How to make the home version of boiled fish fillet and how to make it

Preparation of boiled fish fillet.

1.Go to the fishbones.

2.Fillet of fish.

3.Add an egg white, starch, salt... Marinate for a while.

4.Spread the bottom of the dish with lettuce.

5.Blanch the bean sprouts and shutters.

6.Heat the oil, add two tablespoons of Peixian bean paste, two tablespoons of June fragrant bean paste, two large spoons of Lao Gan Ma flavored tempeh, a small spoon of Haidilao spicy fragrant pot, and if you like spicy food, you can put more spicy fragrant pot material. . . Sauté in red oil.

7.Add water and bring to a boil.

8.The bean sprouts and shutters are then boiled in the red soup to taste, and then removed.

9.Add the fish bones and sauerkraut, bring to a boil, remove and serve.

10.Place the fillet and bring to a boil.

11.Sprinkle with minced garlic, chili powder, cumin powder.

12.Heat the oil and pour it over the fish.

13.Sprinkle with parsley.

Ingredients. Black fish (catfish is too dirty, it is recommended to eat less) a handful of coriander.

A piece of ginger and minced garlic to taste.

Two chili peppers and an appropriate amount of shredded green onions.

A small handful of peppercorns with a little light soy sauce.

A little bean paste and a handful of fungus.

A handful of enoki mushrooms.

Steps to prepare the home version of boiled fish fillet.

Preparation of the home version of boiled fish fillet**11Peel the fish, cut the fish fillets with a knife, soak in water for one hour, drain the water, add egg white, cooking wine and salt to grasp and marinate.

Preparation for the home version of boiled fish fillets**22The side dishes are shredded and minced, and the fish bones and fish head are stir-fried in oil, and the boiling water is added to boil the stock.

Preparation of the home version of boiled fish fillets**33Mash the garlic and chop the parsley into pieces and set aside.

Preparation of the home version of boiled fish fillet**44Cucumbers and tomatoes at the bottom.

Preparation for the home version of boiled fish fillets**55Put a little oil in the pot, add a part of garlic, pepper, ginger, and chili pepper to fry the fragrance, put a large spoonful of bean paste and continue to stir-fry, then add the fish bone broth, cook slightly, add fungus, enoki mushrooms to enhance the freshness, add light soy sauce to taste, change to medium heat after boiling, the fish fillets change color, immediately turn off the heat and get out of the pot, sprinkle the remaining spices with hot oil, and put on the coriander to decorate.

Preparation of the home version of boiled fish fillet**66The fish fillets must be turned off the heat when they change color to keep them tender.

Preparation for the home version of boiled fish fillets**77Show off the fatty fillet.

The home version of the boiled fish fillet is prepared **88The same soup base can be made into boiled pork slices, and the ingredients are very random, such as bean sprouts, bean skin, fat beef or pork loin.

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.

Steps to prepare boiled fish fillets.

The steps of the private dish "boiled fish fillet": 1 1 First slice the fish into thin slices, put salt, pepper and rice wine in it and grasp it well.

The steps of the private dish "boiled fish fillet": 2 2 Then put an appropriate amount of corn starch and grasp it well, and make it for 10 minutes for later use.

The steps of the private dish "boiled fish fillet": 3 3 Put the peppercorns in the medium heat oil in the pot and fry over low heat until fragrant.

The steps of the private dish "boiled fish fillet": 4 4 Fry the peppercorns until fragrant, turn off the heat and put in the dried chilies.

The steps of the private dish "boiled fish fillet": 5 5 The chili pepper can be served for later use if it changes color slightly.

The steps of the private dish "boiled fish fillet": 6 6 Leave the bottom oil in the pot and stir-fry with spices and tempeh.

Steps of the private dish "boiled fish fillet": 7 7 Then add the hot sauce and pickled pepper sauce to stir the red oil.

The steps of the private dish "boiled fish fillet": 8 8 Pour in the green onion and ginger and stir-fry until fragrant.

The steps of the private dish "boiled fish fillet": 9 9 Then cook in rice wine and soy sauce and stir well, pour hot water into it and bring to a boil.

The steps of the private dish "boiled fish fillet": 10 10 The soup is boiled and seasoned with salt, monosodium glutamate and pepper.

The steps of the private dish "boiled fish fillet": 11 11 Put a little sugar to enhance the freshness.

The steps of the private dish "boiled fish fillet": 12 12 Adjust the flavor and cook for a while, then take out the spices inside, and the flavor soup will be blended.

The steps of the private dish "boiled fish fillet": 13 13 Blanch the green vegetables, enoki mushrooms and bean sprouts respectively with the flavored soup, and then remove them and spread them in the pot to cover the bottom.

The steps of the private dish "boiled fish fillet": 14 14 Pour the slurry fish fillet into the soup, blanch it until it is eight ripe and take it out.

