How to make Sichuan style boiled fish? How should you cook Sichuan style boiled fish?

1. First of all, we have to go to the market to buy a bearded fish, you can also choose grass carp, carp, but I prefer to buy bearded fish, the beard fish inside the fish bones are very few, especially suitable for the elderly at home, children to eat, bearded fish is used to make boiled fish, the taste is also very tender. 2. After you buy the bearded fish, you can take it home for processing, or you can ask the store owner to help you deal with it, and you can take it home directly.

After processing the bearded fish, we have to add an appropriate amount of green onions, ginger slices, cooking wine, and peppercorns to it, grasp and mix it evenly, and marinate it for half an hour. When marinating bearded fish, remember not to add salt, which can easily cause the fish to grow old. 3. When marinating the fish, we need to prepare Sichuan three bubbles, pickled cabbage, ginger, and chili peppers, and prepare them according to personal taste preferences.

Then we have to prepare two spoons of chili sauce and 3 tablespoons of bean paste, and Sichuan boiled fish is seasoned with bean paste and chili sauce. Finally, you need to prepare some garlic, green onions, and ginger slices for later use.

4. Heat the oil, add more cooking oil to the pot, heat the oil temperature, add the ginger and garlic to the pot first, and fry it to bring out the fragrance. Then add the prepared Sichuan three bubbles to the pot and stir-fry for a while, and finally add bean paste and chili sauce to fry the sauce fragrance. 5. After all the ingredients are fragrant, we need to add an appropriate amount of water to the pot, if there is boiling water at home, it is best to use boiling water to add it, and mix all the ingredients in the pot into soup.

Then heat the soup over high heat, bring the soup to a complete boil, and cook for 5 minutes.

6. After the soup is cooked, we need to add the marinated fish directly to the soup, and then add a large handful of green onions, and boil the fish together, and wait for the fish to be fully cooked, you can put it out of the pot and put it in the bowl. (When boiling the fish, don't cook the fish for too long, and wait until you see the surface of the fish slightly rolled up.) 7. After the fish is out of the pot, add an appropriate amount of Sichuan pepper, a small handful of dried chili peppers, a spoonful of chili noodles to the surface of the fish, and finally pour in a large spoonful of hot oil to stimulate the fragrance, sprinkle a little green onion for decoration, and a fragrant boiled fish is ready.

Have you learned this Sichuan dish of boiled fish?

Spicy and enjoyable home-cooked boiled fish recipe.

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

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.

Spicy Boiled Fish: It's cold, and it's finally my turn!

Handle the grass carp, cut it into pieces, and select Sichuan pepper, ginger, green onion, garlic, bean paste, dried chili, vinegar, soy sauce and salt for later use; Put the fish in a pot and boil, after boiling, add seasonings such as Sichuan pepper, green onion, ginger and garlic, bean paste, and dried chilies, and when it is cooked, it can be eaten.

First of all, the fish should be scaled, use green onion and ginger to remove the fishy smell, simmer for ten minutes after cooking, then put some salt, cook for another fifteen minutes, and the Sichuan-style boiled fish will be cooked.

To kill the fish and slice it into slices, then cut the green onions, ginger and garlic, put the seasoning of the boiled fish into the pot, boil it in water and then put in the fish.

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

Boiled fish is super tasty to do.

Boiled fish do so tender and smooth.

A grass carp. Generally, you can buy more than 2 catties of fish. Cut the fish open and wash, and cut a knife from the bottom of the gills and the tail of the fish on both sides to remove the fishy lines on both sides.

Then slice the fish off the sides of the fish. Fish slices (one knife does not cut off, two knives cut into sections.) Remove the bones and flesh of the middle of the fish, cut it into thin slices, rinse it with water repeatedly until the water is clear, then marinate it with salt, pepper and egg white for 10 minutes, add 3 teaspoons of starch to grasp it well and set aside.

Then pour in the whites of an egg and stir again with your hands until completely incorporated.

<> Finally, add a small amount of starch slurry and stir until the fish fillets are sticky (the amount of starch here is very important, more fish is not fine, less fish is not tender, only three spoonfuls are about the same). Heat the oil, add the Pixian bean paste and stir-fry until fragrant, add the green onion, ginger and garlic and stir-fry until fragrant, then add an appropriate amount of water, add a little salt, a little chicken essence monosodium glutamate, pepper, a little cooking wine, and season it.

Add dried chili peppers and stir-fry to bring out the fragrance, when the chili peppers are almost ready, add a little salt, sprinkle in peppercorns to burst the fragrance, and pour them on the fish while hot. Finally, spread the shallots and coriander and start eating!! In order to be more fragrant, you can sprinkle some cooked sesame seeds to decorate it) It smells spicy and spicy, and it tastes more oily but not greasy, the taste is smooth and tender, spicy and heavy, and the aftertaste is endless.

