Excuse me, how to boil fish What fish is best to use Thank you

I. 1I bought carp and cut it into fillets.

3.Bring a little water to a boil, put in the fish fillets and blanch them (8 percent is OK), and remove them immediately. Loading pot, water is unnecessary.

4.Heat a lot (a large amount) of oil, add some dried red peppers and Sichuan peppercorns (depending on personal taste), and pour oil over the fish fillets when the color of the peppers in the pan turns slightly darker.

5.Boiled fish eaten in restaurants often has a lot of soybean sprouts underneath the fillet. The fillet is just a layer on top of the sprouts. And if you eat it at home, the sprouts can be exempted.

6.When the oil is just poured on it, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for boiling fish must be larger.

Method 2 Ingredients: bean sprouts, or your favorite vegetables.

Seasoning: ginger (a large piece, pat loose and sliced), garlic (one head, slightly patted, no need to cut), appropriate amount of green onion.

Watercress (or chopped pepper), Sichuan pepper, dried red pepper, chili powder,

Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil.

Need: corn starch, cooking wine, a little salt, and one egg white.

Method: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steak 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 served separately 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 a clean wok, after the oil is hot, add three tablespoons of watercress (or chop and stir-fry) and stir-fry until fragrant, add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium and 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 (to taste salty). 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 a large pot with the bean sprouts.

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 (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste.

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

Eat! Note:

1. The amount of water used to cook the fish should not be too much, and the fish fillets should be put in and just flooded. After boiling and pouring into a bowl, some of the fish fillets will be exposed.

2. Before boiling the fish, fry some peppercorns and chili peppers first, and when cooking, you can fully leach out the red pigment in the chili peppers to make the oil red and bright.

3. When marinating fish, do not put too much salt, it will be salty, and it will also destroy the deliciousness of the fish.

4. I think that peppercorns and chili peppers are fragrant, so it is better to fry them and then splash oil.

There are supermarkets that sell boiled fish seasoning, so follow the above instructions! It tastes great, and it's convenient and time-saving.

Boiled fish generally uses grass carp, silver carp, black fish, and catfish.

The first type: grass carp, the body shape of the fish is streamlined, the body meat is spiny and less, the body size is larger, the characteristics like to swim, so the meat is relatively tight, the meat is also thick, the most important thing is that the grass carp has no earthy smell, the meat is delicious and tender, the fish meat is thick and less spiny, the meat is delicious, and the taste is excellent. **It is also cheap, and because of the small head and more meat, it is the preferred fish for boiled fish, and in the restaurant, most of them are grass carp, which is particularly popular.

The second kind, silver carp, also called fathead fish, has thick flesh and is relatively large fish, compared with other fish, it belongs to less spines and more meat, delicious meat, strong taste, suitable for boiled fish, and most importantly, it is cheap, it is an economical fish, and it is very popular.

The third type, the black fish, has thicker flesh, fewer spines, and more delicious and delicate meat than grass carp and silver carp. It's really delicious to make boiled fish. It is very high, much higher than other grass carp and silver carp, so families generally do not use these fish, because there are relatively few such fish on the market, so the most common boiled fish is grass carp and silver carp.

Due to the large individual, fast growth, and high economic value. Black fish has few bone spines, high meat content, and rich nutrition, which is higher than the protein contained in chicken and beef.

The fourth, catfish, this kind of fish is the same as black fish, the meat is particularly more, the spines are particularly less, the meat is also delicious, the taste is very good, and it is also a good fish suitable for boiling fish, ** and grass carp, silver carp are almost the same, so the size of the restaurant, grass carp, silver carp, catfish is more common, and the black fish is a little bit of the grade of the restaurant is more, is the reason for the high.

Grass carp is the most commonly used fish to make boiled fish fillet, although grass carp is low but rich in nutrition, the meat is delicate, the individual is large, and the intermuscular spines are few, which is popular among the people, and the vast majority of the boiled fish we eat in the restaurant are made of grass carp.

Carp. The flesh of carp is firm, with fewer spines, and it is cheaper, but it may smell earthy if it is not handled well.

Silver carp. Although the meat is not as delicious as grass carp, it is cheaper than grass carp, it belongs to less spines and more meat, the meat is delicious, and the taste is strong, suitable for boiling fish, so many restaurants like to use the meat of silver carp to make boiled fish fillet.

Boiled fish with grass carp, silver carp, dragon fish, black fish.

1. Grass carp. Grass carp is the most commonly used fish to make boiled fish fillet, although the grass carp is low but nutritious, the meat is delicate, the body is large, the intermuscular spines are few, it is loved by the people, and the vast majority of the boiled fish we eat in the restaurant are made of grass carp.

2. Silver carp.

Although the meat is not as delicious as grass carp, it is cheaper than grass carp, it belongs to less spines and more meat, the meat is delicious, and the taste is strong, suitable for boiled fish, so many restaurants like to use the meat of silver carp to make boiled fish fillet.

3. Longli fish.

Longli fish has thick meat, very tender texture, and is not fishy, and is very nutritious; The fish meat is not old after being cooked for a long time, it is very simple to handle, the fish meat has no fish bones, and it is easy to eat the taste of condiments, making boiled fish is also an excellent choice.

4. Blackfish. Compared with grass carp and silver carp, the meat of black fish is thicker, with fewer spines, and the meat is more delicious and delicate. There are few bone spurs, high meat content, and rich in nutrients, which is higher than the protein contained in chicken and beef. It's really delicious to make boiled fish.

