How do you cook boiled fish? Make it simple and delicious.

1. Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes (the head and tail and the fish steak are on a separate plate and marinated in the same way);

2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and scald them, put them into a large basin, sprinkle a little salt according to personal taste, and set aside;

3. Add three times the usual oil to the clean wok, after the oil is hot, add three tablespoons of watercress (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste. Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into the large pot where the bean sprouts were just placed;

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers, and slowly stir-fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Be careful not to make too much fire to avoid frying;

5. When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil in the pot and the pepper pepper into the large pot with the fish.

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.

Boiled fish that you can do with your hands, have you learned to waste it?

The body of the fish is sliced along the bone spur and the flesh into slices, and the two steps of the bone and the meat are combined into one, and the other steps are the same as the public.

The easiest way.

1 Go to the supermarket to buy the seasoning of boiled fish There are different flavors for you to choose 2. Buy a grass carp can ask the fish seller to help you slice the fish (if not, do it yourself).

This matter is the most troublesome.

3. Go home and follow the instructions of the seasoning, which is extremely simple.

Tools Raw materials.

Grass carp 1000 grams.

Bean sprouts 500 grams.

Pixian bean paste 50

Cayenne pepper 30 grams.

20 grams of Sichuan peppercorns.

Ginger piece. Half a head of garlic.

1 of the eight petals.

Cinnamon 1 small piece.

Pepper 10 grams.

1 tablespoon of cooking wine.

Starch 1 scoop.

Salt to taste. Method steps.

Prepare the ingredients. Slice the fish and cut it into thin slices. Fish heads and fish steaks are used separately. The method of slicing fish can be found here.

Grab the fish fillet with cooking wine, pepper, and half a teaspoon of salt to taste, and then mix in starch for later use.

Put the bean sprouts in hot water with salt, blanch them, and spread them on the bottom of the pot for later use.

Heat a spoonful of base oil in a pot, add Sichuan pepper and chili pepper, and remove from heat to taste. This will not burn the peppers black. Then take out half of the peppercorns and chili peppers for later use.

Then in the pot, continue to add the Pixian bean paste and burn the oil until red. In a pot where the red oil is boiled, add minced ginger, minced garlic, star anise, and cinnamon, stir-fry together until fragrant.

In a pan fragrant, add the fish head and fish steak and stir-fry for 5 minutes.

Then add 3000ml of hot water, 1 tablespoon of salt, and bring to a boil over high heat.

Once the soup is boiling, continue to cook for 10 minutes, then slide in the delicious fillet. Do not stir the fish fillets with chopsticks after putting them into the pot, otherwise the fish will easily become scattered.

After boiling again, maintain vitality for 2-3 minutes and you're good to go. Be careful not to cook for too long, otherwise the fish will turn tender to firm.

Pour all the boiling fish soup into a pot where the bean sprouts have been stacked.

In a saucepan, add 30 grams of oil and bring to a boil until smoking. Sprinkle the chili peppercorns from the first stir-fry on the surface of the fish broth. Quickly pour the hot oil into the basin, and when you hear the nice snort, the delicious boiled fish soup is ready.

Precautions The oil is added to maintain the temperature of the dish, and you can enjoy it while eating the delicious and smooth boiled fish fillet.

When making boiled fish, you first need to prepare a grass carp, soybean sprouts, dried chili, Sichuan pepper, ginger, garlic, green onion, oil, salt, monosodium glutamate, dry starch, cooking wine, bean paste, raw egg white, pepper. First of all, the fish is killed and washed, then the head and tail are chopped off, and after the fish is filleted, the rest of the fish steak can be chopped into several pieces. Then we take the fillet with a little salt, cooking wine, cornstarch and a egg white, marinate for 15 minutes.

After boiling a small pot of water, you can wash the bean sprouts, then put them in boiling water to blanch, then put them into a large basin, and sprinkle a little salt in them according to personal taste.

Then add three times the usual stir-fry oil to the pot, wait until the oil is hot, add three tablespoons of watercress and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns, chili powder and dried red pepper, and stir-fry over medium-low heat. After the flavor is out, you can add the head and tail and fish steak, turn to high heat, you can stir evenly, add cooking wine and soy sauce, pepper, and sugar, and then continue to stir-fry for a while, add some hot water, and put salt and monosodium glutamate in it to taste. Wait for the water to boil, keep the heat high, put the fish fillets in it one by one, then use chopsticks to disperse, and then turn off the heat after 3-5 minutes.

