How to make boiled fish delicious? How to make boiled fish delicious

Here's how: Raw material preparation:

Carp, Sichuan peppercorns, Sichuan peppercorns, chili pepper noodles, chili peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine.

Utensils preparation: knife (quick knife), pot (iron pot), pot (deep pot).

Open: 1. Wash the fish, pay attention to the black membrane on the inner wall of the fish's belly, and then open it from the tail, cut the fish into two, take out the fish bones, and start to slice from the tail, and the fish fillet is large and thin.

2. Add an appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets, and mix well. For freshness, add a little sugar and flavor.

fine, add a small amount of cooking wine (preferably rice wine), marinate for 20-30 minutes.

3. Wash the washed bean sprouts, put them in boiling water for a while, and pick them up for later use.

4. Put a lot of oil in the pot (ld is distressed to see it), wait for the oil to become 9 hot, first put the marinated fish head, fry it and put it into the basin containing the bean sprouts, and then put the appropriate amount of fish meat in the oil pot, slide it away and scoop it into the pot containing the bean sprouts, until all the fish meat is smoothed.

5. Put the peppercorns into the pot and fry them until 8 mature, put in the pepper segments, wait for the peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing bean sprouts and fish, and the kitchen will be filled with the fragrance of boiled fish in an instant, and it will be completed.

Ingredients: 250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili, 40 grams of Pixian bean paste, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of monosodium glutamate, 10 grams of ginger, 15 grams of garlic slices, appropriate amount of bean flour and clear soup.

How to make:1Cut the fish into thin slices 5 cm long and 3 cm wide, put it in a bowl, mix it with soy sauce and cooking wine, and mix it with bean flour.

2.Wash the green garlic and celery and cut them into centimeter-long segments and cubes.

3.Heat the oil in the pot with dried chili peppers and peppercorns, fry them until brown and red (do not fry them, they should be excellent for fragrant flavor), remove and chop finely.

4.Add green garlic and celery in the pot, fry until it is broken and put on a plate. 5.

The oil in the pot is hot, the Pixian bean paste is fried, fried to the red, and the soup is added (to an appropriate amount, too much will be light; Too little soybean flour is easy to fall, the soup is viscous) boil slightly, remove the bean paste residue, put the green garlic, cabbage, and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, garlic slices, burn through the flavor, and put it into a deep dish or lotus leaf bowl.

5.Pour the fish slices into a slightly open pot of stock (the soup should be slightly open. If the soup is not boiled, the soybean flour will fall off; The soup is wide open, and the meat slices are easy to age).

Gently spread it with chopsticks, pour it into the plate or bowl of the assembly material just when it is cooked, sprinkle with dried chili pepper and peppercorns, and then pour boiling oil to make it have a stronger spicy fragrance.

Chop the prepared crucian carp into pieces, put some salt, oil, cooking wine and marinate evenly for 20 minutes, put oil in the pot, put some chili sauce to fry the red oil, add pickled peppers and other side dishes and stir-fry until fragrant, pour the fish pieces down and stir-fry evenly, pour in the broth, put some perilla and ginger and cover the lid and stew for 8 minutes.

Slice the fish, separate the bones, marinate the refined salt, chicken powder, pepper and starch, add green onions, ginger, garlic and chili peppers to stir-fry, put water to boil, and add fish fillets and fish bones.

The practice of boiled fish, the fish meat is tender, spicy and fragrant.

Boiled fish do so tender and smooth.

Boiled fish is super tasty to do.

Spicy and enjoyable home-cooked boiled fish recipe.

The family version of boiled fish, I like to eat the old iron double-click flat 666

Do this boiled fish, are complimented that you are a chef.

Ingredients: Fish: Moderate amount (commonly used fish are grass carp, crucian carp, etc., which can be selected according to personal preference).

Bean paste: to taste.

Paprika: to taste.

Garlic cloves: to taste.

Sliced ginger: to taste.

Green garlic Finely chopped green onion: to taste.

Cooking wine: to taste.

Salt: to taste. Essence of Chicken (optional): To taste.

Vegetable oil: to taste.

Steps:1To prepare the fish, remove the scales, gutt, and cut the fish into cubes. Stir well with salt and cooking wine, marinate for about 15 minutes, and let the fish absorb the flavor.

2.Prepare a pot of boiling water, put the marinated fish into the pot, blanch and cook until the fish turns white, remove and set aside.

