How do you fillet boiled fish, how do you make boiled fish fillet?

Today I will share with you the specific method of boiled fish, for those with poor appetite, it can be described as a good medicine, which makes people want to stop, friends who like this food, let's learn it together.

First of all, prepare a carp of about two catties, scrape off the scales with a knife, remove the internal organs and gills, and put it in a basin and clean it with water.

Cut the fish from the tail, slice the meat, cut off the head, and then slice the bones and cut into small pieces.

Cut the fish into 3 mm slices with an oblique knife and put it in a basin for later use.

Cut the bones into small pieces and place them in another basin.

Add 1 tablespoon of salt to the basin to clean the blood in the fish, wash the blood water, rinse it again with water, remove it and put it in the basin.

Next, let's marinate the fish head and fish bones separately: add salt, pepper, and cooking wine to the basin, mix well, sprinkle a little dry starch and mix it.

Then wash the fish fillets with water, squeeze out the water and put them in a basin, add salt, pepper and cooking wine, add pepper and cooking wine to reduce the fishy smell of the fish, and then grasp it repeatedly with your hands.

Beat in an egg white, mix well with your hands, add egg white to make the fish more crispy, then add an appropriate amount of dry starch and mix well, add dry starch to lock the moisture in the fish, keep the fish tender, and then put aside to marinate for 10 minutes to give the fish full flavor.

Next, let's prepare the ingredients for boiled fish: prepare two stalks of lettuce, separate the leaves, put them in a basin and clean them, cut them into three sections with a knife, and put them in a basin.

Then grab a handful of soybean sprouts and put them in a pot, a piece of tofu skin, fold them and cut them into long strips, and put them together with the soybean sprouts.

Cut the ginger into slices, cut a few garlic into garlic slices, put them in a bowl, and grab a handful of red peppers.

In addition, take a bowl, cut the red pepper into small pieces and put it in the bowl, then grab a small handful of Sichuan pepper, and put it together with the red pepper. Prepare a few grains of garlic, pat them flat with a knife and cut them into minced garlic, put them in a bowl, and grab a handful of white sesame seeds in the bowl for later use.

Heat a wok, add a little cooking oil, add Sichuan pepper, red pepper and ginger slices and stir-fry until fragrant.

Add 10 grams of bean paste and 5 grams of Sichuan peppercorns, stir-fry quickly with a spoon to bring out the red oil, pour in the fish head and fish bones, turn on high heat and shake the wok, stir-fry for two minutes.

Add an appropriate amount of water, add a little cooking wine to remove the smell, add 10 grams of light soy sauce to taste, a few drops of dark soy sauce to adjust the color, and then add 5 grams of salt, 1 gram of pepper, and 1 gram of sugar to enhance freshness.

Stir the seasoning with a spoon, pour in the soybean sprouts and lettuce, and cook over medium heat for about 3 minutes.

After three minutes, remove the fish bones and garnish and pour into a bowl.

Continue to bring the soup to a boil, add the marinated fillets, and gently push with a spoon.

Cook on high heat for about 20 seconds, then use a colander to remove the fish fillets and put them in a basin.

Then pour in an appropriate amount of the original soup and set aside.

Heat the oil in the pot, when the oil temperature is 60% hot, pour in the red pepper, sesame pepper and white sesame seeds, quickly stir-fry twice, then turn off the heat.

Then pour hot oil on top of the fillet, and finally sprinkle a little coriander to garnish, well, here it is, this spicy and delicious boiled fish is ready, just try it when you learn it.

<> "Boiled Fish Fillet. Prepare ingredients: a black fish, soybean sprouts, enoki mushrooms, cucumbers, hungry potatoes, tofu puffs (what to add as a side dish), green onions, ginger and garlic, Sichuan pepper, dried chilies, hot pot base, coriander.

Method: 1. Wash the fish fillets and fish bones, add 1 teaspoon of salt + 1 teaspoon of cooking wine respectively to grasp until viscous and wash with water, fish fillets + 1 teaspoon of salt grinding + half a spoon of white pepper + 1 tablespoon of starch + 1 tablespoon of cooking oil to grasp and marinate for 30 minutes.

2. Heat the oil in the pot and stir-fry the green onions, ginger, garlic and peppercorns until fragrant + stir-fry the hot pot base + 1 spoon of Pixian bean paste and stir-fry evenly + 2 spoons of light soy sauce + 1 spoon of oyster sauce + half a spoon of sugar + half a spoon of salt and cook for 6 minutes.

