Please teach me how to make boiled fish without being greasy

It's very simple: the fish fillet is not boiled with water, put the green onion, ginger, garlic, after stir-frying, put the bean paste, add pickled pepper sauce, stir-fry until fragrant, add water, "water should be less", season the water, open the fish, thicken the fish, put it into the basin, and then choke the oil.

After boiling, cook for 5 minutes, let the flavor of the base fully cook into the soup, and then remove the residue, first put the fish bones into the pot and gently slide them, cook for about 3 minutes, cook and take them out, and then slide the fish fillets into the pot, turn on low heat when the fish fillets, and wait for the fish fillets to marinate the fish. Add 2 teaspoons of salt, 1 egg white, 1 small dish of cornstarch, 1 tablespoon of chicken broth mix, 1 tablespoon of pepper, 1 tablespoon of oil, a small amount of light soy sauce, ginger and cooking wine and marinate for 10-15 minutes.

<> pour three times the oil into the pot for stir-frying, wait for the oil to be hot, add ginger, garlic, green onions, peppercorns, star anise powder, dried red pepper and fry over low heat, add an appropriate amount of sugar, put salt and monosodium glutamate at the same time to boil the water, keep the high heat to put a piece of fish meat, put in the last boiled grass carp clean, 70 degrees obliquely with a blade into a basin and add 5 grams of salt, 5 grams of chicken essence, 5 grams of monosodium glutamate, 3 grams of pepper, half of egg white, 15 grams of corn starch to raise and set aside, add water soybean sprouts to the pot and cook for 5 minutes.

Put the fried hot pot base into the soup, then put in an appropriate amount of salt, pepper, chicken essence, boil over high heat, then put in bean sprouts and cabbage to blanch, blanch the pot, then heat the soup, and then put in the fish fillet, about 40-60 seconds on high heat (no more than 90 grass carp cleaned up, remove the head and tail, and slice the fish meat into two pieces along the middle fish bone, and then the fish skin is facing down, and the fish is sliced into a thin and moderate thickness. The shaved bones are cut into sections, and the head is chopped in half. After processing the bones, add water and stir as little as possible during the boiling process, or use the back of the spatula to gently push it outwards to ensure that the bones are not mushy and the meat does not scatter from the bones.

First, we cut the fish into thin slices. Add an appropriate amount of salt, vinegar, soy sauce, chicken essence (chicken powder), corn flour, ginger, etc. to marinate the fish for five minutes. In the marinating process, we adjust the sauce, add spices (ginger, garlic, pepper, star anise, chili pepper after the oil temperature smokes in the pot, add a little salt and pepper to the dried fish fillets, and then add an egg white, grasp and mix evenly with your hands.

To fully cook the flavor of the base into the soup, cut the fish into thin slices, inject water into the bones after processing, and stir as little as possible during the boiling process, so that the fish is oily but not greasy.

When cooking boiled fish, be sure to add an appropriate amount of vinegar and cooking wine, so that it can play a role in relieving greasyness.

When making boiled fish, if you want to make the fish oily but not greasy, spicy but not dry, then the fish should be marinated in advance, and the fish should be made with rapeseed oil.

Don't put too much oil at first, then add less dried chili peppers depending on the taste, and finally drizzle with a layer of hot oil after cooking.

Summary. Greasy boiled fish is not normal, and boiled fish should be a light and refreshing dish.

Greasy boiled fish is not normal, and boiled fish should be a light and refreshing dish.

You've done a great job! Can you elaborate on that?

Boiled fish is a traditional Sichuan specialty, known for its tender flesh and refreshing mouthfeel. When making boiled fish, you need to blanch the fish fillets, then put them in a clear broth and cook them, and finally add Sichuan peppercorns, chili peppers and other seasonings, which are delicious and should not be greasy. If the boiled fish is greasy, it may be caused by too much oil or incorrect cooking techniques.

It is recommended to control the amount of oil and pay attention to the heat and cooking time when making boiled fish, so as to protect the taste and nutrition of the dishes.

Do it with water and oil.

Ingredients: 1500 grams of Hualien, 1 pack of boiled fish seasoning, 1 egg white, 3 slices of ginger, 15 dried chilies, 3 tablespoons of cooking wine, appropriate amount of coriander, appropriate amount of water, appropriate amount of cooking oil.

Auxiliary ingredients: a little chopped green onion.

1. Prepare the required ingredients, clean the cut fish fillets, and drain the water.

2. The material package of boiled fish is 20 grams of marinated fish (starch, edible salt, monosodium glutamate, white pepper), 160 grams of seasoning package (including vegetable oil, bean paste, pickled radish, edible oil, chili, ginger, garlic, rice wine, monosodium glutamate, white sugar, chicken essence seasoning, spices, etc.), and 30 grams of dry ingredients (chili, pepper, sesame).

3. Add the pickled fish packet to the fish fillet, add ginger slices and cooking wine, grasp well with your hands, and marinate for about 10 minutes.

