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The amount of salt to put in should be adjusted according to your taste, and deliberate regulations may not make boiled fish that suits your taste.
The main ingredients of boiled fish are:
1 fresh freshwater fish, 1 handful of soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, 2 coriander.
The ingredients are: 1 large handful of Sichuan peppercorns.
1 large handful of dried chili peppers.
1 teaspoon salt 1 teaspoon chicken bouillon.
1 teaspoon of pepper.
1 tablespoon starch.
5 garlic cloves, sliced.
10 slices of ginger.
6 green onion segments and 50 ml of cooking wine.
1 tablespoon of Pixian bean paste.
1 tablespoon paprika.
1 egg white 500 ml of water.
Pay attention to pour an appropriate amount of oil into the wok and heat it when you do it, then put in the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry, and then put in the bean paste and stir-fry together after the fragrance comes out, then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and cook together until boiling, after boiling, put the fish slices into the scalding for 2 minutes, and put in the remaining green onions, you can turn off the heat.
Other than that. 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. Ingredients: a piece of grass carp, 500 grams of soybean sprouts, and a bag of boiled fish seasoning.
2. Buy boiled fish seasoning in the supermarket.
3. Wash the soybean sprouts and blanch them in water. It is different from mung bean sprouts and takes a little longer. After blanching, place in a pot and spread evenly.
4. Clean up and wash the grass carp, cut off the fish head, socks and tail for later use.
5. Cut the fish meat one by one along the bones. Don't cut too thick.
6. Put in the head and tail of the fish, add the marinade package in the seasoning bag, stir well, and marinate for more than 20 minutes.
7. Put water in the pot and cover the fish. Put the marinated fish in the water and put it in the sauce packet.
8. After about 5 minutes of ignition, the fish is already cooked.
9. Pour the boiled fish and soup on the bean sprouts.
10. Put the ingredients in the cooking bag on the fish and put them in a pile without spreading them out.
11. Heat oil in a pot and pour it on top of the boiling sauce.
12. The boiled fish is done.
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Ingredients: 700 grams of grass carp.
Preparation of excipients: 50 ml of oil, 1 tablespoon of Pixian bean paste, 1 tablespoon of salt, 10 grams of ginger, a little shallot, a little white pepper, 2 teaspoons of white wine, 1 tablespoon of corn starch, 6 grams of dried chili pepper, 4 grams of Sichuan pepper, a little garlic slices.
Step 1: Clean the grass carp after slaughtering, remove the head and tail, cut along the spine bone of the fish, and cut the fish fillet into two pieces.
2. Cut and slice the fish steak down.
3. Sliced fish.
4. In order to prevent the fish from slipping and slicing the fish fillet badly, you can spread a kitchen paper towel under the fish, so that the fish will not slide back and forth, and it is much more convenient to slice the fish fillet.
5. Press the knife with your right hand and press it on the fish with your left hand, gently slice the fish slices, and do not cut into your hands.
6. The thinner the fish fillet, the better, and the thinner the fish fillet, the more tenacious it will be, and it will not break easily.
7. Wash the cut fish fillets with a little salt until the fish fillets are transparent, so that the fish meat is more tasty and refreshing. Prepare the seasoning for marinating the fish, white wine, shallots, and ginger peeled and shredded.
8. After controlling the water of the fish fillet, put in 1 teaspoon of white wine, 1 teaspoon of salt, half of the green onion, ginger shreds, 1 tablespoon of cornstarch and let it stand for 20 minutes, add the remaining green onion segments and ginger shreds to the fish bones, then pour a little white wine, 1 teaspoon of salt and let stand for 20 minutes.
9. At this time, prepare the seasoning for boiling spicy and boiled fish, cut the dried chili pepper into sections, prepare Sichuan pepper, bean paste, chopped green onion, garlic slices and ginger slices.
10. Pour 1 tablespoon of oil into the hot pan, add the warm oil to the bean paste and fry until fragrant, then fry the garlic slices and ginger slices into the pan until fragrant.
