What is the best fish for boiled fish?

In a word, the best fish to use in boiled fish is freshwater fish.

Boiled fish. It is a dish that often appears in people's lives, boiled fish as a spicy and fragrant dish has always been the first choice of many people who like to eat spicy, boiled fish actually needs to choose the right ingredients to be delicious!

Grass carp among freshwater fish is a very good choice! The body of grass carp is relatively slender, and it also belongs to a kind of fish with more flesh and less spines, and the meat is also very tight, and the fish meat is also very thick, and the most important thing is that there will be no strong earthy smell in the fish. Therefore, the taste of boiled fish will be very delicious, black fish is also a very good choice, the fish meat of black fish is called garlic clove type, you can choose to use the fish meat of black fish when making dumplings, black fish meat is very thick, fish bones are less, and it is also very suitable for making boiled fish an ingredient!

The most suitable fish for boiled fish is also the peeled fish, the taste of the peeled fish is also very delicious, the meat is firm and tender, and it is also one of the materials suitable for making boiled fish, so the next time you want to make boiled fish, you can try to make a boiled fish with these kinds of fish!

A grass carp, an egg, bean sprouts, an appropriate amount of dried red pepper, and bean paste.

Green onions, ginger, garlic, peppercorns, pickled peppers, salt.

A pinch of chicken bouillon. 1) Clean the grass carp and cut it diagonally into even slices with a knife. Cut the ginger into slices and set aside.

2) Crack the eggs into a bowl, remove the yolks and save the whites for later use. Cut the garlic into garlic slices and set aside.

3) Take a bowl and put the fish fillets and egg whites.

Serve salt, green onions, and chicken bouillon.

4) Add the dry starch, stir well, and put it in the refrigerator for half an hour.

5) Take a pot, add dried chili peppers and peppercorns to stir until fragrant, remove and put into a bowl for later use.

6) Boil the water in the pot, put the bean sprouts into the water for blanching, remove the water and set aside.

7) Take a pot, put cooking oil in the pot, add green onions, ginger slices, garlic slices, bean paste, Sichuan peppercorns, pickled peppers, and dried chili peppers to stir-fry.

8) Add an appropriate amount of water over high heat and bring the sashimi to a boil.

Pour it into the pot, stir it up with chopsticks, and finally pour in the bean sprouts, preferably put the stir-fried peppers and peppercorns in it, and cook it.

In fact, there are many kinds of fish that can be used to make boiled fish, and restaurants generally use carp, because carp is more economical, but if it is.

It is best to use grass carp for home food, grass carp has fewer bones, and the boiled fish meat is also delicious.

Snakehead. This fish has a very high nutritional value, and it has very few spines and a very good taste.

I think it's best to choose sea bass because the meat of sea bass is very smooth, and it is very delicious to make boiled fish.

I think it's best to choose carp because the taste of carp is very tender, and it is also relatively tasty, and the meat is very delicious.

Grass carp, silver carp, cuttlefish, catfish. 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.

Judging from your description, boiled fish is a Sichuan dish that can be used with carp, grass carp, or catfish.

Boiled fish, also known as river boiled river fish and boiled fish fillet, is a special dish in the Sichuan-Chongqing region of China, which belongs to the Sichuan cuisine.

Boiled fish is usually made from ingredients such as fresh grass carp, bean sprouts, and chili peppers. "Oily but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat" is its characteristic.

Generally, boiled fish is usually made with grass carp and black fish, and 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 melts in the mouth and 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.

Grass carp: Compared with black fish, the meat is a little looser, fat and juicy, but the disadvantage is that it is not easy to absorb the flavor and needs to be seasoned with a lot of seasoning.

In general, it depends on personal taste, choose grass carp for heavy taste, and choose black fish for light taste.

Cooking skills. How do you go to spin and slice fish?

1 Wash the fish and cut off the head.

2 Place the fish flat on the cutting board, press the body of the fish with one hand, and hold the knife with the other hand against the bones horizontally, and open the fillet.

