Authentic Practices and Steps of Boiled Fish, Boiled Fish Practices and Steps

The authentic practices and steps for boiling fish are as follows:

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 take out the fish, cut it into thin slices about 2 mm thick with an oblique knife, after cutting, wash it twice with water, wash the 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 clockwise with your hands to mix the fish with the seasoning, 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, Place it in the bottom of the soup bowl.

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, add 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.

The preparation of boiled fish is as follows:Ingredients: 1500g grass carp.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of ginger, appropriate amount of dried Sichuan pepper, appropriate amount of garlic, appropriate amount of chives, appropriate amount of bean paste hot sauce, appropriate amount of dried red pepper, appropriate amount of cooking wine, appropriate amount of egg white, appropriate amount of raw starch, appropriate amount of soybean sprouts.

1. Clean up a grass carp.

2. Cut the meat on the back of the fish into slices.

3. Mix the sliced fish with egg white, cooking wine, salt and cornstarch.

4. Cut the fish bones into pieces.

5. Chop the bean paste, slice the ginger, slice the chives, cut the garlic into sections, and peel the garlic.

6. After the water is boiled, blanch the soybean sprouts until they are broken.

7. Put the blanched bean sprouts in a bowl.

8. Heat the oil in the pan.

9. Stir-fry the red oil in the bean paste spicy sauce.

10. Add ginger and garlic.

11. Lower the fish head.

12. Add water and bring to a boil and cook for 8 minutes.

13. Boil the fish fillets until the pot turns white, then put them in a bowl.

14. Add the red pepper after turning off the heat in the hot oil.

15. Pour the peppercorns and chili oil into a bowl and sprinkle with chives.

Authentic Practices and Steps for Boiled Fish:

Ingredients: 1 1000g herring, 200g soybean sprouts, 150g enoki mushroom, a little green onion and ginger, a little coriander, a little cooking wine, a little light soy sauce, 1 pack of boiled fish, a little sugar, a little salt, a little starch.

Steps: 1. Prepare all the ingredients and slice the fish.

2. Grasp the fish fillet with salt first, then pour some cooking wine and sugar, add an egg white in batches, stir well, and finally sprinkle some sweet potato starch or cornstarch. After marinating for 20 minutes, boil a pot of water, and then put the fish fillets in the blanching 9 to mature.

3. After heating the oil and stir-frying the green onion and ginger, add the boiled fish sauce, you can refer to the dosage of the package instructions, and the sauce will be particularly fragrant when fried.

4. Add the soup that was boiled with fish heads and bones before, pour 1 tablespoon of cooking wine, 1 tablespoon of light soy sauce, a little sugar and bring to a boil.

5. Put soybean sprouts and enoki mushrooms in the casserole, pour in the boiling sauce soup and cook for 5 minutes until the bean sprouts and enoki mushrooms are ripe, and then spread the previously cooked fish fillets.

6. Sprinkle the fish fillet with green peppercorns, coriander and white sesame seeds, as well as the dry ingredients in the boiled fish packet, heat a little oil in the pot and pour it on, and it is done.

Boiled fish method:Ingredients: 600 grams of fish, 1 pack of boiled fish seasoning.

Excipients: 1 green onion, 1 coriander, 30 ml of peanut oil, 5 ml of sesame oil, 3 garlic, 10 grams of ginger.

Steps: 1. A grass carp, do not have a fish head, wash and remove the internal organs, and then slice the fish meat.

2. Cut the fish into butterfly slices, cut them off with one knife and connect them with one knife.

3. It looks like this when it's cut, like a butterfly.

4. Put the cut fish in a container.

5. Add the marinade packet in the boiled fish seasoning, mix well and marinate for more than 20 minutes.

6. Start preparing vegetables when marinating the fish fillet, just wash the prepared vegetables according to your preference.

7. Cut the washed vegetables into sections and break the mushrooms into small pieces.

8. Add water to the soup pot and boil the vegetables, cook for about 1 minute, remember to cook the bean sprouts for a while before putting other dishes.

