Question 1: What kind of fish makes boiled fish delicious and the most authentic:

Boiled fish is a Chongqing Yubei flavor. It seems to be a primitive method, but the actual workmanship is exquisite-- Choose fresh and live fish, and give full play to the effects of chili peppers in keeping out the cold, replenishing qi and nourishing blood. The cooked meat will not become tough at all, and the texture will be smooth and tender, oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. Its feature that steals the limelight is its unique spiciness: the peppers are red and eye-catching, spicy but not dry, numb but not bitter. The delicious taste is mouth-watering at the beginning, and the fragrance lingers on your lips and teeth after you take a bite. People rush to take another bite without paying attention to the praise. It makes me laugh out loud:] Let’s briefly talk about how to make boiled fish.

Method 1

Ingredients: One piece of fresh grass carp

Ingredients: 500 grams of soybean sprouts, 1000 grams of edible oil (actual consumption is about 100 grams), 250 dried chili peppers grams, about 50 grams of Sichuan peppercorns, a little salt, cooking wine and starch

Production method:

1) Wash the grass carp first, slice it into fillets, add a little salt, cooking wine and starch , stir evenly and set aside;

2) Wash the soybean sprouts

3) Put about 500 grams of water in a pot, boil it, blanch the bean sprouts until they are 8 mature . Take it out and put it into cold water, drain the water, and place it evenly on the bottom of a clean large bowl;

4) Blanch the battered fish fillets in water for a while (70 to 80% ripe is enough), and put them on the bean sprouts

5) Heat the wok, pour in cooking oil, bring it to a boil, remove from the heat, add Sichuan peppercorns and dried chili peppers, and fry for a while (the time should not be too long, otherwise they will fry paste), immediately pour it into the bowl with fish and bean sprouts (be careful not to burn it);

6) At this point, a pot of delicious and attractive boiled fish is finished.

Method 2

Spicy boiled fish

Ingredients:

1000g grass carp, 300g green bamboo shoots, 150g refined oil , 250 grams of dried chili section, 10 grams of pepper, 15 grams of ginger, 10 grams of garlic, 10 grams of shallots, 50 grams of Pixian watercress, 25 grams of cooking wine, 3 grams of pepper, 2 grams of refined salt, 2 grams of sugar, 2 grams of soy sauce , 2 grams of MSG, 15 grams of water starch, 100 grams of fresh soup, 10 grams of fermented glutinous rice juice

Preparation method:

1. Kill and clean grass carp, remove the clean fish meat, and slant the blade Cut into slices about 0.2 cm thick, then put into a bowl, add salt, cooking wine, water starch and mix well; chop the fish head and fish bones into pieces; peel and wash the old ginger and garlic, cut into minced ginger and garlic; green bamboo shoots Wash the green onions and cut them into slices; wash the green onions and cut them into chopped green onions.

2. Put the pot on a high fire, heat the refined oil until it is 4 mature, add the dried chili knots, Sichuan peppercorns, and Pixian bean paste and stir-fry until fragrant and coloured, add the ginger and garlic and stir-fry briefly, add in the fresh To the soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head, and fish bones and cook until cooked.

3. Put another pot on a high fire, burn a little refined oil, add the tips of green bamboo shoots, add salt and stir-fry until raw, put it into a bowl and set aside.

4. Take out the stewed fish heads and bones and pour them on the tips of the green bamboo shoots. Bring the soup to a boil, add the fish fillets and cook until cooked. Add MSG and mix evenly. Put the pot into a bowl and sprinkle with chopped green onion.

5. Heat the refined oil in the pot until it is 5 mature, add dried chili pepper, Sichuan peppercorns, ginger and garlic, stir-fry until fragrant, pour on the chopped green onion and serve.

Features: Tender meat, spicy but not dry, fresh and mellow, with endless aftertaste.

Method 3

Ingredients:

Bass, catfish, grass carp, silver carp, flower chain can be used (it is best not to use carp), several bean sprouts ( or your favorite vegetables), 1 tael of dried red pepper, 1 tael of ginger, 2 taels of Pixian watercress, a little pepper, 1 tael of garlic, a little pepper, a little cooking wine, a little MSG, a little pepper, a little sugar, a little refined salt, chives A little vinegar, a little soy sauce, a little cornstarch, and one egg white

Production method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and Chop the remaining fish fillet into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the amount of oil for normal cooking to a clean wok. After the oil is hot, add three tablespoons of watercress and saute until fragrant. Add ginger, garlic, green onion, peppercorns, chili powder and dried chili powder. Stir-fry the red pepper over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (specific amount of oil...gt; gt;

Question 2: What to put in the boiled fish Ingredients for delicious dishes

1 grass carp (about 2 pounds), 2 eggs, 2 eggs, 200g soybean sprouts,

10g salt

30g raw starch

30ml cooking wine

1000ml oil

Appropriate amount of green onion and ginger

20g Sichuan peppercorns

20g Sichuan peppercorns

2 star anise

3g cumin

1 piece cinnamon

2 strawberries

1 nutmeg

3 bay leaves

60g dried chili pepper Compatible foods

How to cook boiled fish

1. Remove the scales, internal organs and gills of grass carp, and remove the black membrane inside the fish’s abdomen. The gills and black membrane are the main sources of fishy smell. 2. Cut off the fish head. Use a knife to cut out the fish meat along one side of the fish bone.

3. After filling the fish fillet, shave off the large bones. If you are worried about the trouble, you can skip this step and follow the same procedure for the other side of the fish meat. The method is to remove the bones and remove the meat. Do not throw away the fish bones and tails.

4. Cut the fish into butterfly slices, that is, do not cut it with one knife, and then cut it with a thickness of about 0.5cm.

