The basic steps of boiling fish, the specific steps of boiling fish

The easiest thing is to steam the fish. Wash the fish and make a few cuts on the back of the fish to make it easier to absorb the flavor. Then marinate it slightly with salt and wine, and divide it into 10 points.

Then add green onions, ginger shreds, and a little oil to steam. To steam in a pot of boiling water. Steam for about 15 minutes.

You can use chopsticks to insert the fish body, and the non-sticky chopsticks indicate that it is cooked. It's easier to just add some steamed fish soy sauce after marinating, and supermarkets have ready-made sales. There is also crucian carp soup, which is also very simple!

The fish is cleaned and drained. It can be slightly marinated or not salted. Then put the oil in the pan, add the ginger, and fry the fish.

Fry the fish on both sides until the fillets turn slightly golden brown, and the fish soup is thick and white. Before frying the fish, rub the ginger pan so that it will not stick to the pan. Then add the rice wine, and then add water when the rice wine has basically evaporated.

Generally, it is enough to add the amount of water to submerge the fish. More light and less thick, I control it myself. Add the green onions.

It is easy to get a thick and white soup by boiling over high heat, and the soup that is simmered slowly over low heat is fragrant and not white. Generally prefer a big fire soup. Finally, add salt to taste.

Drink soup and eat meat. When eating meat, it tastes better with some vinegar. If it is fish head tofu soup, the tofu can be added when it is in cold water, which is suitable for simmering over low heat, so that the tofu remains fresh and tender, and will not be hot on the outside and cold on the inside.

It doesn't matter if you put the powder skin or something. Sometimes some radishes, fungus, and bamboo shoots are put in, and the taste is also very delicious. Some people like to discharge peppercorns, which is good to remove the fishy smell and increase the taste.

Ingredients required] Ingredients: sauerkraut, grass carp Ingredients: mountain pepper, ginger, green onion, garlic, dried chili, Sichuan pepper, Pixian bean paste, sesame Seasoning:

Pepper, salt, salad oil, cornstarch [Cooking process] Preparation stage 1, generally grass carp or black fish is preferred. 2. Wash the fish, pay attention to wash the black membrane in the abdominal cavity, cut off the shark fin 3, separate the body and the head, and cut the fish head in half. (It is not advisable to cut off) 4. Press the body of the fish with your hand, hold the knife with the other hand and push it closer to the upper edge of the fish's backbone, feel the position of the fish bone, adjust the direction of the knife in time, and separate the head and the fish.

If you like to eat with bones, you can also ignore this step, but this method is not encouraged) 5. Put the fish horizontally, and use a knife to slice them one by one along the direction from the tail to the head of the fish, and the thickness of each slice is about 5-7 mm (should be large but not small). (Note here!) Don't go in the opposite direction, otherwise the fish fillets will break when cooked.

6. Take an egg, pour it with your left and right hands, pour out the egg whites and put half a bowl of water in the cornstarch and stir for later use. 7. Cut the green onion, ginger and garlic and set aside. 8. Cut the fish bones into sections, put them in a basin with the fish fillets and fish heads, add salt and cooking wine and stir a little, then add egg whites and cornstarch soup and mix evenly.

Can be placed for a while for better effect) 9, sauerkraut .........Emerald flowers, sauerkraut... One pack or two packs are fine, put more if you like, cut into segments 10, mountain pepper. Cut the mountain peppers into granules and place them in the chopped sauerkraut.

11. Heat oil in a pot, preferably large oil, but for ......Let's make it with ordinary oil! When the oil is 6 hot, put the bean paste, garlic (granules), ginger (granules) in, and then put the mountain pepper and sauerkraut into the pot and copy it, and after the aroma overflows, the fish head and fish bones will be put in. Then add water or stock to bring to a boil (cold water is preferred) 12. Simmer over low heat for 5-7 minutes, then season the chicken essence and salt.

