How to make authentic boiled fish? What are some tips?

Whenever I see ** about boiled fish on the Internet, my mouth will water, it is really delicious in the world for me.

"Boiled fish"., also known as "boiled river fish in river water", is the flavor of Chongqing Yubei. The boiled fish gives full play to the effects of chili pepper to keep out the cold, nourish qi and nourish blood, and the meat quality of the cooked fish will not be tough at all, and the taste is smooth and tender, oily but not greasy. Let the boiled fish become popular all over the country.

The first step is to remove the bones of the grass carp and slice it into pieces, first cut off the head of the fish, cut off the head of the fish, the knife is pressed against the backbone of the fish and pushed through the head of the fish, and the fish is turned over and repeated, at this time it should be two large pieces of fish and a whole fish backbone, but there should still be a row of large fish bones on the two pieces of fish, and then the knife sticks to the fish bones to slice off the fish bones, and then square the skin of the fish flesh and fish downwards, and chop the fish bones into thin slices.

2.Add salt, green onion and ginger, cooking wine, white pepper, water starch, and egg white to the fish fillet for 20 minutes.

3.Boil a pot of boiling water, add some bean sprouts and enoki mushrooms, blanch a pinch of water, and place at the bottom of a soup bowl.

4.At this time, start to cook the soup, put oil in the pot, add the fish head and fish bones to fry a little, then add green onions, ginger, add water, and turn on high heat to cook. Soon, the soup will be slightly yellowed milky white, you can cook a little longer to make the soup more fragrant, after the soup is cooked, add salt, white pepper, monosodium glutamate, chicken essence to taste.

5..At this time, you can put the fish fillets in the pot, at this time the fire should be smaller, and it is enough to keep it slightly boiling, otherwise the fish fillets are easy to get old and easy to depulp. Throw the fish fillets in one by one, and wait until the fish fillets float and the surface turns white, which is about half a minute, and the fish will not be delicate after a long time.

Remove from the pan and pour over the blanched bean sprouts and enoki mushrooms.

6.Restaurants generally have homemade red oil, if not, just use ordinary oil, but use more oil, to be able to completely cover the surface of the dish, pour the oil into the pot, heat, add dried chili peppers, peppercorns, fry for about ten seconds, and then pour it on top of the fish. It can be garnished with coriander.

The taste of boiled fish is very spicy, and this is all because there are too many chili peppers in it, which are very appetizing to eat, making people more and more appetizing the more they eat.

Authentic Boiled Fish Practice:

We first need to prepare the ingredients: 1 catty grass carp, 600 grams of our favorite vegetables, 20 dried chili peppers, 15 grams of Sichuan peppercorns, 5 cloves of garlic, 1 piece of ginger, 2 tablespoons of bean paste, 2 tablespoons of Chongqing hot pot base, 10 grams of white sesame seeds, 1 teaspoon of pepper, 1 teaspoon of chicken essence, 2 teaspoons of salt, 2 tablespoons of cooking wine, 1 egg, half a tablespoon of starch, 2 tablespoons of light soy sauce, 2 tablespoons of oyster sauce, 2 shallots, 1 coriander.

Step 1: Clean the grass carp first, then chop off the fish head, then cut the fish meat along the backbone of the fish, remove the belly bone, take out the fish meat, add 1 teaspoon of salt to the fish head and bones, add 2 tablespoons of cooking wine, grasp it well and put it in the refrigerator to make soup next time. Then cut the fish meat into about 2 mm thick slices with an oblique knife, after cutting, wash it twice with clean water, wash it clean and slippery with blood water, then wring out the water, and then put it in the soup basin, add half a teaspoon of salt, add 1 teaspoon of chicken essence, beat in 1 egg white, add 1 teaspoon of pepper, put in half a tablespoon of starch, and then stir the sail or sail clockwise with your hands, let the fish and seasoning mix together, and then add 1 teaspoon of cooking oil, stir evenly to lock in the moisture and set aside!

Step 2: Pat the ginger into minced pieces and put them on a plate for later use, pat the garlic into minced pieces and put them on a plate for later use, cut the dried chili peppers into sections, and also put them on a plate for later use. Finally, clean the prepared vegetables, cut them into small pieces and drain them for later use, I have prepared watercress, and when you make your own, you can prepare other vegetables that you like to eat!

Step 3: Heat up with oil, add 1 handful of Sichuan pepper and 1 handful of dried chili pepper, stir-fry over low heat to bring out the spicy taste, then add minced ginger and minced garlic, stir-fry over low heat until fragrant, add 2 tablespoons of Pixian bean paste, put in 2 tablespoons of hot pot base, stir-fry over low heat until fragrant to stir-fry the red oil, then put in 1 scoop of water, add half a teaspoon of salt, add 2 tablespoons of light soy sauce, add 2 tablespoons of oyster sauce, then boil over high heat, after boiling, cook for another 5 minutes, cook out the spicy taste, and then remove the soup residue, then put the vegetables into the pot and blanch, after scalding, scoop up with a colander, Put it in the soup bowl and put it at the bottom!