3.In another wok, add an appropriate amount of vegetable oil, heat it and add the dust to the bean paste, chili powder, garlic cloves and ginger slices and stir-fry until fragrant.

4.Put the blanched and cooked fish into a wok and stir-fry over low heat until the fish is evenly coated with bean paste and chili powder.

5.Add boiling water, salt and chicken essence (if you prefer a more delicious taste). Mix into a seasoned soup to suit your taste and bring to a boil.

6.Finally, add green garlic or chopped green onions for garnish and bring to a boil for a minute or two.

7.Pour the boiled fish into a bowl and enjoy.

Ingredients: about 2 catties of black fish, 1 piece; a pinch of wide vermicelli; a pinch of bean sprouts; Scallions; Ginger; Garlic; dried chili peppers; Pepper; half a grass fruit; Cinnamon; 2 star anise; bay leaves (you can also put cloves, kaempa); Salt; Essence of chicken; pepper; Wine; Cornstarch; 1 egg white; Pixian bean paste a little method.

Soak the black vermicelli in hot water in advance until soft; Remove the roots of the bean sprouts, wash the black fish bought back in the vegetable field, chop off the fish head, slice the fish body into a butterfly-shaped fish fillet (you can also buy good fish fillets in the vegetable field, it is simpler and more convenient), add salt, chicken essence, pepper, cooking wine, egg whites and corn starch to the refrigerator to pickle the dried chili peppers and cut them into sections, put more oil in the pot and heat it, turn down the heat and put all the spices into the pot and boil until the fragrance comes out, the color becomes darker, pour the oil and spices into a bowl and spare the bean sprouts into the pot of boiling water, rock sparrow until half-cooked, take out and set aside; Finely chop 3 garlic cloves, equal parts ginger and shallots; Put the fragrant spice oil in the pot and heat it, add the green onions, ginger and garlic and stir-fry for a while, add an appropriate amount of bean paste and stir-fry until the red oil comes out, put in an appropriate amount of fish bones and fish pieces and stir-fry together until slightly cooked, pour ** water into the pot, put the wide vermicelli and boil together, add the appropriate amount of salt and chicken essence, keep the heat boiling, put the marinated fish fillets into the pot and quickly scratch them with chopsticks, once they become white and cooked, turn off the heat to keep them tender and smooth, spread the half-cooked bean sprouts at the bottom of the large bowl, take out the fish bones and vermicelli first, and then put the fish fillets and soup on the plate, Spread 2 cloves of minced garlic and green onions on the top, add a little simmered duan jujube only spices, and pour another pot of hot oil to stimulate the fragrance.

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Zero ruler misses spicy boiled fish! There's nothing more stuffy than a spicy boiled fish.

For boiled fish, there are many ways to choose ingredients, you can use tomato as a soup base, you can also use astragalus Chinese medicinal materials, Pixian bean paste is also a commonly used condiment, compared to these, using hot pot ingredients into the dish is the top priority of taste. There are solid ingredients for hot pot with more butter, and there are also clear oil hot pot bases that are not affected by temperature and condensed, so the latter is more suitable for simply boiling fish.

The practice of boiling fish.

Step 1

The fish is dissected and the abdomen is washed of foreign bodies and black membranes.

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In a large container, rinse the fillets repeatedly until the water is clear.

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Add salt, white pepper, a little ginger foam, and egg white to the fish, then add water starch and marinate for 10 minutes.

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Cut the dried chili peppers into pieces and the ginger and garlic into slices.

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Wash the green garlic sprouts and cut them into sections.

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Wash the celery and lettuce and cut into sections.

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Fry the lettuce, celery, and garlic sprouts in oil and put them at the bottom of a large container.

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Put a little oil in another pot, add the hot pot ingredients, garlic and ginger and stir-fry until fragrant.

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Fill the pot with slightly less water or broth than the container, and add the stems of the green garlic sprouts.

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Add the fish head, fish bones, and salt to boil for 5 minutes.

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Put the fish steak and fish head in a container with green vegetables, hide it and wait for the pot to reopen, add the fish fillet and gently disperse, and boil until raw.

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Remove the fillets and place them on top of the bones and pour the soup into a bowl.

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Put a few celery leaves in a bowl, a little minced garlic, a few green garlic sprouts, and white sesame seeds in the middle.

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4 tablespoons of vegetable oil in a pot, add peppercorns and fry until fragrant, then turn off the heat.

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Push the dried chili peppers slightly into the pan.

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Quickly pour the hot oil chili pepper from the middle of the container.