Then pour the boiled fish and all the soup into a large pot that has just been filled with bean sprouts.

Then take a clean pot, pour half a catty of oil into it, wait until the oil is hot, turn off the heat and dry it first. Then add Sichuan pepper and dried chili pepper to it, and then slowly stir-fry the pepper and chili pepper over low heat. At this time, the fire should not be too large, which can avoid the occurrence of fried paste.

When the color of the chili pepper is about to change, you should immediately turn off the heat, and then pour the oil in the pot together with the pepper and chili pepper into the bowl of fish.

The home-cooked practice of boiled fish is introduced as follows:1. Put the chopped fish fillets with minced ginger, cooking wine, salt, a little sugar, pepper, monosodium glutamate, or some soy sauce to marinate for 1-2 hours to let it taste;

2. Put the marinated fish fillets in boiling water for a while, let them cook for 6 minutes, drain and serve. The bottom of the pot can be covered with lettuce, and the half-cooked fish fillet can be placed on top;

3. Put green onions and garlic slices on the fish fillets;

4. Heat half a bowl of oil in a small pot, add minced ginger, minced garlic, dried chili pepper, Sichuan pepper, and medium heat to make it taste outstanding;

5. Pour oil on the fish fillet.

The preparation of boiled fish is as follows:Ingredients: 1500g grass carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of dried Sichuan pepper, appropriate amount of garlic, appropriate amount of chives, appropriate amount of bean paste hot sauce, appropriate amount of dried red pepper, appropriate amount of cooking wine, appropriate amount of egg white, appropriate amount of raw starch, appropriate amount of soybean sprouts.

1. Clean up a grass carp.

2. Cut the meat on the back of the fish into slices.

3. Mix the sliced fish with egg white, cooking wine, salt and cornstarch.

4. Cut the fish bones into pieces.

5. Chop the bean paste, slice the ginger, slice the chives, cut the garlic into sections, and peel the garlic.

6. After the water is boiled, blanch the soybean sprouts until they are broken.

7. Put the blanched bean sprouts in a bowl.

8. Heat the oil in the pan.

9. Stir-fry the red oil in the bean paste spicy sauce.

10. Add ginger and garlic.

11. Lower the fish head.

12. Add water and bring to a boil and cook for 8 minutes.

13. Boil the fish fillets until the pot turns white, then put them in a bowl.

14. Add the red pepper after turning off the heat in the hot oil.

15. Pour the peppercorns and chili oil into a bowl and sprinkle with chives.

Boiled fish is delicious at home, such as Huai Xiangxia:

Ingredients: grass carp, bean sprouts.

Excipients: salt, cooking wine, pepper, egg white, starch, bean paste, green onion, ginger and garlic, Sichuan pepper, dried chili, chili powder, chives.

1. Remove the fish bones first, then slice the fish fillets obliquely from the fish tail, put the fish fillets with salt, cooking wine, pepper powder, and egg white starch and grasp them well.

2. Chop the fish bone spurs 5 cm wide, and simmer for half an hour with the head and tail of the fish in the same steps as above.

3. Put a little Pixian bean paste or boiled fish seasoning sauce in a hot pan with cold oil, stir-fry green onions, ginger and garlic until fragrant, put the fish head and fry, then add pure water, put the fish fillet when the fish head is cooked for 7 minutes, and probably divide the pot.

4. Pick the bean sprouts after blanching in the bowl at the end of the year, scoop the soup of the boiled fish in a clean basin with a spoon, pour the fish on the bean sprouts, and then skim off the red oil from the soup that was scooped in the basin and pour it into the fish (the amount of red oil is set by yourself), put pepper chili powder and spring dried chili peppers, and pour a little oil on it.

5. Sprinkle some chopped green onions and coriander.

<> spicy boiled fish ingredients: 3 kg of grass carp, cucumber, lettuce, celery, bean sprouts, coriander, watercress, Sichuan pepper, dark soy sauce, dried chili, pepper, garlic and ginger, half a bag of Jingong fish seasoning.

