Is boiled fish boiled in water?

Boiled fish is not boiled in water, this is the right way to do boiled fish, the fish is tender and has no fishy smell!

Generally, we make boiled fish, and we like to make it with the following four types of fish:

The first type: silver carp, also known as fathead fish, the meat is thick, the body size belongs to a relatively large fish, compared with other fish, are less spines and more meat, the meat is delicious, the taste is strong, suitable for boiled fish, the most important thing is that it is cheap, it is an affordable fish, and it is very popular.

The second kind: grass carp, the body shape of the fish is streamlined, the body meat is spiny and less, the body is larger, the characteristics like to swim, so the meat is relatively tight, the meat is also thick, the most important thing is that the grass carp has no earthy smell, the meat is delicious and tender, the fish meat is thick and less thorny, the meat is delicious, and the taste is excellent. **It is also cheap, and because of its small head and large meat, it is also the preferred fish for making boiled fish.

The third type: black fish, the meat quality is thicker than grass carp and silver carp, the flesh is less spiny, and the meat quality is more delicious and delicate. It's really delicious to make boiled fish.

It is very high, much higher than other grass carp and silver carp, so families generally do not use these fish, because there are relatively few such fish on the market, so the most common boiled fish is grass carp and silver carp. Due to the large individual, fast growth, and high economic value. Black fish has few bone spines, high meat content, and rich nutrition, which is higher than the protein contained in chicken and beef.

It has the effect of removing stasis and renewing, nourishing and recuperating, and has the effect of building muscle and replenishing blood and promoting wound healing, so people who have undergone surgery are most suitable for eating this fish to make up for the wound.

The fourth kind: Qingjiang fish, Qingjiang fish is also a very good choice for boiled fish, this fish not only has very few bones, but also the fish meat is delicate, and the taste is very good, but it is slightly more expensive. It is rich in protein, fat, carbohydrates, calcium, phosphorus, vitamins, niacin and other nutrients.

The practice of boiled fish.

Step 1

Wash the fish and cut off the head, lay the fish flat, hold the fish body with one hand, and close the other side of the fish body horizontally with the other hand to the fish bone.

Step 1

Step 1

Place the fish skin side down, hold the fish in one hand and the knife in the other hand and slice the fish diagonally into centimeter fillets.

Step 1

Prepare the spices.

Step 1

Put the fish fillet into a suitable bowl, first add an appropriate amount of salt, chicken essence or (monosodium glutamate), pepper, half an egg white and a little rice wine 10-15 grams, grasp the fish fillet with your hands, grab it until there is a slimy feeling on your hands, marinate for ten minutes to let the fish fillet taste, and finally add an appropriate amount of corn starch (cornstarch) to grasp well, so that the fish fillet is OK.

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Boil water in a pot to cook the soybean sprouts, pour in the soaked vermicelli after the soybean sprouts are cooked, and then remove the pot and put it into the bottom of the bowl.

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Add an appropriate amount of salad oil to the pot, add the ginger, shallots and garlic prepared in advance and stir-fry a few times, put in half a pack of Dahongpao hot pot base (150 grams per pack), add 750ml of water (Nongfu Spring mineral water bottle, the amount of the bottle), add 50 grams of light soy sauce, and an appropriate amount of pepper oil, so that the seasoning is completed.

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After the flavor is adjusted, turn off the low heat and put the fish fillets one by one with your hands, (do not pour them into the pot together, the fish fillets are easy to break), boil the water for about two minutes, take out the fish fillets and cover the top of the soybean sprouts vermicelli, and then pour the soup into the bowl (the cooked fish fillets will all float on the surface of the water, so you can taste it if you can't grasp it).

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Add an appropriate amount of oil to the pot, then add the minced green onions and garlic prepared in advance, pour it into the pot and stir-fry until fragrant, and pour it on top of the boiled fish fillet.

Grass carp is the most commonly used fish to make boiled fish fillet, although grass carp is low but rich in nutrition, the meat is delicate, the individual is large, and the intermuscular spines are few, which is popular among the people, and the vast majority of the boiled fish we eat in the restaurant are made of grass carp.

Carp. The flesh of carp is firm, with fewer spines, and it is cheaper, but it may smell earthy if it is not handled well.

