How to make boiled fish is more authentic

The practice of boiling fish (simple and authentic) Boiled fish, the meat is delicious and popular. The key to the taste of boiled fish depends on the quality of raw materials such as peppers and chili peppers. Boiled fish made with high-quality chili peppers and sesame peppers is fragrant and spicy in the mouth, but not dry and spicy.

Whether it is fish or bean sprouts, they all retain their original flavor, there will be no greasy feeling, smell fragrant, spicy but not dry, and the taste is strong and mellow. Let's take a look at the specific method of boiling fish: Ingredients for boiled fish:

Fresh grass carp, bean sprouts, egg whites, chili peppers, sesame peppers, Sichuan pepper powder, pepper powder, salt, monosodium glutamate (or chicken essence), cooking wine, starch. Production process: 1

After slaughtering the fish, the internal organs are cleaned and then sliced into fillets (this step can also be done by the fish seller); 2.The sliced fish fillets are starched with salt, monosodium glutamate (or chicken essence), egg white, Sichuan pepper powder, pepper powder, starch, cooking wine, etc. (about 30 minutes); 3.Put white water in a wok, put in the battered fish fillets after boiling, and remove them into a basin after flying water; 4.

Pour the salad oil into the pot, add the chili pepper and sesame pepper, heat it and pour it into a basin with the fillet, so that the boiled fish is ready. Features of this dish: The fish is tender, spicy and palatable.

Nutrients: Grass carp meat is delicate, each 100 grams of fish meat contains protein grams, fat grams, calcium 36 mg, phosphorus 173 mg, iron mg, vitamin B1, B2, niacin, etc. Catfish is rich in nutrients, containing grams of water, protein per 100 grams of fish meat, and contains a variety of minerals and trace elements.

Main effects: Traditional Chinese medicine believes that grass carp has a sweet and warm taste, has the effect of warming the stomach and calming the liver and dispelling wind, and the fish intestines can benefit the eyes and eyes. Catfish has a sweet and warm taste, which has the effects of tonifying and benefiting yang, facilitating urination, and treating edema.

Authentic boiled fish practice (Chongqing) Ingredients: 1 grass carp (about 1000 grams) Accessories: 1 egg, 1000 salad oil 1500 grams, soup 1250 grams, 5 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 3 grams of ginger slices, 7 grams of garlic cloves, 8 grams of green onions, appropriate amount of pepper and dried chili pepper Production process 1. Wash the grass carp with scales, gills, abdomen, and internal organs, remove two fish meat with a knife, and make the fish head and money bone into pieces.

2. Slice the fish obliquely into thin slices, add refined salt, cooking wine, monosodium glutamate, and egg white, and mix well to evenly coat the fish fillets with a layer of egg pulp. 3. Put the wok on the fire, add the stock and salt to boil, add the fish head and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell.

Put soybean sprouts at the bottom of the soup pot. When the fish bones are cooked, remove them and put them in a soup bowl. 4. Shake the fish fillets into the pot, pick up the fish fillets when they are just broken, and put them on the fish bones.

Then add ginger slices, garlic cloves, green onion knots, pepper noodles, monosodium glutamate, Sichuan pepper, dried chili peppers, etc. 5. Wash the pot, put in the salad oil and boil it until it is 70% hot, then pour it into the soup basin and boil it for one or two minutes. The key to the taste depends on the quality of the pepper, the raw materials of the chili pepper and the level of boiling red oil.

Restaurants generally have red oil in advance, pay attention to grasp the oil temperature, and if it is high, it is easy to wash peppercorns and dried peppers; Low without spicy taste and aroma. Fish whiskers are live fish, grass carp, black fish, fat head, carp can be. The soup must be flavorful, and the blanched fish fillets will be flavorful.

In addition, it seems to be a waste to use two or three catties at a time, and there are peppers and chili peppers that can be increased or decreased according to their own taste.

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.

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 is super tasty to do.

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 ingredients: grass carp, soybean sprouts, Chinese cabbage, green onions, coriander, enoki mushrooms.

