some sesame oil to the wok, heat it and splash it on top of the fish, and the fragrance of the chili pepper will be fully released.

The steps and methods of making boiled fish are as follows:

Ingredients: 1 fish (about 3 catties), 50g of dried chili pepper, appropriate amount of Sichuan pepper, 5 cloves of garlic, 2 spoons of cooking wine, salt (according to your taste), 1 spoon of bean paste, 50 grams of oil, 20 grams of corn starch, 1 teaspoon of chicken essence, 2 star anise, 1 green onion, 5 slices of ginger.

1. Kill the fish well, remove the fish meat, soak the fish with vegetable and fruit agents, it is safer than salt, and the soaked fish is particularly clean, mainly to remove the residue.

2. Chop the fish bones into small pieces, marinate with salt and cooking wine for 15 minutes. Then the cut fish fillet, not too thin, not too thick, too thin and easy to break, too thick is not delicious, then wash and put salt, cooking wine to marinate until sticky, this step is mainly to make the fish more Q bomb. Then add the cornstarch and grasp well.

3. Put oil in the pot, preferably lard here, and fry until yellow on both sides. Add boiling water and boil for 2 minutes, then turn to low heat and boil for 15 minutes. The soup is made to a milky white color, as if it had been boiled with milk.

4. In addition, heat the oil, add the bean paste, star anise, green onions, ginger and stir-fry over low heat, pour in the fish broth, boil over low heat for 5 minutes, put the chicken essence, filter and set aside.

5. In addition, boil a pot of boiling water, put in the marinated fish, the fish can be fished when it turns white, the fish is the most tender at that time, and then put the fish in the pot and put it away. Then pour the strained fish broth into the bowl with the fish, sprinkle peppercorns, dried chilies, chopped celery, minced garlic, and finally drizzle with hot oil and remove from the pan.

1. Prepare raw materials: 1000 grams of grass carp or carp, 500 grams of bean sprouts, 50 grams of Pixian bean paste, 30 grams of chili pepper, 20 grams of Sichuan pepper, a piece of ginger, half a head of garlic, 1 eight cloves, 1 small piece of cinnamon, 10 grams of pepper, 1 spoon of cooking wine, 1 spoon of starch, appropriate amount of salt.

2. Slice the fish and cut it into thin slices. Fish heads and fish steaks are used separately. The method of slicing fish can be found here.

3. Grab the fish fillet with cooking wine, pepper and half a teaspoon of salt to taste, and then mix in starch for later use.

4. Put the bean sprouts in hot water with salt, blanch, and spread them on the bottom of the pot for later use.

5. Put a spoonful of bottom oil in a pot and heat it, add Sichuan pepper and chili pepper, and remove from the heat to taste. This will not burn the peppers black. Then take out half of the peppercorns and chili peppers for later use.

6. Then in the pot, continue to add the Pixian bean paste and burn the oil to red. In a pot where the red oil is boiled, add minced ginger, minced garlic, star anise, and cinnamon, stir-fry together and stir-fry until fragrant.7 In the pot where the red oil is boiled, add the fish head and fish steak and stir-fry for 5 minutes.

8. Then add 3000ml of hot water and 1 tablespoon of salt, and bring to a boil over high heat.

9. After the soup is boiling, continue to cook for 10 minutes, then slide in the delicious fish fillet. Do not stir the fish fillets with chopsticks after putting them into the pot, otherwise the fish will easily become scattered.

10. After boiling again, maintain vitality for 2 to 3 minutes, and it's OK. Be careful not to cook for too long, otherwise the fish will turn tender to firm.

11. Pour all the boiling fish soup into the pot where the bean sprouts have been stacked.

12. In a pot, add 30 grams of oil and burn until smoking. Sprinkle the chili peppercorns from the first stir-fry on the surface of the fish broth. Quickly pour the hot oil into the basin, and when you hear the nice snort, the delicious boiled fish soup is ready.