The more detailed the specific method of boiling fish, the better

The practice of boiled fish.

1. Prepare raw materials and ingredients:

Ingredients: fresh (preferably live) tilapia, catfish, grass carp, silver carp, flower chain, sea bass (preferably no carp).

Vegetables: bean sprouts, celery (or your favorite vegetable) to taste.

Ingredients: 1 tael of dried red pepper, 1 tael of ginger, 3 tablespoons of Pixian bean paste, a pinch of Sichuan pepper, 1 tael of garlic, pepper, cooking wine, monosodium glutamate, pepper, sugar, refined salt, chives, vinegar, soy sauce, corn starch, and a little egg white.

2. Let's start making boiled fish!

1 Wash the fish: wash the fish, remove the scales, remove the gills, cut the abdomen and remove the internal organs, wash (pay attention to wash off the black membrane inside), and then slice from the tail, cut the fish into two, take out the fish bones and spin them, cut the flower knife from the tail, and the fish fillet is best to be large and thin.

2 Add an appropriate amount of refined salt, cooking wine, monosodium glutamate, Sichuan pepper noodles, chili noodles, egg white, starch, raw oil (add a little sugar to improve freshness) and mix well, so that the fish fillets are evenly coated with a layer of egg pulp. Marinate for 20-30 minutes.

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 Pixian bean paste and stir-fry until fragrant, add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium and 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 (to taste salty). 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.

5 Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring into a large basin, the fish and bean sprouts are all submerged, you can visually inspect it). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste.

6 When the color of the chili pepper is about to change, immediately turn off the heat, pour the oil in the pot and the pepper pepper into the large bowl of fish, and be careful to scald!

Note: 1. The amount of water used to cook the fish should not be too much, and the fish fillets should be put in and just flooded. After boiling and pouring into a bowl, some of the fish fillets will be exposed.

2. Before boiling the fish, fry some peppercorns and chili peppers first, and when cooking, you can fully leach out the red pigment in the chili peppers to make the oil red and bright.

3. When marinating fish, do not put too much salt, it will be salty, and it will also destroy the deliciousness of the fish.

Boiled fish practice.

Ingredients: Fish (varies from person to person, choose by yourself).

Ingredients: soup base (boiled fish or Chongqing soup base is sold in supermarkets, it is not delicious without this) Sichuan pepper.

Dried chili pepper segments. Salt,

Essence of chicken. Pepper

Starch. Sliced ginger.

Segments of green onions. Wine.

Pixian bean paste,

Chili powder, egg whites, coriander, side dishes (you like, you can put it or not).

Steps: 1: Remove the bones of the fish, cut the blades, not too thin and not too thick, use salt, starch, egg greens, pepper, cooking wine, mix well to taste!

2: Heat a lot of oil in a pot, try to heat it a little, then take a large bowl, put the peppercorns and chili noodles in a bowl, and then put the hot oil.

Pour it into a bowl and set aside, so that the chili oil and pepper oil are available, and there will not be a lot of chili noodles and peppercorns when you eat them! Because of the strong flavor of Sichuan pepper.

3: Pour some oil into the pot, put the soup base and Pixian bean paste, ginger slices, and green onion segments in the pot and stir-fry until fragrant, then fry the fish bones in the pot, and then pour water into the pot.

4: Remove the boiled fish bones and side dishes, put them in a pot, bring the soup to a boil, and then put the marinated fish fillets into the soup and slide them over.

Slide the fish until it is 9 ripe, otherwise it will be too old and unpalatable, and pour the soup into the basin with the fillet!

5: Pour the pepper oil and chili oil you just made into the pot, don't pour the residue of the chili pepper and pepper into it, put some dried chili peppers, heat the oil, fry the fragrance of the chili peppers, and after the oil is hot, pour the hot oil directly into the basin containing the fish, so that 9 mature fish fillets.

It's just ripe. Put a few sprigs of coriander in the basin, and the boiled fish will come out!

6: Let's eat! (But be careful with the fish bones, don't get stuck in your throat).