11. Pour the fish bones into the fish bones and stir-fry for a while, then pour in boiling water.
12. After the fire boils, add the fish fillets one by one, don't pour them into the pot at once, they will stick together. But the hands and feet should be sharp, and strive to finish within 30 seconds.
13. Then cover the lid and boil, wait for all the fish slices to change color, turn off the heat and pour into a bowl, and add the chopped green onions.
14. Pour all the remaining oil into the pot, pour the cold oil into the peppercorns first, and then turn off the heat and add the dried peppers after the smoke is fired.
15. Pour it into a bowl immediately and hear the sound of Zrazra.
16. a finished product.
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1. Cut the fish fillets into thin fish fillets, then marinate them 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 put in the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant, and then put in the bean paste and stir-fry together after the fragrance comes out 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 slices into the blanch for 2 minutes, and put in the remaining green onions, You can turn off the fire 4, put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put it in, if it is soybean sprouts, please blanch it with boiling water in advance, and I don't have a large container at home, so I use a casserole to fill it :) 5, pour all the scalded fish fillets into a large container with vegetables, and then sprinkle chili powder on the surface 6, wash the wok and then pour in more oil to heat, put in the remaining half of the peppercorns and dried chili peppers to stir-fry, but be careful not to burn the dried chili peppers 7, Pour the spicy oil over the fish fillet, then add the coriander and you can hope it will be useful to you, thank you.
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1.Cut the fish into thin slices 5 cm long and 3 cm wide, put it in a bowl, mix it with soy sauce and cooking wine, and mix it with bean flour.
2.Wash the green garlic and celery and cut them into centimeter-long segments and cubes.
3.Heat the oil in the pot with dried chili peppers and peppercorns, fry them until brown and red (do not fry them, they should be excellent for fragrant flavor), remove and chop finely.
4.Add green garlic and celery in the pot, fry until it is broken and put on a plate. 5.
The oil in the pot is hot, the Pixian bean paste is fried, fried to the red, and the soup is added (to an appropriate amount, too much will be light; Too little soybean flour is easy to fall, the soup is viscous) boil slightly, remove the bean paste residue, put the green garlic, cabbage, and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, garlic slices, burn through the flavor, and put it into a deep dish or lotus leaf bowl.
6.Pour the fish slices into a slightly open pot of stock (the soup should be slightly open. If the soup is not boiled, the soybean flour will fall off;
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Grass carp, soybean sprouts, dried chili peppers, Sichuan peppercorns, Pixian bean paste, ginger, garlic, pepper, soy sauce, cooking wine, salt, chicken essence, sugar.
1. Bring hot water to a pot, add 1 teaspoon of salt, add soybean sprouts to cook, remove and spread at the bottom of a deep basin for later use.
2. Heat a wok, then add the chopped Pixian bean paste and stir-fry until fragrant. Then add the defeat and shout into the dried chili pepper segments, Sichuan pepper, garlic chajing wild powder, ginger slices and fry together, stir-fry the fragrance.
3Slice the fish into slices, add the fish head and fish steak and stir well. Add soy sauce, cooking wine, sugar, and pepper and stir-fry together. Add the broth (or boiling water) and cover the fish.
4. After the soup boils, put the fish fillets in one by one, scatter them with chopsticks, and turn off the heat after the fish fillets change color.
Pour the fillets and broth into a deep basin with the sprouts laid out in advance. Pour hot oil over the fillets.
500 grams of fish, 50-70 grams of lard, 150-180 grams of vegetable oil, 100-120 grams of chili pepper, 80-100 grams of Sichuan pepper
50-60 grams of watercress, 12-15 grams of salt, 20-30 grams of ginger, 10-15 grams of garlic.
Scrape and wash the fresh (grass) fish, divide the fish into two pieces from the back of the tail of the fish body, and then use the oblique blade to form centimeter slices;
Lard and vegetable oil, heat in a pot at a ratio of 1:2, and when the oil temperature rises to six or seven hot, put it in a container for later use;
Cut the pepper into knots and remove the seeds and stems, and remove the seeds and branches of the peppercorns; Finely chop the watercress; Peel and wash the ginger and cut it into shreds or grains;
Peel and wash the garlic, slice or granulate; Melt the starch and water into a paste and set aside.
