The practice of boiling fish in fresh water

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.

Recently, I am losing fat, and fish is the best protein supplement**, but I can't fry or boil it, so I created this light boiled fish. It is suitable for fitness and fat loss. Materials. Fish.

1 article. Pepper.

A number of grains. Oil.

grams a little. Dried chili peppers.

several. Ginger.

A number of tablets. Scallions.

1 root. Wine. Spoon. Salt.

Gram. Pepper.

Gram. Step 1

Sorry, but the process wood has **. Cut the fish into sections, stir with salt and cooking wine, and marinate for a while. I cook very casually, and everyone has room to play on their own. You can peel the garlic, cut the green onion into sections, slice the ginger, and cut the dried chili pepper into small pieces.

Step 2Then put a little cooking oil in the pot after it is hot, put the peppercorns, chili peppers, garlic into the oil and stir-fry, and then put the fish pieces in and fry together.

Step 3 Put the fish into the pot and stir-fry for a while, add boiling water to the fish, then add an appropriate amount of cooking wine, and finally put the ginger slices and green onions into the pot and cook together. At this time, you can light a small fire. After boiling the pot, you can taste the saltiness of the soup, add a little salt to adjust the taste, and you can get out of the pot.

Introduction: The traditional practice of boiled fish is generally spicy, and for friends who can't eat spicy, they can only be discouraged. The following is the method of boiling fish in fresh water that I have carefully sorted out for you, welcome to refer to it!

1. Slightly spicy fresh boiled fish

Ingredients: grass carp, bean sprouts, enoki mushroom.

Excipients: 10 dried chili peppers, half a green onion, 4 cloves of garlic, sesame pepper, coriander, cooking wine, light soy sauce, aged vinegar, chili oil, Sichuan pepper powder, oyster sauce, cooking oil, olive oil, boiled fish seasoning.

Method: 1. Clean the fish and slice it into fish fillets;

2. Clean up the fish fillet, add an appropriate amount of chopped green onions, garlic, dried chili pepper and cooking wine, light soy sauce, oil, chili oil, Sichuan pepper powder, mix well, marinate for 30 minutes (all seasonings should be less, mainly light).

3. Blanch the cleaned enoki mushrooms, bean sprouts and baby cabbage (shredded), and add an appropriate amount of olive oil during the period to increase the brightness and nutrition of vegetables.

4. Put the blanched vegetables into the container and set aside;

5. Restart the pot, add an appropriate amount of water to boil, then add three rice spoons of boiled fish seasoning, and put the fish fillets into the boiling when it is about to boil (about six or seven seconds);

6. Put the fish on top of the previously blanched vegetables and cook the fish. Pour the soup into the container (pay attention to pour along the edges to avoid changing the ripeness of the fish and affecting the taste);

7. Put some coriander segments, chopped dried peppers and an appropriate amount of sesame pepper on the fish;

8. Heat the oil in a pan, fry the dried chili peppers, minced garlic and peppers over low heat in a wok, and pour the oil on the prepared dishes while hot.

2. Non-spicy fresh boiled fish

Ingredients: grass carp.

Seasoning: chives, salt, oil, chicken essence, pepper.

Method: 1. Clean the grass carp intestines and gills;

2. Cut the fish into cubes;

3. Pour tea oil into the pot and bring to a boil, and add the cut fish;

4. Evenly sprinkle some fine salt and fry for a while;

5. Pour in two large bowls of water;

6. Boil for half an hour to boil the soup into milky white and thick silk;

7. Add pepper, chicken essence and chives to a boil.

3. Sour and non-spicy type of fresh boiled fish

Ingredients: 300 grams of fish, 1 tomato, 1 bamboo shoot.

Seasoning: green onion, ginger, oil, salt, cooking wine, pepper, sugar, chicken essence, corn starch.

1. Wash the fish and cut it into thin slices for later use;

2. Add an appropriate amount of salt, cooking wine, pepper and cornstarch to marinate for 3 hours;

3. Wash the tomatoes, cut half into cubes for stir-frying soup, and cut half into cubes;

4. Remove the shell of the bamboo shoots, wash them and cut them into slices, cut the green onion and ginger into minced pieces for later use;

5. Stir-fry the diced tomatoes in a hot pan with cold oil to make a soup;

6. Add an appropriate amount of boiling water to the pot, put the remaining tomato slices, whip shoot slices, and minced ginger into the pot and simmer for 5 minutes;

7. Open the lid of the pot and add an appropriate amount of salt and sugar to taste, and then put the marinated fish fillets into the pot;

8. When the fish fillets change color, add an appropriate amount of chicken essence to taste (the fish fillets are easy to cook, and the color can be received half a minute after the fish fillets are cooked, and the taste will become old and fragile after a long time);

9. Finally, add chopped green onions and serve on a plate.