Try with a small spoon of soup. (Slightly more chicken essence) 13. Then use a colander to scoop up the fish bones and sauerkraut and put them into the basin to be filled. 14. Let the water boil again on high heat, then put the fish fillets into the boiling water, and wait for the water to boil again for 10 seconds (about 40 seconds for the general family because of the small fire) and then put all the soup and fish fillets into the basin with the bones.

Note: Do not turn the fillet too much when cooking, so as to ensure the integrity of the fillet. 15. Then put the green onion, pepper and sesame seeds on the surface.

16. Wash the pot, put in about 1 tael of oil, add dried chili peppers, a little peppercorns, wait until the oil is hot, pour the oil into the previous basin. Such a fragrant sauerkraut fish is ready.

Boiled fish do so tender and smooth.

Ingredients: 1500 grams of grass carp.

Excipients: oil, salt, ginger, dried peppercorns, garlic, chives, hot sauce, dried chilies, cooking wine, egg whites, raw starch, soybean sprouts.

1.Clean up a grass carp.

2.Slice the meat on the back of the fish.

3.Add egg whites, cooking wine, salt, cornstarch and cut the fish fillets and mix well.

4.Cut the fish bones into cubes.

5.Finely chop the ginger in the bean paste, finely chop the leeks, and peel the garlic.

6.Once the water is boiling, blanch the soybean sprouts until they break.

7.Place the blanched bean sprouts in a bowl.

8.Grease the hot pan.

9.Stir-fry the red oil with bean paste.

10.Add ginger and garlic.

11.Put down the fish head and pieces.

12.Add water and cook for 8 minutes.

13.Cook the fillets until whitened and transfer them to a bowl.

14.Heat the oil, peppercorns, turn off the heat, and add the red pepper.

15.Pour the pepper and chili oil into a bowl and sprinkle with the chives.

The weather is warm and cold, so it's perfect for a bowl of hot boiled fish.

The tender fish and the fiery soup are appetizing and addictive.

Ingredient main

1 dragon fish, 1 lettuce, 3 tablespoons of Knorr boiled pork slices seasoning, 20 grams of Sichuan pepper, 10 dried chilies, 3 cloves of garlic, 3 slices of ginger, 3 servings.

Excipients others

1 teaspoon salt, 1 tablespoon cooking wine, 1 tablespoon chicken bouillon.

Preparation of spicy boiled fish.

Step 1

The dragon fish is cut diagonally into slices.

Step 1

Add a spoonful of starch, a spoonful of cooking wine, and a spoonful of salt, and marinate for 20 minutes.

Step 1

Scrape off the skin of the lettuce, cut it into slices, blanch it in boiling water, pick it up immediately after it, and put it in a large bowl to cushion the bottom.

Step 1

Chop two cloves of garlic into minced garlic, cut the chili pepper into sections, and cut three slices of ginger for later use.

Step 1

Pour an appropriate amount of oil into the pot, pour in 1 clove of garlic and ginger slices and heat until fragrant.

Step 1

At this time, turn to low heat, pour the whole dried chili pepper and half of the Sichuan pepper into the pan and stir-fry until fragrant, step <>

Pour 2 large bowls of water into the pot and add 3 spoons of Knorr boiled pork slices seasoning.

Step 1

After the soup is boiling, put the fish fillets into the pot one by one and cook them.

Step 1

Put all the boiled dragon fish in a large bowl, and spread the minced garlic, dried chili peppers and remaining peppercorns on the fish.

Step 1

Heat half a bowl of oil in a pot, turn off the heat immediately when the oil is smoking, and pour the boiling oil on the minced garlic.

Picture of the finished product of spicy boiled fish.

<> cooking tips for spicy boiled fish.

Tips:

When frying chili peppers and peppercorns, be sure to use low heat, otherwise the peppercorns will be bitter when they are pasted.

1.Prepare the fish and slice it, add salt, chicken essence, light soy sauce, pepper, egg white, starch and stir well and set aside. 2.