3. Cook the fish bones in turn.

Flavor of the dish

Boiled fish is based on abundant fish resources and high-quality seasonings chili pepper and Sichuan pepper, and through two kinds of heat conduction medium and two heating and maturing cooking methods, not only the fish is mature, but also the fish can better absorb the taste of pepper, pepper and other seasonings, thus forming a unique flavor of numb, spicy, fragrant and tender, with a refreshing taste and a sense of sweetness after eating.

Boiled fish originated in the Yubei area of Chongqing, and it has only a history of more than ten years. The chef who invented this dish was born in a family of Sichuan cuisine, and it can be said that he grew up in the kitchen since he was a child. Speaking of his fame, it is impossible not to mention a cooking competition held in Chongqing in 1983.

At this competition, he made "boiled pork slices" that were completely different from the traditional methods of the time in a cooking method similar to today's boiled fish. The new method of "boiled pork slices" was unanimously recognized by the judges for its color, appearance, taste and many other characteristics, and he also won the grand prize.

When it comes to the birth of "boiled fish", it is also thanks to a visit from a friend. Since winning the award, family and friends have come to congratulate him, and every time he entertains a visitor, he will cook "boiled pork slices" himself. On this day, a friend who grew up together came to visit, this friend lives by the Jialing River, and every time he comes, he has to bring a few grass carp from the Jialing River that has just been caught, and this time is no exception.

Seeing that it was almost noon, the chef was worried about lunch, not for anything else, but because this friend had avoided eating big meat since he was a child, but he didn't prepare other meats at home, and the chef wanted his friends to share the award-winning dishes of the competition. When he was worried, the fish jumping in the wooden basin reminded the master why not boil the "fish". In this way, the first pot of boiled fish was born, and what I didn't expect was that the deliciousness and spicy weight of the fish made friends full of praise, and the master himself was also surprised.

Since then, the master began to devote himself to the study of "boiled fish", the characteristics of fish, the combination of spicy, the innovation of color and many other aspects to strive for excellence, after more than a year of hard work, in 1985 boiled fish was basically finalized. Soon, boiled fish led the local catering market, and continued to gradually improve, and by the mid-90s, a boiled fish street was formed in the local area.

Nutritious and healthy

The raw materials of boiled fish are rich in nutrition, the main ingredient fish and the auxiliary soybean sprouts are good protein**, and the fish meat is low in fat, rich in polyunsaturated fatty acids and a certain amount of minerals, which can make people's brain less susceptible to degeneration, prevent a variety of diseases and improve Alzheimer's disease. The cooking and processing technology of boiled fish is more reasonable, and the practitioners strive to keep the nutrients from being destroyed during cooking, use disposable vegetable oil, and give full play to the quality characteristics of various raw materials and seasonings, especially give full play to the effects of chili pepper and pepper to dispel cold and dehumidify, and nourish qi and blood. In addition, although more oil is used in cooking, less oil is ingested in the body when consumed.

All this makes modern boiled fish have high nutritional value and therapeutic effect, which is very beneficial to human health.

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.

Here's how to cook the fish fillet:

1. Prepare the ingredients: To make boiled fish fillets, be sure to choose fresh fish from the market, green onions, ginger, garlic, pepper and chili peppers as ingredients, bean paste as condiments, and a bottle of beer or Sprite.

2. Pickled fish fillet: After buying fresh fish in the fresh market, cut them into fish fillets, put them in a basin, add some light soy sauce, salt, ginger and beer, stir well, marinate for about ten minutes, take out the fish fillets after the marinating is completed, then take an egg, beat the egg white into the fish, stir well, and make the fish starchy.

3. Handle the fish bones: Put the fish bones with the fish fillets removed into the pot and cook for about 3 minutes, you can add some side dishes to cook together, such as soybean sprouts, thousand zhang, etc. After cooking, remove the side dishes and fish bones and pour them into a basin, and pour the fish soup into another basin for later use.

4. Stir-fry ingredients: pour an appropriate amount of oil into the pot, stir-fry the chili pepper when the oil is cold, remove the chili pepper after the flavor is fried, then put the green onion, ginger and garlic into the pot and stir-fry, add some chili pepper and bean paste, stir-fry the red oil, then pour in the appropriate amount of fish bone broth, cook for a few minutes on high heat, then change to low heat, add the appropriate amount of soy sauce and salt to cook the taste, then turn to medium heat, put the marinated fish fillets into the pot, and cook for about 3 minutes.

