The practice of boiling fish in clear water, the practice of boiling fish

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.

Ingredients: 4 servings.

A grass carp. A baby cabbage.

Rice cake to taste. Appropriate amount of green onion, ginger and garlic.

Three tablespoons of boiled fish seasoning.

Accessories. Pepper oil to taste.

Half an egg white. One spoonful of cornstarch.

A pinch of chicken bouillon. Step 1: How to cook the fish.

Wash the grass carp, cut it in half, remove the bones, and cut the flesh into fillets.

Step 2: Preparation of boiled fish**.

The fillets are marinated in cornstarch and egg whites for half an hour, and the side dishes are all ready.

Step 3: A home-cooked way to boil fish.

Bring the water to a boil, put the rice cake in and cook it for a minute, then add the cabbage and blanch it.

Step 4: A simple way to boil fish.

Remove and spread on the bottom of the bowl.

Step 5: How to eat boiled fish.

Heat the oil in a pan, add the fish head, and fry the fish bones until fragrant.

Step 6: How to cook boiled fish.

Add ginger and garlic, an appropriate amount of boiling water, and the fish soup will soon be ready to cook milky white.

Step 7: How to fry boiled fish.

Add 3 tablespoons of boiled meat slices seasoning and a dash of chicken bouillon.

Step 8: How to cook boiled fish.

Pour the boiled fish bones into a bowl filled with baby cabbage.

Step 9: How to stew boiled fish.

Bring a pot of clean water to a boil, blanch the fillets and remove them.

Step 10: How to stir-fry boiled fish.

Spread in the fish broth and sprinkle with shallots to garnish to enhance the flavor.

Here's how to cook the fish:Ingredients: 800 grams of crucian carp (5 pieces), 30 grams of corn oil, 60 grams of pork fat, 10 grams of green onions, 5 grams of ginger, 4 cloves of garlic, 15 grams of soy sauce, 10 peppercorns, 1 star anise, 3 grams of cumin, 5 grams of salt, 5 small dried chili peppers, and an appropriate amount of water.

Steps: 1. Prepare the ingredients, remove the scales and internal organs of the crucian carp, wash it, cut the pork into cubes, cut the green onions, ginger and garlic, and set aside.

2. Pour corn oil into the pot and turn on low heat, the oil temperature is 70% hot, put in the diced pork and stir-fry.

3. Add dried chili peppers.

4. Add green onions, ginger and garlic and stir-fry until fragrant.

5. Pour in soy sauce and stir-fry evenly.

6. Pour in water.

7. Add peppercorns, star anise, and cumin.

8. Add salt.

9. Add crucian carp and cook over high heat until there is almost no soup. If you love soup, you can add more water and cook the fish.

10. Finished product drawing.

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.

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.

Leave a little five-spice oil in the pot and pour in the green onion, ginger and garlic to stir-fry until fragrant, add the Pixian spicy bean paste to stir-fry the red oil, and then pour one of the spices out of the fried five-spice oil.

In a separate pot, pour some of the allspice oil into the pot (the amount of oil depends on the amount of oil that can cover the fish fillet, and the amount of oil can be determined according to the size of the container).

Just buy that special boiled fish seasoning and put it down and cook it together.

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

The family version of boiled fish, I like to eat the old iron double-click flat 666

Boiled fish is a home recipe with a dripping taste.

Spicy and enjoyable home-cooked boiled fish recipe.

Boiled fish is super tasty to do.

Boiled fish do so tender and smooth.

The boiled fish method is as follows:Ingredients: 1 fish, appropriate amount of bean sprouts.

Excipients: appropriate amount of salt, appropriate amount of pepper, appropriate amount of cooking wine, 50 grams of egg, 1 spoon of starch, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, 1 spoon of bean paste, appropriate amount of chicken essence, appropriate amount of Sichuan pepper, appropriate amount of chili pepper.

1. Clean the fish tail slices.

2. Put salt, pepper, cooking wine, half an egg white, marinate to taste, and add a spoonful of starch to marinate to taste.

3. Blanch the vegetables and remove them.

4. Add ginger, shallots and garlic to the pot, add bean paste, fry out the red oil, add fish bones and stir-fry, add water and cook.

5. Put a little salt, chicken essence and fish fillets and cook them on top of the vegetables at the bottom.

6. Sprinkle with minced garlic, Sichuan pepper, chili pepper and chopped green onion, and drizzle with hot oil.

Ingredients: about 2 catties of grass carp, 1 piece of tofu skin, and a little kelp.

Excipients: 20 grams of Pixian bean paste, a little chili, monosodium glutamate, chicken essence, sugar, five-spice powder, pepper, a little flour, garlic, ginger, cooking wine, a little green onion, 10 grams of Sichuan pepper, 1 egg.

Steps: 1. Wash the fish and set aside, as shown in the figure below

2. Prepare the raw materials, as shown in the figure below: <>

3. Cut the fish into two pieces from the tail of the fish, as shown in the figure below

4. Cut the fish loin into 2 mm slices, as shown in the picture below

5. Mix the fish fillet well, put five-spice powder, cooking wine egg white, flour, salt, fish head, fish bones, etc. Add cooking wine, salt, seasoning and mix well, as shown in the figure below

6. Cook the fish and remove it, and put the chili noodles as shown in the figure below

7. Pour hot oil onto Sichuan pepper and chili pepper, as shown in the figure below

The preparation of boiled fish is as follows:

Ingredients: 1 pangasius (grass carp can also be used), two spoons of Pixian bean paste, 20 dried chili peppers, two small handfuls of Sichuan pepper, 1 large piece of ginger, a few garlic, 5 chives, 1 teaspoon of white pepper, 4 rock sugar, appropriate amount of peanut oil, 2 spoons of chili oil, 4 star anise, 1 grass fruit, 1 spoon of cooking wine, 1 spoon of soy sauce, appropriate amount of salt, two eggs (take egg white), two teaspoons of sweet potato starch.