The authentic practices and steps for boiling fish are as follows:

Step 1: Clean the grass carp first, then chop off the fish head, then cut the fish meat along the backbone of the fish, remove the belly bone, take out the fish meat, add 1 teaspoon of salt to the fish head and bones, add 2 tablespoons of cooking wine, grasp it well and put it in the refrigerator to make soup next time. Then take out the fish, cut it into thin slices about 2 mm thick with an oblique knife, after cutting, wash it twice with water, wash the blood water, then wring out the water, and then put it in the soup basin, add half a teaspoon of salt, add 1 teaspoon of chicken essence, beat in 1 egg white, add 1 teaspoon of pepper, put in half a tablespoon of starch, and then stir clockwise with your hands to mix the fish with the seasoning, and then add 1 teaspoon of cooking oil, stir evenly to lock in the moisture and set aside.

Step 2: Pat the ginger into minced pieces and put them on a plate for later use, pat the garlic into minced pieces and put them on a plate for later use, cut the dried chili peppers into sections, and also put them on a plate for later use. Finally, clean the prepared vegetables, cut them into small pieces and drain them for later use, I have prepared watercress, and when you make your own, you can prepare other vegetables that you like to eat.

Step 3: Heat up with oil, add 1 handful of Sichuan pepper and 1 handful of dried chili pepper, stir-fry over low heat to bring out the spicy taste, then add minced ginger and minced garlic, stir-fry over low heat until fragrant, add 2 tablespoons of Pixian bean paste, put in 2 tablespoons of hot pot base, stir-fry over low heat until fragrant to stir-fry the red oil, then put in 1 scoop of water, add half a teaspoon of salt, add 2 tablespoons of light soy sauce, add 2 tablespoons of oyster sauce, then boil over high heat, after boiling, cook for another 5 minutes, cook out the spicy taste, and then remove the soup residue, then put the vegetables into the pot and blanch, after scalding, scoop up with a colander, Place it in the bottom of the soup bowl.

Step 4: Bring the soup in the pot to a boil again, then turn to low heat, then quickly put the marinated fish fillets into the pot one by one, simmer for 30 seconds, and wait for the fish fillets to turn white and break raw, and pour the soup into the soup bowl with vegetables.

Step 5: Put 1 tablespoon of minced garlic on top of the fish fillet, add the remaining dried chili peppers and peppercorns, then burn some hot oil and pour it on to bring out the spicy flavor, and finally sprinkle white sesame seeds and chopped green onions to serve.

Authentic Practices and Steps for Boiled Fish:

Ingredients: 1 1000g herring, 200g soybean sprouts, 150g enoki mushroom, a little green onion and ginger, a little coriander, a little cooking wine, a little light soy sauce, 1 pack of boiled fish, a little sugar, a little salt, a little starch.

Steps: 1. Prepare all the ingredients and slice the fish.

2. Grasp the fish fillet with salt first, then pour some cooking wine and sugar, add an egg white in batches, stir well, and finally sprinkle some sweet potato starch or cornstarch. After marinating for 20 minutes, boil a pot of water, and then put the fish fillets in the blanching 9 to mature.

3. After heating the oil and stir-frying the green onion and ginger, add the boiled fish sauce, you can refer to the dosage of the package instructions, and the sauce will be particularly fragrant when fried.

4. Add the soup that was boiled with fish heads and bones before, pour 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little sugar and bring to a boil.

5. Put soybean sprouts and enoki mushrooms in the casserole, pour in the boiling sauce soup and cook for 5 minutes until the bean sprouts and enoki mushrooms are ripe, and then spread the previously cooked fish fillets.

6. Sprinkle the fish fillet with green peppercorns, coriander and white sesame seeds, as well as the dry ingredients in the boiled fish packet, heat a little oil in the pot and pour it on, and it is done.

The preparation of boiled fish is as follows:Ingredients: 1500g grass carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of dried Sichuan pepper, appropriate amount of garlic, appropriate amount of chives, appropriate amount of bean paste hot sauce, appropriate amount of dried red pepper, appropriate amount of cooking wine, appropriate amount of egg white, appropriate amount of raw starch, appropriate amount of soybean sprouts.

