How about boiled fish? What fish is good for boiled fish

The cost is not high, some greens, add some bean sprouts, cucumbers or something. The fish is silver carp or crucian carp or something. Of course, you have to see what fish you have locally that is not expensive, and there are many people who eat it! The profits are all around 150.

The profit is very high, but to have a good chef, it is best to have a special store in the interior decoration, and the real material cost is not expensive.

Yes, and then it costs a business license and a health permit, which costs a little money.

This is also very good, you better just go to the store, observe, inspect it, ask everyone how it is, I think this business is very good.

The profit is 60% of the cost, depending on the rent of the store.

If the taste is authentic, it will definitely make money.

Other costs are relatively small.

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 boiled fish is very fragrant and delicious.

Preparation of boiled fish one:

Ingredients: 1500 grams of grass carp, 300 grams of tofu skin, 300 grams of rape, 2 tablespoons of Pixian bean paste, 1 tablespoon of Sichuan pepper, spices, cinnamon, cumin, sesame pepper, 1 green onion, 1 tablespoon of ginger and garlic, 1 tablespoon of white wine, 1 egg, 1 teaspoon of pepper, 1 tablespoon of starch, 2 tablespoons of sesame oil, 50 grams of red pepper, 1 tablespoon of salt.

Method:1Wash the grass carp, remove the meat from the bones and cut it into blades. Use white wine, egg whites, salt, pepper and starch to grasp well and set aside.

2.Heat the pan, add the sesame oil, sauté the bean skin and rape, and serve in a bowl.

3.Slowly fry the Pixian soybean paste in a cold pot with cold oil, add the peppercorns, cinnamon, cumin, sesame pepper, green onions, ginger, garlic, and chili peppers and stir-fry until fragrant, add the fish bones and fish heads, and fry until they change color.

4.Add water to a boil, reduce the heat and simmer for 10 minutes.

5.Put in the marinated fish fillet, and after the fish fillet turns white and lift it up, add sesame oil and salt to taste. Pour the fish from the steamer and the soup into a large bowl with tofu and rape.

6.Finally, heat about 100 grams of oil in a pan until it smokes, and pour it over the fillets while hot.

Preparation of boiled fish two:

Ingredients: a grass carp, about 500 grams of soybean sprouts.

Excipients: dried chili, Sichuan pepper, ginger, garlic, green onion, oil, salt, monosodium glutamate, dry starch, cooking wine, bean paste (or chopped pepper), raw egg white, pepper.

Method:1Kill and wash the fish, chop off the head and tail, fillet and chop the rest of the steak into 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, 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.

3.Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of bean cress (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 3-5 minutes. Pour the boiled fish and all the soup into a large pot with the bean sprouts.

4.Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, and when pouring it into a large basin, the fish and bean sprouts are all submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry.

Then add a lot of peppercorns and dried chili peppers, and slowly stir-fry the peppercorns and chili peppers over low heat to bring out the aroma of 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.

Boiled fish tastes very good, and if you can eat some boiled fish properly, it is still very good for the body.

Generally speaking, when we make boiled fish, we can choose grass carp, catfish, carp, and crucian carp, but it is best to use grass carp to make it, because grass carp has fewer spines, and the taste of fish meat is also very good.

The practice of boiled fish.

First of all, prepare a fish, an appropriate amount of soybean sprouts, chili pepper, Sichuan pepper, bean paste, soy sauce, green onion, ginger and garlic, starch, cooking wine and other seasonings. Cut the fish into fillets. Then put an appropriate amount of oil in the pot, put star anise, Sichuan pepper, dried chili, cinnamon, bay leaves into it and use low heat until the last spices turn brown and yellow, take it out, leave the oil, pour an appropriate amount of hot water into the pot, put in an appropriate amount of salt, add the washed soybean sprouts to cook, and spread the soybean sprouts in a relatively large container.

