I love to eat boiled fish, can anyone tell me how to do it?! How to make it the best to eat? How man

The first floor is very complete, oh, I won't be charged.

My dad's braised yellow croaker is no less than that of a senior chef.

Method:1Heat the oil in a pan and add the fish before the oil boils.

2.After frying on one side, turn over and fry until the surface is golden brown.

3.Serve the fried yellow croaker for later use.

5.In another oil pot, add two tablespoons of oil, add minced ginger and garlic in cold oil, and stir-fry the white section of green onion until fragrant.

6.Mix seasoning A (2 tbsp sake, 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 cup water (stock)) and set aside.

7.Put the fish in a pan of sautéed oil and pour in seasoning A (2 tbsp sake, 3 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1/2 cup water (stock)).

8.After bringing to a boil over medium heat, reduce the heat to low and cook until the soup is thick.

Needless to say, the previous process of washing fish

Braised Dry Braised Steamed Look at what kind of fish.

Sweet and sour fish, as well as boiled fish.

I love steamed mandarin fish.

Slice the fish for later use, add egg white, pepper, ginger water, rice wine, starch and stir evenly for later use, boil water from the pot and add salt, rice wine, fungus and take it out through the water, put in the cut fish fillets and boil and take out the spare, boil the oil and put in the ginger slices, rice wine, mineral water, osmanthus sauce, sugar, a little salt, take out the slag starch in the pot and thicken it, and put the fish fillets into the high heat to collect the juice.

Main ingredients.

1. In the bowl is chopped green onion, ginger and garlic.

2. Soybean sprouts and parsley, a little bit of green garlic is the best.

3. After a catty of grass carp is cleaned, start to fillet the fish. The first step is as follows.

Method: The second step is to start slicing the fish, slicing off the remaining meat on the fish, and finally leaving a bone frame.

Step 3: Cut the fish bones into sections. Marinate the fillet with starch, cooking wine, and a little salt.

The starch can be more, and the fish will be more tender.

The preparations are complete, and the official start is done.

Add an appropriate amount of oil (about 30 more than the oil of a vegetarian dish), add Sichuan pepper, Pixian bean paste, green onion, ginger and garlic (see Figure 1) after stir-frying, add soybean sprouts, parsley, add broth after frying, then add cooking wine, soy sauce, sugar, appropriate amount of salt, boil and cook slightly, 2 3 minutes, scoop up the soybean sprouts and celery and put them into the basin to hold the fish for a while.

At the beginning, after scooping up the soybean sprouts and parsley and putting them in a pot, what you need to do now is: pour the fish head and fish bones into the pot, bring to a boil over high heat, and boil the soup over low heat for 10 to 15 minutes.

It is estimated that when the soup is about the same, another pot of water is boiled, and the fish fillets that are starting to be marinated are put into the boil, and the fish fillets are gently dissolved with chopsticks after they are put into the pot.

When the fish fillet is boiled until it is about to be opened (at this time, it can be seen that it is not terrible to start putting more starch, don't worry about it mixing soup, this process of clear water will boil the excess starch), use a colander to carefully put out the fish fillet (when the fish fillet starts to slice, it should not be too thin, so as not to break the fish fillet easily, hehe, the knife is not very familiar with the friend is just right).

After the fish bones are almost boiled, use a colander to put the fish head and bones out of the basin, bring the fish broth to a boil, add the fish fillets, and gently cut open.

After the fish fillets boil for 1 2 minutes, turn off the heat, pour all the water into the basin, and put the peppercorns and dried chili peppers in Figure 1 on the noodles (catties of fish, 1 tael of dried chili peppers, half a tael of peppercorns).

Wash the pot, pour 1 pound of oil (estimated) and you can eat it!

Okay, it's done, the boiled fish is ready!

This is very simple, I am from Sichuan, my favorite food is the boiled fish made by my second aunt, first clean the fish, make a slice of the fish, not too small and not too big, fry with oil, put in the seasoning (generally household is good), put in the water (submerge the fish meat is good) and wait for the fish to cook out of the pot, in the fish seasoning, put more oil, spicy into the chili, other seasonings (more chili peppers), heat to ask a very fragrant taste and pour it directly into the fish ** OK, absolutely delicious, afraid of spicy eat less.

A grass carp, sliced into a fillet. I won't, the boss of the fish seller :)

The fish meat and fish bones are marinated separately, and the seasoning of the fish bones should be heavier. Because the meat is thick. That's what I thought ha:)

Add an egg white, an appropriate amount of salt, pepper powder, pepper, chicken essence, starch and cooking wine to marinate for about 30 minutes.

Put a small amount of oil in a pan and add the garlic and ginger slices. Discard it after it is incense.