1. Clean up a grass carp.

2. Cut the meat on the back of the fish into slices.

3. Mix the sliced fish with egg white, cooking wine, salt and cornstarch.

4. Cut the fish bones into pieces.

5. Chop the bean paste, slice the ginger, slice the chives, cut the garlic into sections, and peel the garlic.

6. After the water is boiled, blanch the soybean sprouts until they are broken.

7. Put the blanched bean sprouts in a bowl.

8. Heat the oil in the pan.

9. Stir-fry the red oil in the bean paste spicy sauce.

10. Add ginger and garlic.

11. Lower the fish head.

12. Add water and bring to a boil and cook for 8 minutes.

13. Boil the fish fillets until the pot turns white, then put them in a bowl.

14. Add the red pepper after turning off the heat in the hot oil.

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

A grass carp, a small handful of Sichuan peppercorns, 700 grams of accompaniment vegetable oil, an appropriate amount of dried red pepper, 2 spoons of cooking wine, 2 and a half spoons of salt, 10 slices of ginger

1 section of green onion, 1 tablespoon of starch, 150 grams of starch, 2 tablespoons of oyster sauce, 8 cloves of garlic, appropriate amount of green onion, 2 tablespoons of bean paste, 1 coriander

2 slices of ginger, 3 tablespoons of light soy sauce and 4 slices of lettuce

1. Prepare a grass carp, the fish fillet is good, the fish head, fish tail, and fish bones are cut and set aside.

2. Add an egg white, an appropriate amount of cooking wine, light soy sauce, salt, green onion, ginger and starch to the fish fillet, and marinate for about 10 minutes.

3. Put oil in the pot, fry the fish head and fish bones for later use.

4. Add water to a boil and add lettuce.

5. Remove the lettuce and put it on a plate for later use.

6. Then put the marinated fish fillets in, do not stir at will.

7. Cook and pour out the soup for later use.

8. Put minced garlic, lettuce, and chili pepper on top and burn in pepper and chili oil, and pour it over.

Fish, eggs, salt, dry starch, cooking wine, salad oil, Sichuan pepper, chili, garlic, ginger, chicken essence, white pepper, soybean sprouts.

1. 'Chop off the head of the fish and divide it in half; Lay the fish flat and use a sharp knife to separate the two large pieces of fish meat from the steak;

Continue to fillet two large pieces of fish into an appropriate amount of fillet; Divide the steak into three or four sections and set aside with the head.

2. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet, mix well.

3. Pour a small bowl of salad oil, all Sichuan peppercorns and chili peppers into the pot and fry slowly over low heat; After the pepper changes color, use a shovel to remove half of the oil and peppercorns, and set aside.

4. Turn the heat on high, put in the patted garlic cloves and ginger slices, and after the fragrance comes out, drain the fish head into the pot; Stir-fry twice, pour in about a small bowl of cooking wine, half a spoon of salt, and add three or four bowls of boiling water;

Wait for the fish head soup to boil and taste out, and put the fish fillets one by one into the boiling soup;

The fillets will cook quickly, so add an appropriate amount of chicken essence, white pepper and salt and pepper before removing from the pan.

5. Put blanched soybean sprouts in the pot; Pour a series of soup water into this basin of fish fillets;

Finally, pour the half bowl of chili pepper and oil on top.

Ingredients: grass carp.

Excipients: grass carp: 1 soybean sprout: 300g Fiber extraction and buried vegetables: 30g Garlic: 4 cloves Ginger: 3 slices Egg white: 1 grass carp about 1000g.

1) Use a sharp knife to slice the fish meat along the fish bones, and then slice the fish meat into thick fillets with an oblique blade 2) Add egg white, 5g of salt, dry starch and 10ml of cooking wine and grasp well. 3) Garlic pat apart. Wash the soybean sprouts and blanch them in boiling water for 3 minutes.

