How to cut boiled fish fillet, how to make it and what seasoning is needed

First of all, remove the scales and internal organs and wash them, pay attention to the black membrane in the fish's abdomen when cleaning up the fish, and the swim bladder can be left Cut off the head and tail of the fish, and remove the spine Cut the spine into small pieces, and split the fish head from it Slice the ribs and cut them into slices, pay attention to try not to cut off the fish bones Start to slice the fish, the slice fish is also very particular, the kitchen knife is obliquely into the knife in the direction from head to tail, don't get it reversed, or the small thorns in the fish meat will be cut off, and the fish fillet will not be eaten, so that the fish will be in the shape of a butterfly. Fish meat to fish meat Fish bones to fish bones Preparation: fresh chili, dried chili, Sichuan pepper, garlic, ginger, green onion, Pixian bean paste Mung bean sprouts, in fact, any dish can be, whatever you taste Add cooking wine, pepper, salt, ginger, garlic, starch to start marinating the fish fillet, at least half an hour Rinse the mung bean sprouts in water, in fact, but you can also, but in order to be clean, I still passed the water a little and put it in a container Pour oil, put in dried chili peppers, Sichuan pepper and stir-fry, don't fry for too long, or it won't be mushy Fill half of the dried chili peppers and Sichuan peppercorns and set aside Then pour in ginger, garlic, fresh chili, green onions, and two spoons of Pixian bean paste and stir-fry a few times Pour in water and boil, put some salt Add fish bones, cook for 10 minutes Fill in and then put in the fish fillet, boil, and cook for another two minutes, don't cook for a long time, or the fish will become hard.

Put it in a container with bean sprouts Spread the half of the peppercorns and dried chili peppers on the noodles Burn the oil, just see the bubbling on the line Pour it on top, hear the sound of puff puff, and then sprinkle with chopped green onions, fragrant, numb and spicy boiled fish is finally finished,

With the planed, the shaved fish fillet is the thinnest, and if you don't understand, ask me.

Wash first, peel the skin, shave the bones from the back, and cut the boiled fish fillets with an evil knife Ingredients: 1 grass carp (about 1000-1250 grams), 250 grams of soybean sprouts, dried chili pepper, Sichuan pepper, appropriate amount of garlic slices and ginger slices, 10 grams of cooking wine, 500 grams of fresh soup, 3 grams of monosodium glutamate, 2 grams of chicken essence. Production:

1. Remove the internal organs, pick the gills, remove the scales, and wash the fish. Cut the head, remove the two fish with a knife, cut the fish bones into pieces, change the fish meat into thin slices with an oblique knife and put them into a bowl, add salt, monosodium glutamate, and cooking wine to marinate for half an hour. 2. Put the pot on the fire, heat a little oil, fry the bean sprouts slightly, add the fresh soup, add the fish head, fish bones, refined salt, chicken essence, and boil until the soup boils.

Use a colander to scoop up the bean sprouts and put them in a large pot for later use. Add the egg whites and soybean flour to the fish fillets and grasp well. Put the fish fillets into the pot one by one, turn off the heat after about 1 minute, quickly scoop up the fish with a colander and put them in a pot, and cover them with bean sprouts.

3. Start another pot, pour in salad oil, boil until four or five percent hot, add chili, pepper, garlic slices, ginger slices, fry the fragrance, and pour it into a basin containing fish fillets.

The home version (slightly spicy boiled fish) that you will learn as soon as you learn

Boiled fish, also known as river boiled river fish and boiled fish fillet, was first popular in Cuiyun Township, Yubei District, Chongqing.

Boiled fish is usually made from ingredients such as fresh grass carp, bean sprouts, and chili peppers. "Oily but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat" is its characteristic.

Today, I want to eat fish, so I went to the market to buy a grass carp, about four catties, enough for five people to eat a meal, our family usually likes to eat fish, because the family can not eat too spicy, so there is a lot of seasoning, but the taste is not to say, what kind of dishes do you like to eat, feel free to match. The soup base is red, but not spicy at all, which is suitable for the general taste.