Whether it's a tender fish fillet or a refreshing side dish that can relieve greasy, it is the unique feature of this dish, and the combination is just right.

When boiling boiled fish, the amount of water should not be too much, just drown the fish fillet, when frying peppercorns, you should master the heat, do not stir the paste so as not to affect the taste of the dish, not modestly said, although the boiled fish I make is a homely practice, but the taste is no less than the taste made by a professional good chef. The fish meat is smooth and tender, fresh but not fishy; The soup is bright and appetizing, oily but not greasy. Even the side dishes inside are so delicious that I can't stop.

Fillets must be marinated for at least 10 minutes. In this way, the fish can be guaranteed to be flavorful, smooth and tender. The oil should be more than that.

The oil used for boiled fish must be appropriate, otherwise the fishy smell of the fish will be greater.

The fish slices are good (I asked the master to slice them in the vegetable field), add salt, cooking wine, corn starch and egg whites and mix well to season and set aside.

Prepare the side dishes, cut the lettuce and carrots into thick slices (too thin and easy to rot), and wash the bean sprouts for later use.

Set aside seasonings.

Stir-fry ginger and garlic in a frying pan until fragrant, add three spoons of tempeh paste and stir-fry for a while, then add carrots, lettuce and bean sprouts, add water to cover these side dishes, add an appropriate amount of salt to taste after boiling, add fish fillets, and bring to a boil.

First clean up the fish, wash all the things on the surface, then take out the internal organs and turn them into fillets, and then put a hot pot base, chili, Lao Gan Ma, and bean paste in the pot, go to fry, fry until fragrant, put some chopped green onions, salt, soy sauce, and seasoning, and then put the cut fish fillets in and cook them.

Wash the fish and prepare the ingredients. Slice the fish fillet, wash the fish bone and fish fillet with water, divide it into a bowl, add ginger slices, green onions, cooking wine, pepper, salt, corn starch and soak evenly and marinate for later use. Stir-fry the water in the wok and boil, add the oil to the net pot, add the minced ginger and garlic, Sichuan peppercorns, and bean paste to stir-fry over low heat, add fish bones and stir-fry, add cooking wine, vinegar, add water, dark soy sauce to adjust the color, salt to season and cook up, wait for about ten minutes to roll up the soup in the pot, grab the fish slices and shake them into the soup, wait for the soup to boil again, and the fish fillets will be cooked, sprinkle in the monosodium glutamate and pour the soup into the soup basin together.

Sprinkle with chili powder and chopped green onions. After pouring oil and stirring up the fragrance, it is done.

First of all, the fish slices should be cleaned and marinated, and some seasonings should be prepared, and the Pixian bean paste should be put into the pot for stir-frying, and then various ingredients and fish should be added after cooking, and then taken out, and the chili pepper should be spread on top, and the fragrance can be stimulated with hot oil.

Add chopped pepper sauce, Sichuan-style boiled fish is crazy and spicy, and spicy is Sichuan-flavored.

Clean the fish, cut it into thin slices, then wash it in clean water, put your favorite ingredients in the water and cook it, then put the bean paste in the pot, add the other ingredients, put the fish and these ingredients in it and cook it.

The authentic Sichuan-style boiled fish is made as follows:Ingredients: 1 grass carp, 100 grams of soybean sprouts, 250 grams of lettuce leaves, 1 green onion, 1 garlic, 1 handful of shallots, a number of dried chili peppers, a number of Sichuan peppercorns, an appropriate amount of coriander, and a little starch.

Excipients: a little salt, an appropriate amount of cooking wine, an appropriate amount of pepper, an appropriate amount of chili powder, an appropriate amount of Sichuan pepper powder.

1. Materials are ready. Remove the scales and guts of the grass carp and wash it.

2. Wash the lettuce leaves and cut them into sections.

3. Remove the head and tail of the grass carp, and leave two pieces of fish meat obliquely cut into fillets.

4. Add salt, pepper, egg white, starch and a little cooking wine to the fish fillet.

5. After the fish fillets are evenly mixed and marinated, marinate for 15 minutes.

6. Add oil to the pot and ginger slices, cut the fish head, fish tail and fish bones into pieces and stir-fry them to remove the fishy smell.

7. Add water to cover the fish bones, add salt and bring to a boil over high heat, cook over medium heat for about 15 minutes, and boil into fish soup.

8. After cutting the green onions, blanch them with soybean sprouts and lettuce leaves in fish soup.

9. Blanch and put it at the bottom of the bowl. and add two spoonfuls of fish broth. At the same time, blanch the marinated fish fillets in the fish soup and spread them evenly on top of the lettuce leaves.

