The specific recipe for boiling fish, the classic practice of boiling fish?

Ingredients: 1 grass carp (about 1000 grams).

Excipients: 1 egg.

Seasoning: 1000 1500 grams of salad oil, 1250 grams of soup, 5 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 3 grams of ginger, 7 grams of garlic cloves, 8 grams of green onions, appropriate amount of Sichuan pepper and dried chili pepper.

The production process.

1. Wash the grass carp with scales, gills, abdomen, and internal organs, remove two fish flesh with a knife, and make the fish head and money bone into pieces.

2. Slice the fish obliquely into thin slices, add refined salt, cooking wine, monosodium glutamate, and egg white, and mix well to evenly coat the fish fillets with a layer of egg pulp.

3. Put the wok on the fire, add the stock and salt to boil, add the fish head and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Put soybean sprouts at the bottom of the soup pot. When the fish bones are cooked, remove them and put them in a soup bowl.

4. Shake the fish fillets into the pot, pick them up when the fish fillets are just broken, and put them on the fish bones. Then add ginger slices, garlic cloves, green onion knots, pepper noodles, monosodium glutamate, Sichuan pepper, dried chili peppers, etc. 5. Wash the pot, put in the salad oil and boil it until it is 70% hot, then pour it into the soup basin and boil it for one or two minutes.

Tip: The key to the taste depends on the quality of the pepper, the raw materials of the pepper and the level of boiling red oil. Restaurants generally have red oil in advance, pay attention to grasp the oil temperature, and if it is high, it is easy to wash peppercorns and dried peppers; Low without spicy taste and aroma.

Fish whiskers are live fish, grass carp, black fish, fat head, carp can be. The soup must be flavorful, and the blanched fish fillets will be flavorful. In addition, it seems to be a waste to use two or three catties at a time, and there are also peppers and chili peppers that can be increased or decreased according to their own taste.

Today's holiday, let's have a boiling fish to warm up your stomach and body.

1. Fish selection: It is necessary to choose a fish with good appearance, complete scales, lively and cute. Such fish are non-pathological and have fresh meat. I usually use grass carp to make boiling fish, which has more meat and fewer bones, and the meat is tender and tender.

2. Change the knife: Use a quick blade to cut the fish meat on both sides of the fish body, which is a bit like a strong tenderloin. Leave the head of the fish (split in half from the door of the head), the tail of the fish, and the steak into a pot for another use.

3. Fish fillet: press the meat with the left hand, and hold a knife with the right hand to cut obliquely along the direction of the shredded meat (can also be called a slice), so that the meat slice cut out is large and thin, the thorn is complete, and it is not pierced when eating.

4. Seasoning: Put the cut fish fillets in a small basin, pour in half a tablespoon of salt, chicken essence, a little cooking wine, and one-fifth spoon of pepper (to remove the smell and increase freshness) and grasp well; Then add a small amount of water and grasp well; Add egg whites (smooth and white) and grasp well; Add sweet potato starch and grasp well. Fish heads, etc., should also be stirred with the same ingredients for later use.

5. Blanched bean sprouts: Add water, a small amount of ginger slices, green onions, half a spoon of salt, and half a spoon of chicken essence to the pot; Bring to a boil over high heat and add the fish head; Boil the water and put in the fish bones and fish steak on high fire for two minutes; Add the bean sprouts and boil for one minute; Scoop the fish bones and pour them into the bottom of the plate.

6. Cook fish fillets: In the remaining boiling water, turn the heat to low heat, put the fish fillets, and push the fish fillets over medium heat after finishing. I saw that the fish fillet was white on the edge and red in the middle, and dried chili, Sichuan pepper, Sichuan pepper oil, and spice powder were added on top.

7. Pour oil: Put a large bowl of oil in the pot (enough), and when it is hot for seven or eight minutes, pour it evenly into the fish basin. Squeak, squeak, at this time the sound of alternating oil, vegetables, and fish in the fish basin is the best to hear.

8. Boiled fish out of the pot and eat. After eating the fish, there are bean sprouts and vegetables at the bottom of the pot to relieve your greasyness.

Materials:

1 grass carp, about 1 kg, 2 egg whites, 125 grams of lettuce tips, 75 grams of garlic sprouts, 75 grams of soybean sprouts, 100 grams of wide red vermicelli (dry goods), 40 grams of Pixian bean paste, 20 grams of chili powder, 3 grams of Sichuan pepper powder, 2 grams of refined salt, 5 ml of soy sauce, 2 grams of monosodium glutamate, 50 grams of water bean powder, 750 ml of water, 150 ml of vegetable oil.

Method

1.Slice the tips of the lettuce; Wash the garlic sprouts and soybean sprouts and let them cool to dry. Soak the wide vermicelli in water for about 1 hour and set aside.

2.Mix the dried chili peppers and Sichuan peppercorns evenly into minced peppers. Chop the Pixian bean paste finely.

3.Wash the grass carp, remove the internal organs, slice the fish body obliquely into centimeter-thick slices, put it in a bowl and add grams of refined salt, egg white and a little bean flour, mix well and marinate for about 1 hour.

4.Put the fish head and main body spines into 750ml of water and boil, then boil over low heat for about 1 hour to form a fish soup and set aside.

5.Put the pot on a hot fire, put 20 ml of oil and burn to the temperature of 40% oil, put the tips of lettuce, fry garlic sprouts and soybean sprouts with salt a few times, and put them into a large bowl at the bottom. Blanch the wide vermicelli and spread it on top of the vegetables when cooked.

6.Wash the pot, put another 70ml of oil and burn it to a temperature of 30 percent of the oil, fry the watercress until the oil is red, add the fish soup and soy sauce that have been boiled and boil, shake the fish fillets and put them in the pot, carefully fry them and pour the soup and fish fillets into a bowl with vegetables and wide vermicelli, and then sprinkle with the prepared sesame chili powder.

7.Wash the pot, boil the remaining oil to 70% oil temperature, and pour it over the dishes in the bowl.