Stir-fry the ginger and garlic in the oil until fragrant, add the dried chili peppers, half a bowl of bean paste, add water and bring to a boil, then add the side dishes, fish heads and fish bones. 3.After cooking, remove the side dishes, fish head and fish bones, leave the soup base and add the fish fillet, and the fish fillet is cooked and removed from the pot.

Prepare minced garlic and chopped green onions, sprinkle evenly on the fish fillet, and sprinkle with white sesame seeds and chili powder for later use. Heat the oil, pour in the peppercorns after the oil is hot, and then pour the peppercorn oil on the fish fillets.

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.

Ingredients: a grass carp, soybean sprouts (about 500 grams).

Excipients: dried chili, Sichuan pepper, ginger, garlic, green onion, oil, salt, monosodium glutamate, dry starch, cooking wine, bean paste (or chopped pepper), raw egg white, pepper.

1.Kill and wash the fish, chop off the head and tail, fillet and chop the rest of the steak into pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes (the head and tail and the fish steak are served on a separate plate and marinated in the same way).

2.Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside 3Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of bean cress (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, Sichuan peppercorns, chili powder and dried red pepper and stir-fry over medium-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. 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.

4.Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, and when pouring it into a large basin, the fish and bean sprouts are all submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry.

Then add a lot of peppercorns and dried chili peppers, and slowly stir-fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers. Be careful not to make too much fire to avoid frying.

5.When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil and pepper from the pot into a large bowl containing the fish.

Answer 1, kill and wash the fish, slice the fish fillet, chop the fish steak into blocks 2, mix the fish fillets with a little salt, cooking wine, cornstarch, code flavor for 30 minutes 3, pour a small amount of vegetable oil into the pot, fry the bean sprouts until 7 mature, get out of the pot, spread at the bottom of the bowl, set aside 4, use a small pot, boil a pot of water, pour in the fish with good taste, cook on high heat for 1-2 minutes, start the pot 5, gently put the boiled fish on top of the bean sprouts, pour in the soup, cover the fish of 4 5, and sprinkle an appropriate amount of chicken essence on it.

6. Add three times the usual oil for stir-frying vegetables in a clean pot, after the oil is hot, add an appropriate amount of watercress, stir-fry fragrant, add chopped pickled pepper, ginger, garlic, and Sichuan peppercorns and stir-fry over medium and low heat, add dried chili peppers after the flavor, add and continue to stir-fry for a while, add green onions, stir-fry a few times, and pour into the bowl where the fish is laid.

1 Ingredients: grass carp, soybean sprouts.

Seasoning: egg white, ginger, garlic, Pixian bean paste, a few chili peppers, appropriate amount of Sichuan pepper, salt, starch, cooking wine.

2. Remove the gills and internal organs of the grass carp.

3. Cut off the head and tail and set aside, and slice the fish into two pieces along the middle bone.

4. With the skin facing down, cut off the large spines of the fish body with an oblique knife, and then cut them into thin and moderately thick fillets.

5. With the skin facing down, cut off the large spines of the fish body with an oblique knife, and then cut them into slices of moderate thickness.

6Slice the ginger and garlic and break the dried chili pepper into small pieces.

7. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes.

8. Pinch the roots of soybean sprouts, wash them and set aside.

9. Put the soybean sprouts in water with a little salt and boil until soft and cooked.

10Spread on the bottom of the container for boiled fish.

11Put the oil on the fire, add the peppercorns and fry slowly for about 2 minutes.

12Pour in the dried chili peppers and bean paste, stir-fry until fragrant and red oil.

13. Wait for the pepper to change color, take out half of the pepper and pepper and set aside; Pour the garlic slices and ginger into the pan and sauté until fragrant.

14Pour in the head, tail and bones of the fish and stir well.

15Add an appropriate amount of hot water, and the fish can be covered.

16When the water is boiling, put the fish fillets into the pot one by one and stir gently with chopsticks.

17 Cook until the fillets change color until cooked, about 1 2 minutes, that's it.

18Pour the fish fillets and fish broth from the pot into a bowl lined with bean sprouts.

19Spread the peppercorns and chili peppers in advance in a bowl and pour in hot oil.