[How to make boiled fish is the best]_How to make_How to make
Boiled fish is a particularly famous delicious dish. There are quite a few people who love to eat this dish in life, but not many people know how to make boiled fish. It is enough to make it delicious. GoEating outside is certainly a way to do it, but things outside are not suitable for daily eating and can be expensive. On the other hand, we are also worried about unsanitation. Friends who love this dish do not prevent themselves from learning to cook boiled fish at home.
Method 1: Ingredients: 250 grams of fish, 150 grams of garlic, 100 grams of celery heart, 15 grams of dried chili, 40 grams of Douban, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of MSG, 10 grams of ginger, 15 grams of garlic, waterSoy flour, clear soup each amount.
Kill the fish, wash it, chop the head and tail into pieces, and chop the remaining fillets into pieces.
Grab the fish fillets with a small amount of salt, cooking wine, raw flour, and a egg white, and marinate for 15 minutes (head and tail and fish steak are plated separately and marinated in the same way).
Boil a small pot of water, wash the bean sprouts, add boiling water and blanch it, remove it into a large pot, sprinkle a little salt according to personal taste, and set aside.
Add three times the usual oil to the wok. After the oil is hot, add three tablespoons of watercress (or chopped pepper) to sauté. Add ginger, garlic, shallots, peppercorns, paprika, and dried red peppers and stir-fry.
Add the head and tail and fish steak after the taste, turn to high heat, stir well, add cooking wine and soy sauce, pepper, and sugar to the right amount. After stirring for a while, add some hot water, and add salt and MSG to taste.
Wait for the water to boil, keep the fire high, add the fillets piece by piece, and use the chopsticks to scatter, 3?
Turn off the fire in 5 minutes.
Pour the boiled fish and the whole soup into the large bowl of bean sprouts just now.
Take another pot and pour in half a catty of oil (when the oil is poured into a large basin, all the fish and bean sprouts are not piled up).
When the oil is hot, turn off the fire and dry it.
Then add peppercorns and dried peppers, and slowly fry the aroma of peppercorns and peppers over low heat.
Note that the fire should not be too large, so as not to be confused.
When the color of the pepper is changing quickly, turn off the heat immediately, and pour the oil in the pot with the pepper pepper into the large bowl of fish.
Method 2 Ingredients Fish, eggs, salt, dried starch, cooking wine, salad oil, pepper, pepper, garlic, ginger slices, chicken essence, white pepper powder, soybean sprouts.
Chop the fish head and divide it in half; lay the fish flat with a sharp knife to separate the two large pieces of fish from the fish fillet; continue to divide the two large pieces of fish into the right amount of fish fillet; divide the fish fillet into threeFour sections are reserved with the fish head.
Place an egg white into the fillet, add salt, dry starch and cooking wine, and mix well.
Put a small bowl of salad oil, pour all the pepper and peppers into the pot, and slowly fry over low heat; after the peppers change color, use a shovel to remove half of the oil and peppers and peppers and set aside.
Turn the heat on, add the garlic cloves and ginger slices that have been taken. After the flavor is released, drain the fish head into the pan; stir-fry twice, pour in a small bowl of cooking wine, half the salt, and add three or four boiling water.Bowl; wait for the fish head soup to boil, and place the fillets piece by piece into the simmering soup. The fillets will be cooked quickly. Put the right amount of chicken essence, white pepper powder and salt and pepper powder before the pan.
In the pot, there are already scrambled soy sprouts; pour fish fillets into the pot; and finally, pour the pepper and oil from the half bowl.
Practice three ingredients grass carp, soy sprouts, dried peppers, peppercorns, Shexian watercress, ginger, garlic, pepper, soy sauce, cooking wine, salt, chicken essence, sugar.
Boil hot water in the pot, add 1 teaspoon of salt, add soy sprouts to cook, remove and place on the bottom of a deep basin for use.
Heat the wok, then add the minced Xianxian Douban to fry.
Then add the dried chili segment, pepper, minced garlic, and ginger slices together and stir fry.
Slice the fish into pieces, and drain the fish head and fish into the stir-fry.
Add soy sauce, cooking wine, sugar, and pepper to fry.
Add clear soup (or boiling water) without fish.
After the soup is boiled, add the fish fillets piece by piece, use the chopsticks to disperse, and turn off the heat after the fish fillets change color.
Fill the fish fillet with the soup into a deep-baked sprout bowl.
Just pour hot oil on the fillets.
Practice 4 Ingredients: 500 grams of fish, 50-70 grams of lard, 150-180 grams of vegetable oil, 100-120 grams of pepper, 80-100 grams of pepper, 50-60 grams of watercress, 12-15 grams of salt, and 20-30 grams of ginger, 10-15 grams of garlic.
Scrape and clean the fresh (grass) fish, divide the fish into two pieces by entering the knife from the back of the tail of the fish body, and then use a oblique blade to make 1.
5-2 cm thin slices; lard and vegetable oil, put into the pot at a ratio of 1: 2, and heat it up in the container when the oil temperature rises to 60% to 70%;Branches; watercress shredded; ginger peeled and washed, cut into shreds or grains; garlic peeled and washed, sliced or grained; starch and water into a paste for use.
Soy bean sprouts are removed and washed. After the pot is mixed with water and boiled, put in a pot and cook for 2-3 minutes.
Add an appropriate amount of mixed oil to the pot, add ginger, garlic, and watercress, and then pour the soybean sprouts into the pot and stir-fry.
Stir fish fillets with wine, salt, and starch. Dissolve the water in the pot and boil. Put the fish head and fish ribs in the water and cook for 3-5 minutes, and then cook the fish fillets for 2-3 minutes.Soybean sprout pot (bowl); add another pot and mix with oil. When the oil pot rises to 5-7, add pepper peppers one by one, wait for the peppers to become reddish brown, and when the spicy aroma is strong, drench with the oil.Fish fillet.