Silver carp. Although the meat is not as delicious as grass carp, it is cheaper than grass carp, it belongs to less spines and more meat, the meat is delicious, and the taste is strong, suitable for boiling fish, so many restaurants like to use the meat of silver carp to make boiled fish fillet.

Grass carp, silver carp, cuttlefish, catfish. 1. Grass carp, the fish body is streamlined, with more meat and fewer spines, which is the first choice for boiled fish, and most of them are grass carp in the restaurant.

2. Silver carp, also known as fathead fish, has thick flesh and a relatively large body size.

3. The meat quality of black fish is thicker and less spiny than that of grass carp and silver carp.

4. Catfish, like black fish, has more meat and fewer spines, and it is also suitable for boiled fish.

Grass carp, black fish, etc. are generally used, and the first pot of boiled fish created by a chef in Chongqing was made with grass carp. Grass carp, commonly known as grass carp, grass carp, white grass carp, etc., is elongated, the dorsal fin has no hard spines, in general, there are fewer fish bones, and the larger the size of the grass carp, the larger the fish bones, more convenient to handle.

The large bones of grass carp are mainly concentrated near the spine and are easier to handle compared to the small bones that are distributed in the muscles.

Boiled fish, also known as river boiled river fish, boiled fish fillet, belongs to Sichuan cuisine, is a characteristic dish in Sichuan and Chongqing, China, generally made of fresh grass carp, bean sprouts, chili pepper and other raw materials, with the characteristics of oil but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat.

The seasonings needed to make boiled fish include: cooking wine, ginger, starch, oil, green onion, coriander, light soy sauce, Sichuan pepper, salt, garlic, etc.

Clause.

1. Use grass carp, grass carp is good for blood circulation, and it is best for some patients with blood circulation. Secondly, grass carp is often eaten to have anti-aging, beautifying effects, as well as appetizing, nourishing and other effects.

Clause. Second, with herring, herring is rich in protein, anti-aging, anti-cancer effects, but also rich in nucleic acids, nucleic acid is a necessary substance for human cells.

Clause. 3. Use sea bass, sea bass is rich in vitamin A and vitamin B, which has the effect of strengthening the spleen and stomach, dissolving phlegm and relieving cough, and has a tonic effect on people with poor liver and kidney.

Clause. Fourth, with black fish, the meat quality is relatively tight, the meat is tender and easy to cut thin slices, if it is done well, it will melt in the mouth, and it is easy to taste; The disadvantage is that there are more fish bones, and it is easy to get old and not delicious if the heat is not mastered.

Clause. Fifth, with grass carp, compared with black fish, the meat is a little loose, fat and juicy, the disadvantage is that it is not easy to taste, and heavy seasonings need to be placed.

Boiled fish fillet is a traditional local dish with both color and flavor. It belongs to Sichuan cuisine or Chongqing cuisine. It's a dish that everyone loves, especially for southerners, who are not spicy or happy.

Generally, boiled fish is usually made with grass carp and black fish, and the difference between these two types of fish is:

Black fish: The meat is relatively tight, the meat is tender and easy to cut into thin slices, and if it is done well, it will melt in the mouth and be easy to taste; The disadvantage is that there are more fish bones, and the heat is not well controlled.

Is it better to use grass carp or tarpon to make boiled fish?

It is a dragon fish.

Ingredients: red oil bean paste, dragon fish, soybean sprouts, egg white, Sichuan pepper, dried red pepper, green onion, ginger slices, garlic slices, salt, cooking wine.

1. The first step is to clean the prepared bean sprouts with water and put them aside for later use, as shown in the figure below.

2. Cut the green onions, ginger slices, and garlic slices, and wipe the dried red peppers with kitchen paper towels, as shown in the picture below.

3. Cut the fish into slices with a kitchen knife, add an egg white, a little salt, cooking wine, and starch slurry.

4. Blanch the soybean sprouts in a pot of boiling water until they are broken, and add an appropriate amount of salt when blanching, as shown in the figure below.

5. Then spread the blanched soybean sprouts on the bottom of the pot and try to be as flat as possible, as shown in the picture below.

6. Then put an appropriate amount of oil in the pot, add Sichuan peppercorns and fry them over low heat to make them fragrant, as shown in the figure below.

7. After turning off the heat, put in the dried red pepper and fry it slightly, and then remove it and put it aside for later use.

8. Then put a tablespoon of red oil bean paste trapped in the late kernel, and keep stir-frying until the red oil is fried.