Ingredients: 1 fresh grass carp (about four catties).

Lettuce 500 grams.

Rice cake 250 grams.

250 grams of enoki mushrooms.

5 shallots.

Sliced ginger 5 slices.

6 cloves of garlic.

4 scoops of dry starch.

5 dried chili peppers.

Pepper 3 grams.

1 tablespoon of bean paste.

Half a pack of hot pot base.

Salad oil 200 grams.

Light soy sauce 30g.

20 grams of sugar.

Salt 5 grams. 2 tablespoons cooking wine.

2500 grams of plain water.

As soon as you learn the home version (slightly spicy boiled fish) method.

As shown in the figure: the grass carp is washed, sliced into fish fillets, I will not explain the process of slicing fish fillets, fish bones and fish meat are placed separately, start to marinate fish fillets and fish bones, add an appropriate amount (salt, cooking wine, monosodium glutamate, pepper, dry starch) and stir evenly for later use.

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As shown in the picture: sprinkle chopped green onions and minced garlic on top, boil the oil in the pot, the oil temperature is hot and nourishing, because you can't eat too spicy, so you don't put dry chili, so a simple and delicious boiled fish is done, salty and slightly spicy, the meat is smooth and tender, oily but not greasy, you might as well give it a try.

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Tip: When putting fish in the pot, remember to put the fish bones first, remove them after cooking, and then add the fish fillets, and never cook them together. Otherwise, the fillet is cooked, and the bones are not cooked.

Boiled fish fillets are generally cooked in about two minutes, don't go overboard, otherwise it won't taste good when it's old.

Remember to put cooking wine to remove the smell when marinating the fish fillet.

Don't marinate the fillet too salty, as the base soup is slightly salty when the fish is cooked.

Cook light soy sauce and cooking wine and sprinkle it on the side of the hot pan, why do you want to cook it, because it is more flavorful when cooked, and it is suitable for almost any dish.

Answer the first step, take the cleaned grass carp home and put it in clean water to clean it once, the second step, after the grass carp is cleaned, divide the whole fish into several sections with a knife, and then cut it into fillets, the third step, marinate the cut fish fillets with edible salt, this step is to make the fish more flavorful, and by the way, you can remove the fishy smell of the fish itself. (Marinate for about 10-15 minutes).

The fourth step is to take out the marinated fish and then do some processing, and the fish in this process should be marinated with starch, pepper, chili pepper, salt, etc.

Step 5: Heat the oil, wait until the oil temperature rises, add a little fish seasoning to the hot oil, and then put some chicken essence into it, and add a large basin of water to the pot. (In this process, cover the pot and cook it on high heat for about two minutes.)

1. Ingredients: grass carp, soybean sprouts Seasoning: egg white, ginger, garlic, Pixian bean paste, a number of chili peppers, appropriate amount of Sichuan pepper, salt, starch, cooking wine.

2. Remove the gills and internal organs of the grass carp.

3. Cut off the head and tail for retention, and slice the fish into two pieces along the middle bone.

4. With the skin facing down, cut off the large spines of the fish body with an oblique knife, and then cut them into slices of moderate thickness.

5. Slice ginger and garlic, and break the dried chili pepper into small pieces.

6. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes.

7. Pinch the roots of soybean sprouts, wash and set aside.

8. Boil the soybean sprouts in water with a little salt until soft and cooked.

9. Spread on the bottom of the container containing the boiled fish.

10. Pour oil into the pot and fry the peppercorns for about 2 minutes.

11. Pour in the dried chili pepper and bean paste, stir-fry until fragrant and red oil.

12. When the pepper changes color, remove half of the pepper and pepper for later use; Pour the garlic slices and ginger into the pan and sauté until fragrant.

