How to make boiled fish?

The boiled fish is the flavor of Chongqing Yubei. It seems to be an original method, but the actual workmanship is exquisite-selecting fresh and live fish, and giving full play to the effects of pepper to keep out the cold, replenishing qi and blood, and the cooked meat has a slightly better texture. It will not become tough, and the taste is smooth and tender, oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. Its feature that steals the limelight is its unique "spiciness": the red peppers are bright and eye-catching, spicy but not dry, numb but not bitter. The delicious taste is mouth-watering at first, and the flavor lingers on your lips and teeth after one bite. , which makes people rush to take another bite without paying attention to the praise. It makes me laugh out loud:] Let’s briefly talk about how to make boiled fish.

Method 1

Ingredients: One piece of fresh grass carp

Ingredients: 500 grams of soybean sprouts, 1000 grams of cooking oil (actual consumption is about 100 grams), 250 dried chili peppers grams, about 50 grams of Sichuan peppercorns, a little salt, cooking wine and starch

Preparation method:

1) Wash the grass carp first, slice it into fillets, add a little salt, cooking wine and starch , stir evenly and set aside;

2) Wash the soybean sprouts and set aside;

3) Put about 500 grams of water in a pot. After boiling, blanch the bean sprouts until they are mature. Take it out and put it into cold water, drain it, and place it evenly on the bottom of a clean large bowl;

4) Blanch the battered fish fillets in water for a while (70 to 80% ripe is enough), and put them on the bean sprouts

5) Heat the wok, pour in cooking oil, bring it to a boil, remove from the heat, add Sichuan peppercorns and dried chili peppers, and fry for a while (the time should not be too long, otherwise they will fry paste), immediately pour it into the bowl with fish and bean sprouts (be careful not to burn it);

6) At this point, a pot of delicious and attractive boiled fish is finished.

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Method 2

Spicy boiled fish

Ingredients:

1000g grass carp, 300g green bamboo shoots, 150g refined oil, dried chili pepper 250 grams, 10 grams of pepper, 15 grams of ginger, 10 grams of garlic, 10 grams of shallots, 50 grams of Pixian watercress, 25 grams of cooking wine, 3 grams of pepper, 2 grams of refined salt, 2 grams of sugar, 2 grams of soy sauce, 2 grams of MSG , 15 grams of water starch, 100 grams of fresh soup, 10 grams of fermented glutinous rice juice

Preparation method:

1. Kill and clean the grass carp, remove the clean fish meat, and cut it into pieces with a slanted blade to a thickness of about 0.2 cm slices, then put them into a bowl, add salt, cooking wine, water and starch and mix well; chop the fish head and fish bones into pieces; peel and wash the ginger and garlic, cut into minced ginger and garlic; wash the green bamboo shoots, Cut into slices; wash the green onions and cut into chopped green onions.

2. Put the pot on a high fire, heat the refined oil until it is 4 mature, add the dried chili knots, Sichuan peppercorns, and Pixian bean paste and stir-fry until fragrant and coloured, add ginger and garlic and stir-fry briefly, add fresh To the soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head, and fish bones and cook until cooked.

3. Put another pot on a high fire, burn a little refined oil, add the tips of green bamboo shoots, add salt and stir-fry until raw, put it into a bowl and set aside.

4. Take out the cooked fish heads and bones and pour them on the tips of the green bamboo shoots. Bring the soup to a boil, add the fish fillets and cook until cooked. Add MSG and mix evenly. Put the pot into a bowl and sprinkle with chopped green onion.

5. Heat the refined oil in the pot until it is 5 mature, add dried chili peppers, Sichuan peppercorns, ginger and garlic, stir-fry until fragrant, pour on the chopped green onions and serve.

Features: The meat is tender, spicy but not dry, fresh and mellow, with endless aftertaste.

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Practice 3< /p>

Ingredients:

A few pieces of seabass, catfish, grass carp, silver carp, flower chain (it is best not to use carp), bean sprouts (or your favorite vegetables), dried red pepper 1 tael of ginger, 2 taels of Pixian watercress, a little pepper, 1 tael of garlic, a little pepper, a little cooking wine, a little MSG, a little pepper, a little sugar, a little refined salt, a little chives, a little vinegar, a little soy sauce, cornstarch A little, one egg white

Preparation method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steak into several pieces . Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes.

Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the usual amount of oil for cooking in a clean wok. After the oil is hot, add three tablespoons of watercress and saute until fragrant. Add ginger, garlic, green onions, peppercorns, chili powder and dried beans. Stir-fry the red pepper over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually. one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning. When the color of the pepper is about to change, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! (You can also put the peppers and Sichuan peppercorns on top of the large basin, and then cook until Pour 90% of the hot oil into the basin.) Everything is done. Another spicy "boiled fish" is out of the pot.

Note:

1. The amount of water used for cooking fish should not be too much. The fish fillets should be just submerged in water after being put in. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.

3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish.

4. After you finish eating the fish, you can pour the soup back into the pot and add tofu, noodles, konjac, etc. to make a boiled fish hot pot. Or simply put the cooked fish into the electric hot pot from the beginning, and after eating the fish, just turn on the heat.

