How to make boiled fish How to make boiled fish

1.Prepare the ingredients, among which the astragalus and wolfberry are soaked in boiling water for 5 minutes and then filter the residue for later use, the water after soaking is kept for later use, the egg white is taken from the egg, and the dried chili pepper is cut into sections.

2.Remove the bones and flesh of the middle of the fish, cut it into thin slices, rinse it with water repeatedly until the water is clear, then marinate it with salt, pepper and egg white for 10 minutes, add 3 teaspoons of starch to grasp it well and set aside.

3.Put oil in the pot, add shredded ginger and green onion and stir-fry until fragrant, then add the fish bones and stir-fry well, then pour in the water soaked in astragalus, boil and boil for 10 minutes.

4.Add salt and pepper to the soup to taste, then add bean sprouts to cook. Once cooked, remove and place in a bowl lined with lettuce leaves.

5.Turn up the heat, put the marinated fish into the pot one by one, take out the color change and put it on top of the bean sprouts, filter the impurities of the soup and pour it into a bowl.

6.Add oil to another pan and boil until there is a slight smoke, then add the Sichuan pepper and dried chili peppers and stir-fry them a few times, then pour them over the fish fillets with the oil.

1 Ingredients: 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 set aside, and slice the fish into two pieces along the middle bone.

4. With the skin facing down, cut off the large spines of the fish body with an oblique knife, and then cut them into thin and moderately thick fillets.

5. With the skin facing down, cut off the large spines of the fish body with an oblique knife, and then cut them into slices of moderate thickness.

6Slice the ginger and garlic and break the dried chili pepper into small pieces.

7. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes.

8. Pinch the roots of soybean sprouts, wash them and set aside.

9. Put the soybean sprouts in water with a little salt and boil until soft and cooked.

10Spread on the bottom of the container for boiled fish.

11Put the oil on the fire, add the peppercorns and fry slowly for about 2 minutes.

12Pour in the dried chili peppers and bean paste, stir-fry until fragrant and red oil.

13. Wait for the pepper to change color, take out half of the pepper and pepper and set aside; Pour the garlic slices and ginger into the pan and sauté until fragrant.

14Pour in the head, tail and bones of the fish and stir well.

15Add an appropriate amount of hot water, and the fish can be covered.

16When the water is boiling, put the fish fillets into the pot one by one and stir gently with chopsticks.

17 Cook until the fillets change color until cooked, about 1 2 minutes, that's it.

18 Pour the fillets and broth from the pot into a bowl where the sprouts have been laid.

19Spread the peppercorns and chili peppers in advance in a bowl and pour in hot oil.

Here's how to cook the fish:

1. Ingredients: 1 cooked fish, ginger, garlic, and chili powder.

2. Wash the cooked fish you bought. There are two kinds of cooked fish and vegetable markets, one is larger and the other is smaller, and I personally think it is more delicious to buy a large one.

3. Take out the bone in the middle of the cooked fish and cut the cooked fish into quick slices.

4. Prepare the accessories: cut the garlic and ginger into slices, and then chop the green onions. Garlic can add fragrance, and ginger can remove fishy smells.

5. Put the garlic and ginger slices into the cooked fish and add some chili powder.

6. At the end, soy sauce must be added, otherwise the steamed cooked fish will be too light. Then add some peanut oil.

7. After the above steps are completed, you can take it to steam. After steaming, the taste is particularly fragrant and delicious, and those who love cooked fish can try it.

1. Ingredients: grass carp, soybean sprouts seasoning: egg white, ginger, garlic, Pixian bean paste, a number of chili peppers, an appropriate amount of Sichuan pepper, salt, starch, and cooking wine.

2. Remove the gills and internal organs of the grass carp.

3. Cut off the head and tail and set aside, and slice the fish into two pieces along the middle bone.

4. With the skin facing down, cut off the large spines of the fish body with an oblique knife, and then cut them into thin and moderately thick fillets.

5. Slice ginger and garlic, and break the dried chili pepper into small pieces.

6. Pour an egg white into the fish fillet, add salt, cooking wine and starch and marinate for 20 minutes.

7. Pinch the roots of soybean sprouts, wash and set aside.

8. Put the soybean sprouts in water with a little salt and cook them until soft and ripe.

9. Spread on the bottom of the container containing the boiled fish.

10. Pour oil into the pot and fry the peppercorns for about 2 minutes.

11. Pour in the dried chili pepper and bean paste, stir-fry until fragrant and red ridge oil.

12. When the pepper changes color, remove half of the pepper and pepper for later use; Pour the garlic slices and ginger into the pan and sauté until fragrant.

13. Pour in the fish head, tail and fish bones and stir well.

14. Add an appropriate amount of hot water to cover the fish.

15. After the water boils, put the fish fillets into the pot one by one and gently stir them with chopsticks.

16. Cook until the fish fillets change color until cooked, about 1 2 minutes, you can cook.

17. Pour the fish fillets and fish broth from the pot into a bowl lined with bean sprouts.

18. Spread the peppercorns and chili peppers in a bowl and pour in hot oil.

Ingredients: Prepare one and a half pounds of fresh grass carp, soybean sprouts or mung bean sprouts, lettuce, celery, and coriander.

