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When making fish, take out the fishing line, cut the fish meat diagonally into fillets, and soak the fish in water for ten minutes during the production process to remove the fishy smell; After removing from the pan, pour hot oil into the bowl.
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The traditional recipe and professional practice of spicy boiled fish is to fry the fish first, and then put in the special ingredients of spicy boiled fish, its recipe generally has dried chili, star anise, bay leaves and so on, so that the boiled fish will be delicious.
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1. Wash and peel the potatoes and slice them, and cut the cabbage into sections for later use.
2. Wash and slice the fish, and separate the fish bones from the fish fillet.
3. Wash and cut the ingredients into two parts, one portion: garlic sprouts, garlic slices, green onions, and Sichuan pepper; 1ions: garlic slices, chili peppers, green onions, ginger slices.
4. Pack the fish bones and fillets, and marinate both with an appropriate amount of pepper, cooking wine and salt for 5 minutes.
5. After pickling, pour in the mixed eggs to marinate, then add an appropriate amount of sweet potato powder and stir evenly for later use.
6. Heat the oil pot, add garlic slices, chili peppers, green onions, ginger slices and stir-fry, add the spicy fish condiment with Wangaoda flavor (if you like spicy, put more), stir-fry to bring out the fragrance, and put in the fish bones and fish head.
7. Put in an appropriate amount of water, add an appropriate amount of salt and cooking wine (if you have rice wine, it will be very delicious), cover and boil, add potatoes and cook for 5 minutes (you can change a large pot if you don't have one), then add cabbage and boil for 2 minutes, add marinated fish fillets, cook and start the pot.
8. Sprinkle with garlic sprouts, garlic slices, green onions, and Sichuan peppercorns. Heat oil in a frying pan.
9. Pour the hot oil over the toppings of the fish.
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Spicy boiled fish.
Ingredients: grass carp, fresh green onion, ginger.
Garlic and dried red peppers.
Sesame pepper star anise.
Cinnamon bay leaves.
Pixian bean paste.
Soybean sprouts and celery.
Egg white starch.
Pepper is a spicy preparation of boiled fish.
Fresh grass carp should be scaled and gills removed, and the black membrane in the abdomen must be thoroughly cleaned.
Use a sharp knife to cut longitudinally from the back of the fish to remove the middle backbone.
Cut the picked fish into evenly thick fillets with a knife.
Chop the spine and set aside.
Mix the fillets with cooking wine, salt, light soy sauce and pepper, then add starch and egg whites and marinate for 20 minutes.
Bring water to a boil, blanch the soybean sprouts until they are cooked through, remove and drain the water and spread on the bottom of the pot.
Stir-fry the celery with a little oil until it breaks and spreads on top of the soybean sprouts.
Stir-fry star anise, sesame pepper, red pepper, bay leaf, cinnamon, green onion, ginger and garlic until fragrant.
Add two spoons of Pixian bean paste and stir-fry the red oil.
Add hot water, bring the fish heads and bones to a boil, continue to simmer for 10 to 20 minutes, add cooking wine, light soy sauce, sugar and salt to taste.
Pick the marinated fish fillets into the pan one by one and gently paddle them apart.
After the heat is boiling, pour the fish and soup into the bowl where the vegetables are served.
In another oil pot, add most of the dried red pepper segments and sesame peppers, and fry them slowly over low heat to bring out the spicy fragrance.
Pour hot in a fish bowl and sprinkle with coriander.
Tips: 1. The fish does not need to be too thin, otherwise it will be easy to break;
2. After the fish fillets are put into the pot, gently scratch them apart, do not turn them sharply, and they are also afraid of breaking;
3. After the fish is put into the pot, turn off the heat after boiling, and there is no need to cook for a long time, so as not to affect the taste;
4. The first time to fry the pot and the last step to dry fry the pepper and dried red pepper, the amount is determined according to your own spicy degree;
5. The saltiness of Pixian bean paste is sufficient, and attention should be paid to controlling the amount of salt;
6. If you are very taboo about oil, you can omit the last step, but the taste is still very different.
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Spicy boiled fish with zero misses! There's nothing better than spicy poached fish.
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The most authentic way to make spicy boiled fish is as follows.
1. Choose fresh and live fish, the meat quality of the cooked meat will not be tough at all, the taste is smooth and tender, and the oil is not greasy. The fishy smell of the fish is maintained, and the freshness of the fish is maintained. The full of chili peppers is bright and eye-catching, spicy but not dry, numb but not bitter.