3 Use the same method to slice off the other side of the fish.

4 Put the flesh of the fish skin side down, press the body of the fish with your left hand, and hold the knife in your right hand to slice the fish diagonally into centimeter-thick slices, and the fish that comes out diagonally will have the fewest bones. Cut the fish steak into pieces and chop the head in half.

5. Fish fillets and fish steaks and fish heads are marinated with starch, cooking wine, egg white, and salt for more than half an hour.

Silver carp, how to make it is as follows:

Ingredients: 1500 grams of silver carp.

Excipients: 30 grams of dried chili pepper, 2 heads of garlic, 1 spoon of pepper, 1 spoon of vinegar, 1 spoon of Sichuan pepper powder, 20 grams of pickled ginger, 20 grams of Sichuan pepper, 20 grams of pickled pepper, 100 grams of onion, 1 spoon of sugar, 2 spoons of Pixian bean paste, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of salt, appropriate amount of vegetable oil.

Steps: 1. A silver carp, clean up and cut into pieces, clean and clean repeatedly, and then marinate with cooking wine and salt.

2. Ingredients: dried chili, pepper, Sichuan peppercorns, Sichuan peppercorns, green onions, garlic, vinegar, pickled ginger, pickled peppers, sugar, cooking wine, Pixian bean paste, light soy sauce, oyster sauce.

3. Cut the green onion into sections, slice the garlic, and mince the pickled pepper and ginger.

4. Put wide oil in the pot, heat it and add dried peppercorns, garlic, pickled ginger, pickled sea pepper, and Pixian bean paste and fry until the oil is red and bright.

5. Pour the fish head into the basin with a spoon, spread the chives and add an appropriate amount of fresh soup, and then add the fish head and fish fillet.

6. Add cooking wine and cook until the color is white, add salt, sugar and pepper, shake the pot while cooking the fish, and add soy sauce and balsamic vinegar when the fish is almost cooked.

7. Pour the fish head into a basin with a spoon and spread with chives.

8. Pour the fish fillets and soup into a basin, sprinkle with peppercorns, minced garlic and green onions.

9. Put vegetable oil (more) in the pot After the oil temperature is high, turn off the heat and quickly add dried chili peppers and peppercorns, and splash them on the fish fillets.

10. Finished product.

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 with the black fish, the meat is a little looser, fat and juicy, the disadvantage is that it is not easy to taste, and it needs to be placed with heavy seasonings Overall, depending on the population, the heavy taste of grass carp, like light or choose black fish, in fact, grass carp, herring, carp, silver carp, silver carp, white pomfret, black fish, catfish, catfish, crucian carp and other fish can be used to make boiled fish. Personally, I think it's better to use grass carp to make boiled fish. Because the grass carp has few fine spines, the flesh is firmer and the taste is good.

What fish is good for boiled fish.

1. In fact, grass carp, herring, carp, silver carp, silver carp, white pomfret, black fish, catfish, catfish, crucian carp and other fish can be used to make boiled fish. Many people think that it is better to use grass carp to make boiled fish. Because the grass carp has few fine spines, the flesh is firmer and the taste is good.

2. Let's take a look at the practice of boiling fish.

1) Ingredients: a grass carp, soybean sprouts (about 500 grams). Excipients:

Appropriate amount of dried chili pepper, appropriate amount of Sichuan pepper, a large piece of ginger, 4 cloves of garlic, appropriate amount of green onion, appropriate amount of oil, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of dry starch, a spoonful of cooking wine, a spoonful of bean paste (or chopped pepper), an appropriate amount of raw egg white, and an appropriate amount of pepper.

2) 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 and tail and the fish steak are on a separate plate and marinated in the same way);

3) Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside;

4) Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of watercress (or chopped pepper) and stir-fry until fragrant, add ginger, garlic, green onions, Sichuan peppercorns, chili powder and dried red pepper and stir-fry over medium-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;

5) Take another clean pot and pour in oil (the specific amount of oil depends on the size of the container prepared, and when pouring into a large basin, all the fish and bean sprouts are submerged, which can be visually measured). 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;

6) 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 of fish.