Method: 1. Kill the grass carp in the fish seller, make it into fish fillets, take it home and wash it several times, wash it and drain the water, only yard the fish fillet, use cooking wine, tender meat powder, egg white, and a little salt to taste, so that the fish is tender.

2. Fry the fish head and fish steak in lard and boil the soup, and put pepper and green onion in the soup. Boil white.

3. Fry the vegetables in another pot and put them at the bottom of the pot.

4. After washing the pot, put the oil, put the fish seasoning, ginger, garlic, pepper, bean paste, put some dark soy sauce and stir-fry until fragrant, then pour the fish head soup into the pot and boil, put the fish fillet, cook for a while, and then put the monosodium glutamate from the pot.

5. Heat the oil from the new pot, put the dried chili pepper and Sichuan pepper in and blanch it on the fish, and put the coriander.

Nutrition of grass carp.

Grass carp has the functions of flattening the liver, dispelling wind, poaching paralysis, warming the stomach, flattening the liver, dispelling wind, etc., and is a health food that replenishes deficiency in temperature. Grass carp is good for blood circulation and is very beneficial for cardiovascular patients.

Grass carp has anti-aging, beauty effects, and can prevent and treat tumors. Animal experiments have shown that grass carp gallbladder has significant antihypertensive, expectorant and mild antitussive effects. Although grass carp gallbladder can cure diseases, the bile is toxic, so it should be eaten with caution.

Grass carp is rich in unsaturated fatty acids, which are beneficial to blood circulation and are a good food for cardiovascular patients.

Boiled fish】 Ingredients】 Herring, Chinese cabbage, salt, red pepper, cooking wine, bean paste, chili noodles, dried chili pepper, Sichuan pepper, green onion, garlic, pepper, cooking oil, corn starch.

Production steps] 1, today to teach everyone the food is boiled fish, after making it is both beautiful and delicious, appetizing and eating, first to make boiled fish need to use the materials ready, prepare a herring, a garlic, 12 dried chilies, a green onion, a small piece of ginger, half a Chinese cabbage, 2 red peppers, and then prepare an appropriate amount of cooking oil, corn starch, salt and pepper, an appropriate amount of bean paste, cooking wine, pepper and chili noodles. Of course, friends who are not very good at spicy food can put less chili peppers.

2. Let's deal with the herring first, let's soak the prepared herring in clean water, and then clean it, be sure to clean it several times. Remove the internal organs, and then use a kitchen knife to scrape off the surface of the scales, scraping is not clean or the internal organs are not clean will affect the taste, of course, if we don't want to deal with the herring, you can buy herring fillets directly, this is also possible. But remember to dry it off and set aside.

3. Then we deal with the accessories, garlic and ginger should be cut into grains, red pepper should be cut into knots, green onions should be cut into segments, and then a larger sealed box should be taken and put in herring slices, then ginger and garlic should be put in, and a little cooking wine should be poured in, which is to remove the fish, and then add pepper and salt to taste, add a little cornstarch to grasp well, stir well with chopsticks, marinate for half an hour after stirring, and when stirring, the pork belly should be pricked with chopsticks a few times, so as to make it better flavored.

4. Boil water until boiling, then, cut the Chinese cabbage into small pieces, put the sliced cabbage into the pot to blanch, then take out the dry water, put it in a large bowl for later use, 5, start the pot to boil the oil, add a small amount of oil, add the pepper after the oil is hot, the dried pepper is stir-fried, this time is a little psychologically prepared, Ken will be very choked, after the incense, put out half of the dried pepper, pepper for later use, then add red pepper, ginger, garlic, and the rest of the pepper and dried pepper together to fry fragrant, and then add bean paste and chili noodles, Stir-fry slowly over low heat, fry the red oil in the carton, and then pour an appropriate amount of water to boil, of course, it is best to boil water, otherwise it will affect the taste, and then add a small amount of salt to taste until boiling.

6. After boiling, put in the fish fillet, continue to cook for about 2 minutes, and finally after the fish fillet is cooked, pour it into the bowl with Chinese cabbage before, and sprinkle with the dried chili pepper and pepper that came out before. But this is not the end of the process, there is one last process, pour hot oil, add a little cooking oil to the pot, heat it, then pour it on top of the chili peppers, and finally put the green onion knots, so far, a delicious, good-looking and rice-friendly boiled fish is ready.