2. Raw materials, 1000 grams of grass carp, 300 grams of green bamboo shoots, 150 grams of refined oil, 250 grams of dried chili pepper, 10 grams of Sichuan pepper, 15 grams of old ginger, 10 grams of garlic, 10 grams of shallots, 50 grams of Yexian bean paste, 25 grams of cooking wine, 3 grams of pepper, 2 grams of refined salt, 2 grams of sugar, 2 grams of soy sauce, 2 grams of chicken essence, 15 grams of water starch, 100 grams of fresh soup, 10 grams of keto juice.
3. Preparation method: Grass carp is slaughtered and cleaned, the net fish meat is removed, the oblique blade is divided into slices about centimeters thick, and then put it in a bowl, add salt, cooking wine, water starch and evenly; Fish heads and bones are chopped into pieces; Peel and wash the ginger and garlic, and cut into minced ginger and garlic; Wash the green shoots, cut them into slices, wash the shallots, and cut them into chopped green onions.
4. Put the pot on the fire, burn the refined oil until it is 4 mature, put in the dried chili pepper, Sichuan pepper, Pixian bean paste and fry until fragrant and colored, put in ginger rice and garlic rice and fry slightly, mix in fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, mash juice, fish head, and fish bones to boil until cooked.
5. Put another pot on the fire, burn a little refined oil, put in the tips of the green bamboo shoots, add salt and fry the raw ones, put them in a bowl and set aside.
6. Remove the fish head and bones and pour them on the tips of the green bamboo shoots, boil the soup in the pot, put in the fish fillets to slip and cook, cook in monosodium glutamate and evenly, put them in a bowl and sprinkle with chopped green onions.
7. Boil the refined oil in the pot until it is 5 mature, add the dried chili pepper, Sichuan pepper, ginger and garlic and stir-fry until fragrant, and pour it on the chopped green onion. Characteristics: The meat is delicate, spicy and not dry, fresh and mellow, and the aftertaste is endless.
Spicy boiled fish.
Spicy boiled fish, as long as it is a Sichuan restaurant, no matter how big or small, almost all have this dish, and even some street shops and food street stalls also take it as the main dish, but if you mention the origin of this dish, the first to introduce authentic boiled fish to Beijing's boiling fish town, of course, has the most right to speak.
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Share a family version of [Spicy Boiled Fish], my sisters all say it's delicious!
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Spicy Boiled Fish: It's cold, and it's finally my turn!
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Spicy boiled fish with zero misses! There's nothing better than spicy poached fish.
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Ingredients for spicy boiled fish:
1 fresh freshwater fish, 1 handful of soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, 2 coriander.
Seasoning of spicy boiled fish:
1 large handful of Sichuan peppercorns, 1 large handful of dried chili peppers, 1 teaspoon of salt, 1 teaspoon of chicken essence, 1 teaspoon of pepper, 1 tablespoon of starch, 5 slices of garlic, 10 slices of ginger, 6 slices of green onions, 50 ml of cooking wine, 1 tablespoon of Pixian bean paste, 1 tablespoon of chili powder, 1 egg white, 500 ml of water.
Preparation of spicy boiled fish:
1. Fillet the fish into thin fillets, then marinate with pepper, egg whites, cooking wine, 5 slices of ginger, 3 green onions, starch and salt for 20 minutes.
2. Pour an appropriate amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant.
3. Then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and boil together until boiling, after boiling, put the fish fillets into the blanch for 2 minutes, and put in the remaining green onions, then turn off the heat.
4. Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in, if it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, so I use a casserole to pack :)
5. Pour all the scalded fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.
6. Wash the wok and pour in more oil to heat, add the remaining half of the peppercorns and dried chili peppers and stir-fry until fragrant, but be careful not to burn the dried chili peppers.
7. Pour the spicy oil into the fish fillet, then add the coriander.
Intimate suggestions: 1. Try not to cut the fish fillet thick, but it should not be too thin, if it is too thick, it will taste bad if it is hot for a long time, and if it is too thin, it will be easy to break.
2. When the weather is hot, you can put the fish fillets in the refrigerator to marinate, and then take them out when everything else is ready.
3. When scalding the fish fillet, use high heat for a few minutes, and the taste will be poor after a long time.
4. If you are using soybean sprouts, they should be blanched in advance, lettuce and celery are easy to cook, and there is no need to blanch.
