Introduction of light boiled fish

The traditional practice of boiled fish is generally spicy, so for friends who can't eat spicy food, they can only flinch. In this issue, I will teach you several ways to cook fish lightly. It tastes as light as delicious.

1. Slightly spicy and light boiled fish

Ingredients: grass carp, bean sprouts, Flammulina velutipes

Accessories:

10 dried Chili, half onion, 4 cloves garlic, pepper, coriander, cooking wine, soy sauce, aged vinegar, Chili oil, pepper powder, oyster sauce, edible oil, olive oil and boiled fish seasoning.

Exercise:

1, clean the fish and slice it into fillets;

2. Wash the fish fillets, add appropriate amount of chopped green onion, minced garlic, dried Chili, cooking wine, soy sauce, oil consumption, Chili oil and pepper powder, mix well and marinate for 30 minutes (all seasonings should be less, mainly light).

3. Blanch the washed Flammulina velutipes, bean sprouts and baby cabbage (shredded) and add appropriate amount of olive oil to increase the brightness and nutrition of the vegetables.

4. Put the cooked vegetables in a container for later use;

5. Re-start the pot, add appropriate amount of water to boil, then add three spoonfuls of boiled fish seasoning, and when it is about to boil, put the fish fillets into low heat for about six or seven seconds;

6. Put the fish on the vegetables cooked in advance, and pour the soup of the cooked fish into the container (pay attention to pouring along the edge to avoid changing the maturity of the fish and affecting the taste);

7. Put some parsley slices, dried Chili slices and a proper amount of pepper on the fish;

8. Cool the oil in the hot pot. In a wok, stir-fry dried peppers, minced garlic and prickly ash with a small torch, and pour the oil on the dish while it is hot.

Second, light boiled fish that is not spicy

Ingredients: grass carp

Seasoning:

Leek, salt, oil, chicken essence, pepper.

Exercise:

1. Clean the intestines and gills of grass carp;

2. Cut the fish into pieces;

3. Pour the tea oil into the pot, boil it and cut the fish;

4. Sprinkle some salt evenly and fry for a while;

5. Pour in two bowls of water;

6. Cook for half an hour, and boil the soup into milky white and thick silk;

7. Add pepper, chicken essence and chives and bring to a boil.

Three, sour but not spicy light boiled fish

Ingredients: 300g fish, tomato 1 piece, dried bamboo shoots 1 piece.

Seasoning:

Onion, ginger, oil, salt, cooking wine, pepper, sugar, chicken essence, raw flour.

1. Wash the fish and slice them for later use.

2. Add appropriate amount of salt, cooking wine, pepper and cornmeal for 3 hours to taste;

3. Wash the tomatoes, half dice and stir-fry the soup, and half dice;

4. shell the whip bamboo shoots, wash and cut into pieces, and cut the onion and ginger into powder for later use;

5. Stir-fry diced tomatoes into soup with cold oil in a hot pot;

6. Add a proper amount of boiling water to the pot, and put the remaining tomato slices, whipping bamboo shoots and Jiang Mo into the pot and stew for 5 minutes;

7. Open the pot cover, add appropriate amount of salt and sugar to taste, and then put the marinated fish slices into the pot;

8. When the fish fillets change color, you can add a proper amount of chicken essence to taste (the fish fillets can be colored half a minute after they are easily cooked, and the taste will become old and brittle after a long time);

9. Finally, add chopped green onion and serve from the pot.

;