2. Use the oblique knife method to slice the fish fillet into a very thin fish fillet, the thinner the better. The oblique knife is used to make the fish larger and taste better. Marinate the fillets with an appropriate amount of salt for a while.

Prepare sweet potato starch, egg whites (the amount of two eggs). Slice the ginger and garlic, and take a few garlic cloves to chop the minced garlic (don't chop too finely), and cut the green onion into pieces for later use.

3. Add a small amount of water to the sweet potato starch to moisten, then add it to the marinated fish fillet together with egg white, knead it fully with your hands, and move gently with your hands, otherwise it is easy to destroy the fish tissue.

4. Heat the oil in the pot, slightly more oil, when the oil temperature is hot, Pixian bean paste, ginger slices, garlic slices, grass fruit, star anise, Sichuan pepper, mix and fry over medium heat until fragrant.

5. Add water to boil, boil for a while, add cooking wine, white pepper, soy sauce, rock sugar, and adjust the salt appropriately according to taste. At this time, you can add the bottom side dishes, among the side dishes, I like bean sprouts and enoki mushrooms the most, you can be imaginative, feel free to add your favorite.

6. Cook the side dishes, then use a colander to scoop them into the basin and cushion the bottom.

7. If there is any soup left in the pot, turn to low heat, slide in the fish fillets, let the fish fillets, and then turn to high heat and bring to a boil. Note that you can't cook it for a long time, turn off the heat as soon as the fish fillets change color, this process is completed within two minutes, otherwise the fish fillets will be old.

8. Pour the boiled fish fillet and soup into the bowl with the side dishes. Sprinkle evenly with minced garlic and shallots.

9. Put the mixed oil of peanut oil and chili oil in another pot, put the cut dried chili pepper and Sichuan pepper when it is hot, fry for a while, and quickly pour the oil into the dish.

10. The boiled fish fillet is done.

The boiled fish method is as follows:

Preparation: black fish ruined, water, green onion, ginger, garlic, chili, salt, cooking wine, starch, white pepper, Pixian bean paste, star anise, cinnamon, pepper, chili, chicken juice, lettuce, bean sprouts, chili powder, pepper powder, edible oil and sesame, etc.

1. Blanch the black fish with boiling water to remove the mucus on the surface.

2. Cut the green onion into chopped green onions, cut the ginger into minced ginger, chop the garlic into minced garlic, and cut the chili pepper into sections.

3. Slice the fish fillet along the spine from the bottom of the fish head, then remove the side spines, wash the fish fillet, and cut the blade into a thin slice at 45 degrees.

4. Add a spoonful of salt to the sliced fish fillets, then rinse well and set aside. Add cooking wine, salt, starch and white pepper to the fish bones and set aside.

5. Heat the green onion, ginger and garlic, Pixian bean paste, star anise, cinnamon, half of the pepper and chili, chicken juice, add water and bring to a boil.

6. Cook the fish bones for 10 minutes, turn off the heat immediately when the fish fillets turn white.

7. Lettuce, blanched bean sprouts spread the bottom, pour in the fish bones and fish fillets. Spread the remaining chili pepper, chili powder, Sichuan pepper powder, sesame seeds, minced garlic, chopped green onion, heat the oil until it smokes, and pour the oil.

Here's how to cook the fish fillet:

Ingredients: 250g of fish, 200g of bean sprouts, 200g of beef shutters, 100g of shrimp, 5 dried chilies, 2 spoons of Sichuan pepper spring next to spring, 1 coriander, 3 chives, half of garlic, 1 spoon of Pixian bean paste, salt, a little chicken essence, half of hot pot oil seasoning, 3 bay leaves, 2 eight chop corners, half of the soup treasure.

1. Slice the fish, then add cooking wine, salt, white pepper and egg white, then add a little starch to marinate for about 30 minutes, boil a pot of water, put in the fish fillet and blanch for 1 minute, remove and set aside.

2. Wash other ingredients and set aside.

3. This is the amount of seasoning, half of the garlic is flattened, and half of the garlic is cut into minced garlic.

4. Stir-fry the shallots in oil in a hot pan and bring out the fragrance of the garlic slices.

5. Add a bowl of water, bay leaves, star anise, half a piece of hot pot seasoning, and half a piece of thick soup to boil.

6. Next, the ingredients are blanched in batches, the order is bean sprouts - beef shutters - shrimp - fish fillets, and the blanched ingredients are immediately stacked in the soup bowl.

7. After blanching the ingredients, add a little salt and a little chicken essence to the soup according to personal taste, pour it into a bowl, and spread minced garlic and green onion on top.

8. Heat a hot pot, add dried chili peppers and peppercorns, pour them on the bowl after the fragrance, and finally garnish with a little coriander.

Many people don't do boiled fish right, teach you the correct way, the soup is thick and white, and the fish fillets are tender and have no fishy smell.