What do I need to pay attention to when cooking boiled live fish?

Copy who won't be pure and empty Can I be a chef Boiled fish Ingredients A carp and soybean sprouts First remove the head and tail of the fish for later use Remove the remaining fish meat and shave the bones and shaved for later use Then put the fish slices into slices and drown it with salt, monosodium glutamate, pepper, cooking wine, and then put the pot on the fire, put oil and fry the bean sprouts, add flavor, fry and put it in a large bowl, boil water in the pot, put salt and green onion and ginger, first cook the fish head and tail, because it is not well cooked, cook until it is half cooked, and then put the fish bones, cook it and put it on the bean sprouts, and then put the oil on the pot Bean paste, green onion and ginger, put water and salt, monosodium glutamate, and put in the fish after the year is opened When it is cooked, pour it on the fish bones and then pour chili oil on it Note that the fish must be fresh The fish will be able to understand I use my mobile phone to spell it word by word No, I have to look at it, it's not easy, hehe.

It should be noted that; 1. The fish should be fresh, 2, the red oil on top, 3, the utensils that hold the fish, 4, are gone.

The most important thing for you is to see whether you are making fillet or whole fish, if it is sashimi, then you should pay attention to the method of tenderness of the sashimi and the seasoning of the soup, and if it is a whole fish, you should pay attention to keeping the whole fish very pure in taste.

Summary. Step 1: Clean the fish, pay attention to the black part of the fish's belly, remove the fish meat along the fish bones, and use a knife to follow the lines of the fish meat, and diagonally cut the fish fillets into half-centimeter thick fillets, so that there will not be so many spines. 2. Put the fish fillets on a plate, add egg white, salt and starch to grasp well, cut the garlic into garlic rice and set aside, remove the seeds of the dried chili pepper and cut it into segments, and cut the sauerkraut and ginger into fine pieces for later use.

3. Pour the oil into the pot and heat it, stir-fry the ginger, garlic, red pepper and pepper, fry the fish bones, you can put it in cold water, and after the big boil, pour the cut cucumber and soybean sprouts into the pot. 4. Put in the fish fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds and put it in a large pot. 5. After heating the pan, pour in the oil and chili oil, burn until it is eighty percent hot, put down the red pepper and pepper and stir-fry it, (be careful not to explode it for too long, it can change color slightly), pour it directly on the fish surface, only hear the "squeak" sound, sprinkle the chopped green onion, and you can serve it.

Production steps 1. Clean the fish, pay attention to washing the black part of the fish's belly, remove the fish meat along the fish bones, and use a knife to follow the lines of the fish meat and obliquely cut the fish fillets into half-centimeter-thick fillets, so that there will not be so many spines. 2. Put the fish fillets on a plate, add egg white, salt and starch to grasp well, cut the garlic into garlic rice and set aside, remove the seeds of the dried chili pepper and cut it into segments, and cut the sauerkraut and ginger into fine pieces for later use. 3. Pour the oil into the pot and heat it, stir-fry the ginger, garlic, red pepper and pepper, fry the fish bones, then put it in cold water, and after boiling, pour the cut cucumbers and soybean sprouts into the pot.

4. Put in the eggplant fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds and put it in a large pot. 5. After heating the pan, pour in the oil and chili oil, burn until it is eighty percent hot, put down the red pepper and pepper and stir-fry it, (be careful not to explode it for too long, it can change color slightly), pour it directly on the fish surface, only hear the "squeak" sound, sprinkle the chopped green onion, and you can serve it.

This is the detailed steps, and there is also the boiled live fish and his or not the real live fish.

Because fish need to be killed to clean their internal organs, live fish are also freshly killed fish.

This is because live fish cannot be boiled directly.

Ingredients for 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.

4. Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in, if it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, so I use a casserole to pack :)

5. Pour all the scalded fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.

6. Wash the wok and pour in more oil to heat, add the remaining half of the peppercorns and dried chili peppers and stir-fry until fragrant, but be careful not to burn the dried chili peppers.

7. Pour the spicy oil into the fish fillet, then add the coriander.

Intimate suggestions: 1. Try not to cut the fish fillet thick, but it should not be too thin, if it is too thick, it will taste bad if it is hot for a long time, and if it is too thin, it will be easy to break.

2. When the weather is hot, you can put the fish fillets in the refrigerator to marinate, and then take them out when everything else is ready.

3. When scalding the fish fillet, use high heat for a few minutes, and the taste will be poor after a long time.

4. If you are using soybean sprouts, they should be blanched in advance, lettuce and celery are easy to cook, and there is no need to blanch.

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.

Add oil, heat, add dried chilies, ginger, garlic, green onions, and peppercorns and stir-fry until fragrantAdd water, salt, sesame oil and discard the fish fillet.

Hot water is required to boil fish.