5. Oil: Put an appropriate amount of oil in the pot, and pour the oil into the fish fillet basin when the oil temperature is hot.

The homely preparation of boiled fish fillets is as follows:

Ingredients: appropriate amount of grass carp, appropriate amount of soybean sprouts, appropriate amount of rape, appropriate amount of coriander, appropriate amount of green onion, appropriate amount of garlic, appropriate amount of ginger, appropriate amount of eggs.

1. The fish meat is cleaned, the fish head and fish steak are separated, and the slices are shown in the figure below.

<>2. Add seasonings, cooking wine and eggs to the fish, stir well, and marinate for 20 minutes as shown in the figure below.

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

4. Blanch rape and soybean sprouts for later use as shown in the figure below.

<>5. Heat the oil in the pan, stir-fry the chives, ginger and garlic, add the seasoning of the seasoning package and Pixian bean paste as shown in the figure below.

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

<>7. Put in the marinated fish head, fish steak, add salt, and chicken essence to taste as shown in the figure below.

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

9. Spread blanched soybean sprouts and rape in the casserole, take out the cooked fish head and fish steak, and spread it on top of the dish as shown in the figure below.

10. Bring the soup you used to boil the fish head and steak over high heat, and put the marinated fish fillets into the pot as shown in the figure below.

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

12. Remove the cooked fish fillet, put it on top of the fish head and fish steak, and sprinkle with chili powder as shown in the picture below.

13. Pour the oil on the hot water, sprinkle with chopped green onion and coriander, and pour the remaining soup on top as shown in the figure below.

1.Remove the belly and scales of the live fish, slice it, add fine salt and monosodium glutamate, mix well, and let it stand for half an hour;

2.Cut the ginger into large pieces and beat the garlic cloves;

3.Heat the cooking oil in the pot, turn off the heat, and add red pepper, ginger, garlic and Sichuan pepper when the oil is hot;

4.Boil a pot of water with a few red peppers, add the bean sprouts, and sandwich the fish fillets one by one into the boiling water. Once the fillets have surfaced, turn off the heat. At this time, the fillet is fresh and tender;

5.After heating the boiled chili oil, pour it into this basin, and a pot of fragrant, spicy and numb boiled live fish is served.

Ingredients: fish tail, Sichuan pepper, red pepper, bean sprouts, vermicelli.

Exercise: 1Remove the tail of the fish, cut it into two pieces, remove the bones and set aside, then cut the fillet into thin slices.

2.Pour an appropriate amount of oil into the pan. The oil temperature doesn't need to be too high. Add the freshly fished fish bones and fry thoroughly on both sides. Put the fried fish bones in a pot and simmer them into an old soup.

3.Sprinkle pepper, salt, cornmeal, and rice wine into the fish fillet and rub it with your hands to make it more flavorful.

4.Boil a pot of water, pour in the fish fillets after boiling, turn the fish fillets a few times to turn white, and you can take them out. It still needs to be scalded with oil, so you don't have to worry about the fillet being undercooked.

5.Boil the vermicelli in the fish broth, pour in water and bean sprouts and cook for a while to allow these ingredients to fully absorb the umami of the fish. Pour the boiled fillets and bean sprouts into a ** and prepare for the next step.

Ingredients for boiled fish fillets: 1 black fish, 3 green and red peppers, 5 cloves of garlic, 3 cloves cut into minced peppercorns, a little salt, 1 sauerkraut, 50 grams of bean sprouts, 100 grams of cooking oil, 1 green onion with 500 ml of water, 3 slices of ginger, 1 spoon of cooking wine, 1 egg white, a little cornstarch, 1 spoon of chili oil.

1. Wash the bean sprouts and set aside.

2. Wash the sauerkraut and set aside.

3. Clean and slice the fish and marinate it with cooking wine, salt, cornstarch for 30 minutes.

4. Remove the oil from the pan, put a little oil, add the sauerkraut and stir-fry it, remove it and set aside.

5. Pour a little oil into the pot, put in 2 slices of garlic and chili oil, stir-fry, pour in 500ml of water, add a little salt, put in the sauerkraut and bean sprouts after boiling, take out and put it in a bowl for two minutes.

6. Pour the fish fillets into the pot and pour them into a bowl with the soup after boiling.

7. Pour the seasonings from the dish into a bowl.

8. Heat the oil from the pan and pour it on the surface of the seasoning.

9. Is it very appetizing?