How do you cook boiled fish? Details, thank you

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 pepper 1 tablespoon of dried chili pepper 1 teaspoon of salt 1 teaspoon of chicken essence 1 teaspoon of pepper 1 tablespoon starch 5 garlic cloves 10 slices of ginger 6 green onions 50 ml cooking wine 1 tablespoon of Pixian bean paste 1 tablespoon of chili powder 1 egg white 500ml of water Preparation of spicy boiled fish: 1. Cut the fish fillets into thin slices, then marinate with pepper, egg white, 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 put in the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers are stir-fried, and after the fragrance comes out, put in the bean paste and stir-fry together 3. Then pour about 500 ml of water (about 1 bowl) into the pot, put the fish bones and fish heads together and boil them until they boil, after boiling, put the fish fillets into the blanch for 2 minutes, and put in the remaining green onions, you can turn off the fire 4. Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in, if it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, So I used a casserole to fill it :) 5. Pour all the scalded fish fillets into a large container with vegetables, and then sprinkle chili powder on the surface 6. Wash the wok and pour in more oil to heat it, put in the remaining half of the peppercorns and dried chili peppers and stir-fry until fragrant, but be careful not to burn the dried chili peppers 7. Pour the spicy oil into the fish fillets, and then put in the coriander Intimate suggestion:

1. Try not to cut the fish fillet thick, but it should not be too thin, if it is too thick, the taste will be poor for a long time, and if it is too thin, it will be easy to break 2. When the weather is hot, you can put the fish fillet in the refrigerator to marinate, and then take it out when everything else is ready 3. When scalding the fish fillet, use high heat for a few minutes, and the taste will be poor after a long time 4. If you are using soybean sprouts, you should blanch them in advance, lettuce and celery are easy to cook, and you don't need to blanch.

Oh. Seek satisfaction.

Fish slices are cooked with seasonings, bean sprouts and other vegetables are blanched in water and placed in a basin, and the soup for boiling fish is about half a pot poured into the basin, pepper is put and finally some boiling oil is poured in.

Supermarkets sell special pickled cabbage and fish seasonings.

1. Ingredients: 1 fish; bean sprouts, carrots, tomatoes, cucumbers, eggs; a little oil, salt, virtual sauce, vinegar, cooking wine; Ginger, garlic, a pinch of cornstarch.

2. In addition to the main ingredient fish, boiled fish should also add many ingredients, and the types of ingredients can be added according to their preferences, such as bean sprouts, soybean sprouts, tomatoes, cucumbers, fungus, kelp, konjac silk and so on. Choose cucumbers, sprouts, carrots, and cucumbers here.

3. Handle the ingredients, peel the cucumber and cut it into long strips; Peel and shred the carrots.

4. Process tomatoes, tomatoes are used for seasoning, increase the sour taste of boiled fish, put the tomatoes in boiling water and blanch them, remove the outer skin after the skin is cracked, remove the outer skin, cut it into thin slices, and then cross cut it into diced tomatoes.

5. Add some bean sprouts here, soak the bean sprouts for a while, and then wash them several times to clean the bean sprouts and put them on a plate for later use.

6. After processing the ingredients, start to process the fish fillet, there can be many types of fish, try to choose the species with fewer fish bones and delicate meat.

7. Clean the fish, then open the fish in half, and then cut the meat on both sides of the fish into fillets. Take a small clean bowl, put the sliced fish meat into the bowl, add a little salt, soy sauce, cooking wine, vinegar, corn starch, etc.

8. In order to increase the smoothness of the fish, take one or two eggs, break them, add the egg whites to the fish, then rub them with your hands, and put them on the side to marinate for a while. Place the egg yolks in a separate bowl and stir the egg yolks well with chopsticks.

9. Prepare some other condiments, ginger, garlic, dried chili, chopped green onions, etc.

10. After these are ready, you can start frying, turn on the induction cooker, add an appropriate amount of oil to the pot, add a little ginger and garlic, and fry the bean sprouts first.

11. After it is slightly soft, start to add cucumbers, diced tomatoes, etc., and stir-fry quickly. When the cucumbers are soft, add an appropriate amount of water, and if you want to shorten the time, you can consider adding an appropriate amount of hot water and boiling the water over high heat.

12. After the soup is boiling, add the remaining egg yolk in front of it, beat it and pour it into the pot.

13. Boil once or twice, take a clean large bowl, use chopsticks to try the green gourd, basically can penetrate the ingredients in the pot with a colander and put it in a large bowl.

14. After the ingredients are basically taken out, put the marinated fish fillets into the soup one by one, blanch them, the fish should not be scalded for too long, it is easy to cook, turn off the fire after turning white, pour the soup and fish fillets into a large bowl, sprinkle a little green onion on the surface, then clean the pot, add an appropriate amount of oil, boil the oil, and then pour it onto the fish fillet.

15. So that a bowl of delicious boiled fish fillets 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 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 (it should be big 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 put half a bowl of water into the cornstarch and stir 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.

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.

Boiled fish do so tender and smooth.

Boiled fish is super tasty to do.

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.

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

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

Spicy and enjoyable home-cooked boiled fish recipe.

Boiled fish do so tender and smooth.

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

Boiled fish is super tasty to do.

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

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 peppercorns.

1 large handful of dried chili peppers.

1 teaspoon of salt. 1 teaspoon of chicken bouillon.

1 teaspoon of pepper.

1 tablespoon starch.

5 garlic cloves, sliced.

10 slices of ginger.

6 green onion segments. 50 ml of cooking wine.

1 tablespoon of Pixian bean paste.

1 tablespoon paprika.

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.

4. Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in, if it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, so I use a casserole to pack :)

5. Pour all the scalded fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.

6. Wash the wok and pour in more oil to heat, add the remaining half of the peppercorns and dried chili peppers and stir-fry until fragrant, but be careful not to burn the dried chili peppers.

7. Pour the spicy oil into the fish fillet, then add the coriander.

Intimate suggestions: 1. Try not to cut the fish fillet thick, but it should not be too thin, if it is too thick, it will taste bad if it is hot for a long time, and if it is too thin, it will be easy to break.

2. When the weather is hot, you can put the fish fillets in the refrigerator to marinate, and then take them out when everything else is ready.

3. When scalding the fish fillet, use high heat for a few minutes, and the taste will be poor after a long time.

4. If you are using soybean sprouts, they should be blanched in advance, lettuce and celery are easy to cook, and they do not need to be blanched.