How to make the water fish fillet, and how to make the fish fillet

You can go to the supermarket and buy that kind of boiled fish packet (if you can eat spicy) with instructions on how to do it.

Ingredients: 1 grass carp 800 grams, bean sprouts 250 grams, parsley 200 grams, 1 egg.

Seasoning: 2 handfuls of dried chili peppers, 1 handful of Sichuan peppercorns, 1 tablespoon of white sesame seeds, 3 chives, 1 large piece of ginger, 6 garlic pieces, 2 tablespoons of Pixian bean paste, 3 tablespoons of boiled fish seasoning (hot pot seasoning), 1 tablespoon of soy sauce, 1 tablespoon of rice wine, 1 teaspoon of white pepper, appropriate amount of salt, 8 tablespoons of vegetable oil, 1 tablespoon of dry starch.

The process of making boiled fish fillet:

1. Prepare the sliced fish and other main ingredients and wash them.

2. Wash the black membrane in the belly of the grass carp, and rinse it with water several times until the water is clear.

3. Cut the celery into segments and the chives into segments; slices of garlic and ginger; Cut the dried chili peppers into small pieces and shake off the chili seeds do not.

4. Put the fish into a large bowl, put the rice wine, chives, white pepper, half of the ginger and an appropriate amount of salt (the salt is a little heavier), and catch the fish fillet.

5. Adjust the dry starch and grasp well.

6. Add the egg whites and grasp well.

7. Put 1 tablespoon of vegetable oil, boil off the bubbles in the oil, add the bean sprouts and celery and stir-fry in a large bowl.

8. Wash the pot, put 2 tablespoons of vegetable oil, low heat, boil off the bubbles in the oil, and then fry the Pixian bean paste and boiled fish until fragrant with red oil. Home Cooking Recipe Network.

10. Pour 800ml of water into the pot (fresh soup is better), add soy sauce and an appropriate amount of salt, and bring to a boil over high heat.

11. Put the fish head and fish bones into the pot and boil them raw.

12. Separately remove the fish head and fish bones and put them on top of the fried vegetables, and the residue can also be filtered out, leaving only the soup in the pot.

13. Quickly put the fish fillets into the pot one by one and boil them raw.

14. Put the fish fillets into a bowl, add some soup, and top with dried chilies, peppercorns and white sesame seeds.

15. Put 5 tablespoons of vegetable oil, and when the oil is boiled until there is green smoke, pour it evenly on the condiments while it is hot.

Ingredients: grass carp, soybean sprouts.

Seasoning: egg white, ginger, garlic, Pixian bean paste, a few chili peppers, appropriate amount of Sichuan pepper, salt, starch, cooking wine.

Method. 1.Remove the gills and internal organs of the grass carp.

2.Cut off the head and tail and cut the fish into two pieces along the middle bone.

3.With the skin facing down, the large spines of the fish body are cut off with an oblique knife, and then cut into thin and moderately thick fillets.

4.Slice the ginger and garlic and break the dried chili into small pieces.

5.Pour an egg white into the fillet, add salt, cooking wine and starch and marinate for 20 minutes.

6.Pinch the roots of soybean sprouts, wash and set aside.

7.Boil the soybean sprouts in water with a little salt until soft and cooked.

8.Spread on the bottom of the container for boiled fish.

9.Pour oil over the heat and fry the peppercorns for about 2 minutes.

10.Pour in the dried chili peppers and bean paste, stir-fry until fragrant and red oil.

11.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.

12.Pour in the head, tail and bones of the fish and stir well.

13.Add an appropriate amount of hot water and cover the fish.

14.Once the water is boiling, place the fish fillets in a pot one by one and gently stir them with chopsticks.

15.Cook until the fillets are browned until cooked, about 1 2 minutes, serve.

16.Pour the fish fillets and broth from the pot into a bowl lined with bean sprouts.

17.Spread the peppercorns and chili peppers in a bowl and pour in hot oil.

The practice of boiled fish fillet is detailed Cuisine and efficacy: private cuisine.

Taste: Spicy Process: Ingredients for boiling boiled fish fillets: Ingredients: 150 grams of herring.

Excipients: 20 grams of egg white.

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, 2 grams of starch (corn) Characteristics of boiled fish fillet: white, tender, high protein and no oil, most suitable for ** requirements.