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Method 4

Ingredients: Bass (Bass or Perch are both translated as seabass, try it yourself)

Or Tilapia (Tilapia)

Or Catfish can be used, preferably live fish, do not use carp

One piece

Ingredients: bean sprouts, or your favorite vegetables

Seasonings: Ginger (a large piece, loosened and sliced), garlic (one head, lightly pat it, no need to cut it), appropriate amount of green onion

Douban (or chopped pepper), Sichuan peppercorns, dried red pepper, chili powder ,

Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil

Additional requirements: cornstarch, cooking wine, a little salt, one egg white

Method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steak into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the usual amount of oil for cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, green onions, and peppercorns. , chili powder and dried red pepper stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually. one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers.

Pay attention not to make the fire too high to avoid burning.

5. When the color of the pepper changes quickly, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!!

Eat it !!

Note for Dawei:

1. The amount of water used for cooking fish should not be too much. The fish fillets should be just submerged after being put in. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.

3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish.

4. I think that the Sichuan peppercorns and chili peppers bought in the United States are not as fragrant as those in China, so it is better to fry them and then add oil. Domestic materials are good, so you can directly pour hot oil on the chili peppers.

5. After finishing the fish, you can pour the soup back into the pot and add tofu, noodles, konjac, etc. to make a boiled fish hot pot. Or simply put the cooked fish into the electric hot pot from the beginning, and after eating the fish, just turn on the fire

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Method 5

Main ingredient: 1 grass carp (about 1000 grams)

< p> Accessories: 1 egg, 1000-1500 grams of salad oil, 1250 grams of soup, 5 grams of refined salt, 3 grams of MSG, 4 grams of pepper noodles, 15 grams of cooking wine, 3 grams of ginger slices, 7 grams of garlic cloves, 8 grams of green onion sections, and pepper , appropriate amount of dried chili.

Production process

1. Remove the scales, gills, caesarean section, remove the internal organs and wash the grass carp. Use a knife to remove two pieces of fish meat, and cut the fish head and money bones into pieces. .

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

3. Put the wok on the fire, add stock and salt and bring to a boil. Add the fish head and fish bones and cook over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Put soybean sprouts at the bottom of the soup basin. When the fish bones are cooked, remove them and put them into a soup basin.

4. Shake the fish fillets into the pot, pick them up when they are just broken, and place them on the fish bones. Then add ginger slices, garlic cloves, green onion sections, pepper noodles, MSG, Sichuan peppercorns, dried chili peppers, etc. 5. Clean the pot, add salad oil and heat it until it is 70% hot, then pour it into a soup basin and simmer for a minute or two.

The key to the taste depends on the quality of pepper and chili raw materials and the level of cooking red oil. Restaurants usually prepare red oil in advance, so pay attention to the temperature of the oil. If it is too high, it will easily burn the peppercorns and dried chili peppers; if it is too low, there will be no spiciness or aroma. The fish must be live fish, including grass carp, black fish, fathead, and carp. The soup must have flavor, only the blanched fish fillets have flavor. In addition, it seems wasteful to use two or three kilograms at a time for home cooking. You can also increase or decrease pepper and chili pepper according to your own taste.

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Practice 6

< p>Ingredients:

1. One piece of grass carp with scales and fins removed, 2.5kg to 3.5kg (those who like to eat fish heads can also use fat-headed fish);

2. 1. 5 pounds of soybean sprouts (cook them in boiling water until they are eight ripe and ready for use);

3. A small bag of pickled mustard ("Yuquan" brand is enough);

4. Peel two heads of garlic Cut off the roots and set aside for later use (take two hits with a knife);

5. Slice a piece of peeled ginger (about 50mm square size);

6. Appropriate amount of Sichuan peppercorns and dried chili peppers (In my experience, you can use "Microme" brand, about a small bag each);

7. A small bowl of salad oil;

Let's start:

< p>1. Chop off the fish head and divide it into two halves;

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

< p>3. Continue to fillet the two large pieces of fish into appropriate amounts of fish fillets;

4. Divide the fish fillets into three or four sections and put them together with the fish heads for later use;

5. Put an egg white, a little salt, dry starch and cooking wine into the fish fillet, and mix well (it’s best to grab it with your hands);

It’s time to start the fire:

1. Add a small amount of A bowl of salad oil, pour all the Sichuan peppercorns and peppers into the pot, and fry slowly over low heat;

2. After the peppers change color, use a shovel to remove half of the oil and Sichuan peppercorns, and set aside;

3. Turn up the heat, add the chopped garlic cloves and ginger slices, and when fragrant, put the fish heads into the pot;

4. Stir fry twice and pour in Cook the wine for about one night, add half a spoon of salt, and add three or four bowls of boiling water;

5. When the fish head soup is boiling and the flavor is released, place the fish fillets flatly into the boiling soup;

6. The fish fillets will cook quickly. Add an appropriate amount of chicken essence, white pepper and salt and pepper powder before serving;

Finally it is ready to be served in a basin:

1 .Be sure to use a large enough basin (you can also consider using an electric hot pot), and put the prepared soybean sprouts and mustard in the basin;

2. Pour a series of soups and water into the fish fillets. basin;

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