Excipients: Sichuan pepper, dried chili pepper, salt, chicken essence, pepper, starch, garlic clove slices, ginger slices, green onion segments, cooking wine, Pixian bean paste, chili powder, egg white.

Method: 1. Remove the fish, cut it into thin slices, and marinate it with pepper, egg white, cooking wine, ginger slices, green onions, starch and salt for 20 minutes.

2. Pour an appropriate amount of oil into the wok and heat it, add ginger slices, garlic slices, Sichuan peppercorns, and dried chili peppers to stir-fry, and then add the bean paste and stir-fry together after the fragrance comes out.

3. Pour water into the pot, add the fish bones and fish head and boil until boiling, then put the fish fillets into the blanch for two minutes, and put in the green onion segments, then turn off the heat.

4. Put bean sprouts, lettuce and celery in a large bowl (mung bean sprouts can be put in directly, and soybean sprouts should be blanched with boiling water before putting them in).

5. Pour the boiled fish into a large bowl with vegetables and sprinkle chili powder on the surface.

6. Wash the wok and heat it with oil, add peppercorns and dried chili peppers and stir-fry until fragrant.

7. Pour the spicy oil over the fish fillet and sprinkle with coriander.

Features: Delicious taste and bright color.

Efficacy: Eating boiled fish can be appetizing, especially when eating boiled fish when we have a loss of appetite, it can increase our appetite.

A grass carp, a small handful of Sichuan peppercorns, 700 grams of vegetable oil, an appropriate amount of dried red pepper, 2 tablespoons of cooking wine, 2 and a half tablespoons of salt, 10 slices of ginger

1 section of green onion, 1 tablespoon of starch, 150 grams of starch, 2 tablespoons of oyster sauce, 8 cloves of garlic, appropriate amount of green onion, 2 tablespoons of bean paste, 1 coriander

2 slices of ginger, 3 tablespoons of light soy sauce and 4 slices of lettuce

1. Prepare a grass carp, the fish fillet is good, the fish head, fish tail, and fish bones are cut and set aside.

2. Add an egg white, an appropriate amount of cooking wine, light soy sauce, salt, green onion, ginger and starch to the fish fillet, and marinate for about 10 minutes.

3. Put oil in the pot, fry the fish head and fish bones for later use.

4. Add water to a boil and add lettuce.

5. Remove the lettuce and put it on a plate for later use.

6. Then put the marinated fish fillets in, do not stir at will.

7. Cook and pour out the soup for later use.

8. Put minced garlic, lettuce, and chili pepper on top and burn in pepper and chili oil, and pour it over.

Fish, eggs, salt, dry starch, cooking wine, salad oil, Sichuan pepper, chili, garlic, ginger, chicken essence, white pepper, soybean sprouts.

1. 'Chop off the head of the fish and divide it in half; Lay the fish flat and use a sharp knife to separate the two large pieces of fish meat from the steak;

Continue to fillet two large pieces of fish into an appropriate amount of fillet; Divide the steak into three or four sections and set aside with the head.

2. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet, mix well.

3. Pour a small bowl of salad oil, all Sichuan peppercorns and chili peppers into the pot and fry slowly over low heat; After the peppers have changed color, use a spatula to remove half of the oil and peppercorns and set aside.

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

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

The fillets will cook quickly, so add an appropriate amount of chicken essence, white pepper and salt and pepper before removing from the pan.

5. Put blanched soybean sprouts in the pot; Pour a series of soup water into this basin of fish fillets;

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

Spicy boiled fish.

Ingredients: Grass carp is alive; Scallions; Ginger; Garlic; dried red peppers; hemp pepper; Aniseed; Cinnamon; bay leaves; Pixian bean paste; soybean sprouts; Celery; Egg white; Starch; pepper;

Method Fresh grass carp to scale, gills and abdomen, the black membrane in the abdomen must be thoroughly cleaned, cut longitudinally from the back of the fish with a sharp knife, remove the middle backbone, cut the good fish meat obliquely with a knife into uniform thick fish fillets, chop the backbone and fish head for later use.

Mix the fillets with cooking wine, salt, light soy sauce and pepper, then add starch and egg whites and marinate for 20 minutes.

Bring water to a boil, blanch the soybean sprouts until they are cooked through, remove and drain the water and spread on the bottom of the pot.

Stir-fry the celery with a little oil until it breaks and spreads on top of the soybean sprouts.

Stir-fry star anise, sesame pepper, red pepper, bay leaf, cinnamon, green onion, ginger and garlic, add two spoons of Pixian bean paste and stir-fry the red oil.

Add hot water, bring the fish heads and bones to a boil, continue to simmer for 10 to 20 minutes, add cooking wine, light soy sauce, sugar and salt to taste.

Pick the marinated fish fillets into the pot one by one, gently spread them, and after boiling over high heat, pour the fish and soup into the pot where the vegetables are laid.

In another oil pot, add most of the dried red pepper segments and sesame peppers, fry them slowly over low heat to bring out the spicy fragrance, pour them into the fish bowl while they are hot, and sprinkle with coriander.

Boiled fish do so tender and smooth.

Spicy and enjoyable home-cooked boiled fish recipe.

Boiled fish is super tasty to do.

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

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

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.

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.