Recently, I want to eat boiled fish, which boiled fish is authentic and delicious?

I don't know which city you are in China, in fact, every city has a very good boiled fish, like Chengdu in Sichuan, every city has a very delicious boiled fish, the problem is that if you are not in the local area, you can't run over to eat a boiled fish, in fact, we here in Jiangxi our city also has a very delicious boiled fish, if you want to come to Nanchang.

Boiled fish is actually delicious and simple. Many of the restaurants are doing very well. As long as you choose a larger Sichuan restaurant, you should be able to make this dish very delicious. Do-it-yourself is also a good option, and it can also be done perfectly.

It depends on the city you're in, so I'd advise you to go to a bigger restaurant to eat. Because it's Sichuan cuisine. More authentic. The taste is normal.

Ingredients, everything, you have to focus on it, and then you have to grasp the amount well, and it is recommended to look at the video.

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.

The restaurant is delicious because it adds food additives such as magic oil.

The practice of authentic boiled fish.

Ingredients: Fish (I used fathead, the only freshwater fish in Singapore), soybean teeth, cabbage, ginger, garlic, Pixian bean paste, vegetable oil, eggs, sugar, salt, sesame pepper, pepper powder, dried chili.

Method: 1, first of all, remove the fish ribs, and then slice the fish into thin slices, I personally think it is easier to slice the fish skin down when slicing the fish; Chop the remaining fish steak into pieces and set aside; Ginger and garlic cut into slices.

2. Grab the sliced fish fillet with a small amount of sugar, salt, pepper powder and the green egg of an egg, and feed it for a while.

3. Pour oil from the pot, not too much, then put the ginger and garlic slices in the pot and stir-fry until fragrant, then add Pixian bean paste, stir-fry well and add water, more water. When the water is boiling, put the fish in a pot and cook. Then put the soybean teeth into the pot and boil, about three minutes of boiling, you can take out the soybean teeth, find a larger pot to hold the fish for a while, and put it at the bottom of the pot; Then put the torn cabbage into the pot and boil, cook until soft, remove it and put it in the pot.

Finally, take out the fish steak and put it in the basin; Then put the fillets in a pot and cook until they turn white, remove them and spread them in a basin.

4, then start the pot, be sure to put more oil, eat at home without letting the fish fillet float in the oil like a restaurant, but also a ball must contain enough amount, my fish fillet is less gripped, so I used about 2 taels of oil. Then add the pepper and chili, both of which must be put in enough amount, because this is the soul taste of boiled fish. Turn off the heat when the flavor of chili pepper and sesame pepper has wafted out, and pour it over the fillet when the oil is a little cooler.

The boiled fish bureau is clear before the paulownia rotten calendar.

Eat boiled fish, silver tomato, my favorite is to eat meat and eat it before drinking soup. It's cool.

It's okay to buy a pack of boiled fish seasoning packets, there are teachings on it, and the taste is good.

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

Spicy and enjoyable home-cooked boiled fish recipe.

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

Preparation of boiled fish 1 (soup base).

Finely chop a piece of ginger and 2 cloves of minced garlic, shred the chili pepper, slightly chop the dried tempeh and put oil in a spare pot to heat it, pour in the minced ginger and garlic and all the spices except for 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).

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

Add 2 tablespoons of liquor and continue to cook for about 5 minutes to dissolve all the flavor into the soup, and finally use a colander to remove all the spices and throw them away, keeping the original soup (this step is to make the soup base refreshing and clean without residue, after boiling, the flavor of the spices has been left in the water).

Take another pot of boiling water and add the bean sprouts until they are broken.

Remove and drain and lay on the bottom of a deep dish for later use.

Pour in the drained soup base.

1. Wash the black fish and drip dry the water.

2,000 sheets, enoki mushrooms, parsley and green onions, washed.

3The fish is cut in half along the big bone in the middle.

4. Then cut off the thorns on the stomach and the thorns next to it.

5 Then cut into thin slices.

6Put the sliced fish on a plate, add cooking wine, light soy sauce, pepper and cornstarch and marinate for 10 minutes (I have burned the fish head and fish bones separately).

7,000 sheets cut into thick wires.

8Shred the ginger, dice the garlic, chop the green onion, cut the coriander into sections, prepare the peppercorns and dried red peppers and wash them.

9. Blanch thousands of sheets of boiling water in a pot and scoop them.

10. Blanch enoki mushrooms.

11Place the blanched dish in a large bowl.

12Heat oil in a pot, add ginger, red pepper, Sichuan pepper, and half of the garlic and stir-fry until fragrant.

13Then add the old godmother oil chili, bean paste, and chopped pepper, and stir-fry the red oil.

14After stir-frying in red oil, put two small bowls of water, add salt, dark soy sauce, and bring to a boil.

15After the water is boiled, cook for another five minutes, bring the spicy taste of the dried red pepper to a boil, then pour in the fish fillet, cook, and add the chicken essence and pepper.

16Pour the cooked fillets into a large bowl.

17Top with the remaining garlic, shallots, and paprika.

18 Heat oil in a saucepan.

19Pour the hot oil over the chili powder, drip with sesame oil, sprinkle with coriander, and serve.

Boiled fish do so tender and smooth.

Boiled fish is super tasty to do.

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.

Boiled fish Sichuan cuisine boiled.

Ingredients: 1500 grams of grass carp.

Excipients: 150 grams of soybean sprouts, 300 grams of green bamboo shoots.

Seasoning: fresh sesame pepper, chili, green onion and ginger, salted sugar, pi sauce, hot pot base, cooking wine, chili flakes, pepper, sesame seeds.

Production: Fish scales, internal organs, washed, head and bones removed (the head is divided into two bones, cut into sections, add salt, pepper, cooking wine and soak for 10 minutes.

Zhong) cut the meat into large slices of water, add food powder and soak for 25 minutes, control the water sizing code flavor blanching water (soybean sprouts, wash the green vegetables, cut the section and blanch the water for seasoning, you can also fry) for later use, add an appropriate amount of oil to the pot and stir-fry the sauce and stir-fry the spices, add the soup to season and mix the color, pour the main ingredients on the top of the accessories, put the chili pepper, sesame pepper, green onion segment, chili powder, pepper, sesame, add the appropriate amount of oil to the pot and burn 8-9 into the seasoning, and pour it on the seasoning.

Features: bright color, fresh salty and spicy, red soup clear, smooth meat and fragrant vegetables.