4. After marinating, add an egg white and mix well.

5. Turn on high heat and add cooking oil to the wok.

6. Boil the cooking oil for six or seven minutes, pour it into the seasoning package and stir-fry for a while.

7. Pour an appropriate amount of water into the soup pot and add the stir-fried seasoning sauce to the pot and bring to a boil.

8. After the soup boils, add the fish head and cook for 1 minute.

9. Then add the fish steak and cook for a few minutes, then add the fish fillet and continue to cook for 1-2 minutes.

10. After the fish is cooked, sprinkle the dry ingredient packet, dried chili pepper and green onion on the surface of the fish.

11. Add 150 grams to the wok and cook until eight mature.

12. When the oil is hot and smoking, pour it on the fish fillet.

13. a finished product.

First of all, the fish should be marinated first, and the specific method is to marinate the fish with salt, cornstarch and egg white to make the fish taste good. Then there is the oil that the soul of the boiled fish is poured on top at the end, the oil must be boiled, and dried chili peppers must be added and poured on the dish together.

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.

4. I think that the peppercorns and peppers bought in the United States are not as fragrant as in China, so it is better to fry them and then pour oil. The domestic materials are good, so you can directly pour hot oil on the pepper pepper.

5. After eating the fish, you can pour the soup back into the pot, add tofu or noodles or konjac, etc., which is the boiled fish hot pot. Or simply put the boiled fish into the electric hot pot at the beginning, and after eating the fish, just ** on the line.

Ingredients: starch, liquor, salt Put the ingredients in turn The amount of salt is added or subtracted according to personal taste Add more When cooking, put less, and vice versa. It is recommended to add more points when plastering, so that it is more flavorful;

Use rice wine to taste Remember, it can only be rice wine, and the fish cooked in other wines is scattered.

The fish is first boiled in water, and after the moisture is controlled, put bean sprouts or cabbage on the bottom and spread the fish on top. Sprinkle with seasoning and pour hot oil over the fish. Traditionally, boiled fish is made with oil.

According to personal preference, if you think it is delicious to boil it in water, you can cook it in water, and the dish is made for eating, so there is no need to follow the rules...Stubborn temper.

It's Shimizu this one is uncontroversial.

First of all, the fish is washed, and then cut into fish fillets along the texture of the fish, then boil the oil, add some stock, when the water is cooked, put in the fish fillet, then add the appropriate amount of baby cabbage, and then put in the onions, ginger, garlic and other seasonings and cook for 3 5 minutes, stir evenly and you can get out of the pot.

First wash the fish, remove the fish fillet, add salt and starch to marinate the fish fillet, mince the garlic, cut the dried chili pepper, slice the ginger, add an appropriate amount of oil to the pot and heat it, add ginger, garlic and red pepper to stir-fry, add the bottom of the hot pot and fry until fragrant, add water to boil in the pot, add bean sprouts and other favorite vegetables, and finally add crispy fish fillets to cook

Clean the fish first, then put salt, chicken essence, pepper in the rain, put in cooking wine and starch and mix evenly, then drop in a few drops of cooking oil and stir evenly, pour water into the pot, and then after the water boils, put the fish bones and fish head into the pot and blanch until white, then pour oil into the pot, put in the minced green onion and ginger, put in the dry chili pepper over low heat, fry the fragrance, add the bean paste, add the red oil after the hot pot base is fried, add the fish pieces, and then add water, after the fire boils, put in salt, chicken powder, thirteen spices, Stir well, then add the cabbage, powder, and enoki mushrooms to the pot and cook for about 5 minutes.

<> "Boiled Fish. Ingredients: grass carp, bean sprouts, shiitake mushrooms, greens. Green onions, ginger and garlic, green and red peppercorns, 20 dried chili peppers, white sesame seeds. Egg whites, tapioca flour.

Seasoning: cooking wine, bean paste, salt, pepper, chicken essence.

The steps are as follows:1Fillet fish bones separated. One egg white and one spoonful of tapioca flour whisk to combine. Sprinkle a spoonful of salt on the fillet and mix it out to make it sticky. Pour it in two times and grab it while paddle it.

2.Put a spoonful of lard in a pan and fry the fish bones with green onions, ginger and garlic until two slices are golden brown. Pour in boiling water, skim off the floating residue after the water boils, and cook for 5 minutes to strain out the fish bones. Add a spoonful of salt to the garnish and blanch the water, dig it out and put it on top of the fish bones.

3.After rinsing the hot oil in the pot, add two spoons of bean paste, add green onions, ginger, green and red peppers, stir-fry until fragrant, and pour in the boiled fish broth. After two or three minutes, remove the ingredients. Add 2 tablespoons of cooking wine, 1 tablespoon of salt, 1/3 tablespoon of pepper and 13 tablespoons of chicken essence to taste.

4.Add the fillets and cook and pour into the bowl of fish bones and bean sprouts. Sprinkle with minced garlic and white sesame seeds. (If you have chili flakes, you can sprinkle a layer to make it more fragrant).

5.Green and red peppercorns and dried chili peppers are fried in a pot until fragrant, and poured on the fish fillets, which is full of aroma.