When making boiled fish, is it better to boil or cold a pot?

Boiled fish. It is a classic Sichuan dish. Boiled fish is good in both cold and boiling water.

If you want to make it more delicious, you can marinate the fillet in advance. Before making boiled fish, it is usually fried. At this point, both the pot and the fish are hot.

If you add cold water to boil, it will affect the temperature of the food. The temperature of the pot will be affected by the hot and cold reactions.

1.Prepare a large bucket and pour 20 catties of cooking oil.

Add 3 catties of chicken fat, 1 catty of butter, add 3 catties of chopped green onions, 2 catties of ginger slices, 2 catties of shredded green onions, put them on the fire and bring to a boil, change to low heat and simmer, note: green onions, ginger and shallots should be put in a cold oil pot, and the hot oil should not be too hot. Beware of oil spills causing disasters!

That's the point! Cook until the chicken fat is dissolved and the onion and ginger are yellow. Then slowly add the seasoning soaked in water (bay leaf 1 tael, white kelp.

1. Grass fruit.

1. Citronella.

2 taels of cut segments, 1 tael of kaempferol, cumin.

1 tael, star anise 3 taels, cloves two) The key is that the oil is warm at this time, and the spices that have been soaked in water must be added slowly to avoid disasters! Safety in production is king! After the spices are completely dry, add 2 catties of peppers.

Stir well and turn off the heat. When the oil temperature drops to about 40%, add 2 catties of dried chili peppers, stir well, and let stand overnight. The pepper has been soaked in oil, and the amount of oil can be controlled when you use it.

2.After the grass carp is slaughtered and washed, the meat is deboned into fine pieces, rinsed with water several times, soaked in water for two to four hours, and the water is changed three to four times in the middle. After cutting the fish bones into pieces, soak them in water as well.

Control the moisture of the soaked fish fillet, add 15 grams of salt, 10 grams of chicken broth and egg whites of two eggs. After adding the ingredients, stir in one direction with your hands, stir until you do not stir, then add about 1 tael of sweet potato flour soaked in water, and stir well. Fish bones are also marinated in the same way.

Half a catty of soybean sprouts boil in water, stir-fry, add a little coriander, and put it into the bottom of a large bowl.

Add salt to the water in the pot, add the fish bones when it is about to boil, and cook until broken. Remove them and place them in a bowl with the sprouts. Turn off the heat, put the fish fillets in the pot, and then**, blanch until broken, remove and put in a bowl.

Blanch 1 or 2 sesame peppers in a pot and rinse well, using the same water used to blanch the fish without changing the water. Place 1500 grams of cooked fish oil.

Place in a pot over the fire and add the cooked chilies. When the peppers are dry and the water is no longer cracked, add the dried peppers that have been blanched in the water and turn off when they turn yellow. Fire, poured on the fish.

Put the chili peppers in Part 1 and blanch them with water for a while. The reason for blanching is that 1 is cleaner, and 2 is that it will not be smashed immediately after being put into the oil pan, and the taste will be better.

Both. When cooking boiled fish, whether it is boiling or cold water, it will not affect the taste of the fish, but the cooking time is different. When cooking boiled fish, you can marinate the fish some time in advance, and the boiled fish will taste better in this way.

I think you should definitely choose cold water so that the fish can be heated slowly and the meat will be more tender.

I think it's better to pot under cold water because hot water will cause the meat to shrink and the taste will deteriorate.