10. Sprinkle the chili flakes, Sichuan pepper powder, chili powder, dried chili pepper segments and minced garlic evenly on the fish fillet.

11. Pour in three tablespoons of boiling oil.

12. Sprinkle with chopped coriander and chopped shallots.

Sichuan-style fish I'm from Sichuan, hehe.

Ingredients: 1 fish.

Ingredients: 500 grams of soybean sprouts, 1,000 grams of cooking oil (about 100 grams of actual consumption), 250 grams of dried chili peppers, about 50 grams of Sichuan pepper, salt, cooking wine, a little starch.

Production method: 1) Wash the grass carp first, slice it into fish fillets, add a little salt, cooking wine, starch, stir evenly and set aside;

2) Wash the soybean sprouts and set aside;

3) Put about 500 grams of water in a pot, bring to a boil, and blanch the bean sprouts until they are 8 ripe. Take it out and put it in cold water, dry the water, and evenly stack it at the bottom of a clean large bowl;

4) Blanch the slurry fish fillets in water for a while (seven or eight ripe), and stack them on the bean sprouts;

5) Put the wok on the heat, pour in the cooking oil, boil until boiling, remove from the heat, put in the peppercorns and dried chilies, fry them slightly (the time is not too long, otherwise it will be fried), and immediately pour them into the bowl with the fish and bean sprouts (be careful not to burn);

6) At this point, a pot of boiled fish with an enticing aroma is done.

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

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

Spicy and enjoyable home-cooked boiled fish recipe.

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.

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

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

Boiled fish do so tender and smooth.

I don't know how to say it, but I know how to cook it.

Friends, the detailed process of making an authentic Sichuan-style spicy boiled fish is provided to you, and I wish you to master its skills to cook a delicious dish that will captivate everyone.

Ingredients for Sichuan-style 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 Sichuan peppercorns, 1 large handful of dried chili peppers, 1 teaspoon of salt, 1 teaspoon of chicken essence, 1 teaspoon of pepper, 1 tablespoon of starch, 5 slices of garlic, 10 slices of ginger, 6 slices of green onions, 50 ml of cooking wine, 1 tablespoon of Pixian bean paste, 1 tablespoon of chili powder, 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.

Boiled fish do so tender and smooth.

Spicy and enjoyable home-cooked boiled fish recipe.

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

Ingredients: 1 grass carp (catfish, black fish, etc. are about 1 and a half catties), 200 grams of soybean sprouts, 100 grams of dried chili pepper (cut into segments), 20 grams of Sichuan pepper, 2 tablespoons (30ml) of Pixian bean paste (minced), 1 tablespoon (15ml) of soy sauce, 10 grams of ginger, 15 grams of minced garlic, 2 tablespoons of starch (30ml), 1 egg white, 2 teaspoons of cooking wine (10ml), appropriate amount of salt, a small amount of chicken essence, 1 teaspoon (5 grams) of sugar, a small amount of pepper, and clear soup.

Allspice oil ingredients: 2 star anise, 5 grams of Sichuan pepper, 10 grams of dried chili pepper, 1 piece of Kaempfera, 1 piece of cinnamon, 2 bay leaves, 500ml of oil

Method: 1. Deal with the fish first. Fillet the fish into a fillet, see super detail**How to cut a fish fillet, super detailed**Oh, I guarantee you will learn it as soon as you learn.

2. Start making five-spice oil, this oil is my private fragrance enhancement secret! It will make the boiled fish particularly fragrant, and you can also make more at one time, and store it for seasonal use. Method:

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.

3. Bring hot water to a pot, put in 1 teaspoon of salt, add soybean sprouts to cook, remove and spread at the bottom of a deep basin for later use.

4. Heat a wok, add 3 tablespoons (45ml) of five-spice oil, then add the chopped Pixian bean paste and stir-fry until fragrant, be sure to fry the red oil. Then add 10 grams of dried chili peppers, 10 grams of Sichuan pepper, minced garlic and ginger slices and stir-fry together to bring out the fragrance.

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

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

7. After the soup boils, put the marinated fish fillets in one by one, disperse them with chopsticks, and turn off the heat after the fish fillets are boiled and discolored. Pour the fillets and broth into a deep basin with the sprouts laid out in advance.

8. Wash the pot, pour in the remaining five-spice oil (the amount of oil can cover the fish fillet, and the amount of oil can be determined according to the size of the container), burn until 5 is hot, put in the remaining dried chili pepper segments and peppercorns, and fry the fragrance of peppers and peppercorns over low heat.

9. Pour hot oil over the fish fillets.