Homemade practice of boiled fish fillet The practice of spicy boiled fish fillet

Ingredients: carp, herring, etc. Seasoning: 20 grams of chili sauce, 3 grams of salt, 5 grams of green onions, 2 grams of ginger juice, 1 gram of monosodium glutamate.

Step 1I bought carp and cut it into fillets.

2.Starch the fillet (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or any other flavor you prefer) 3Bring a little water to a boil, put in the fish fillets and blanch them (8 percent is OK), and remove them immediately. Loading pot, water is unnecessary.

4.Heat a lot (a large amount) of oil, add some dried red peppers and Sichuan peppercorns (depending on personal taste), and pour oil over the fish fillets when the color of the peppers in the pan turns slightly darker.

5.Boiled fish eaten in restaurants often has a lot of soybean sprouts underneath the fillet. The fillet is just a layer on top of the sprouts. And if you eat it at home, the sprouts can be exempted.

6.When the oil is just poured on it, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for boiling fish must be larger.

In fact, if you make it yourself, you don't need to put so much oil.

First of all, prepare the ingredients: a grass carp (about one pound or two catties), ginger, garlic, cornstarch, an egg, chili sauce (I personally prefer Zhang's chili sauce), dried chili peppers and bean sprouts, when you buy fish, just ask the boss to help you slice it, it is very troublesome to cut it yourself. Then wash the fish, add some cornstarch, salt, a little sugar, add egg whites, stir and marinate and set aside.

Stir-fry the bean sprouts with a little salt, and when cooked, put them in the pot where the fish will be filled. Slice ginger and garlic and put them in a pot and stir-fry until fragrant, then add chili sauce and stir-fry, put in water (the amount can cover the fish) and try the taste after the water is boiled, if the taste is not enough, you can add salt and soy sauce to taste, and then put in the fish fillets and roll it. Pour the fish into the pot where the sprouts are placed and cover the sprouts.

Boil the red pan, add more oil, fry the dried chili peppers, and then pour them over the fish fillets.

The common practice of boiled fish fillet is as follows:

Ingredients: grass carp, soybean sprouts, rape, coriander, green onion, garlic, ginger, egg.

1.Clean the fish, separate the head from the steak and slice as shown in the image below.

2.Add the seasoning, cooking wine, and eggs in the seasoning package to the fish, stir well, and marinate for 20 minutes, as shown in the picture below.

3.Add salt and cooking wine to the fish head and steak, stir well and marinate for 10 minutes, as shown in the picture below.

4.As shown in the figure below, blanch the small rape and soybean sprouts for later use.

5.Heat the oil in a hot pan, stir-fry the chives, ginger and garlic, and add the seasoning in the seasoning package and the Pixian bean paste as shown in the picture below.

6.Stir-fry the sauce over low heat, add water, and bring to a boil over high heat as shown below.

7.Add the marinated fish head and steak, season with salt and chicken essence as shown in the picture below.

8.Cover the pot, bring to a boil over high heat, turn to low heat and continue to simmer for 10 minutes, as shown below.

9.Spread the boiled soybean sprouts and small rape in a casserole, remove the boiled fish head and fish steak, and spread them on the vegetables, as shown in the picture below.

10.Bring the fish head and steak to a boil in the freshly cooked broth, and place the marinated fillets in the pot as shown in the picture below.

11.Turn off the fire when it boils, as shown below.

12.Remove the cooked fillet, place on the fish head and steak and sprinkle with paprika as shown in the picture below.

13.Pour hot oil on top, sprinkle with chopped green onions, chopped coriander, and pour the rest of the soup on top as shown in the picture below.

1. Add cooking wine, salt, sesame oil and sesame red oil to the fish head, fish bones and fish meat respectively and mix well.

2. Add egg white and sweet potato starch and marinate for 10 minutes.

3. Put the dried chili peppers and dried peppercorns into the pot, stir-fry over low heat until fragrant, and set aside.

4. Add water to the pot, bring to a boil, blanch the bean sprouts, remove and set aside.

5. Pour oil into the pot, add green onions, ginger, garlic, Pixian bean paste, pickled pepper, Sichuan pepper, and dried chili peppers to stir-fry until fragrant.

6. Add water and boil for two minutes, add fish heads, fish bones, and fish slices, and cook for dozens of seconds.

7. Pour into a bean sprouts container and top with fried dried chilies and dried peppercorns.

8. Drizzle with hot oil and serve.

The homely preparation of boiled fish fillets is as follows:

Ingredients: grass carp, green onions, shallots, coriander, ginger, garlic, peppercorns, starch, dried chilies, salt, cooking wine, bean paste, egg whites, carrots, sugar, cooking oil.

1. Slaughter and process the clean grass and cut the fish into fillets, slice the ginger, cut the garlic into cloves, cut the green onion into sections, mince the shallots, blanch the carrots and put them at the bottom of the plate.