Boiling fish is to use boiling water, wait for the water to boil and then put the fish, steam for 7-8 minutes and then get out of the pot, filter out the soup in the dish (the soup is very fishy), put the ginger slices and green onions again, heat a little oil and pour it on the fish, and then pour some steamed fish and black bean sauce on it.

Fish stew can be done in cold water.

Fish stew is done in cold water, and fish is not fried in oil. Stir-fry the peppercorns in oil, remove the peppercorns, stir-fry the green onions, ginger and garlic, release the soy sauce, Shao wine, cold water, and then put the fish, boil over high heat and stew over medium heat.

If it is a freshly killed live fish, it is better to boil it in boiling water, the meat is tender, if the loach is boiled tofu, it must be slowly heated in cold water and low heat, it feels very cruel, but the soup will be very fresh when boiled. Salted fish and fresh meat are also boiled in cold water!

Kill the fish in boiling water, fry it a little, and then put the fish in the boiling water, and there will be milky white soup.

Health benefits.

Coriander: invigorates blood circulation and dispels blood stasis.

Cooking wine: invigorate blood circulation and dispel blood stasis.

Ingredients. 1 tarpon.

Ginger A few slices of gram food.

Garlic A few cloves of food.

Chives: 2 sticks of food.

A pinch of peppercorns.

Dried red pepper A small handful.

Coriander 1 root of food.

Cooking wine a little.

Salt a pinch of salt. Essence of chicken to taste.

Sugar: A little bit of food.

Good family boiled fish pack 1 pack.

The practice of boiling live fish.

1.Finished product drawing.

2.Remove the fish scales from the peppercorns, cut them in half along the fish bones, remove the black membrane of the gills, chop off the fish head and tail and separate them, and then remove the fish bones, and finally slice the fish meat obliquely into thin fish fillets with a quick knife!

3.Rinse well, add a little starch, an appropriate amount of salt (the bean paste is salty at the back, don't put too much salt), an egg white, a little sugar, a little cooking wine and marinate for 15 minutes. The marinade packet in the ready-made fish seasoning I use here.

4.Finely chop the garlic, slice the ginger, cut the green onion, take a handful of peppercorns, rinse the red pepper, wash the coriander and cut it into sections.

5.Pour oil into a hot pan, stir-fry vegetables with more oil than usual, add a large spoonful of Pixian bean paste, peppercorns, and dried chili peppers to stir-fry the red oil over low heat. (Red oil packets from the fish I use here).

6.Pour in an appropriate amount of hot water or stock and bring to a boil over high heat. Even better with dashi is a soup made from pork sticks and bones.

7.First, put the head, tail, and bones of the fish and cook them for a while.

8.Slide in the fish slices one by one and continue to cook over high heat. Don't pour it all at once, it's not easy to cook in chunks! Just put it in and don't turn it, cook it for a while, and then gently push it with a spatula, taking care not to break the fish.

9.If the fish slices are thin, it's basically good for a while, turn off the heat! Don't cook it for too long, the meat will not be eaten when it is old. Sprinkle chicken essence!

10.Pick up the pot and pour it slowly into a large bowl, don't use a spatula to serve it little by little, it will break the fish. Pour in the dried chili pepper and peppercorn powder and sprinkle with chopped green onions. (Dry dish packets from the fish I use here).

11.Heat a little canola oil in another pan. (If you don't eat too spicy, you can skip the step of scalding chili peppers, and sprinkle green onions and pepper powder directly to eat!) ）

12.Immediately poured on the chili peppers and chopped green onions, "Magnetic!" "Boom, fragrant! Get!

13.Finished product drawing.

14.Finished product drawing.

15.Finished product drawing.

16.Finished product drawing.

17.Finished product drawing.

18.This fish seasoning I used!

19.There are three packets of ingredients in it, which are red oil, dry dish and marinade. If I don't have a fish packet, I also have instructions in each of the steps above. My family sometimes uses fish feed, and sometimes I make it myself with bean paste!

Use your phone to see how this dish is made.

There are detailed instructions in the tips and steps, please read the text carefully!

The fish must be cleaned to have no fishy smell!

Don't cook the fish for too long, the meat will not be tender and smooth when it is cooked!

Boiled fish should be eaten by everyone, but depending on personal taste, the food made in the restaurant may be spicy or salty. Making this dish according to my own taste has always been my idea.

With fodder grass carp about 2-4 catties.

Soybean sprouts 500g

Onions, ginger and garlic Appropriate amount.

Five steps to the practice of boiling fish.

Treat the fish, remove the head, slice the boneless flesh along the sides of the large bones, and then slice them along the pattern. Put the sliced fish fillets in a basin with an appropriate amount of salt, pepper, chicken essence, Sichuan pepper powder, and cooking wine marinated for about 20 minutes?

Slice and marinate.

While marinating the fish fillet: heat the oil until it is hot for six minutes, add the red pepper segments and Sichuan peppercorns to fry the red oil, then add the green onion, ginger and garlic to fry until fragrant, and then add the bean paste and stir-fry until fragrant. Add water to the pot until the water boils, then add the bean sprouts.