Teach you how to make boiled fish fillets, how to make boiled fish fillets, and how to make boiled fish filletsWash the herring meat, use a knife to make large slices, put it in a bowl, add egg white, refined salt, green onion and ginger juice, monosodium glutamate, dry starch and mix and starch, and refrigerate for half an hour;

2.Put water in a wok and bring to a boil, pour in the fish fillets, drain after a while, put it in a basin, and serve it with a small plate of Maggi chili sauce. Tip - Food Restraint:

Herring: Herring should not be eaten with plums; Herring should not be fried in beef and mutton fat; Do not eat with nepeta, atractylodes, and atractylodes.

Egg white: Egg white should not be eaten with saccharin, soy milk, and rabbit meat.

The practice of boiled fish is detailed Cuisine and efficacy: home cooking recipes.

Ingredients for boiling fish: Ingredients: 1

Remove the scales and remove the fintail grass carp, catty (those who love to eat fish heads can also use fathead fish); 2.a pound of soybean sprouts (copied with boiling water until eight mature and set aside); 3.A small bag of mustard 4

Peel the two heads of garlic and chop off the roots and set aside (pat twice with a knife); 5.a slice of peeled ginger (about 50 mm square); 6.Sichuan pepper and dried chili pepper to taste 7

a bowl of salad oil; Teach you how to make boiled fish, how to make boiled fish to be delicious, and start to do it:

1.Chop off the head of the fish and divide it in half;

2.Lay the fish flat and use a sharp knife to separate the two large pieces of fish meat from the steak;

3.Continue to fillet two large pieces of fish into an appropriate amount of fillet;

4.Divide the fish steak into three or four sections and put it together with the fish head for later use;

5.Put an egg white (as long as the egg white), a pinch of salt, dry starch and cooking wine in the fillet, mix well (it is best to grasp it well with your hands); It's time to start a fire:

1.Pour a small bowl of salad oil, all Sichuan peppercorns and chili peppers into the pan and fry slowly over low heat;

2.After the pepper changes color, use a spatula to remove half of the oil and peppercorns, and set aside;

3.Turn on the heat, put in the clapped garlic cloves and ginger slices, and after the fragrance comes out, drain the fish head into the pot;

4.Stir-fry twice, pour in about a small bowl of cooking wine, half a spoon of salt, and add three or four bowls of boiling water;

5.When the fish head soup boils and the flavor is revealed, place the fish fillets one by one into the boiling soup;

6.The fish fillet will cook quickly, put an appropriate amount of chicken essence, white pepper and salt and pepper powder before cooking; Finally ready to pot

1.Be sure to use a large enough pot (you can also consider using an electric hot pot) with soybean sprouts and mustard that have been copied in the pot;

2.Pour a series of soup water into this basin of fish fillets;

3.Finally, pour the half bowl of chili pepper and oil on top;

First, the preparation of raw materials: fish (grass carp, black fish, luyu, catfish casual, depending on personal preferences, of course, crucian carp, hairtail fish is obviously not suitable for this practice), Shaanxi County bean paste, pepper, dried chili pepper (cut into sections, pepper should be spicy enough, otherwise it must not be delicious), pepper noodles, pepper, bean sprouts, powder skin, soybeans, green onions, ginger (a large piece, slice after pat loose), garlic (a slight pat can be, no need to cut again), salt, oil, monosodium glutamate, soy sauce, cooking wine two, method: 1) Wash the fish first, and then start to slice the fish, This is a technical job, first chop off the head of the fish, divide it in half, and then cut the fish from the tail, everything is two, the fish bone in the middle is taken out first, and then start from the tail piece, the fish fillet should be large and thin for the best, of course, this step is suitable for people, depending on your knife skills.

2) Put the sliced fish in a basin, add an egg green, dry starch, an appropriate amount of salt, cooking wine, pepper, sugar (a little), monosodium glutamate, grasp it well with your hands, and let it stand for about half an hour. 3) After mixing the fish, we can make some preparations first, put the bean sprouts in boiling water for a while (the time should not be long, otherwise the bean sprouts will be soft and affect the taste), scoop them up and put them in a clean basin for later use. 4) Don't boil the flour, soak it in boiling water, pick it up and put it in the same pot as the bean sprouts for later use.

