What are the practices of boiled fish (or boiled fish)? How is this dish cooked?
Born in a famous family of dishes, I can say that I grew up in the kitchen and was smart and eager to learn, so I had a deep creation at a young age.
Yi. Speaking of his fame, we can't help mentioning a cooking contest held by 1983 in Chongqing. In this game,
He made a "boiled fish", and the cooking method was similar to that of boiled fish now, which was completely different from the traditional practice at that time.
Sliced meat. The brand-new "boiled pork slices" won the favor of the judges for its color, appearance, taste and many other characteristics.
He won the grand prize for his unanimous approval.
Speaking of the birth of "boiled fish", it is also due to a friend's visit. Since winning the lottery, relatives and friends have flocked to us.
Congratulations, every time he entertains guests, he will personally cook "boiled pork slices". On this day, there was a man who grew up together.
A big friend came to visit. This friend lives by the Jialing River. Every time he comes, he takes several new Jialing rivers.
Grass carp, this time is no exception. Every party, you must have a few drinks. It's almost noon, but the host is having lunch.
I am worried, not because of other reasons, but because this friend has never eaten big meat since he was a child, but there is nothing else at home.
Meat, and the host wants friends to share the dishes won in the contest. When I was worried, the fish jumped around in the wooden basin.
Wake up, master. Why don't you boil the fish in water? In this way, the first pot of boiled fish was born. What I didn't expect was that this fish was
Delicious, spicy and strong, which made friends full of praise, and the master himself was surprised. From then on, the master began to study "boiled fish meat", the characteristics of fish meat, spicy collocation, color line innovation and many other aspects to strive for lean.
Refined, after more than a year's efforts, the boiled fish of 1985 is basically finalized. Soon boiled fish led the local catering market.
, and gradually improved, to the mid-1990s, the local formed a boiled fish street.
At the beginning of 1999, Mr. Yang Zhan, the founder of Boiling Fish Township, went to Sichuan to inspect the dishes and got to know Boiling Fish through a friend's introduction.
The inventor of fish brought authentic boiled fish back to Beijing, and aimed at the climate characteristics and eating habits of northerners.
Technical improvement of boiled fish. 1September 1999 19, opened a small shop in Beijing, and his housekeeping is the main course.
It is "boiled fish", named "boiled fish town" according to the characteristics of boiling pepper in boiling oil when cooking boiled fish.
Exercise:
( 1)
1. Buy carp and cut it into fillets.
2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).
3. Boil a little water, add the fillets and cook them (80% is enough), and take them out immediately. Pot, no water.
4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.
Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.
6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger. (2)
Bean sprouts, or your favorite vegetables, ginger (a big piece, sliced loosely), garlic (only one end, no need to cut), appropriate amount of onion, watercress (or chopped pepper), pepper, dried red pepper, Chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, a little cooking oil, others: raw flour, cooking wine, salt.
1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)
2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.
4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.
5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! ! Eat! !
note:
1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.
Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.
3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.
4, I think, pepper and pepper are both fragrant, so it is better to fry them before pouring oil. (3)
Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine knife (sharp knife), pot (iron pot) and basin (deep basin).
1, wash the fish, pay attention to the black film on the inner wall of the fish belly must be cleaned, and then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.
2. Add the right amount of salt, pepper noodles and pepper noodles to the fish fillets and mix well. For refreshing taste, add a little sugar and monosodium glutamate, and add a little cooking wine (preferably yellow wine) to marinate for 20~30 minutes.
3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.
4. put a lot of oil in the pot (LD is very distressed). When the oil is 90% hot, first put the marinated fish head, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and fish it into the pan with bean sprouts until all the fish slip out.
5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the chilies are deep red, pour the whole pot of oil into the pot with bean sprouts and fish, and then the kitchen will be filled with the smell of boiled fish. (4) The simplest way to cook fish!
1. Carp washed and sliced. I didn't cut it thin enough, but it was ok.
2. Fish fillets are salty and delicious, not salty and delicious!
3. Drain the water and cook the fillets until they are cooked, not too old, for about three minutes.
4. Use another pot to make oil, a lot of oil, and be sure to soak all the fish fillets.
5. Prepare a large pot of onion, ginger and garlic, and copy bean sprouts.
6. Put the cooked fish fillets into the basin, and finally pour in the peppers brought from the restaurant and pour in the hot oil.