The steps of the private dish "boiled fish fillet": 15 15 Sprinkle the blanched fish fillet on the vegetables and spread it flat, bring the soup to a boil over high heat and pour it into the pot.

Steps for the preparation of the private dish "boiled fish fillet": 16 16 After pouring the soup, sprinkle an appropriate amount of spicy oil.

The steps of the private dish "boiled fish fillet": 17 17 Then put the pot on the fire and boil it before serving it with the pot.

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.

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.

Spicy and enjoyable home-cooked boiled fish recipe.

Teaching of boiled fish fillet practice.

Leave a little five-spice oil in the pot and pour in the green onion, ginger and garlic to stir-fry until fragrant, add the Pixian spicy bean paste to stir-fry the red oil, and then pour one of the spices out of the fried five-spice oil.

In a separate pot, pour some of the allspice oil into the pot (the amount of oil depends on the amount of oil that can cover the fish fillet, and the amount of oil can be determined according to the size of the container).

Ingredients for boiled fish fillets in Sichuan perfume.

250g fish fillet, 2 egg whites.

Appropriate amount of dry starch A little pepper, star anise, cinnamon and other large ingredients.

A few dried chili peppers and bean sprouts 150g

Appropriate amount of bean paste, garlic granules, and green onions.

There are a few conventional condiments.

The practice of boiling fish fillets in Sichuan perfume.

Step 1: Slice a piece of grass carp meat on the back, and cut as thin as you can.

Step 2: Add a pinch of salt, marinate for a few minutes, add two egg whites and mix well, add a small amount of dry starch and mix well, and set aside.

Step 3 Add oil to the pot, add all the ingredients and stir-fry until fragrant, add bean paste, stir-fry until fragrant, add plenty of water, add soy sauce, a little sugar, chicken essence, pepper and other condiments to taste. After boiling for a few minutes, pick up all the ingredients and discard them (mainly because it is convenient to eat, or you can not throw them away). Add the washed bean sprouts, cook and remove and place in the bottom of the bowl.

Step 4: Shake the fish fillets on low heat and put them into the soup one by one.

Step 5 Once all the fish fillets have been slid in, bring to a boil over high heat and skim off the foam. Cook for a few minutes until all the fish fillets change color (extend the time appropriately when there are many fish fillets). Pour the soup into a bowl with the sprouts.

Step 6Add a lot of oil to the pot and heat it, add the chili, garlic, ginger, and other ingredients you like (I added cooked peanuts, soybeans, green beans) and turn off the heat immediately.

Step 7: Add the fish fillet and sprinkle the green onion (I don't like raw green onions).

Spicy boiled fish.

Ingredients: Grass carp is alive; Scallions; Ginger; Garlic; dried red peppers; hemp pepper; Aniseed; Cinnamon; bay leaves; Pixian bean paste; soybean sprouts; Celery; Egg white; Starch; pepper;

Method Fresh grass carp to scale, gills and abdomen, the black membrane in the abdomen must be thoroughly cleaned, cut longitudinally from the back of the fish with a sharp knife, remove the middle backbone, cut the good fish meat obliquely with a knife into uniform thick fish fillets, chop the backbone and fish head for later use.

Mix the fillets with cooking wine, salt, light soy sauce and pepper, then add starch and egg whites and marinate for 20 minutes.

Bring water to a boil, blanch the soybean sprouts until they are cooked through, remove and drain the water and spread on the bottom of the pot.

Stir-fry the celery with a little oil until it breaks and spreads on top of the soybean sprouts.

Stir-fry star anise, sesame pepper, red pepper, bay leaf, cinnamon, green onion, ginger and garlic, add two spoons of Pixian bean paste and stir-fry the red oil.

Add hot water, bring the fish heads and bones to a boil, continue to simmer for 10 to 20 minutes, add cooking wine, light soy sauce, sugar and salt to taste.

Pick the marinated fish fillets into the pot one by one, gently spread them, and after boiling over high heat, pour the fish and soup into the pot where the vegetables are laid.

In another oil pot, add most of the dried red pepper segments and sesame peppers, fry them slowly over low heat to bring out the spicy fragrance, pour them into the fish bowl while they are hot, and sprinkle with coriander.

Hello, dear, the most authentic way to cook fish 1Let's get the ingredients ready first. Prepare 500 grams of fish, salt, cooking wine, oil, ginger, garlic, peppercorns, bean paste, millet pepper, spices, pepper, starch, pepper (according to personal taste).

2.After these are all ready, first take out the prepared fish, clean it with water, and then use a knife to cut the fish into slices, you can cut it a little thinner, find a clean bowl, put the cut fish fillets in, and then put the starch, pepper, and cooking wine we have prepared, grasp it evenly with your hands, melt the ingredients into it, and start to marinate it aside, marinate for twenty-five minutes. 2.