2. Grasp the sliced fish with cooking wine, salt, egg white and starch, and marinate for about 15 minutes.

3. Heat the oil, add the chopped green onions, ginger and garlic to fry until fragrant, then add the peppercorns and dried chili peppers and stir-fry over low heat.

4. Add water to boil, then add an appropriate amount of sugar, boil for 2 minutes, remove all the spice residues, then put in the fish fillets and boil slowly stir with a spoon, and at the same time heat the oil in another pot.

5. Finally, pour the boiled fish fillets and soup into a bowl, sprinkle with peppercorns, dried chili peppers, chopped green onions, and coriander, and then pour the hot oil on them, and a delicious boiled fish fillet is ready.

1. Ingredients: 900g of grass carp, 200g of soybean sprouts<, appropriate amount of oil, appropriate amount of salt, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of Pixian bean paste, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of cinnamon.

2. Handle the fish first. Wash the killed fish, chop off the fins, cut the head of the fish, and close the bones to the flesh of the fish.

3. Slice the fish meat and skin side down, slice it obliquely into a fillet about cm thick, chop the fish steak into pieces about 5 cm long, and cut the fish head in half.

4. Grasp the fish fillets and fish heads with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1 2 egg whites and an appropriate amount of salt, and marinate for 15 minutes.

5. Start making five-spice oil, this oil will make the boiled fish very fragrant, you can make more of it, and usually use it for vegetables. Put oil in the pot, put star anise, Sichuan pepper, dried chili, kaempfera, cinnamon, bay leaves, heat over low heat until the spices are fried to brown yellow, remove the spices, and set aside.

6. Boil hot water in a pot, put in an appropriate amount of salt, add bean sprouts to boil and sell for cooking, remove and spread at the bottom of a deep basin for later use.

7. Heat a wok, add 3 tablespoons of five-spice oil, add chopped Pixian bean paste and stir-fry until fragrant. Add 10 grams of dried chili peppers, 10 grams of Sichuan peppercorns, minced garlic and ginger slices and stir-fry until fragrant.

8. Add the fish head and fish steak and stir well. Add soy sauce, cooking wine, sugar, and pepper and stir-fry together.

9. Add the broth (or boiling water) and cover the fish.

10. After boiling, put the marinated fish fillets one by one, use chopsticks to disperse, and turn off the heat after the fish fillets are boiled and discolored. Pour the fillets and broth into a deep basin lined with bean sprouts.

11. Wash the pot, pour in the remaining five-spice oil, burn until it is hot, put in the remaining dried chili peppers and peppercorns, fry the fragrance of peppers and peppercorns over low heat, be careful not to fry the paste, and turn off the heat if the color of the peppers changes slightly.

12. Pour hot oil over the fish fillets.

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

Boiled fish sedan chair is resistant to sleepiness and closed-mindedness.

Raw material preparation:

Carp, Sichuan peppercorns, Sichuan peppercorns, chili pepper noodles, chili peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine.

Utensils preparation: knife (quick knife), pot (iron pot), pot (deep pot).

Open: 1. Wash the fish, pay attention to the black membrane on the inner wall of the fish's belly must be clean, and then open it from the tail, cut the fish into two, take out the fish bones, and start to slice from the tail, and the fish fillet is large and thin.

2. Add an appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets, and mix well. In order to enhance freshness, add a little sugar and monosodium glutamate, add a small amount of cooking wine (preferably rice wine), and marinate for 20 to 30 minutes.

3. Wash the washed bean sprouts, put them in boiling water for a while, and pick them up for later use.

4. Put a lot of oil in the pot (ld is distressed to see it), wait for the oil to become 9 hot, first put the marinated fish head, fry it and put it into the basin containing the bean sprouts, and then put the appropriate amount of fish meat in the oil pot, slide it away and scoop it into the pot containing the bean sprouts, until all the fish meat is smoothed.

5. Put the peppercorns into the pot and fry them until 8 mature, put in the pepper segments, wait for the peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing bean sprouts and fish, and the kitchen will be filled with the fragrance of boiled fish in an instant, and it will be completed. The easiest way to cook fish!

A few days ago, I ate boiled fish outside, packed the chili peppers and peppercorns that I fished, and made an authentic boiled fish by myself when I got home!

1.Clean up the carp and slice it. I didn't cut it thin enough, but it was okay.

2.The fish fillet is salted to taste, not salty and delicious!

3.Make the water and boil the fillets until the fillets are cooked, not too old, about three minutes.

4.Use another pot to make oil, a lot of oil, and you must be able to soak all the fish fillets. I just didn't want to put oil at the time, and it ended up a little dry. When the oil is hot, turn off the heat.

5.Prepare a large pot and put green onions, ginger, garlic, copied bean sprouts, etc., and the tofu I used when I didn't have bean sprouts on hand at the time, anyway, you can taste it.

6.Put the boiled fillets in a basin and pour in the chili peppers brought from the restaurant at the end and pour the hot oil.

With the sound of Siss, the boiled fish is ready. The spicy taste is on my nose! It's delicious! Be careful not to burn it when serving.

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