What is this oil used for? It is used to fry fish bones, because the fish bones are thick, and the heat required for fish fillets is different.

Put a lot of oil, put in peppercorns after dozens of seconds, and fry slowly over low heat.

After the peppercorns are fried until fragrant, add the dried chili peppers (use low heat for both steps).

When the peppers in the pan have darkened, slide the marinated fish into the pan (it is best to wash the marinated fish with clean water, as this will make the oil cloudy).

Hehe, the boiled fish that tastes exactly the same as in the restaurant can be taken out of the pot and eaten :)

The simplest way to do it at home: wash the fish! Use a knife to put the fish fillet down, put a little oil in the pot, put in the green onion, ginger, garlic, spicy, choke the pot and put a little hot pot material, add water to heat, put the fish fillet in, cook for a while over medium heat, adjust the taste, similar to hotel cooking, simple and easy to understand.

There are n kinds of ways to boil fish, and the people above have said it in detail, you can also make a new method yourself, and if it is delicious, you can also hand it over to me.

Authentic boiled fish can only be eaten at a restaurant.

Ingredients for spicy boiled fish:

1 fresh freshwater fish, 1 handful of soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, 2 coriander.

Seasoning of spicy boiled fish:

1 large handful of peppercorns.

1 large handful of dried chili peppers.

1 teaspoon of salt. 1 teaspoon of chicken bouillon.

1 teaspoon of pepper.

1 tablespoon starch.

5 garlic cloves, sliced.

10 slices of ginger.

6 green onion segments. 50 ml of cooking wine.

1 tablespoon of Pixian bean paste.

1 tablespoon paprika.

1 egg white. 500 ml of water.

Preparation of spicy boiled fish:

1. Fillet the fish into thin fillets, then marinate with pepper, egg whites, 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 add the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant.

3. Then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and boil together until boiling, 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 pack :)

5. Pour all the scalded fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.

6. Wash the wok and pour in more oil to heat, add 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 fillet, then add the coriander.

Intimate suggestions: 1. Try not to cut the fish fillet thick, but it should not be too thin, if it is too thick, it will taste bad if it is hot for a long time, and if it is too thin, it will be easy to break.

2. When the weather is hot, you can put the fish fillets in the refrigerator to marinate, and then take them out when everything else is ready.

3. When scalding the fish fillet, use high heat for a few minutes, and the taste will be poor after a long time.

4. If you are using soybean sprouts, they should be blanched in advance, lettuce and celery are easy to cook, and there is no need to blanch.

Spicy boiled fish with zero misses! There's nothing better than spicy poached fish.

Ingredients: Fish.

Ginger cooking wine. Pepper monosodium glutamate.

Dried chili peppers with green onions.

Ingredients: Fish. How to make dried chili peppers:

1.Put the chopped fish fillet with minced ginger, cooking wine, salt, a little sugar, pepper, monosodium glutamate, or some soy sauce and marinate it for 1-2 hours to let it taste.

2.Put the marinated fish fillets in boiling water for a while, let them cook for 6 minutes, drain and serve. The bottom of the pot can be covered with lettuce, and the half-cooked fish fillet can be placed on top.

3.Put green onions and garlic slices on the fish fillet.

4.Heat half a bowl of oil in a small pot, add minced ginger, minced garlic, dried chili peppers, and Sichuan peppercorns over medium heat to make it taste outstanding.

5.Pour hot oil over the fillet.

Spicy and enjoyable home-cooked boiled fish recipe.

Do this boiled fish, are complimented that you are a chef.

The practice of boiled fish, the fish meat is tender, spicy and fragrant.

Slice the fish, separate the bones, marinate the refined salt, chicken powder, pepper and starch, add green onions, ginger, garlic and chili peppers to stir-fry, put water to boil, and add fish fillets and fish bones.

Boiled fish do so tender and smooth.

Chop the prepared crucian carp into pieces, put some salt, oil, cooking wine and marinate evenly for 20 minutes, put oil in the pot, put some chili sauce to fry the red oil, add pickled peppers and other side dishes and stir-fry until fragrant, pour the fish pieces down and stir-fry evenly, pour in the broth, put some perilla and ginger and cover the lid and stew for 8 minutes.

I like to eat boiled fish with meat and soup. It's cool.

He said in detail, go to the restaurant to eat a few more times, and **** with them

The practice of boiled fish, the fish meat is tender, spicy and fragrant.

Boiled fish do so tender and smooth.

Do this boiled fish, are complimented that you are a chef.

The family version of boiled fish, I like to eat the old iron double-click flat 666

Spicy and enjoyable home-cooked boiled fish recipe.