How to cook boiled fish? straightforward procedure

A grass carp and soybean sprouts (about half a catty)

Accessories: dried pepper, pepper, ginger, garlic, onion, oil, salt, monosodium glutamate, dried starch, cooking wine, watercress (or chopped pepper), raw egg white and pepper.

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Folding method exercise 1

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining boiled fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, corn flour and a kind of protein, and marinate them for 15 minutes (the fish heads, fish tails and fish are placed in another plate, which is also marinated);

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 fish head, fish tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add appropriate amount of hot water, add salt and monosodium glutamate to taste. 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 just filled with bean sprouts;

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, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish. Method 2: Preparation of boiled fish:

1, chop off the fish head and divide it into two halves;

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

3. Continue to slice the two big fish into appropriate fillets;

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

5. Put an egg white, a little salt, dried starch and cooking wine into the fish fillet and mix well;

Folding exercise 2

1, pour a small bowl of salad oil, all pepper and pepper into the pot and fry slowly with low fire;

2. After the pepper becomes discolored, use a shovel to dig out half of the oil and pepper for later use;

3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;

4, stir fry twice, pour cooking wine for about one night, half a spoonful of salt, add three or four bowls of boiling water;

5. When the fish head soup is cooked to taste, put the fish fillets into the cooked soup piece by piece;

6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before cooking;

7. There are already baked bean sprouts in the basin;

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

9. Finally, pour half a bowl of pepper and oil on it.