How to cook boiled fish? Personally, I like to eat 5

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. Treat 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.

Nowadays, supermarkets sell soup stock for boiled fish.

But I haven't tried it, so I don't know if it's delicious.

But it's very convenient

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.

Ingredients: grass carp, catfish, etc.

Excipients: bean sprouts.

Seasoning: 550 grams of oil, 100 grams of dried chili peppers, 50 grams of sesame peppers, 15 grams of ginger, 10 grams of garlic, 5 grams of green onions, 25 grams of cooking wine, 25 grams of balsamic vinegar, 35 grams of salt, 30 grams of monosodium glutamate, 30 grams of chicken essence, 5 grams of sugar, 5 grams of pepper noodles, 1 egg.

Production process: 1. Cut the dried chili pepper into 10 cm segments, cut the pepper and ginger into diamond-shaped slices, cut the green onion into chopped green onions, cut 5 grams of garlic into slices, chop 5 grams of minced garlic, and other raw materials for later use.

2. Separate the body and head of the fish, and cut the head of the fish in half. (It should not be cut off).

3. Press the body of the fish with your hands, separate the head from the flesh, and remove the shark fin for later use.

4. Put the sliced fish meat horizontally, and use a knife to slice it one by one along the direction from the tail to the head of the fish, and the thickness of each slice is about 5-7 mm (should be large but not small). (Note here!) Don't go in the opposite direction, otherwise the fish fillets will break when cooked. ）

5. Take an egg, pour it with your left and right hands, pour out the egg whites and stir with half a bowl of water and corn starch for later use.

6. Put the fish fillets in a basin, add salt and cooking wine and stir a little, then add egg white and cornstarch soup and mix evenly. (Leave it for a while for better results).

7. Heat 25 grams of oil in a wok, add dry peppers, peppers, ginger slices, garlic slices, and copy incense [dried peppers become red], copy cooking wine and balsamic vinegar under the fish bones, fill it with white water, put in salt, monosodium glutamate, chicken essence, sugar, pepper, and bean sprouts when the fish bones are ripe, and then remove them and put them in the pot after they are all ripe. After battering the fish fillet, ninety percent of the fish fillets are fished out and put into a basin, and the fish fillets are sprinkled with garlic.

8. Pour 525 grams of salad oil into the pot, add chili pepper and sesame pepper, heat [dried chili pepper is red] and pour it into a basin containing fish fillets, so that a pot of boiling and fragrant boiled fish is ready.

Boiled fish is generally sold outside now, but I think the most complicated is to remove the fish bones and cut the fish fillet, this step is completed, you can make it, the basic steps are as follows:

1. Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the remaining fish steaks into several pieces. Grasp the fish fillet with a little salt, cooking wine, corn starch and a egg white, marinate for 15 minutes in the boiled fish preparation method (the head and tail and fish steak are put 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 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. 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.

Step 9: Add the pepper pepper and pour hot oil.

Boiled fish is super tasty to do.

Cut the grass carp into slices, mix them with starch and a little salt, and let them sit for about 10 minutes. Blanch the bean sprouts in boiling water and place them at the bottom of the pot. Bring the oil to a boil, pour in the boiled fish and stir-fry until fragrant, pour in the water, pour in the marinated fish after the water boils, cook for about 8 minutes, pour the boiled fish into a container with bean sprouts.

Bring the oil to a boil and chop some green onions. Put the chili noodles, Sichuan peppercorns, and green onions together on the fish and pour oil. Succeed with flying colors!

Spicy and enjoyable home-cooked boiled fish recipe.

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 copy.

Method: Main material: 3 catties of grass carp, 1 bag of Pixian watercress.

Excipients: 200ml of oil, appropriate amount of salt, 10 dried chili peppers, appropriate amount of Sichuan pepper, appropriate amount of liquor, appropriate amount of starch, 2 heads of garlic. Recipe preparation.

Steps: 1. Drizzle the prepared fish fillets with an appropriate amount of liquor, add starch and stir evenly for later use.

2. Season the boiled fish, Pixian bean paste, garlic cloves, chili peppers, and peppercorns in a bowl and stir evenly for later use. The chili peppers here are put according to personal taste, and some people can eat more spicy, and if they can't eat spicy, they put less or no spicy.

3. Heat the pot, put the oil, pour the mixed seasoning into the pot and fry it a little after the oil is hot, pour in the appropriate amount of water depending on the size of the fish after the fragrance, boil over high heat, boil it over low heat, whether the boiled fish is successful, this step is the key, you must boil out the spicy taste, look at the soup is a little thick, you can taste the taste of the soup to decide whether to put salt.

4. After the soup is boiled, put the fish head and fish bones into the pot and stew them, then put the fish meat in one go, and the pot is ready.

5. Before cooking, you can also add tofu, bean sprouts, green vegetables, etc., which makes the taste better.

Precautions: 1. The soup must be boiled to the count, not in a hurry.

2. If you don't have good knife skills for breaking fish, you can let the boss who sells fish in the market deal with it.

3. Add bean sprouts before cooking, tofu or green vegetables taste better.

4. Boiled fish, choose fresh and live fish, and give full play to the effect of chili pepper to keep out the cold, nourish qi and nourish blood, and the meat quality of cooking will not become tough at all, the taste is smooth and tender, and the oil is not greasy. It not only removes the fishy smell of the fish, but also keeps the fish fresh and tender.

Boiled fish main ingredients: 1Remove the scales and remove the fintail grass carp, catty (those who love to eat fish heads can also use fathead fish); 2.

a pound of soybean sprouts (copied with boiling water until eight mature and set aside); 3.A small bag of mustard 4Peel the two heads of garlic and chop off the roots and set aside (pat twice with a knife); 5.

a slice of peeled ginger (about 50 mm square); 6.Sichuan pepper and dried chili pepper to taste 7a bowl of salad oil; It's time to get hands-on :

1.Chop off the head of the fish and divide it in half;

2.Lay the fish flat and use a sharp knife to separate the two large pieces of fish meat from the steak;

3.Continue to fillet two large pieces of fish into an appropriate amount of fillet;

4.Divide the fish steak into three or four sections and put it together with the fish head for later use;

5.Put an egg white (as long as the egg white), a pinch of salt, dry starch and cooking wine in the fillet, mix well (it is best to grasp it well with your hands); It's time to start a fire:

1.Pour a small bowl of salad oil, all Sichuan peppercorns and chili peppers into the pan and fry slowly over low heat;

2.After the pepper changes color, use a spatula to remove half of the oil and peppercorns, and set aside;

3.Turn on the heat, put in the clapped garlic cloves and ginger slices, and after the fragrance comes out, drain the fish head into the pot;

4.Stir-fry twice, pour in about a small bowl of cooking wine, half a spoon of salt, and add three or four bowls of boiling water;

5.When the fish head soup boils and the flavor is revealed, place the fish fillets one by one into the boiling soup;

6.The fish fillet will cook quickly, put an appropriate amount of chicken essence, white pepper and salt and pepper powder before cooking; Finally ready to pot

1.Be sure to use a large enough pot (you can also consider using an electric hot pot) with soybean sprouts and mustard that have been copied in the pot;

2.Pour a series of soup water into this basin of fish fillets;

3.Finally, pour the half bowl of chili pepper and oil on top;