Steps to make boiled fish:

1. Prepare materials.

2. Slice the fish skin side down, slice it obliquely into a fish fillet about cm thick, and chop the fish skull in half.

3. Grasp the fish fillets with 1 teaspoon of cooking wine, starch, egg white and an appropriate amount of salt, add a few slices of ginger and marinate for 15 minutes.

4. After the oil is heated in the pot, add the ginger slices and stir-fry until fragrant, then put the fish head into the slightly fried, add some cooking wine, then pour in water, put in the green onion white, cook for 15-20 minutes, wait for the fish soup to turn white, remove the green onion white, and put the soup for later use.

5. Boil hot water in a pot, add an appropriate amount of salt, add bean sprouts, Chinese cabbage and enoki mushrooms torn into small pieces and cook until they are broken, remove them and spread them at the bottom of a deep basin for later use, and put some chopped green onions on top.

6. Put oil in the pot to stir-fry the garlic, then put the Pixian bean paste into the pot and fry the red oil over low heat.

7. Pour in the fish broth and add cooking wine, sugar and salt to taste.

8. After the soup boils, put the marinated fish fillets into the soup, use chopsticks to disperse, and turn off the heat when the fish fillets are boiled and change color.

9. Pour the boiled fish fillets into a pot with blanched vegetables and sprinkle with chopped green onion and coriander.

10. Heat 3-4 tablespoons of oil, put a little pepper and heat it to 8 hot, then pour it on the fish fillet.

250 grams of fish, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili peppers, 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.

Steps. 1.Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the rest of the 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, tail and steak are served on a separate plate and marinated in the same way).

2.Boil a small pot of water, put the washed bean sprouts into the boiling water, blanch 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 wok, after the oil is hot, add three tablespoons of bean paste (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onion, Sichuan 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 a large pot with the bean sprouts.

4.Take another pot and pour in half a catty of oil (the oil is subject to submerging all the fish and bean sprouts when pouring it into a large basin). When the oil is hot, turn off the heat and let it dry.

Then add Sichuan pepper and dried chili peppers, and slowly stir-fry the peppercorns and chili peppers over low heat to bring out the aroma of Sichuan 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 and pepper from the pot into a large bowl containing the fish.

Pay attention to the spiciness, taste it before pouring chili oil, and if the spicy is no longer poured with oil, you can pour pepper powder.

Ingredients: grass carp, chili paste, ginger slices, green onions.

Steps: Step 1: Fillet the fish and cut into cubes.

Step 2: Sprinkle the marinated fish in the boiled fish packet and add egg whites to marinate.

Step 3: Marinate for a while.

Step 4: Stir-fry the ginger slices and add the bean paste of the boiled fish.

Step 5: Add water, add the fish head and cook to taste.

Step 6: Simmer the fish head for about 10 minutes, add the fish bones first, and then add the fish fillets after 5 minutes.

Step 7: Remove the fish and add tofu to boil.

Step 8: Lay the tofu on the bottom, add the fish to the bowl, add the garlic foam and chives.

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

If you want to eat boiled fish, you want to know what is the authentic method, in fact, I personally tell me, if you ask anyone who will say that the boiled fish we make is real boiled fish, there is no authentic such a thing as this at all, this paragraph is to say that each has its own merits, each has its own strengths, and everyone makes boiled fish for about the same salary.

Boiled fish do so tender and smooth.

Do this boiled fish, are complimented that you are a chef.

Spicy and enjoyable home-cooked boiled fish recipe.

I like to eat boiled fish with meat and soup. It's cool.

Boiled fish is super tasty to do.

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

The preparation method of boiled fish is not complicated, it is made by using fresh grass carp as the main raw material, with ingredients such as bean sprouts, tofu skin or green vegetables that have been boiled until they are broken, and finally poured with hot oil. I think it's made in the same way as boiled meat. There are many friends who think that making boiled fish is more troublesome, in fact, you just need to prepare various ingredients and seasonings in advance, and follow the cooking steps when making, I think it is still very simple.