Heat the oil pan, add the appropriate amount of fried oil, then add the bean paste, dried chili, Sichuan pepper, and chopped garlic and ginger and stir-fry until fragrant. Then put the fish head in and stir-fry evenly, add cooking wine, sugar, pepper and stir-fry together, and finally add the clear soup until the fish is covered. When the broth is boiling, put the marinated fish fillets in the pot and turn off the heat when the fish fillets turn color.

Pour the fish and soup into a container lined with bean sprouts. Then wash the pot, put the remaining five-spice oil in, put some chili peppers and peppercorns when it is almost cooked, then stir-fry until fragrant, and finally pour the hot oil on the fish fillet.

Grass carp is the most commonly used fish to make boiled fish fillet, although grass carp is low but rich in nutrition, the meat is delicate, the individual is large, and the intermuscular spines are few, which is popular among the people, and the vast majority of the boiled fish we eat in the restaurant are made of grass carp.

Carp. The flesh of carp is firm, with fewer spines, and it is cheaper, but it may smell earthy if it is not handled well.

Silver carp. Although the meat is not as delicious as grass carp, it is cheaper than grass carp, it belongs to less spines and more meat, the meat is delicious, and the taste is strong, suitable for boiling fish, so many restaurants like to use the meat of silver carp to make boiled fish fillet.

The practice of boiled fish.

1.Prepare the required ingredients, and ask the boss to kill and scale the fish when you buy it.

Tips: Kill a fish yourself: How to kill a fish easily and completely.

Carp or grass carp can be used to make boiled fish, grass carp has more meat, and it is easier to fillet fish.

2.When killing fish, there will be residual fish scales, scrape the scales and mucus on the surface with a knife, and wash the blood and black membrane inside the fish belly.

Tips: Removing the black film can have a great effect on removing the fish, so be sure to clean it.

3.Fishy line: cut a knife at the head and tail of the fish, cut to the fish bone, you will see a small white spot from the cut of the fish head, gently pull it out with your hand, it is the fishy line, there is one on each side, you have to take it out, cut off the head and tail, and cut off the fin.

Tips: Remove the fishy line, which can play a role in removing the fishy again, and both should be taken out.

4.Slice the fish in two along the middle bone and remove the large spines in the abdomen.

5.Follow the texture of the fish, the tail of the fish is in the left and right hand holding the knife, the oblique blade fillet, put an egg white in the fillet, add 1 4 teaspoons of salt, 1 tablespoon of cooking wine, 2 tablespoons of starch and marinate for 20 minutes.

6.Cut the shaved fish bones into sections, chop the fish head in half, slice ginger and garlic, take 2 tablespoons of Pixian bean paste and chop some of them, and cut 100 grams of dried chili peppers into small pieces.

Tip: If you want to eat super spicy, use small, super spicy varieties of dried peppers.

7.Boil a pot of boiling water, put 300 grams of soybean sprouts into the boiled and remove them, spread them on the bottom of the container containing boiled fish, heat the pot, pour in 200 ml of vegetable oil, put 2 tablespoons of sesame pepper in cold oil and fry them over low heat for about 2 minutes, and the fragrance will come out.

Tips: The boiled fish base dish can also be replaced with Chinese cabbage and lettuce, if you use lettuce, do not blanch it, just wash it directly and spread it underneath.

8.Pour in the dried chili peppers, slowly stir-fry over low heat for about 3 minutes, wait for the chili peppers to change color, taste crispy, put out half of the oil and sesame peppers, chili peppers and set aside, pour garlic slices, ginger slices and bean paste into the pot, turn on high heat and fry fragrant.

Tips: When frying chili peppers, be sure to fry them slowly over low heat, so that the fried chili peppers are crispy and fragrant, and they will not be mushy.

9.Pour in the fish head, fish tail and fish bones and stir well to heat the water, and the amount of water is better than the fish.

10.After the water boils, put the fish into the pot one by one, stir gently with chopsticks, and cook until the fish fillets change color until cooked, about 1 to 2 minutes.

Tip: Don't cook for a long time, otherwise the fish fillet will not be tender and will be cooked badly.