4) Heat the oil in the wok over medium heat, when there is a slight smoke, put the peppercorns first, add the dried chili peppers after 2 minutes, change to low heat and fry slowly. After the chili pepper changes color, use a spatula to remove half of the oil, peppercorns, and chili peppers for later use. Change the heat, put in the patted garlic cloves and ginger slices, after the fragrance, put the fish head and bones into the pot, stir-fry twice, add cooking wine, salt 5g, and add 3 bowls of boiling water.

When the fish head soup is boiling, lay the fish fillets one by one into the boiling soup. 5) The fillet will cook quickly, add white pepper and salt and pepper before removing from the pan. Take a large pot and put the boiled soybean sprouts and mustard in the basin.

Pour the fish fillet into this basin with a series of soups. Finally, drizzle the half bowl of peppercorns, chili peppers and oil. Most of the boiled fish we eat in restaurants is blanched in boiling chili oil, which is too greasy, you can try this method, it is not so greasy, and the taste is just as delicious.

Satisfaction!

The ingredients that need to be prepared are: 4 catties of grass carp x 1, your favorite vegetables x 1 catty, dried chili peppers x 20, Sichuan pepper x 25 grams, garlic x 5 cloves, ginger x 1 piece, egg x 1, shallots x 1 piece, pepper x 1 teaspoon, chicken essence x 1 teaspoon, white sesame seeds x 1 tablespoon, hot pot base x 1 piece, bean paste x 2 tablespoons, salt x 2 teaspoons, light soy sauce x 2 tablespoons, oyster sauce x 2 tablespoons, starch x half a teaspoon.

Step 1: Clean up the grass carp, then along the backbone of the fish, cut off the fish meat on both sides, and then remove the fish maw, the fish head and fish bones are not used for the time being, put it on a plate and put it in the refrigerator, and keep it for next cooking. Put the fish meat on the cutting board, cut it into thin slices about 2 mm thick with a kitchen knife, after cutting, put it in a basin, clean the blood on the fish fillet with water, then scoop it up and drain the water, put it in the soup basin, add 1 teaspoon of salt, add 2 tablespoons of cooking wine, add 1 teaspoon of pepper, add 1 teaspoon of chicken essence, add 1 egg white, add half a teaspoon of starch, and then use your clean little hands, stir well clockwise, after stirring well, pour in 1 teaspoon of peanut oil, stir well, stir well, The fish fillet marinated in this way is tender and smooth, and it is set aside!

Step 2: After the fish fillet comes out, clean the greens, then twist them into small pieces for later use, then pat the garlic and ginger separately and chop them separately, put them on a plate for later use, use scissors to cut the prepared dried chili peppers into segments, put them on a plate for later use, and finally cut the shallots into chopped green onions, put them on a plate for later use!

Step 3: After the ingredients are ready, heat up with oil, add minced ginger and half of the minced garlic, stir-fry over low heat until fragrant, then add 1 piece of hot pot base, put in 2 tablespoons of bean paste, stir-fry over low heat until fragrant until fragrant, then add 1 scoop of water, add half a teaspoon of salt, add 2 tablespoons of light soy sauce, add 2 tablespoons of oyster sauce, stir while cooking, bring to a boil over high heat, after boiling, cook for another 3 minutes to bring out the spicy flavor!

Step 4: After the soup is cooked, remove the soup residue with a colander, turn on the high heat, put the greens into the soup and blanch, after the greens are cooked, scoop them up and squeeze out the water, and then put them in the soup pot to pad the bottom.

Step 5: Next, turn on high heat to boil the soup in the pot again, then turn to low heat, put the marinated fish fillets into the pot one by one, after putting them, simmer for 30 seconds, and when the fish fillets are cooked and white, pour the fish fillets and soup into the soup pot with vegetables.

Step 6Finally, put the remaining minced garlic on top of the fish fillet, heat it with oil, put the dried chili pepper and Sichuan pepper into the pot and stir-fry until fragrant, then pour it on the fish fillet and minced garlic to stimulate the fragrance twice, and finally sprinkle white sesame seeds and chopped green onion to serve!