Then take out the ginger and garlic, peel off the outer skin, then wash it, cut it into small pieces, and then take out the millet pepper and cut it into small pieces. After everything is ready, start to find a clean pot, pour a little oil into the pot, ** heat, after the oil is hot, start to put the bean paste in, change the fire to low heat, stir-fry back and forth with a spoon, and fry the red oil out. 3.

Put the other seasonings we prepared, Chaotian pepper, ginger, Sichuan pepper, spices, pepper, etc., stir it with a spoon, add water, turn on the fire, boil the water, slowly put the marinated fish fillets into the pot, and add a little salt to it. 4.Add the salt, stir it with a spoon, wait for the salt to melt into the pot, start to close the lid, wait until the fish fillets in the pot are cooked, exude the fragrance, turn off the heat and lift the lid, find a soup pot, take out the food, put a little minced garlic and millet pepper, and put it evenly in the soup pot.

5.Wash the frying pan, turn on the pot and boil dry, pour in an appropriate amount of rapeseed oil, after the oil is hot, put the remaining garlic and millet pepper into it and fry until fragrant.

1. Ingredients: 900g of grass carp, 200g of soybean sprouts<, appropriate amount of oil, appropriate amount of salt, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of Pixian bean paste, appropriate amount of soy sauce, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of cinnamon.

2. Handle the fish first. Wash the killed fish, chop off the fins, cut the head of the fish, and close the bones to the flesh of the fish.

3. Slice the fish meat and skin side down, slice it obliquely into a fillet about cm thick, chop the fish steak into pieces about 5 cm long, and cut the fish head in half.

4. Grasp the fish fillets and fish heads with 1 teaspoon of cooking wine, 2 teaspoons of starch, 1 2 egg whites and an appropriate amount of salt, and marinate for 15 minutes.

5. Start making five-spice oil, this oil will make the boiled fish very fragrant, you can make more of it, and usually use it for vegetables. Put oil in the pot, put star anise, Sichuan pepper, dried chili, kaempfera, cinnamon, bay leaves, heat over low heat until the spices are fried to brown yellow, remove the spices, and set aside.

6. Boil hot water in a pot, put in an appropriate amount of salt, add bean sprouts to boil and sell for cooking, remove and spread at the bottom of a deep basin for later use.

7. Heat a wok, add 3 tablespoons of five-spice oil, add chopped Pixian bean paste and stir-fry until fragrant. Add 10 grams of dried chili peppers, 10 grams of Sichuan peppercorns, minced garlic and ginger slices and stir-fry until fragrant.

8. Add the fish head and fish steak and stir well. Add soy sauce, cooking wine, sugar, and pepper and stir-fry together.

9. Add the broth (or boiling water) and cover the fish.

10. After boiling, put the marinated fish fillets one by one, use chopsticks to disperse, and turn off the heat after the fish fillets are boiled and discolored. Pour the fillets and broth into a deep basin lined with bean sprouts.

11. Wash the pot, pour in the remaining five-spice oil, burn until it is hot, put in the remaining dried chili peppers and peppercorns, fry the fragrance of peppers and peppercorns over low heat, be careful not to fry the paste, and turn off the heat if the color of the peppers changes slightly.

12. Pour hot oil over the fish fillets.

The common practice of boiled fish fillet is as follows:

Ingredients: grass carp, soybean sprouts, rape, coriander, green onion, garlic, ginger, egg.

1.Clean the fish, separate the head from the steak and slice as shown in the image below.

2.Add the seasoning, cooking wine, and eggs in the seasoning package to the fish, stir well, and marinate for 20 minutes, as shown in the picture below.

3.Add salt and cooking wine to the fish head and steak, stir well and marinate for 10 minutes, as shown in the picture below.

4.As shown in the figure below, blanch the small rape and soybean sprouts for later use.

5.Heat the oil in a hot pan, stir-fry the chives, ginger and garlic, and add the seasoning in the seasoning package and the Pixian bean paste as shown in the picture below.

6.Stir-fry the sauce over low heat, add water, and bring to a boil over high heat as shown below.

7.Add the marinated fish head and steak, season with salt and chicken essence as shown in the picture below.

8.Cover the pot, bring to a boil over high heat, turn to low heat and continue to simmer for 10 minutes, as shown below.

9.Spread the boiled soybean sprouts and small rape in a casserole, remove the boiled fish head and fish steak, and spread them on the vegetables, as shown in the picture below.

10.Bring the fish head and steak to a boil in the freshly cooked broth, and place the marinated fillets in the pot as shown in the picture below.

11.Turn off the fire when it boils, as shown below.

12.Remove the cooked fillet, place on the fish head and steak and sprinkle with paprika as shown in the picture below.

13.Pour hot oil on top, sprinkle with chopped green onions, chopped coriander, and pour the rest of the soup on top as shown in the picture below.