Step 4: Bring the soup in the pot to a boil again, then turn to low heat, then quickly put the marinated fish fillets into the pot one by one, simmer for 30 seconds, and wait for the fish fillets to turn white and break raw, and pour the soup into the soup bowl with vegetables.

Step 5: Put 1 tablespoon of minced garlic on top of the fish fillet, put in the remaining dried chili peppers and peppercorns, then burn some hot oil and pour it on to bring out the spicy flavor, and finally sprinkle white sesame seeds and chopped green onions to serve.

Looking at it with **, this is authentic boiled fish. However, if the home version is estimated to be a little worse. Especially in all aspects, especially in terms of color and flavor. It's not so perfect.

Making boiled fish is actually very simple, first wash the fish, and then wait for the water in the pot to boil with various spices before putting in the fish. Simmer for about an hour, remove and serve.

The authentic practice of boiled fish should prepare crucian carp, then put it in a pot and add water and soup stock, add Sichuan peppercorns, and add chili pepper after boiling it.

To make authentic boiled fish, it is actually very simple, first cut the fish into slices, starch it with egg white or starch, and add light soy sauce salt to adjust the flavor. Then put oil in the pot and fry it with bean paste, then add green onions, ginger and garlic, add water, then boil for two minutes, remove impurities, then put the vegetables in it and cook for two minutes, take it out, and then strengthen the meat, put it in the soup and cook it for half a minute, put it on top of the dish, and finally heat the oil in the pan, green onions, ginger, chili peppers, etc., pour incense with hot oil, sprinkle in Ji onions, ginger, chili peppers, etc., and pour incense with hot oil!

The techniques for making authentic boiled fish are as follows.

1. To cut the fillet well, the delphinium form is the best.

2. Marinate the fish fillets in advance and add a little starch to make them more tender.

Authentic boiled fishThis is definitely probably authentic boiled fishAuthentic boiled fish, this is definitely probably authentic boiled fish, you can clean the business, and cut a slice very small, the size of the fire, and add the ingredients.

I think it's really good that authentic boiled fish, we can buy some of the ingredients for that boiled fish and then operate it online or according to our own experience.

In fact, I think that the authentic boiled fish must be in this soup, and it takes a little more effort to make it better.

When making boiled fish, you first need to prepare a grass carp, soybean sprouts, dried chili, Sichuan pepper, ginger, garlic, green onion, oil, salt, monosodium glutamate, dry starch, cooking wine, bean paste, raw egg white, pepper. First of all, the fish is killed and washed, then the head and tail are chopped off, and after the fish is filleted, the rest of the fish steak can be chopped into several pieces. Then we take the fillet with a little salt, cooking wine, cornstarch and a egg white, marinate for 15 minutes.

After boiling a small pot of water, you can wash the bean sprouts, then put them in boiling water to blanch, then put them into a large basin, and sprinkle a little salt in them according to personal taste.

Then add three times the usual stir-fry oil to the pot, wait until the oil is hot, add three tablespoons of watercress and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns, chili powder and dried red pepper, and stir-fry over medium-low heat. After the flavor is out, you can add the head and tail and fish steak, turn to high heat, you can stir evenly, add cooking wine and soy sauce, pepper, and sugar, and then continue to stir-fry for a while, add some hot water, and put salt and monosodium glutamate in it to taste. Wait for the water to boil, keep the heat high, put the fish fillets in it one by one, then use chopsticks to disperse, and then turn off the heat after 3-5 minutes.

Then pour the boiled fish and all the soup into a large pot that has just been filled with bean sprouts.

Then take a clean pot, pour half a catty of oil into it, wait until the oil is hot, turn off the heat and dry it first. Then add Sichuan pepper and dried chili pepper to it, and then slowly stir-fry the pepper and chili pepper over low heat. At this time, the fire should not be too large, which can avoid the occurrence of fried paste.

When the color of the chili pepper is about to change, you should immediately turn off the heat, and then pour the oil in the pot together with the pepper and chili pepper into the bowl of fish.

In fact, it is to process the fish first, that is, to cut it into slices, and then burn fat in advance to make it taste. It's easy to just add seasoning when you make it. I think if it's not easy to make, I can just buy the seasoning for the boiled fish. It's still pretty simple.

【Ingredients】1 grass carp.

Excipients] 300 grams of soybean sprouts, 200 grams of celery, 200 grams of cabbage, 60 grams of Pixian bean paste.