5) Pour some oil in the pot, **, when the oil is hot, put the soybeans in and fry, the soybeans need to be fried twice to be crispy (putting soybeans will add a lot of color to the taste of boiled fish, not a lot, a small handful is enough), soybeans are fried and put aside for later use. 6) Add the oil in the pot to about twice the usual stir-frying, **, after the oil is hot, put it into the pre-prepared Shaanxi bean paste and stir-fry a few shovels, then add green onions, ginger, garlic, peppercorns, dried chili peppers, change to medium heat and stir-fry, add the marinated fish head after the fragrance comes out, turn to high heat and stir evenly, add cooking wine and soy sauce, pepper, 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 fire, put the fish fillets one by one, use chopsticks to disperse, the fish is cooked quickly, and turn off the heat in 3 5 minutes.

Pour the boiled fish and all the soup into a large bowl where you just served the bean sprouts and flour skin. 7) Wash the pot and pour in an appropriate amount of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, the fish, bean sprouts, and flour skin are all submerged, which can be visually inspected). 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. 8) When the color of the chili pepper is about to change (the dried chili pepper will turn from red to dark red and finally black), immediately turn off the heat, pour the oil in the pot and the pepper pepper into the large pot with the fish, and be careful to burn your hands!

9) Finally, sprinkle the surface with chopped green onions, Sichuan pepper powder, and the soybeans that have just been fried, and you're done!

If you don't make your own ingredients fragrant enough, you can buy ready-made packets for a few yuan. Yesterday I just made sauerkraut fish, and the response was quite good. I tell you what I do, I hope it will help you.

I bought a bag of sauerkraut for boiled fish, 6 yuan; 3 catties of silver carp; a handful of coriander; Millet spicy (I put a lot of it, chopped and almost filled a small bowl). ps: Ginger and garlic are put several times, see the specific steps below, which can play a different role in sterilization and disinfection, and remove fish.

1. Wash the fish with vinegar;

2. Use water starch, minced ginger, and salt (if you have wine at home, you can add some white wine or rice wine), and it will be fine for ten minutes;

3. Fry oil, put a small amount of peppercorns, dried red peppers, a little garlic slices and ginger slices (the first time, a few slices will be coarse), do not copy too long because Yan Xinxun will be scorched. You can put in these immediately put in the sauerkraut (it is recommended to wash the sauerkraut in advance) and stir-fry, and then add the material bag, garlic, ginger (the second time, most of it), and green onion white and stir-fry. When the fragrance comes out, add water.

4. After the water boils, first put in the fish head and cook for 3 minutes, put the fish slices in Tanzheng, and then put in the remaining ginger slices, minced garlic (for the third time), and all the millet spicy after 2 minutes. After 2 minutes, it can be out of the pan, the fish cooks quickly, and it will break after cooking for a long time.

5. Remove from the pot and serve on a plate. Sprinkle with chopped green onions and coriander.

Boiled fish sedan chair is resistant to sleepiness and closed-mindedness.

Prepare a grass carp, remove the fish bones, cut the fish into thin slices, pour some oyster sauce, cooking wine, egg white and marinate for ten minutes, heat the oil in the pot, put the fish fillets down and fry them, then pour in water and slide wide, then put in a little chili, adjust the taste, and cook.

The method of boiling fish fillets and playing up on the stove is taught to sell the family.

Boiled fish fillet is a traditional Han dish with full color and flavor, and it belongs to Sichuan cuisine or Chongqing cuisine. As a well-known Chongqing specialty dish throughout the country, it originated from the folk of Yubei and developed in Yubei restaurants. The original boiled fish was boiled in water and came from the extensive diet of the Funbu Shosho Slender Man.

On the basis of learning from modern Sichuan cuisine "boiled beef" and "boiled pork slices", catering practitioners in Cuiyun Township, Jiangbei County, Chongqing took the lead in researching and creating modern boiled fish fillets. Soon, boiled fish fillets gradually became popular in Chongqing and eastern Sichuan, and even swept the whole country, and Yubei District of Chongqing became a well-deserved birthplace for boiled fish fillet skin sales.

The method of boiling fish fillets and playing up on the stove is taught to sell the family.