How to cook boiled fish?

250g fish, green garlic 1 50g, celery heart100g, dried pepper15g, Pixian watercress 40g, clear oil 200g, soy sauce15g, monosodium glutamate1g, ginger slices.

step

Chili oil fillets

Chili oil fillets

1. Slaughter 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 fish fillets with a little salt, cooking wine, corn starch and an egg white and marinate for 15 minutes (fish heads, fish tails and fish chops are marinated in another plate in the same way).

2. Boil a small pot of water, blanch the washed bean sprouts in boiling water, remove them 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 the pot. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. 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 where the bean sprouts were just put.

4. Take another pot and pour half a catty of oil (the oil is poured into a big pot, and all the fish and bean sprouts are submerged). Turn off the fire when the oil is hot and let it dry first. Then add Zanthoxylum bungeanum and dried chilli, and stir-fry slowly. Be careful that the fire is not too big to avoid frying.

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. [4]

Exercise 2

food

Fish, eggs, salt, dried starch, cooking wine, salad oil, pepper, pepper, garlic, ginger slices, chicken essence, white pepper and soybean sprouts.

step

Chili oil fillets

Chili oil fillets

1. Chop the fish head and divide it into two halves; Put the fish flat, and use a sharp knife to separate the two large pieces of fish from the steak; Continue to slice the two big fish into suitable fillets; Divide the fish steak into three or four sections and put it with the fish head for later use.

2. Put an egg white, a little salt, dried starch and cooking wine in the fish fillet and mix well.

3. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry it slowly on low heat; After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use.

4. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells; Stir-fry twice, pour a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water; When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup; Fish fillets will cook quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before taking out.

5. There are baked bean sprouts in the basin; Pour a series of fish fillet soup into this basin; Finally, pour half a bowl of pepper and oil on it. [5]

Exercise 3

food

Grass carp, bean sprouts, dried pepper, pepper, Pixian watercress, ginger, garlic, pepper, soy sauce, cooking wine, salt, chicken essence and sugar.

step

Chili oil fillets

Chili oil fillets

1. Boil hot water in a pot, add 1 teaspoon of salt, add bean sprouts and cook them, then take them out and spread them at the bottom of a deep pot for later use.

2. Heat the wok, then add the chopped Pixian watercress and stir fry. Then add dried chili segments, prickly ash, minced garlic and ginger slices, and stir-fry together to get the fragrance.

3. Slice the fish, put the fish head and fish in the pot and stir well. Add soy sauce, cooking wine, sugar and pepper and stir fry together. Add clear soup (or boiled water) without fish.

4. After the soup is boiled, put the fish fillets one by one, spread them with chopsticks, and turn off the fire after the fish fillets are boiled and discolored. Pour the fish fillets and soup into a deep pot with bean sprouts laid in advance. Pour hot oil on the fillets. [6]

Exercise 4

food

Fish 500g, lard 50-70g, vegetable oil150-180g, pepper100-120g, pepper 80-100g, watercress 50-60g.

step

Chili oil fillets

Boiled fish (4 strips)

1. Scrape the fresh (grass) fish clean, cut the fish into two pieces from the back of the fish tail, and then slice it with an oblique blade 1.5-2 cm; Lard and vegetable oil are heat in a pot according to that ratio of 1:2, and when the oil temperature reach 60% to 70%, they are put into a container for later use; Cutting pepper into pieces, removing seeds and pedicels, and removing seeds and branches from pepper; Sliced watercress; Peel and wash ginger, and cut into shreds or granules; Peel garlic, wash, slice or dice; Starch and water melt into a paste for use. Remove the roots of soybean sprouts, wash them, add water to the pot to boil, and then put them in the pot to cook for 2-3 minutes.

2. Mix a proper amount of mixed oil into the pot, stir-fry ginger, garlic and watercress, then pour the bean sprouts into the pot and stir to taste, and put them in a basin (bowl) for later use.

3. Stir the fillets evenly with cooking wine, salt and starch; Boil the pot with water. First, put the fish head and fish in water for 3-5 minutes, then put the fish fillets in for 2-3 minutes, and then put them in a pot (bowl) of soybean sprouts. Pour the mixed oil into another pot. When the oil pan is 5-7 ripe, add pepper and pepper one after another. When the pepper turns reddish brown and has a strong spicy flavor, pour it on the fish fillets together with the boiling oil. [7]

Exercise 5

Composition:

Grass carp 1000g, soybean sprouts 500g, egg whites 2, bean paste 2 tablespoons, pepper 50g, pepper 50g, dried red pepper 100g, onion 2, ginger 1, garlic half, salt, starch, rapeseed oil, star anise 4, cooking wine. [8]

Steps:

Chili oil fillets

Chili oil fillets

1. Grass carp 1, scale and viscera removed, washed for later use, head and tail removed and middle fin removed.

2. Stand the fish upright and cut it on the back with a knife, so that it is convenient to take the fish, separate the fish from the fish bones, cut the fish into thin fillets with a knife, slice the fish bones, and split the fish head for later use.

3. Prepare garlic, pepper, aniseed and all kinds of dried red peppers, tie onions for later use, and wash soybean sprouts for later use.

4. Add a little cooking wine, salt, an egg white and a little starch to the fish fillets, mix well and marinate for later use; Fish bones and fish heads are also mixed with cooking wine, egg white and starch. [8]

5. Put oil in the wok, fry the bean sprouts until they are broken, add a little salt, and put the fried bean sprouts into a container for later use.

6. Put the oil in the wok, add the aniseed, pepper and pepper and fry until cooked, and remove more than half of the fried pepper and pepper for later use.

7. Add dried red pepper and stir-fry, add bean paste, stir-fry in red oil, add broth or clear water, add chopped green onion, add fish head and fish bones and bring to a boil.

8. At this time, the garlic will be chopped for use and the freshly fried pepper will be crushed.

9. After the water is boiled, put the fish fillets into the pot one by one with chopsticks, pour the cooked fish fillets into a container filled with soybean sprouts, and sprinkle with minced garlic and chopped pepper.

10. Take another pot, add cooking oil, add dried red pepper, stir-fry the pepper, turn off the heat, and pour the cooked hot oil and pepper into minced garlic and pepper to serve.