Preparation method and steps of boiled fish fillets

Material: a herring (about 3 kg)

Accessories: a handful of garlic sprouts, a handful of bean sprouts, a proper amount of oil wheat vegetables, a little onion, ginger and garlic, ten dried peppers, ten peppers, two grams of white peppers, twenty grams of cooking wine, a little onion and Jiang Shui, and a proper amount of pepper.

Steps of cooking fish fillets

Step 1: Knock the fish head hard twice with the back of the knife, scrape off the fish scales, then slaughter the fish blood from the throat, cut open the fish belly to remove the internal organs, buckle the gills and teeth, and clean it.

Step 2, cut the fish from the tail and stick it on the middle main fish bone until the whole fish is cut off, then cut off the other side in the same way and cut off the fish head for later use.

Step 3, cut off the prickly area near the belly of each fish, then cut the fish into thin slices of about 3 mm with an oblique knife, rinse the fillets twice, and then absorb the water with a towel or kitchen paper;

Step 4: Add half an egg white to the fish fillet and grab it again. Finally, add about 5g of potato starch and mix well. Standing for 10 to 15 minutes for pickling. Cut the fish head, barbed fish belly and fish bones into large pieces, grab them evenly with cooking wine, then rinse them with clear water, drain them, and add onion and Jiang Shui for pickling.

Step 5, the side dishes are washed and cut into pieces, then a little oil is added to the frying pan to fry the side dishes until they are first cooked, and then the side dishes are put into a container filled with boiled fish to spread the bottom;

Step 6, add a little cooking oil to the pot, fry the marinated fish bones, fish bellies, fish heads and other parts in the pot until golden on both sides, then add boiling water to boil again, cook for about 10 minute on medium fire, and filter out the fish soup for later use;

Step 7, after washing the pot, put the oil and heat it again, add about 10g bean paste and stir-fry until fragrant, stir-fry the red oil, then add the minced ginger and garlic, pepper and dried Chili, and then put the fish soup into the pot and boil it;

Step 8: Cook for about 2 to 3 minutes to release the fragrance, remove the residue with a colander, then evenly sprinkle the fish fillets into the pot and cook with a little salt and sugar for about 30 seconds to taste;

Step 9: Finally, fish out the fillets and put them on the side dishes at the bottom of the bowl. Pour the soup, sprinkle with pepper and minced garlic, and pour a spoonful of 50% to 60% hot oil to stimulate the fragrance. A spicy and delicious boiled fish is finished.

Summary of boiled fish fillets

Through the above steps, I believe many people have a deeper understanding of the practice of cooking fish fillets. In fact, the whole process of cooking fish fillets can be divided into two steps. The first step is to paste the fish fillets. As I said before, you must paste the fillets tender and smooth. How to make them firm? There is a certain resistance when stirring, and the viscosity is sufficient, indicating that you have motivation; Step two, adjust your mouth. The taste of this step must be heavier and not salty, otherwise the taste will be greatly affected.