Burn until the bean sprouts are cooked, add salt and turn off the heat. (Because this step is too busy, so I didn't take pictures)

Put boiled water into a pot and boil, put a little starch in the marinated fish fillets, grasp well, then put them into the boiling water and cook for about four minutes (the time should be adjusted according to the thickness of the slices), remove them and put them into the bean sprouts soup prepared in the previous step.

Serve and eat.

Tip: Add a set of flour to the fish fillet to keep the fish tender during the cooking process.

1.Ingredients: grass carp, soybean sprouts Seasoning: egg white, ginger, garlic, Pixian bean paste, some 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 and cut the fish into two pieces along the middle bone.

4.With the skin facing down, the large spines of the fish body are cut off with an oblique knife, and then cut into thin and moderately thick fillets.

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

6.Pour an egg white into the 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 for boiled fish.

10.Pour oil over the heat and fry the peppercorns for about 2 minutes.

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

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

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

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

15.Once the water is boiling, place the fish fillets in a pot one by one and gently stir them with chopsticks.

16.Cook until the fillets are browned until cooked, about 1 2 minutes, serve.

17.Pour the fish fillets and 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.

Preparation of ingredients.

Ingredients: A large grass carp.

Ingredients: A bunch of bean sprouts, boiled fish condiment, cooking wine, salt, chicken essence, starch, oil and boiled live fish (Picture 3).

Steps: 1. Wash the fish, cut the fish bones into large pieces, and then cut off the big spines in the belly of the fish on the fish meat 2. Slice the fish with an oblique blade, add seasoning and drip fish and marinate for 20 minutes 3. After the bean sprouts are washed, put them in a basin;

5. Add the marinated fish and pour it into the bean sprouts pot after boiling.

1. Prepare a live grass carp.

2Prepare Sichuan pepper, dried red pepper, white sesame seeds, peanuts, green onions, ginger and garlic.

3. Prepare cooking wine, Pixian bean paste, salt, starch and egg white.

4. Remove the scales and kill the grass carp, pay attention to the gills and the black membrane in the abdomen of the fish, and completely remove it.

5. Remove the head and tail of the washed grass carp and remove the gills of the fish.

6Start the knife from the head of the fish, and slowly follow the backbone of the fish to the end of the tail.

After 7 slices of good side, turn over and slice the other slice of fish in the same way.

8Take a piece of fish, start the knife from the tail, and slice the fish into a fillet diagonally.

9. Slice the fish evenly into about 3 mm fillet.

10 Slice both pieces of fish.

11Add salt, cooking wine, ginger, onion and garlic, egg white, and starch to the fish in turn.

12Mix the ingredients with the fish and grasp well. (When grabbing, your hands should go down from the side of the bowl and then come up from the bottom, so that you will not break the fillet and avoid being hurt by the fish bones).

13. Grasp well and marinate for 15 minutes.

14Prepare the ingredients: tofu, pig's blood and soybean sprouts.

15After washing, cut the tofu and pig's blood into large slices, and remove the roots of the bean sprouts.

16Boil water in a pot and blanch the tofu, soybean sprouts and pig's blood in turn.

17Put them in the bowls in which the fish are kept.

18 In a cold oil and cold pan, add Sichuan pepper and dried red pepper. Slowly fry the aroma over low heat, and remove the dried red pepper as soon as the color becomes red and bright.

19Leave the bottom oil in the pot, and fry the chives and ginger and garlic in the hot oil.

20. Then add the Pixian bean paste and stir-fry.

21 Stir-fry until it exudes a rich fragrance and red oil.

22Pour in the prepared stock.

23When the stock is boiling, remove the large chunks of the ingredients. In this way, the fish cooked later will be refreshing and refreshing.

24After scooping, wait for the stock to boil again, add the fish fillet, and after a few seconds, gently divide the fish with chopsticks.

After 25 minutes, the fillets turn white and roll up.

26And put it on a plate lined with tofu, and pig's blood, and bean sprouts.

27Pour the Sichuan pepper and dried red pepper you have just prepared into a plate and sprinkle with white sesame seeds and peanuts. Heat the oil again and pour it over the surface of the fillet to enhance the flavor. (Whether you want hot oil or not, according to personal preference) and finally garnish with coriander.

Tip 1: To make this dish, you need a sharp kitchen knife when slicing fish fillets. Otherwise, the fillet will not be cut evenly and will not be beautiful.

2: Pixian bean paste has a salty taste, and salt is added when marinating fish slices, which is salty enough, so there is no need to add salt to others.

3: You can use cucumbers, mung bean sprouts, baby cabbage or other vegetables as you like.

4) This amount of chili pepper is moderately spicy; If you like it to be extra spicy, divide the dried chili peppers into small pieces or add the amount of chili peppers.

The detailed steps, I hope to give a reference to those who don't know how to make this dish.

Kitchen utensils used: Cooking pots.