The practice of boiling fish:

Ingredients: snakehead 1 strip, lettuce, bean sprouts, bean paste 50g, ginger 4, garlic 4, pepper, dried red pepper, shallot 1 bar, edible oil, salt, soy sauce and cooking wine.

Marinated fish ingredients: salt, white pepper, cooking wine, raw flour, onion and ginger.

Practice of boiled fish

1 After the snakehead is cleaned, slice off the fish and slice it into fillets.

2. Slice the fillets as thin as possible. The knife for filleting must be very sharp and thin.

3. Chop the fish bones into pieces, and cut the onion and ginger for pickled fish into silk.

4. Marinate the fish fillets and fish bones separately, clean the fish fillets to remove water, add salt, white pepper, cooking wine and raw flour and grab them evenly. The amount of seasoning is written in the right amount, that is, it is not a big problem to have more or less, and it is not bad. It should be noted that the amount of salt must be sufficient, and whether the fish can taste depends on pickling.

5. Then sprinkle with shredded onion and ginger, and marinate for half an hour or longer.

6. Marinate the fish pieces in the same way.

7, prepare boiled fish soup base materials, Pixian bean paste dried red pepper pepper ginger garlic. The chives here are for decoration. The amount of spicy food, pepper and dried red pepper can be increased.

8. Cut the dried red pepper into small pieces and cut the chives into large pieces.

9. Put an appropriate amount of cooking oil in the pot. At this time, there is not much oil. Stir-fry pepper and dried red pepper with small fire. Be sure to use a small fire, and don't stir-fry the dried red pepper and pepper.

10, put out the stir-fried dried red pepper and pepper.

1 1, leave the oil just now, and add ginger, garlic and scallion.

12, then add two tablespoons of Pixian bean paste, and the amount of bean paste should be sufficient.

13. Stir-fry Pixian bean paste with low fire to get red oil.

14, and then add a proper amount of water, visually, the amount of water should be able to cover fish and lettuce bean sprouts. Add appropriate amount of soy sauce for color matching, add a little raw extract flavor, and add some cooking wine. After the fire boils, turn to low heat and stew for half an hour. This step is also very important. The longer the stewing time, the more delicious the bottom soup will be. If you have time, you can stew for a longer time, so you need to add more water at first. If you don't have time, you should stew for at least 15 minutes. Taste the taste on the way. The taste should be a little salty. If it is weak, please add salt, because lettuce and soybeans will be available later to moderate its salinity.

15, turn to high heat, add fish bones, and continue to stew for 10 minutes on medium heat. (Pick out the shredded onion and ginger from the fish fillets and pieces in advance)

16, turn to a big fire before filleting, be sure to have a big fire, and use as much fire as possible. Put in the fish fillets and quickly cut them open, so don't move. When the fish fillets turn white, you can turn off the heat.

17. At this moment, you can heat a little more cooking oil in a small pot. More oil is needed at this time.

18. When you boil the bottom of the soup, you can spread lettuce in a bowl and then spread blanched soybean sprouts.

19, pour the pot with fish and soup on the vegetables.

20. Sprinkle pepper and dried red pepper on the surface, as well as chives. 2 1, at this time, the oil in the small pot smoked. Then pour it evenly on the surface of the dish. 22, the smell is fragrant, and the delicious boiled fish is ready.