How to make boiled fish? It s best not to look red and try not to use chili peppers. As long as it s

The main role of hemp is peppercorns. The red one doesn't want chili peppers, that's bean paste. Both of these are essential ingredients for making boiled fish and boiled meat.

Sichuan peppercorns need to be simmered over low heat for a while to bring out the fragrance. After the peppercorn flavor comes out, remember to pour in the bean paste and stir-fry until the oil is red. Sichuan pepper can be divided into two parts.

After stir-frying, take out a part, and when it is ready, go through it with hot oil, and then spread it on top of the boiled fish, so that the fragrance is better. But the first floor is well said, if you don't use chili peppers, it's not called boiled fish, hehe.

1 Cut the grass carp meat into thin slices Add egg white, pepper, cooking wine, salt, starch and marinate for a while.

2 Put oil in the pot, fry the pepper over low heat, fry the green onion, ginger and garlic slices and stir-fry after the fragrance, then add the spicy fish sauce and fry until the oil comes out, pour in the water, then put the fish head and fish bones in it, add salt, sugar, cooking wine, and a little vinegar to stew.

3 After the fish head is cooked, take out the fish fillets to put in one by one, otherwise it will be easy to break, boil the pot for two or three minutes, and put it on the top of the fish bones.

4 In another pot, heat the oil and pour it over the fish, sprinkle with sesame seeds and cumin, and garnish with some coriander.

Very simple! Put a little chili oil ointment, put a few peppercorns if you want numbness, and use a spoon to skim off the red pepper oil floating on it after boiling

Just go and buy ready-made perfume fish packets.

The chili peppers in the package have no pigment, and the color is not dark when cooked! It's not as thick as the homemade chili oil cream, and it won't be as thick as the chili oil in restaurants

You make sauerkraut fish, there are fewer peppers.

The key is to use egg whites and starch to hang the batter after slicing the fish to prevent it from boiling and the meat is tender.

To be honest, you can't call boiled fish if you don't use chili.

Ingredients: 1 fresh grass carp.

Ingredients: 500 grams of soybean sprouts, 1,000 grams of cooking oil (about 100 grams of actual consumption), 250 grams of dried chili peppers, about 50 grams of Sichuan pepper, salt, cooking wine, a little starch.

Production method: 1) Wash the grass carp first, slice it into fish fillets, add a little salt, cooking wine, starch, stir evenly and set aside;

2) Wash the soybean sprouts and set aside;

3) Put about 500 grams of water in a pot, bring to a boil, and blanch the bean sprouts until they are 8 ripe. Take it out and put it in cold water, dry the water, and evenly stack it at the bottom of a clean large bowl;

4) Blanch the slurry fish fillets in water for a while (seven or eight ripe), and stack them on the bean sprouts;

5) Put the wok on the heat, pour in the cooking oil, boil until boiling, remove from the heat, put in the peppercorns and dried chilies, fry them slightly (the time is not too long, otherwise it will be fried), and immediately pour them into the bowl with the fish and bean sprouts (be careful not to burn);

6) At this point, a pot of boiled fish with an enticing aroma is done.

In fact, you can put it in cold water or water to make fish, but you have to put it according to the way you make it. And whether it is cold or hot water, it has its own uniqueness. Let's talk about hot water first, hot water can quickly shrink the outer surface of the fish, which can play a role in fixing the shape, which can help the fish to fix it well, to ensure that the meat is not broken, and to prevent the loss of nutrients.

For cold water, then we have to treat the fish in advance, we have to be like squirrel fish, first simmer the fish, then fry it again, and finally cook, so that the fish can use cold water, and in this way, the fish will not be broken, and not fishy. You get the idea, right? In fact, it is okay to put cold water and hot water, it depends on how you do it, different cooking methods, put different water, so as to ensure that the fish is delicious.

Fish is a very nutritious food, children can eat fish can replenish the brain, and eating fish can also supplement calcium, which is also beneficial to children's height development, adults can also eat a little more fish, because the fat content and calories of fish are very low, eat more will not get fat, but also calcium to prevent osteoporosis.

Braised fish, we are all boiled in cold water. The fish is mixed with golden on both sides, put ginger and green onions, cooking wine, sugar, put in a pot under cold water, after boiling, the small boil slowly burns, nothing boiling water to boil. The benefits of boiling with boiling water, I don't know yet, I'm sorry.

Braised fish is served in cold water, generally in cold water, and boiling water is also fine.

Of course, braised fish is the way to go by boiling water.

with hot water. Hot water should be added when stir-frying and stewing, so as to preserve the taste and vitamins of meat and vegetables.

Bring boiling water to a boil. Using cold water will allow the skin to stick to the flesh.

Cooking is usually done with boiled or lukewarm water.

Wash the fish first, put in the ginger slices and salt it for a while, then heat the oil, put in the fish, turn it twice, put in the cooking wine light soy sauce, millet spicy, then put it in and start cooking for a while, and finally put the green onion, ginger, garlic and salt and stir-fry.