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1. Go to a famous local Sichuan restaurant;
2. Order spicy boiled fish according to the menu;
3. Pack and take away after making it;
4. After taking it home, use your own pot to make it beautiful, and then wait for your husband to praise it. over
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The best way to make spicy boiled fish fillet.
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Spicy Boiled Fish: It's cold, and it's finally my turn!
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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.
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Spicy boiled fish with zero misses! There's nothing better than spicy poached fish.
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Share a family version of [Spicy Boiled Fish], my sisters all say it's delicious!
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Go to the supermarket and buy a packet of boiled fish ingredients, it has recipes on it.
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Boiled fish do so tender and smooth.
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One and a half pounds of grass carp, 200 grams of soybean sprouts, and 100 grams of dried chili peppers (cut into sections) (children's shoes that can't be eaten can be put less).
20 grams of Sichuan pepper, 2 tablespoons of Pixian bean paste (minced), 1 tablespoon of soy sauce, ginger slices, minced garlic, 2 tablespoons of starch, half an egg white, 2 teaspoons of cooking wine, appropriate amount of salt, 1 teaspoon of sugar, a small amount of pepper, and clear soup.
1. Remove the fish bones and fish head, slice the fish, put an appropriate amount of sugar, salt, cooking wine, starch and half an egg white, grasp well, and marinate for half an hour.
2. The fish head is also marinated with an appropriate amount of sugar, salt, cooking wine, and half an hour.
3. Ingredients for making five-spice oil: 5 grams of Sichuan pepper, 1 piece of cinnamon, 2 bay leaves, 1 piece of Kaempfera (dried sand ginger), 10 grams of dried chili pepper, 2 pieces of star anise, 500 ml of peanut oil.
4. Put 500ml of peanut oil in the pot, heat it over medium heat, turn to low heat, pour the ingredients prepared in the third step into the pot, fry it on low heat until the materials change color, then turn off the heat, filter out the materials, and put the oil out.
5. Find another pot, put water in the pot to boil, put the bean sprouts into the pot and blanch them, pick them up and put them in the basin.
6. Put 30ml of allspice oil in the pot, put the chopped bean paste in and fry the red oil over low heat.
7. Add 10 grams of Sichuan pepper and 10 grams of cut chili pepper to stir-fry until fragrant.
8. Add minced garlic and ginger slices and stir-fry until fragrant.
9. Put in the fish head and fish bones and stir-fry, and pour in cooking wine (when I bought the fish meat, the boss had already sold the fish bones to others, so I only have the fish head here).
10. Pour in light soy sauce, pepper and sugar, then pour in enough stock or water and bring to a boil.
11. Put the marinated fish fillets into the soup, gently disperse, and pour the soup into the pot with the bean sprouts when the fish fillets are cooked.
12. Pour the remaining five-spice oil into the pot and heat it, then pour the remaining peppercorns and chili peppers into the pot, fry over low heat until it changes color, and pour the hot oil on the boiled fish.
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Spicy boiled fish with zero misses! There's nothing better than spicy poached fish.
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Spicy Boiled Fish: It's cold, and it's finally my turn!
Ingredients: carp, herring, etc. Seasoning: 20 grams of chili sauce, 3 grams of salt, 5 grams of green onions, 2 grams of ginger juice, 1 gram of monosodium glutamate. >>>More
The authentic practices and steps for boiling fish are as follows: >>>More
Boiled fish is also called boiled live fish, listen to the name can think of a passionate dish, this is a dish popular from Chongqing to the whole country, the method is simple, the workmanship is exquisite, usually the selection of fresh grass carp as the main material, with a variety of vegetables quickly boiled into it. Boiled fish has captured a large number of food classes with its characteristics of being not greasy, spicy but not dry, numb but not bitter, and the meat is smooth and tender. Teach you the precautions and tricks of the boiled fish production process step-by-step, and you can eat delicious boiled live fish at home. >>>More
Sichuan-style boiled fish fillet.
Ingredients: grass carp, bean sprouts, light soy sauce, dark soy sauce, oil, sugar, salt, pepper. , cooking wine, starch, egg white, millet spicy, bean paste, Sichuan pepper, ginger and garlic, white sesame seeds. >>>More
I. 1I bought carp and cut it into fillets.
3.Bring a little water to a boil, put in the fish fillets and blanch them (8 percent is OK), and remove them immediately. Loading pot, water is unnecessary. >>>More