11.Pour the boiled fish into a bowl lined with bean sprouts, heat half of the oil and chili pepper (you can do without heating), pour it over the fillet, and sprinkle a little coriander to garnish.

<> water.

Steps to make boiled fish.

Save the practice to your phone.

bar. Step 1

Finely chop a piece of ginger and 2 cloves of minced garlic, shred the chili pepper and slightly chop the dried tempeh.

Step 2: After the oil is heated in a pot, pour in the minced ginger, minced garlic and all the spices except the wine, change to low heat and slowly boil until the fragrance wafts away and the red oil comes out (this step takes about 10 minutes, be patient, and the amount of oil should be subject to all the spices).

Step 3After the spices are boiled, pour in an appropriate amount of boiling water and bring to a boil.

Step 4: Add 2 tablespoons of brew and continue to cook for about 5 minutes until all the flavor is dissolved into the soup.

Step 5Finally, use a colander to remove all the spices and throw them away, keeping the original soup (this step is to make the soup base fresh and clean without residue, after boiling, the flavor of the spices has been retained in the water).

Step 6Take another pot of boiling water and add the bean sprouts until it is broken.

Step 7: Drain and spread on the bottom of a deep dish for later use.

Step 8: Pour in the drained soup base.

Step 9: Clean the fish fillet, squeeze out the water, put it in a large bowl, add an appropriate amount of salt, and grasp it with your hands until it is sticky.

Step 10: Add a total of 2 3 egg whites and an appropriate amount of chicken essence in 2-3 times.

Step 11: After each thorough grasp, add the next one until it is all evenly grasped and sticky.

Step 12: Add a little water to the sweet potato starch and mix it into thick starch water, add an appropriate amount in batches and grasp it thoroughly with your hands.

Step 13: Add until you feel that each fillet is coated with a layer of slurry and feels very sticky, and leave it for 10 minutes for later use.

Step 14 Put enough water into the pot to boil, keep the heat boiling, put the fish fillets into the boiling water in small quantities many times, and immediately break up with chopsticks as soon as you enter the water, and you can take out when you see that the color is all white (this step generally takes about 12 seconds according to the thickness of the fish fillet); After the water in the pot boils again, add the fillets, and repeat until all the fillets.

Step 15: Spread the boiled fish fillets in a soup bowl.

Step 16: Put a little minced garlic, chopped green onion, shredded dried chili pepper and Sichuan pepper on top, put oil in the pot and boil until it is hot, then pour it on top to stimulate the fragrance.

Steps to make home-cooked boiled fish.

Save the practice to your phone.

Step 1: Prepare the ingredients.

Step 2 Blanch the black fish with boiling water to remove the surface mucus.

Step 3 Finely chop the green onion, chop the ginger into minced ginger, and chop the garlic into minced garlic. Cut the pepper into sections.

Step 4: Slice the fillet from the bottom of the fish head along the spine and remove the side spines.

Step 5: Wash the fish fillet and cut it into thin slices at 45 degrees.

Step 6: Add a spoonful of salt to the good fish fillet, then rinse and set aside. Add cooking wine, salt, starch and white pepper to the fish bones and set aside.

Step 7: Heat a pan with cold oil, green onions, ginger and garlic.

Step 8: Pixian bean paste.

Step 9Add star anise, cinnamon, half of the pepper pepper, chicken juice.

Step 10: Add water and bring to a boil.

Step 11: Cook the fish bones for 10 minutes, turn off the heat immediately when the fish fillets turn white.

Step 12Lettuce, blanched bean sprouts on the bottom, pour in the fish bones and fillets. Spread the remaining chili pepper, chili powder, pepper powder, sesame seeds, minced garlic and chopped green onion on the surface.

Step 13 Heat the oil until it smokes, then pour the oil over.

To learn how to make boiled fish, you can go to a professional cooking school to learn, the school has this aspect of the course content, and it is practical learning, easy to use.

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.