9. Remove the boiled vegetables and put them at the bottom of the container for later use.

10. Put oil in a wok, add green onions, ginger and garlic and stir-fry until fragrant.

11. Add the seasoning package in the boiled fish seasoning and stir-fry until fragrant.

12. Stir-fry for a while to bring out the red oil.

13. Add an appropriate amount of water and bring to a boil.

14. Put in the fish bones and cook for 1 minute.

15. Add the fish slices.

16. Put it all in, wait for the water to boil again, and the fish will turn white.

17. Remove the fish and put it on top of the vegetables you just prepared, then add the soup.

18. Put the dry ingredient packet in the boiled fish packet on top of the fish.

19. Add the coriander and chopped green onion.

20. Add peanut oil and some sesame oil to the wok, heat it and splash it on top of the fish, and the fragrance of the chili pepper will be fully released.

Ingredients: 1 pangasius (grass carp can also be used), 2 spoons of Pixian bean paste, 20 dried chili peppers, 2 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.

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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 into a bowl with a side dish along with the soup. 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. Finished product.

【Ingredients】A grass carp, 300 grams of soybean sprouts, 60 grams of dried chili pepper, a small handful of Sichuan pepper, a piece of ginger, an egg, three cloves of garlic, 40 grams of red oil bean paste, appropriate amount of salt, appropriate amount of lard, appropriate amount of sesame oil, appropriate amount of vegetable oil, a little pepper, an appropriate amount of sweet potato starch, a little pepper oil, a little cooking wine.

Production steps] 1. Prepare the raw materials.

2. Remove the head and tail of the fish, and then cut two pieces of fish meat along the back bone with a knife.

3. Then remove the big thorns on the stomach.

4. Slice the fish fillet, follow the texture of the fish, and form the fish into uniform slices, not too thin, otherwise it will be easy to break.

5. All the fish fillets are sliced, the fish bones are chopped, and the fish head is used for other purposes, but I didn't put it in.

6. Rinse the cut fish fillets with clean water and clean the fish bones, this step can reduce the earthy smell of the fish, and the fish fillets will be whiter.

When rinsing, pull slightly, with low pressure, and take care of the fillet.

7. After rinsing, try to minimize the residual water, and then marinate the fish fillet, the fish fillet is not easy to disperse, the marinating is divided into several steps, first add salt, cooking wine, pepper, and mix well.

When mixing, it is recommended to bring special kitchen gloves, not that it is unhygienic to start directly, but to bring kitchen gloves that are not easy to hurt the fish fillet, and mix carefully in one direction until the fish fillet is a little sticky, and be sure not to use too much force, so as not to break the fish fillet.

8. Add egg whites and continue to mix well.

9. Add sweet potato starch and mix well, then add an appropriate amount of sesame oil and mix well.

10. Add salt, cooking wine and pepper to the fish bones and marinate.

11. Cut the dried chili peppers into sections, ginger and garlic into slices.

12. Bring the water to a boil in a pot, add a little oil and salt, blanch the soybean sprouts and set aside.

13. Add an appropriate amount of vegetable oil to the pot, add a little lard to enhance the flavor, then add the red oil bean paste and stir-fry, then add ginger and garlic slices, a small handful of dried chili peppers, and stir-fry until fragrant.

14. Add about 700 grams of boiling water, add a little pepper oil, and cook for four or five minutes.

15. Remove the dregs from the soup.

16. Put in the fish bones and cook, remove them and pour them into a bowl with bean sprouts.

17. Turn on low heat, put in the fish fillets one by one, and after the whole is finished, shake the pot to heat it evenly, and the fish fillets will change color and cook.

18. At the bottom of the bowl, blanch soybean sprouts to pad the bottom, then pour in the fish bones, then pour in the fish fillets together with the soup, sprinkle some ginger and garlic, and then sprinkle with peppercorns and dried chili peppers.

19. Add an appropriate amount of oil to the pot, burn until it is slightly smoking, and try to make a little more boiled fish oil, so that the fish fillets are better when the oil is poured through.

To test the oil temperature, you can put a dried chili pepper in it to see the effect, and the oil temperature that keeps frying but will not become mushy quickly is appropriate.

20. Pour the hot oil evenly, and the steaming aroma will overflow.

Second, the final oil is very important, we must master the oil temperature, the amount of oil can not be too little, if you want to taste more, you can add green onion ginger, chili pepper, pepper to the hot oil, remove these spices after frying, and then use this hot oil to pour on.

3. When eating, you can beat off the oil on the surface and remove peppercorns and chili peppers.