Seasoning] 1 teaspoon salt, 1 tablespoon soy sauce, 1 4 teaspoons chicken essence, 4 slices of ginger, 8 cloves of garlic, 1 star anise, 16 Sichuan peppercorns, 16 dried chilies, 1 tablespoon cooking wine, 2 tablespoons starch, 1 2 teaspoons sugar, 1 2 teaspoons white pepper, 100 ml vegetable oil, appropriate amount of water, 16 sesame peppers.

Steps:1Ingredients and side dishes are prepared;

2.Grass carp scales, internal organs, gills, and black membrane in the abdomen;

3.Cut off the head of the fish and slice the meat of the fish body close to the bones;

4.Grasp well with 1 tablespoon of cooking wine, 2 tablespoons of starch, 1 2 teaspoons of salt, and marinate for about 10 minutes;

5.The head and bones are also slightly marinated;

6.Fry the marinated fish in a pan until the fish changes color slightly, and then put it out;

7.Put an appropriate amount of water in the pot, **After boiling, blanch the soybean sprouts, celery, and cabbage in the pot, and put them out after changing color;

8.In another pot, pour in the Pixian bean paste and stir-fry until fragrant;

9.Add 8 dried chili peppers, 8 cloves of garlic, 4 slices of ginger, 1 star anise, 8 Sichuan peppercorns, 8 peppercorns, stir-fry with bean paste until fragrant, add water;

10.After the water is boiled, add the fish head and fish bones to boil, and then add the side dishes and fish fillets, and the fish fillets are dispersed with chopsticks;

11.Add 1 teaspoon salt, 1 tablespoon soy sauce, 1 2 teaspoons sugar, 1 2 teaspoons white pepper and 1 4 teaspoons chicken essence to taste, and turn off the heat when the fish fillets change color.

12.Put vegetable oil in the pot, the oil surface has a slight green smoke, when the oil is turned from all sides to the middle, put in the remaining dried chilies, peppercorns and peppers, fry them over low heat to bring out the fragrance, turn off the heat when the peppers change color slightly, and pour the hot oil on the fish fillets.

Method:1Wash the fish first, then separate the bones and flesh of the fish, cut the fish into centimeter-thick sizes, and chop the bones into small pieces for later use.

2.Put an appropriate amount of oil in the pot, heat to 6 hot, put in 20 grams of dried chili pepper and 10 grams of Sichuan pepper and fry for 30 seconds, then roll out the fried chili pepper and Sichuan pepper into minced pieces for later use (this chili pepper is called knife edge chili pepper in Sichuan cuisine), and then stir-fry the remaining hot pot base, minced garlic and ginger until fragrant.

3.Add salt, egg white, minced ginger, pepper and chicken essence to the fish fillet and stir for 3 minutes, then add starch and stir in one direction for 2 minutes.

4.In another pot, boil the pot to 7 hot, put an appropriate amount of salt at the bottom of the pot, then put in the cut fish pieces, fry them until golden brown, put in an appropriate amount of water, cook for 10 minutes, and then take out the fish bones and leave the soup for later use.

5.Put the fried hot pot base into the soup, then put in an appropriate amount of salt, pepper, chicken essence, boil over high heat, then put in bean sprouts and cabbage to blanch, after blanching, get out of the pot, then heat the soup, and then put in the fish fillet, about 40-60 seconds on high heat (no more than 90 seconds), you can fish out the fish fillet.

6.Put the soup in the pot into a bowl, then add an appropriate amount of knife-edge chili peppers, then add an appropriate amount of chili peppers and Sichuan peppercorns, and then drizzle with a layer of hot oil, and serve.

1.When making boiled fish, one more step is to add salt, egg white, minced ginger, pepper, and chicken essence to the fish fillet, and then stir in one direction for 3 minutes, and then add starch and stir in the same direction for 2 minutes.

2.When boiling fish, be sure to follow the steps I said, don't just reverse it, the boiled fish made in this step has a thick soup and delicious meat, so you must make it.

3.When making boiled fish, the soup in the pot must be boiling before you can put the fish fillets, put the fish fillets, cook for no more than 90 seconds, and do not stir the pot casually, after seeing the surface of the fish fillets, cook for another 20 seconds, the fish fillets, grasp the time, and the fish fillets will eat very tender.

How to make authentic boiled fish? What are some tips? First of all, the fish fillet into slices, starch and egg white, salt light soy sauce and set aside, then heat the pan with cold oil, put in the green onion, ginger, garlic and bean paste to fry the red oil, add water, put in salt, sugar, chicken essence, 13 fragrant light soy sauce, dark soy sauce to adjust the color and season, cook for about 1 minute, remove the filter residue, then put in the bean sprouts, rape, take it out and put it in a bowl for later use, put in the fish fillet and cook for one minute, put it on top of the vegetables, and finally cut the onion and garlic on it, pour hot oil and fry it to make it fragrant.