Let's share with my friends how to make boiled fish【Boiled fish】

Features: The soup is red and bright, the meat is tender, the fragrance is rich, and the spicy and delicious

Ingredients are needed. Ingredients: 1 fresh grass carp about 600 grams.

Ingredients: 5 cloves of garlic, 1 piece of ginger, appropriate amount of white pepper, appropriate amount of salt, 1 egg white, 8 grams of starch, 100 grams of bean sprouts, 1 small green cabbage, appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, appropriate amount of cooking oil, 25 grams of hot pot base, 10 grams of bean paste, 5 grams of sugar.

Start making

Step 1, remove the scales, gills and internal organs of the fish, remove the teeth and the black membrane in the belly, and then cut off the meat on both sides of the fish with a knife along the backbone of the fish, then remove the fish bones, slice the meat into slices, put it in a small basin and add water to wash it three times, and then put it in a bowl.

Step 2: Add a little salt, white pepper and an egg white to the fish and stir clockwise by hand until strong. Then add the starch and mix well again and marinate for about 15 minutes.

Step 3: Cut the fish bones and head into small pieces, put them in a bowl, add an appropriate amount of salt and marinate them, the same time as the fish.

Step 4: In the process of marinating the fish, clean the bean sprouts, small greens, etc. Peel and cut the garlic and ginger into slices. Cut the dried chili peppers into pieces and set aside.

Step 5: Pour an appropriate amount of cooking oil into the pot, add garlic slices, ginger slices, dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, then add bean paste and hot pot base to fry red oil, and then add an appropriate amount of water.

Step 6: After the soup is boiled, continue to cook for 2 minutes to let the flavor of the seasoning fully release, and then use a colander to remove the seasoning. Put the fish head and bones in the pot and cook for 1 minute.

Step 7: Then put the bean sprouts and greens into the pot, add an appropriate amount of salt and sugar, cook until they are broken, remove them, and put them in a large bowl.

Step 8: Then put in the fish fillet, gently loosen the fish fillet with chopsticks, boil on high heat for 15 seconds, remove it and put it in a large bowl, and pour the soup in the pot into the bowl.

Step 9: Wash the pot, pour in the cooking oil again, and heat over high heat. When the oil is boiled, put the remaining dried chili peppers and peppercorns on top of the fish, and when the oil is hot, pour the oil over the dried chili segments.

Marinate the fish fillets into thin slices with salt, cooking wine and other condiments for half an hour, add ginger, garlic and peppercorns to stir-fry in hot oil, add water and bring to a boil, add fish fillets and other side dishes. It's not simple, and there are still a lot of processes.

Prepare a fresh grass carp first, cut it into fish fillets for later use, heat the oil, put in the dried chili peppers and peppercorns, stir-fry evenly and then pour in water, then add chili noodles, bean paste, etc. After boiling, put the fish fillets into the pot and cook them, and the boiled fish is very simple.

It is best to have river fish, which are larger and have fewer bones, such as grass carp and black fish, which should be slaughtered alive and disposed of as soon as possible.

As for how to do it, you can buy ready-made boiled fish seasoning and read the instructions carefully. Nowadays, boiled fish is generally boiling fish, and I personally prefer boiled fish, and it is better to sprinkle chopped green onions, minced ginger and seasoning packets on top after cooking, and then pour boiling oil.

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 of soy sauce (15ml), 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 of sugar (5 grams), 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

Directions: 1. Treat the fish first. Wash the 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 down and slice it into a fillet about cm thick, chop the fish steak into pieces about 5 cm long, and cut the fish head in half.

4. Grasp the fillets and heads of the fish steak 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 to make 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.

6. Boil hot water in a pot, add an appropriate amount of salt, add bean sprouts to cook, remove and spread on 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 peppercorns, 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 the broth (or boiling water) and cover the fish.

10. After boiling, put in the marinated fish fillets one by one, use chopsticks to disperse, and turn off the heat after the fish fillets change color. Pour the fillets and broth into a deep basin lined with bean sprouts.

11. Wash the pot, pour in the remaining five-spice oil (the amount of oil 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 when the color of the peppers changes slightly.

12, Pour hot oil over the fillet.