Preparation of the whole braised fish:

Ingredients: braised fish carp (one catty, gills, scales, belly, clean up) braised fish braised fish.

Excipients: about half a tael of cooked chicken (cut into thin slices), half a tael of fresh mushrooms (sliced), half a tael of bamboo shoots (sliced into thin slices and boiled in boiling water for about five minutes).

Seasoning: Half a halt of green onions, cut into sections. A small piece of old ginger, sliced. 2 cloves of garlic, sliced. Two tablespoons of soy sauce. 1 tablespoon starch mixed with water to make a sauce. 1 tablespoon cooking wine. A spoonful of sesame oil. Salt and monosodium glutamate to taste.

Cooking method: 1. After the fish is cramped, draw it at an equal distance on both sides of the fish body.

Five or six knives, smear salt and cooking wine for more than half an hour.

2. Put oil in the pot and boil until it is hot, fry the fish to a yellowish color, and remove it for later use.

3. Leave about one or two remaining oil in the pot, boil until it is hot, change the heat to low and fry the ginger, garlic and green onion to make it fragrant.

4. Pour in the chicken slices, bamboo shoots, and mushroom slices and stir-fry over medium heat for half a minute.

5. Add about a pound of soup or water, add the fish, soy sauce and salt and cook for about three minutes, turn over and cook for another three minutes.

6. Scoop up the fish and set aside.

7. Thicken the soup in the pot and pour it into the fish plate.

Tips for making it. There is a secret to frying fish: the pan is hot, the oil is less, the heat is less warm, and the stirring is less.

Ingredients: Ingredients: a sea bass: 1 catty to 1 catty of two taels (grass green sea bass, catfish, black fish can be made), a piece of tender tofu, a little soybean sprouts, ginger and shallots, fresh soy sauce, bean paste.

Method: Divide the sea bass in half (you can ask the seller to help with this), cut the fillet, and separate the head and tail from the bones.

Marinate the fish fillets with pepper, egg whites, cooking wine, ginger slices, green onions, starch and soy sauce for at least 20 minutes.

Then fry the fish head and tail and fish bones in a pan and cook over high heat to make a white soup. Add a little cooking wine while cooking. (Be sure to fry it for a little longer, be sure to cook it over high heat, or the soup will not be white).

Strain out the head and tail of the fish and set aside for later use.

Get out of the oil pot, give more oil, and throw a handful of peppercorns into the pot (if you like to eat numb, give more). Throw another handful of dried chili peppers into it (if you like spicy food, give more). Toss the green onion and ginger into the pot and add a large spoon of the bean paste.

Stir-fry in a pan. Then add the fish broth and fresh soy sauce to boil together. It becomes the base soup for boiled fish.

Okay, at this time, the difference between the simple home version and the authentic version comes out. Let's start with the authentic method: put the tofu in the boiled broth and boil it, remove it, and spread it in a large pot (or extra large bowl).

Then put the bean sprouts in the broth, blanch them, remove them and spread them on top of the tofu. Finally, the marinated fish fillet. Finally, the boiled fish fillet is poured over the tofu and bean sprouts with the base soup.

Let's talk about the simple version of the family: spread the raw tofu on the bottom of the pot, then spread the raw bean sprouts on top of the tofu, pour half of the soup in the pot, heat, and turn off the heat for 1 minute after boiling. At the same time, the remaining half of the broth is boiled and the marinated fish fillets are poured in, and when the filletsare are cooked, they are added to the pot where the heat has stopped.

That's it

It is recommended that you cook sauerkraut fish, which is not spicy, and the method is much the same. Both dishes are good, but the sauerkraut fish is a light preparation.

Stir-fry the sauerkraut in dry water, divide the fish into corpses, and return the meat to the flesh and the bones to the bones. Separate the marinated fish bones and fish meat under the flavor of the three flavors and release the powder to marinate. After that, the fish bones are fried until golden brown.

1. Prepare some main ingredients: fish, meat rolls, shiitake mushrooms, cabbage hearts, konjac shreds, etc., process various auxiliary materials, cut off the stems of shiitake mushrooms, wash and slice; Wash the cabbage hearts and cut into shreds; Konjac shreds are washed with water, etc.

2. Process the fish first, clean it, then cut out the fish fillet, then put it in a bowl, add a little salt, soy sauce, cooking wine, vinegar, corn starch and other seasonings, mix well and marinate.

3. Prepare a number of auxiliary materials: ginger, garlic, shallots, chili peppers, if you don't want to eat spicy at all, you can do without chili peppers, but it is best to add a little to enhance the flavor.

4. Turn on the induction cooker, add an appropriate amount of oil, add a little ginger, garlic, shallots, etc., and stir-fry for a while.

5. Then add various auxiliary materials, mix and stir-fry for a while, fry until five or six medium-cooked, add a little salt, soy sauce, cooking wine, vinegar, etc., stir-fry well, and then add an appropriate amount of water.

