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How to boil boiled fish oil
Steamed fish oil refining

Steamed fish oil refining raw materials and dosage:

200 grams of ginger, 150 grams of green onion, 30 grams of pepper, 80 grams of star anise, 50 grams of crabapple, 50 grams of cinnamon, grasshopper 4 (patted), 30 grams of leaves, 15 kg of salad oil. The method is: stainless steel barrel on the fire, into the salad oil burned to 30% hot, into the ginger, green onion section fried incense, into the pepper, anise, Kaempferia, cinnamon, grass jelly, after the incense, off the fire, cover, to be cooled after playing the material slag without, that is, into. Made of boiled fish grease color bright and transparent, if the grease cooling spices are not yet completely out of taste, then you can then heat the grease with a small fire, so that the spice flavor is completely released.

Authentic boiled fish

Practice:

Main ingredient: 1 grass carp (1000 grams or so) Accessories: 1 egg, 1,000-1,500 grams of salad oil, 1,250 grams of soup, 5 grams of salt, 3 grams of monosodium glutamate (MSG), 4 grams of pepper, 15 grams of cooking wine, 3 grams of ginger, 7 grams of garlic, 8 grams of green onion, peppercorns, dried chili peppers, as appropriate. /p>

Production process:

1, the grass carp scales, gills, disemboweled, gutted and cleaned, with a knife to take off the two fans of fish meat, fish head, money bone made into blocks.

2, the fish oblique knife sliced into thin slices, add fine salt, cooking wine, monosodium glutamate, egg white and mix well, so that the fish slices evenly coated with a layer of egg paste. 3, the frying pan on the fire, add broth, salt boiling, under the fish head, fish bones, simmering with high heat. Skim off the soup surface foam, drop into the cooking wine to fishy. Put soybean sprouts on the bottom of the soup pot. When the fish bones are cooked, fish up into the soup pot.

4, the fish slices shake scattered into the pot, when the fish slices just break the life of the fish fish pick up, put on the fish bone. Then add ginger slices, garlic cloves, green onion knots, pepper, monosodium glutamate, peppercorns and dried chili peppers.

5, clean the pot, put salad oil burned to seventy percent hot and poured into the soup pot, simmer for a minute or two into.

Spicy boiled fish

Raw materials: 1000 grams of grass carp, 300 grams of green bamboo shoots, 150 grams of refined oil, 250 grams of dried chili pepper section, 10 grams of peppercorns, 15 grams of ginger, garlic 10 grams of onions 10 grams of Pixian bean petals 50 grams of wine 25 grams of pepper 3 grams of salt 2 grams of sugar 2 grams of soy sauce 2 grams of monosodium glutamate 2 grams of starch 15 grams of fresh soup 100 grams, 10 grams of mash juice

Method:

1, grass carp slaughtered and clean, take down the net fish, oblique blade into a thickness of about 0.2 centimeters of the slice, and then put into a bowl, add salt, cooking wine, water starch and well; fish head and fish bone chopped into pieces; ginger, garlic peeled and washed, cut into ginger and garlic; bamboo shoots washed, cut into slices; scallions washed, cut into chopped scallions.

2, pot on high heat, burn refined oil to 4 mature, into the dried chili pepper section, pepper, PI County soybean stir-fried color, into the ginger rice, garlic rice slightly fried, mixed into the soup, add salt, cooking wine, pepper, sugar, soy sauce, mash sauce, fish head, fish bone simmering taste until cooked.

3, another pot on a high flame, burn a little refined oil, into the green bamboo shoots with salt fried off, into the bowl to be used.

4, will be boiled out of flavor of fish head and bone fish out poured on the tip of the green bamboo shoots, pot of soup boiling, into the fish slide blanch, cook into the monosodium glutamate and evenly, pot into the bowl, sprinkled with chopped green onion.

5, burn refined oil in the pot to 5 mature, add dried chili peppers, peppercorns, ginger and garlic rice stir-fried, drizzled with chopped scallions that is. Characteristics: tender meat, spicy and not dry, fresh and mellow, aftertaste.

The flavor of the good and bad depends crucially on the good and bad of the raw materials of hemp pepper, chili pepper and the level of simmering red oil generally beforehand Ao have red oil, pay attention to master the temperature of the oil, high is easy to punch paste pepper, dry chili pepper; low is no spicy and fragrant. Fish must be live fish, grass carp, black fish, fat head, carp can be. Soup must have flavor, blanched fish fillets have flavor. In addition to the family to do a time with two or three pounds seems to be a waste of some, as well as pepper, chili pepper can be according to their own taste discretionary increase or decrease.