Generally speaking, when we make boiled fish, we can choose grass carp, catfish, carp, and crucian carp, but it is best to use grass carp to make it, because grass carp has fewer spines, and the taste of fish meat is also very good.

The practice of boiled fish.

First of all, prepare a fish, an appropriate amount of soybean sprouts, chili pepper, Sichuan pepper, bean paste, soy sauce, green onion, ginger and garlic, starch, cooking wine and other seasonings. Cut the fish into fillets. Then put an appropriate amount of oil in the pot, put star anise, Sichuan pepper, dried chili, cinnamon, bay leaves into it and use low heat until the last spices turn brown and yellow, take it out, leave the oil, pour an appropriate amount of hot water into the pot, put in an appropriate amount of salt, add the washed soybean sprouts to cook, and spread the soybean sprouts in a relatively large container.

Heat the oil pan, add the appropriate amount of fried oil, then add the bean paste, dried chili, Sichuan pepper, and chopped garlic and ginger and stir-fry until fragrant. Then put the fish head in and stir-fry evenly, add cooking wine, sugar, pepper and stir-fry together, and finally add the clear soup until the fish is covered. When the broth is boiling, put the marinated fish fillets in the pot and turn off the heat when the fish fillets turn color.

Pour the fish and soup into a container lined with bean sprouts. Then wash the pot, put the remaining five-spice oil in, put some chili peppers and peppercorns when it is almost cooked, then stir-fry until fragrant, and finally pour the hot oil on the fish fillet.

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.

Step 1

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

Step 1

Add an appropriate amount of salt, white pepper, a little ginger foam, and egg white to the fish, add water starch, grasp well, and marinate for 10 minutes.

Step 1

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

Step 1

Wash the green garlic sprouts and cut them into sections.

Step 1

Wash the celery and lettuce and cut into sections.

Step 1

Stir-fry the lettuce, celery, and green garlic sprouts with oil and put them at the bottom of a large containerStep step

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

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

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

Step 1

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

Step 1

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 middleStep step

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

Step 1

Push the dried chili peppers slightly into the pan.

Step 1

Quickly drizzle the hot oil peppers from the middle of the container.

It is best to use grass carp or black fish to make boiled fish.

Is it better to use grass carp or tarpon to make boiled fish?

Generally, one of these four types of fish is used in boiled fish.

1. Grass carp, the fish body is streamlined, with more meat and fewer spines, which is the first choice for boiled fish, and most of them are grass carp in the restaurant.

2. Silver carp, also known as fathead fish, has thick flesh and a relatively large body size.

3. The meat quality of black fish is thicker and less spiny than that of grass carp and silver carp.

4. Catfish, like black fish, has more meat and fewer spines, and it is also suitable for boiled fish.

Clause.

1. Use grass carp, grass carp is good for blood circulation, and it is best for some patients with blood circulation. Secondly, grass carp is often eaten to have anti-aging, beautifying effects, as well as appetizing, nourishing and other effects.

Clause. Second, with herring, herring is rich in protein, anti-aging, anti-cancer effects, but also rich in nucleic acids, nucleic acid is a necessary substance for human cells.

Clause. 3. Use sea bass, sea bass is rich in vitamin A and vitamin B, which has the effect of strengthening the spleen and stomach, dissolving phlegm and relieving cough, and has a tonic effect on people with poor liver and kidney.

Clause. Fourth, with black fish, the meat quality is relatively tight, the meat is tender and easy to cut thin slices, if it is done well, it will melt in the mouth, and it is easy to taste; The disadvantage is that there are more fish bones, and it is easy to get old and not delicious if the heat is not mastered.

Clause. Fifth, with grass carp, compared with black fish, the meat is a little loose, fat and juicy, the disadvantage is that it is not easy to taste, and heavy seasonings need to be placed.

Boiled fish fillet is a traditional local dish with both color and flavor. It belongs to Sichuan cuisine or Chongqing cuisine. It's a dish that everyone loves, especially for southerners, who are not spicy or happy.

Grass carp and blackfish.

Generally, boiled fish is usually made with grass carp and black fish, the difference between these two types of fish is: black fish: the meat is relatively tight, the meat is tender and easy to cut into thin slices, if it is done well, it will melt in the mouth, and it is easy to taste; The disadvantage is that there are more fish bones, and it is easy to get old when the heat is not mastered, and it is not good to eat grass carp:

Compared to black fish, the meat is a little looser, fat and juicy.

First of all, prepare an appropriate amount of fish fillet, green vegetables, cooking wine, starch, green onion, ginger and garlic, chili, bean paste, coriander, Sichuan pepper, sugar, chicken soup and other various seasonings, etc., chop the green onion, ginger and garlic respectively, chop the dried chili pepper as well, cut the fish into slices and marinate it fully with starch, cooking wine and ginger powder, generally speaking, two hours is OK.

If possible, you can also put it in the refrigerator to make the flavor deeper, and then put the greens in a pot and fry them at the bottom of the container. Put oil in the pan, stir-fry the green onions, ginger and garlic until fragrant, and add the bean paste. Add salt, soy sauce and sugar to the chicken broth, add the marinated fish fillets when the chicken broth is boiling, and when it is almost cooked, remove it and put it in a container with vegetables.

Add an appropriate amount of oil to the pot, put the chopped chili peppers in and stir-fry, and finally pour it on top of the boiled fish. Boiled fish has a lot of protein, but it is also high in calories, so we must eat it with nutritious vegetables and fruits when eating boiled fish.