How to boil fish to cook it is more delicious

In fact, there are several things that must be paid attention to when making fish soup.

First: It is best to put the whole fish in the pot when making fish soup, because this largely determines the taste of the fish soup.

Second: the fishy line of the fish must be removed.

Third: Be sure to use boiling water to make fish soup.

Fourth: To make fish soup, be sure to fry it until golden brown before pouring water.

Crucian carp is rich in nutrients, and has the miraculous effect of beauty and beauty, crucian carp soup can maximize the nutritional effect of crucian carp, is a rare nourishing product! Today, I will introduce you to several methods of crucian carp soup to ensure that the crucian carp soup made is nutritious and delicious!

The first approach.

Ingredients: crucian carp, green onion, ginger, coriander, salt, monosodium glutamate.

How to make it:

1. Clean the crucian carp and chop the coriander for later use.

2. Heat the oil from the pressure cooker, and boil the green onion and ginger.

3. Fry the fish in a pan until golden brown on both sides.

4. Pour in boiling water and add an appropriate amount of salt.

5. When the soup is milky white, add coriander, add an appropriate amount of monosodium glutamate and sesame oil.

6. The delicious crucian carp soup is ready.

The second approach.

Ingredients: crucian carp, tofu, ginger, green onion, oil.

How to make it:

1. Clean up the crucian carp and set aside.

2. Heat the oil until it is hot, add the shredded green onion and stir-fry until fragrant.

3. Put the crucian carp in a pan and fry until golden brown on both sides.

4. Add an appropriate amount of water, an appropriate amount of salt, and an appropriate amount of sugar to the pot.

5. Add tofu and continue to cook after about seven or eight minutes.

6. When the fish soup turns milky white, add an appropriate amount of chopped green onion and it can be cooked.

The third approach.

Ingredients: crucian carp, tender tofu, green onion, ginger and garlic, salt, chives.

Specific methods: 1. Clean up the crucian carp, drain the water and set aside.

2. Heat the oil, add the chopped green onion and stir-fry until fragrant.

3. Turn the crucian carp to low heat and fry until golden brown on both sides.

4. When the crucian carp is golden on both sides, add water and turn to medium heat and simmer.

5. For about 15 minutes, add the tender tofu and continue to simmer.

6. Add salt, coriander and an appropriate amount of green onion to get out of the pot.

The authentic practice of boiled fish, teach a few skills, smooth and tender without fishy smell, and it will be swept away on the table.

Ingredients: grass carp, bean sprouts, lettuce, dried chili, Sichuan pepper, sesame seeds, green onions, ginger and garlic, cooking wine, pepper, salt, egg whites, starch.

1. Clean the fish fillets and fish bones first, and the black film on the fish fillets must be scraped clean, this will be more fishy.

2. Marinate the fish fillets and fish bones separately, add cooking wine, pepper and salt to the fish bones and mix evenly, add cooking wine, salt, pepper, egg whites and starch to the fish fillets, and grab them for a while, so that the taste of the fish fillets will be smoother and tenderer.

3. Next, prepare the ingredients, flatten the garlic, slice the ginger, cut the dried chili pepper into small pieces, red pepper and white sesame seeds.

4. Pour a little more oil into the pot, add ginger and garlic, stir-fry with pickled pepper until fragrant, and then put 1 tablespoon of bean paste to fry the red oil.

5. Then pour in the fish bones, put a packet of boiled fish and stir well.

6. Pour in an appropriate amount of water, put in bean sprouts, add a little chicken essence and pepper to taste, take it out after cooking, blanch a little greens, put in the fish fillet, cook for 15 seconds, take it out, and finally pour the soup into the basin.

7. Pour cooking oil into the pot, add dried chili peppers, Sichuan peppercorns, and white sesame seeds to fry until fragrant, and finally pour them on the fish fillet, sprinkle with chopped green onions, and it is delicious, and it is more fragrant than the boiled fish eaten in the store outside.

Skill summary] There is no skill in making boiled fish, that is, the fish fillet must be thin, and it must be marinated, and finally do not blanch it for too long, otherwise the taste will become old.

Hello, I hope the following information can help you.

Raw materials for boiled fish: one grass carp;

Ingredients for boiled fish: mung bean sprouts, Pixian bean paste, fresh chili, dried chili, Sichuan pepper, garlic, ginger, green onion, peanut oil, etc.;

Preparation of boiled fish:

1. Start to slice fish, slice fish is also very particular, kitchen knife from head to tail direction obliquely into the knife, don't get it reversed, or the small thorns in the fish meat will be cut off, the fish fillet will not be eaten, the slice of fish can be cut down in a continuous way, so that the slice of fish will be butterfly-shaped.

1. The amount of water used to cook the fish should not be too much, and the fish fillets should be put in and just flooded. After boiling and pouring into a bowl, some of the fish fillets will be exposed.

2. Before boiling the fish, fry some peppercorns and chili peppers first, and when cooking, you can fully leach out the red pigment in the chili peppers to make the oil red and bright.

3. When marinating fish, do not put too much salt, it will be salty, and it will also destroy the deliciousness of the fish.

4. After eating the fish, you can pour the soup back into the pot, add tofu or noodles or konjac, etc., which is the boiled fish hot pot. Or simply put the boiled fish into the electric hot pot at the beginning, and after eating the fish, just ** on the line.