What ingredients are used to cook fish in Sichuan cuisine, the more it is cooked, the more it is coo

1. Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes. The head and tail and the fish steak are served separately and marinated in the same way).

2. Boil a small pot of water, wash the bean sprouts or lettuce, put it in boiling water and blanch it, put it into a large basin, and set aside.

3. Add three times the usual stir-fry oil in a clean wok, about 200ml, after the oil is hot, add three tablespoons of watercress (or chop and stir-fry) and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns and dried red pepper and stir-fry over medium-low heat. After stir-frying the fragrance, add the head and tail and fish steak, turn to high heat, stir-fry, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into a large bowl with the bean sprouts or lettuce. If you buy ready-made, you need to refuel first, but you don't need to add so much oil, the same amount of oil as usual. After the oil is hot, stir-fry the seasoning packet, wait for the fragrance to be fried, pour the head and tail and the fish steak into the pot, turn to high heat, stir-fry, continue to stir-fry for a while, add some hot water, wait for the water to boil, turn to medium heat, after 5 minutes, turn to high heat, put the marinated fish fillets one by one, use chopsticks to disperse, 3 5 minutes to turn off the heat.

Pour the boiled fish and all the soup into a large bowl with the bean sprouts or lettuce.

4. Take another clean pot and pour in an appropriate amount of oil (if you are afraid of fat, put less oil). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste. If you buy a ready-made seasoning kit, you don't need this step.

5. When the color changes quickly, turn off the heat immediately, pour the oil and pepper pepper in the pot into the large basin containing the fish, and be careful to scald!

Note: 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 submerged in the water. 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.

The main thing is whether the pulp is tender or not, and the heat when cooking is very important.

You can choose to remove the fish bones, or add a little ginger or Lao Gan Ma to spread evenly and then put it in the water to boil.

Boiled fish is a very famous Sichuan dish, and it is also very complicated to make, first the fish must be marinated, and then fried in the pot, so that the fish can be tasted.

When processing fish, you can add some liquor, which can not only remove the fishy smell of the fish, but also make the taste of the fish particularly good.

Ingredients: 1 grass carp (about 1000 grams).

Excipients 1 egg, 1000 1500 grams of salad oil, 1250 grams of soup, 5 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 3 grams of ginger, 7 grams of garlic cloves, 8 grams of green onions, appropriate amount of Sichuan pepper and dried chili pepper.

The production process. 1. Wash the grass carp with scales, gills, abdomen, and internal organs, remove two fish flesh with a knife, and make the fish head and money bone into pieces.

2. Slice the fish obliquely into thin slices, add refined salt, cooking wine, monosodium glutamate, and egg white, and mix well to evenly coat the fish fillets with a layer of egg pulp.

3. Put the wok on the fire, add the stock and salt to boil, add the fish head and fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Put soybean sprouts at the bottom of the soup pot. When the fish bones are cooked, remove them and put them in a soup bowl.

4. Shake the fish fillets into the pot, pick them up when the fish fillets are just broken, and put them on the fish bones. Then add ginger slices, garlic cloves, green onion knots, pepper noodles, monosodium glutamate, Sichuan pepper, dried chili peppers, etc. 5. Wash the pot, put in the salad oil and boil it until it is 70% hot, then pour it into the soup basin and boil it for one or two minutes.

The key to the taste depends on the quality of the pepper, the raw materials of the chili pepper and the level of boiling red oil. Restaurants generally have red oil in advance, pay attention to grasp the oil temperature, and if it is high, it is easy to wash peppercorns and dried peppers; Low without spicy taste and aroma. Fish whiskers are live fish, grass carp, black fish, fat head, carp can be.

The soup must be flavorful, and the blanched fish fillets will be flavorful. In addition, it seems to be a waste to use two or three catties at a time, and there are also peppers and chili peppers that can be increased or decreased according to their own taste.

Boiled fish practice.

Raw materials: a sea bass or grass carp, silver carp can be, preferably live fish, do not use carp, a pound of soybean sprouts, a small bag of mustard and your favorite vegetables, such as cucumber, ginger (a large piece, pat loose slices), garlic (one head, a slight pat can be, do not need to cut), an appropriate amount of green onions, cloves (or chopped pepper), Sichuan pepper, dried red pepper, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, edible oil, corn starch, cooking wine, a little salt, egg white.