Remove the roots of the soybean sprouts and wash them, add water to the pot and boil until they boil, then put them in the pot and cook for 2-3 minutes.
2. Mix an appropriate amount of mixed oil in the pot, stir-fry the ginger, garlic and watercress until fragrant, then pour the soybean sprouts into the stir-fry to taste, and put them in a pot (bowl) for later use.
3. Add cooking wine, salt and starch to the fish fillets and stir well; Mix water in the pot and boil, first put the fish head and fish ribs into the water and boil for 3-5 minutes, then boil the fish fillets for 2-3 minutes, and then put them in a soybean sprout pot (bowl); Add the mixed oil in another pot, when the oil pan rises to 5-7 ripe, add the chili pepper successively, and when the chili pepper becomes reddish-brown and the spicy aroma is strong, pour it on the fish fillet with boiling oil.
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1.Ingredients: grass carp, soybean sprouts Seasoning: egg white, ginger, garlic, Pixian bean paste, some chili peppers, appropriate amount of Sichuan pepper, salt, starch, cooking wine.
2.Remove the gills and internal organs of the grass carp.
3.Cut off the head and tail and cut the fish into two pieces along the middle bone.
4.With the skin facing downward, the large spines of the fish body are cut off with an oblique knife, and then cut into thin and moderately thick fillets.
5.Slice the ginger and garlic and break the dried chili into small pieces.
6.Pour an egg white into the fish source slices, add salt, bury the wine and starch and marinate for 20 minutes.
7.Pinch the roots of soybean sprouts, wash and set aside.
8.Boil the soybean sprouts in water with a little salt until soft and cooked.
9.Spread on the bottom of the container for boiled fish.
10.Pour oil over the heat and fry the peppercorns for about 2 minutes.
11.Pour in the dried chili peppers and bean paste, stir-fry until fragrant and red oil.
12.When the pepper changes color, remove half of the pepper and pepper and set aside; Pour the garlic slices and ginger into the pan and sauté until fragrant.
13.Pour in the head, tail and bones of the fish and stir well.
14.Add an appropriate amount of hot water and cover the fish.
15.Once the water is boiling, place the fish fillets in a pot one by one and gently stir them with chopsticks.
16.Cook until the fillets are browned until cooked, about 1 2 minutes, serve.
17.Pour the fish fillets and broth from the pot into a bowl lined with bean sprouts.
18.Spread the peppercorns and chili peppers in a bowl and pour in hot oil.
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1. Ingredients for spicy boiled fish: 1 fresh freshwater fish, 1 soybean sprout or mung bean sprout, 1 lettuce, 2 celery, 2 coriander.
2. Seasoning of spicy boiled fish: 1 large handful of Sichuan pepper, 1 large handful of dried chili pepper, 1 teaspoon of salt, 1 teaspoon of chicken essence, 1 teaspoon of pepper, 1 tablespoon of starch, 5 slices of garlic cloves, 10 slices of ginger, 6 sections 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.
3. 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.
4. Pour an appropriate amount of oil into the pot 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, and stir-fry together with the bean paste after the fragrance comes out.
5. 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.
6. Put bean sprouts, lettuce and celery in another large container, and blanch the soybean sprouts with boiling water beforehand.
7. Pour all the blanched fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.
8. Wash the barricade wok, then pour in more gluttonous Wenxuan oil and heat it, 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.
9. Pour the spicy oil into the fish fillet, then add the coriander.
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You can add some milk, and you can also add water when frying the fish in the bend, so that burying the wisdom will not cause the fish to be fishy.
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There is no need to add water when cooking fish, use low heat when frying crucian carp in Zhaoyan, the slow heat should not be too large, and the fishy line must be removed sensitively, so that most of the fishy smell can be removed, and the fish will be delicious and tender.
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The amount of water is certain, but the dark soy sauce vinegar and salt must be put in advance, and it will become more and more fragrant during the boiling process.
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