13. Pour in the fish head, tail and fish bones and stir well.

14. Add an appropriate amount of hot water to cover the fish.

15. After the water boils, put the fish fillets into the pot one by one and gently stir them with chopsticks.

16. Cook until the fish fillets change color until cooked, about 1 2 minutes, you can cook.

17. Pour the fish fillets and fish broth from the pot into a bowl lined with bean sprouts.

18. Spread the peppercorns and chili peppers in a bowl and pour in hot oil.

Many people do boiled fish fillets ignore the step of starching the fish, this step is actually very important, if there is no this step, the fish is not tender enough, it is also very easy to break, the chopsticks will be broken, and the fish is very old, and the taste is not good, so the step of starching the fish must not be less, so how should the fish be starched? There are two main ways to starch fish.

The first method is to use water starch. Clean the fish fillets and marinate them in a bowl to remove the fishy smell, then take out a clean bowl, pour in an appropriate amount of starch, add some water to mix, and put the fish fillets into the water starch bowl, so that the fish fillets can be evenly starched.

The second method is to use egg whites. To starch the fillet, you can also use egg white, marinate the fillet first, then beat an egg in a bowl, separate the egg white from the yolk, and stir the egg white and the fillet together.

Both of these methods can be used to make the fish very tender, but the first method is relatively more mellow, and the second method can make the fish more tender, and the appropriate sizing method can be selected according to personal taste.

In addition, when you make boiled fish fillets, you must also pay attention not to rush to put the fish fillets into the pot to cook, the fish fillets, the fish fillets, they are easy to cook, and it only takes three or five seconds to eat, you must first cook the bottom of the pot, and when you are ready to eat the fish fillets, you can put the fish fillets into the pot for three or five seconds to take them out and enjoy the deliciousness.

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.

I learned a boiled fish fillet in a restaurant, and today I cook by myself, and my family is full of praise.

Prepare a grass carp, remove the fish bones, cut the fish meat into thin slices, pour some oyster sauce, cooking wine, egg white and marinate for ten minutes, heat the oil, put the fish fillets down and fry it, then pour in water, then put in a little chili, adjust the taste, and cook.

1. Wash the fish, slice it into fish fillets, and grasp the fish fillets with a little salt, cooking wine and cornstarch.

3. Add pepper, continue to stir-fry and add water, add salt and monosodium glutamate to taste, and open the water into the fish fillet.

4. After cooking, pour into the bean sprouts bowl, pour oil into the pot, add pepper and dried chili peppers, and pour it into the fish bowl after boiling.

The boiled fish fillet is cut as follows:

1. Wash the fish that has been killed and scaled, remove the fishy line, wash off the black membrane in the belly of the fish, chop off the fins, and cut off the head and tail of the fish.

2. Lay the fish flat, hold the fish body with one hand, and cut a knife at the tail.

3. With a knife in one hand, put the knife horizontally on the edge of the tail, close to the fish bone, push the knife to the head of the fish, push it to the head of the fish, and stop.

4. Cut it in the place where the knife has just stopped, and you can slice the bottom half of the fish, and some small adhesions can be cut off with a knife. 5. Slice the other side of the fish in the same way.

6. Chop the fish bone in the middle into a piece of about 5 cm and put it together with the fish head.

7. Slice the fish skin side down, remove the big thorns along the lines, and then slice the fish.

8. Hold down the fish meat with one hand and the knife in the other, enter the knife diagonally from head to tail, and slice the fish obliquely into a fish fillet about cm thick.

Prepare the ingredients: fish. Go to the head, go to the tail. Remove the fish backbone. Cut off the fish. The kitchen knife is inserted diagonally from head to tail. The fillets are cut one by one, so that the fillets are butterfly-shaped. <

Steps: 1. Remove the head and tail of the fish.

2. Remove the backbone of the fish.

3. Cut off the fish.

4. The kitchen knife should be inserted diagonally from head to tail.

5. When slicing fish fillets, you can cut them in a continuous way, so that the fish fillets will be butterfly-shaped.

6. Done. <>

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.