Boiled fish is not boiled in water?

It's not about boiling the fish in water.

It is to boil the water in the fish.

That's it!! Put the fish in the water and boil it !!

Boiling fish is to put the water open.

When the fish is fried, the correct thing to do is to let the water go, so that the milky white and delicate fish soup can be stewed. Cold water needs to be boiled for a long time, which will bring out the fishy smell in the fish, resulting in a fish soup that is not delicious enough. After pouring boiling water, the surface of the fish body is suddenly subjected to high temperature, and the protein denatures, shrinks and solidifies, so as to maintain the integrity of the fish body morphology.

At the same time, the pores on the surface of the fish body are closed after the protein coagulation, and the soluble nutrients and flavor substances contained in the fresh fish are not easy to flow out in large quantities, which can maintain the nutritional value and delicious taste of the fish to the greatest extent.

Precautions are required when making fish soup

1. The meat of fresh fish is the most delicious and tender in the time period of 2 to 5 hours after slaughter.

2. Add a few slices of ginger to the fish soup, and do not add peppercorns and other umami accessories, which will affect the taste of the fish. In winter, you can add some white pepper to the fish soup.

3. When boiling fish soup, the water is three times that of fish, too much will make the fish soup lighter, too little will make the fish soup too strong.

4. Hot water must be added to boil fish soup, cold water will affect the taste of fish soup and the taste of fish meat.

5. The boiling time of fish soup should not be too long, which will destroy the nutrition of fish soup, the meat quality will become old, coarse and even the taste will deteriorate.

6. During the boiling process, it is not suitable to keep the heat high, so turn to low heat after boiling the pot on high heat.

Put cold water in it, because if the water is boiled, the fish will be boiled.

Put it down at the beginning and cook it slowly to get the flavor.

It is a dragon fish.

Ingredients: red oil bean paste, dragon fish, soybean sprouts, egg white, Sichuan pepper, dried red pepper, green onion, ginger slices, garlic slices, salt, cooking wine.

1. The first step is to clean the prepared bean sprouts with water and put them aside for later use, as shown in the figure below.

2. Cut the green onions, ginger slices, and garlic slices, and wipe the dried red peppers with kitchen paper towels, as shown in the picture below.

3. Cut the fish into slices with a kitchen knife, add an egg white, a little salt, cooking wine, and starch slurry.

4. Blanch the soybean sprouts in a pot of boiling water until they are broken, and add an appropriate amount of salt when blanching, as shown in the figure below.

5. Then spread the blanched soybean sprouts on the bottom of the pot and try to be as flat as possible, as shown in the picture below.

6. Then put an appropriate amount of oil in the pot, add Sichuan peppercorns and fry them over low heat to make them fragrant, as shown in the figure below.

7. After turning off the heat, put in the dried red pepper and fry it slightly, and then remove it and put it aside for later use.

8. Then add a tablespoon of red oil bean paste, and keep stir-frying until the red oil is fried.

9. Then add the ginger and garlic slices that have been processed before, and stir-fry for a while.

10. Add an appropriate amount of hot water to boil, and the amount of water should be about submerged in the fish fillet, as shown in the figure below.

Ten. 1. Then put the prepared fish fillets into the pot one by one, one by one, as shown in the picture below.

Ten. 2. Cook until the fish fillets turn white, then pour them into a pot with the soybean sprouts along with the soup.

Ten. 3. Put the previously fried peppercorns on top of the dried red pepper and green onion segments, as shown in the picture below.

Ten. Fourth, take another pot and put an appropriate amount of oil to heat, and finally pour it into the basin, so that the delicious boiled fish is completed.

If you want to talk about the taste of this fish, it can be summed up in spicy, fresh and tender. The boiled fish is particular about the selection of materials, and the non-polluting silver carp is selected. The meat of this fish is delicate and delicious.

The silver carp is rich in essential fatty acids, lecithin and a variety of trace elements, and must be made by traditional production techniques to maintain this nutrition more completely. The most important thing is its seasoning, more than 10 kinds of spices evenly matched, with a variety of fresh ingredients such as pepper, ginger, green onions, etc., carefully cooked, this fish in the table, has not yet been eaten, has been fresh and fragrant, make people appetite double. Fish out the fragrant and tender fish head, fish meat, not fishy and not ashamed, the entrance is smooth and tender, numb, spicy, fresh, fragrant, tender, the aftertaste is long, and the chopsticks are reluctant to leave their hands.

The practice of boiled fish.

Step 1

A silver carp, cleaned and cut into pieces, cleaned and cleaned repeatedly, and then marinated with cooking wine and salt.

Step 1

Ingredients: dried chili, pepper, peppercorns, peppercorns, green onions, garlic, vinegar, pickled ginger, pickled peppers, sugar, cooking wine, Pixian bean paste, light soy sauce, oyster sauce.

Step 1

Slice the green onions, slice the garlic, and mince the pickled peppers and ginger.

Step 1

Put wide oil in the pot, heat it and add dried peppercorns, garlic, pickled ginger, pickled sea pepper, and Pixian bean paste and fry until the oil is red and bright.

Step 1

Pour the fish head into a basin with a spoon, spread the chives and add an appropriate amount of fresh soup, and add the fish head and fish fillet.

Step 1

Add cooking wine and cook until the color is white, add salt, sugar and pepper, shake the pot while cooking the fish, and when the fish is almost cooked, add soy sauce and balsamic vinegar.

Step 1

Spoon the fish head into a bowl and spread with chives.

Step 1

Then pour the fish fillet and soup into a basin, sprinkle with peppercorns, minced garlic and green onions.

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Put vegetable oil (more) in the pot, turn off the heat when the oil temperature is high, quickly add dried chili peppers and peppercorns, and splash them on the fish fillets.

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Diagram of the finished boiled fish.

Cooking tips for boiled fish.

Tips:

We generally use silver carp or silver carp, and many of them are made of grass carp, which is old and not delicious.

It is best to use grass carp or black fish for boiled fish, and be sure to choose fresh fish so that the fillets are not easy to break.

Hope you help.

Grass carp, mandarin fish, carp, black fish can all be large, fleshy and tender, black fish is almost suitable for raw food, I hope it will help you.

Commonly used are grass carp, by the way to tell you a good way, that is, you slice the good fish fillet, with salt, egg white, starch, pepper, monosodium glutamate, marinate for a while, and when it is almost cooked, put the fish fillet into the pot (put it one by one with chopsticks) do not move, so that the fish fillet will not break, and finally pour hot chili oil on it.

Generally, it is a fish with large spines such as grass carp that is easy to pick out.

But no matter what kind of fish it is, it must be a live fish, and the live fish that is killed is called boiled fish.

The herring is the top grade, and the grass carp and the big-headed fish are the ones who come down.

Carp, grass carp, catfish, black fish are all fine.