6. Cook until the water is boiling, all kinds of ingredients are boiling, try the taste, if appropriate, take out the ingredients and leave the center empty. Put a small pinch into the fish fillet, cook it for a while, put it out, then wash the pot, drain the water stains, put in an appropriate amount of oil, sprinkle a little green onion, and then pour oil, a bowl of non-spicy boiled fish fillet is ready.

The fish itself has a very fishy smell, and there are several parts that must be removed when it is solved, namely fish scales, gills, internal organs, and black membrane. The first 3 parts are likely to be known to everyone, but some people ignore the black membrane, which is a layer of human fat with a great fishy smell and needs to be torn off by hand. In addition, many people habitually add some spices to remove the smell and improve the freshness when cooking, but they don't know that some spices and fish meat collide, not only can not remove the fish, but also continue to cause the fish to turn firewood, and the fishy smell is heavier.

【Braised Wuchang Fish】Prepare a Wuchang fish, shallots, ginger slices, garlic cloves, edible salt, Pixian bean paste, chili sauce, light soy sauce, rice wine, and white sugar. Buy a Wuchang fish, that is, bream, after slaughtering, remove the fishy smell, wash the blood with a stream of water, and drain the water. Use a knife to cut a few small loan openings on the body of the fish, which is convenient for flavoring.

Cut some Beijing onions and ginger slices, rub the rice wine evenly on the body of the fish, put in the Beijing onion and ginger slices, and put them in the fish skin, and marinate them for half an hour. The garlic is cut into large pieces, the shallots are cut into green onion rings, the ginger slices are cut into large areas, and those who like to eat chili peppers can cut millet spicy rings.

Pat a thin layer of tapioca starch evenly on the fish. Put oil in the frying pan, put in the Wuchang fish after the oil is boiled, and gradually fry it over a simmer. Fry one side until golden brown, then turn over until golden brown on both sides.

Leave the bottom oil in the pot, add green onion rings, ginger slices, garlic granules, add a spoonful of Pixian bean paste and a spoonful of chili sauce after simmering and frying, stir-fry into chili oil and pour a small amount of boiling water, add an appropriate amount of edible salt, light soy sauce and white sugar to boil. Put in the fried Wuchang fish, simmer for 15min after boiling it is popular, do not need to cover the outer cover, and pour the juice on the body of the fish with a soup spoon, so that it can better taste. Turn on the high heat to collect the juice, turn off the heat after the juice is viscous, put the fish into the plate, then pour the sauce on the body of the fish, sprinkle with green onions or fragrant noodles, and the braised Wuchang fish is ready.

The key technique of braised fish is stewing, using sauce to stew the fish, pay attention to 3 methods when making it: do not add the two spices of Sichuan pepper and star anise. Although it can remove the fish, it will also make the fish turn firewood, and it will continue to cover the fresh flavor of the fish itself.

Stew with sauce. The sauce has the effect of removing the smell and improving the freshness, the pixian bean paste is used for eating chili peppers, and the Haitian soybean paste and sweet noodle sauce can be used for not eating spicy, and the fish made is especially delicious. Stew without lid.

If the lid is covered, the fishy smell cannot evaporate, which will cause the taste of braised fish to be particularly fishy. If you don't cover the outer lid, the fishy smell will evaporate quickly, leaving only the fresh fragrance.

It's the temperature. The temperature should be controlled at about 40 degrees to 80 degrees. I think you can cook it in a pressure cooker, and also be sure to de-bury the fish first.

The most important thing to cook braised fish is to color, and the color must be red; You can wash the fish, then pour in cooking wine and oyster sauce, add green onions, ginger and garlic, marinate, and then cook the fish in a pot, wait until the fish is almost cooked, then pour in vegetable oil and fry it.

The most important thing is the freshness of the ingredients, you must pay attention to the heat, pay attention to the preparation of the soup, so that the taste will be better, you can choose the ingredients that have been prepared for the braised fish to make.

1. The preparation of braised fish is as follows: wash the fish, add ginger powder and cooking wine salt to taste, about 10 minutes. Blanch the broccoli and set aside, and pat the whole green onion, ginger and garlic loose.

2. Coat the whole fish body with dry starch.

3. Heat the pot over high heat and rub the pot with ginger to prevent sticking. Put the cold oil into the pot, pour half a pot of oil, burn until it is seven minutes hot, put the fish into the pot, fry it over high heat, and shake the pot to prevent sticking. When frying the fish, do not turn the fish, shake the pan, pour hot oil on the fish body with a spoon, fry until the surface is hard, and then put it on a plate.

4. To make sweet and sour sauce: put salt, sweet and sour, cooking wine, light soy sauce, dark soy sauce, oyster sauce, tomato sauce and water into a bowl and mix thoroughly. Leave a small amount of oil in the pot, put in the green onions, ginger and garlic, all of them are pat loose and fragrant.

Pour the juice, bring to a boil, put the fish, pour the juice on the fish with a spoon, collect the juice, and pour the juice out of the pot and on a plate. Garnish with broccoli parsley and chives.