9. Then add the ginger and garlic slices that have been processed before, and stir-fry for a while.

10. Add an appropriate amount of hot water to boil, and the amount of water should be about submerged in the fish fillet, as shown in the figure below.

Ten. 1. Then put the prepared fish fillets into the pot one by one, one by one, as shown in the picture below.

Ten. 2. Cook until the fish fillets turn white, then pour them into a pot with the soybean sprouts along with the soup.

Ten. 3. Put the previously fried peppercorns on top of the dried red pepper and green onion segments, as shown in the picture below.

Ten. Fourth, take another pot and put an appropriate amount of oil to heat, and finally pour it into the basin, so that the delicious boiled fish is completed.

Silver carp, how to make it is as follows:

Ingredients: 1500 grams of silver carp.

Excipients: 30 grams of dried chili pepper, 2 heads of garlic, 1 spoon of pepper, 1 spoon of vinegar, 1 spoon of Sichuan pepper powder, 20 grams of pickled ginger, 20 grams of Sichuan pepper, 20 grams of pickled pepper, 100 grams of onion, 1 spoon of sugar, 2 spoons of Pixian bean paste, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of salt, appropriate amount of vegetable oil.

Steps: 1. A silver carp, clean up and cut into pieces, clean and clean repeatedly, and then marinate with cooking wine and salt.

2. Ingredients: dried chili, pepper, Sichuan peppercorns, Sichuan peppercorns, green onions, garlic, vinegar, pickled ginger, pickled peppers, sugar, cooking wine, Pixian bean paste, light soy sauce, oyster sauce.

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

4. Put wide oil in the pot, heat it and add dried peppercorns, garlic, pickled ginger, pickled sea pepper, and Pixian bean paste and fry until the oil is red and bright.

5. 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.

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

7. Pour the fish head into a basin with a spoon and spread with chives.

8. Pour the fish fillets and soup into a basin, sprinkle with peppercorns, minced garlic and green onions.

9. Put vegetable oil (more) in the pot After the oil temperature is high, turn off the heat and quickly add dried chili peppers and peppercorns, and splash them on the fish fillets.

10. Finished product.

Generally, boiled fish is usually made with grass carp and black fish, the difference between these two types of fish is: black fish: the meat is relatively tight, the meat is tender and easy to cut into thin slices, if it is done well, it will melt in the mouth, and it is easy to taste; The disadvantage is that there are more fish bones, and it is easy to get old when the heat is not mastered, and it is not good to eat grass carp:

Compared with the black fish, the meat is a little looser, fat and juicy, the disadvantage is that it is not easy to taste, and it needs to be placed with heavy seasonings Overall, depending on the population, the heavy taste of grass carp, like light or choose black fish, in fact, grass carp, herring, carp, silver carp, silver carp, white pomfret, black fish, catfish, catfish, crucian carp and other fish can be used to make boiled fish. Personally, I think it's better to use grass carp to make boiled fish. Because the grass carp has few fine spines, the flesh is firmer and the taste is good.

What fish is good for boiled fish.

1. In fact, grass carp, herring, carp, silver carp, silver carp, white pomfret, black fish, catfish, catfish, crucian carp and other fish can be used to make boiled fish. Many people think that it is better to use grass carp to make boiled fish. Because the grass carp has few fine spines, the flesh is firmer and the taste is good.

2. Let's take a look at the practice of boiling fish.

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

Appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, a large piece of ginger, 4 cloves of garlic, appropriate amount of green onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of dry starch, a spoonful of cooking wine, a spoonful of bean paste (or chopped pepper), an appropriate amount of raw egg white, and an appropriate amount of pepper.

2) Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the rest of the fish steak into several 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 on a separate plate and marinated in the same way);

3) 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;

4) Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of watercress (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 the large pot where the bean sprouts were just placed;

5) Take another clean pot and pour in oil (the specific amount of oil depends on the size of the container prepared, and when pouring into a large basin, all the fish and bean sprouts are submerged, which can be visually measured). When the oil is hot, turn off the heat and let it dry. Then add Sichuan pepper and dried chili peppers, and slowly stir-fry the peppercorns and chili peppers over low heat to bring out the aroma of Sichuan peppercorns and chili peppers.

Be careful not to make too much fire to avoid frying;

6) 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 of fish.