He made boiled fish delicious, said I didn t use it, he let him eat it, I said what consciousness is

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Abstract Hello, the fish likes water so much but boils the fish means: As the name says, the fish likes water, but the fish is boiled, which can be said to imply that he likes a person but is hurt by that person.

What does it mean that the fish loves the water so much but boils the fish.

Hello, the fish likes water so much but boils the fish means: As the name says, the fish likes water, but the fish is boiled, which can be said to imply that he likes a person but is hurt by that person.

Can you post more?

Although the fish like water, the water does not like fish.

Is it like a person who likes someone, but it's just wishful thinking.

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.

6.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.

Ingredient breakdown. Grass carp appropriate amount Soybean sprouts Appropriate amount Egg white Appropriate amount Ginger Appropriate amount Garlic Appropriate amount Pixian bean paste Appropriate amount of chili pepper Appropriate amount of Sichuan pepper Appropriate amount Salt Appropriate amount Starch Appropriate amount Cooking wine Appropriate amount.

Steps:1Ingredients: grass carp, soybean sprouts.

Seasoning: egg white, ginger, garlic, Pixian bean paste, a few 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.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.

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

7.Pour an egg white into the fillet, add salt, cooking wine and starch and marinate for 20 minutes.

8.Pinch the roots of soybean sprouts, wash and set aside.

9.Boil the soybean sprouts in water with a little salt until soft and cooked.

10.Spread on the bottom of the container for boiled fish.

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

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

13.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.

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

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

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

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

18.Pour the fish fillets and broth from the pot into a bowl lined with bean sprouts.

19.Spread the peppercorns and chili peppers in a bowl and pour in hot oil.

Ingredients: 1 grass carp (catfish, black fish, etc. are about 1 and a half catties), 200 grams of soybean sprouts, 100 grams of dried chili pepper (cut into segments), 20 grams of Sichuan pepper, 2 tablespoons (30ml) of Pixian bean paste (minced), 1 tablespoon (15ml) of soy sauce, 10 grams of ginger, 15 grams of minced garlic, 2 tablespoons of starch (30ml), 1 egg white, 2 teaspoons of cooking wine (10ml), appropriate amount of salt, a small amount of chicken essence, 1 teaspoon (5 grams) of sugar, a small amount of pepper, and clear soup.

Allspice oil ingredients: 2 star anise, 5 grams of Sichuan pepper, 10 grams of dried chili pepper, 1 piece of Kaempfera, 1 piece of cinnamon, 2 bay leaves, 500ml of oil

Method: 1. Deal with the fish first. Wash the killed fish, chop off the fins, and cut off the head;

2. Slice the meat of the fish body close to the fish bones;

3. Slice the fish skin downward, slice the fish into a thick fillet of about centimeters, chop the fish steak into pieces of about 5 centimeters, 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, respectively, 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 the oil;

6. Boil hot water in a pot, add an appropriate amount of salt, put in bean sprouts to cook, 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 pepper, 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 clear 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 soup into a deep basin lined with sprouts;

11. Wash the pot, pour in the remaining five-spice oil (the amount of oil is subject to the amount that can cover the fish fillet, and the amount of oil can be determined according to the size of the container), burn until 5 is hot, put in the remaining dried chili pepper segments 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 pepper changes slightly;

12. Pour hot oil over the fish fillets.

Tips: What to do with the leftover oil from boiled fish?

I usually use it for stir-frying, but don't heat it too many times.