5. Spread the cut fish flat as shown in the picture

6. Cut the fish head in half and set aside

7. Place the fish head, fish bones and fish tail Put the fish into another bowl. Add 3g of salt, 1 egg white, 15ml of cooking wine, and 15g of raw starch

8. Make five-spice oil: Pour 1000ml of oil into the pot and add 15g. Sichuan peppercorns, 15g peppercorns, star anise, fennel, cinnamon, grass nuts, nutmeg, bay leaves, heat over medium-low heat for about 10 minutes

9. Turn to low heat, then add half of the dried chili peppers and continue to heat 3-5 minutes

10. When the peppers become slightly burnt, remove all the spices

11. Add a little oil to the pot, add 5 dried peppers and stir-fry the bottom of the pot until fragrant , add soybean sprouts, stir-fry with salt, and put it at the bottom of the container

12. Add water to the pot and bring to a boil. You can also use stock here. A lazy way is to use a piece of old hen soup.

First, blanch the marinated fish heads, fish bones, and fish tails, then place them on top of the bean sprouts

13. Add the fish fillets, blanch them until they change color, and take them out

14. Place it on the fish bones, and add some dried chili peppers on top of the fish

15. Put the remaining Sichuan peppercorns and peppercorns in the previously cooked five-spice oil, and heat the oil to 80% Add the remaining dried chili pepper

16. After the oil boils, use a slotted spoon to separate it and pour the hot oil on the fish

Question 3: Boiling Fish, what fish is best to use? What are the steps? Boil fish in 5 minutes of water (generally choose grass carp, black fish, etc. with delicate meat, and less spines are also acceptable)

Ingredients: grass carp, bean sprouts

Accessories: lettuce, wolfberry, chives, ginger, eggs, starch, pepper, salt, pepper, chicken essence, dried chili

Method:

1. Prepare the ingredients , soak the wolfberries in boiling water for 5 minutes and set aside. Take the egg whites from the eggs and cut the dried chilies into sections.

2. Remove bones and meat from the middle section of the fish, cut into thin slices, wash repeatedly with water until the water is clear, then marinate with salt, pepper, and egg white for 10 minutes, add starch and mix well.

3. Put oil in the pot, add shredded ginger and green onions, stir-fry until fragrant, add fish bones and stir-fry evenly, bring to a boil and cook for ten minutes.

4. Add salt and pepper to the cooked soup, then add bean sprouts and cook. Once cooked, scoop out and serve in a bowl lined with lettuce leaves.

5. Turn up the heat, put the marinated fish into the pot piece by piece. When it changes color, take it out and put it on top of the bean sprouts. Filter out the impurities from the soup and pour it into a bowl.

6. Add oil to another pan, simmer until a little smoke comes out, add Sichuan peppercorns and dried chili pepper segments and stir-fry quickly, then pour them and oil on the fish fillets superior.

Question 4: What kind of fish is delicious for making boiled fish? Boiled fish, also known as "river boiled fish", is the flavor of Yubei, Chongqing. It seems to be a primitive method, but the workmanship is actually exquisite - fresh and live fish are selected, and the effects of chili peppers to keep out the cold, replenish qi and nourish blood are fully utilized. The cooked meat will not become tough at all, and has a smooth and tender texture, and is oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. The red peppers are eye-catching, spicy but not dry, and numb but not bitter. "Masked and spicy," boiled fish has become extremely popular across the country.

Maybe everyone will ask which fish is better to use for boiled fish. In fact, grass carp, herring, carp, silver carp, white silver carp, white pomfret, black fish, catfish, catfish, crucian carp and other fish can be used. Used to cook boiled fish. Personally, I think it is better to use grass carp to make boiled fish. Because grass carp has fewer fine spines, the fish meat is relatively firm and tastes good. Let’s take a look at how to make boiled fish!

Ingredients: One grass carp, soybean sprouts (about 500 grams).

Accessories: dried chili pepper, Sichuan peppercorns, ginger, garlic, onion, oil, salt, monosodium glutamate, dry starch, cooking wine, watercress (or chopped pepper), raw egg white, pepper.

Method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steak into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes (put the head, tail and fish fillet on a separate plate and marinate in the same way);

2. Bring to a boil In a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside;

3. Add normal cooking dishes to a clean wok Add three times the amount of oil. After the oil is hot, add three tablespoons of watercress (or chopped pepper) and saute until fragrant. Add ginger, garlic, onion, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the taste is cooked, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue stir-frying for a while, then add some hot water, and season with salt and MSG. When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes.

Pour the cooked fish and all the soup into the large basin that just held the bean sprouts;

4. Take another clean pot and pour the oil (the specific amount of oil depends on the size of the container you prepared, so as to pour When putting it into a large basin, make sure the fish and bean sprouts are completely submerged, you can check visually). After the oil is hot, turn off the heat and let it dry for a while. Then add Sichuan peppercorns and dried chili peppers, and slowly stir-fry over low heat to bring out the aroma of Sichuan peppercorns and chili peppers. Be careful not to make the fire too high to avoid burning;

5. When the color of the pepper changes quickly, turn off the heat immediately and pour the oil and peppercorns in the pot into a large basin containing the fish.

Question 5: What kind of fish is better for boiled fish? It has less spines. Mandarin fish is more delicious. Seabass is also ok.

Question 6: How to make boiled fish delicious? What materials are needed? Ingredients:

Ingredients: 1000g grass carp, 500g soybean sprouts, 2 egg whites

Accessories: 2 tablespoons bean paste, 50g pepper, 50g pepper, 100g dried red pepper, green onion 2 stalks, 1 small piece of ginger, half a clove of garlic, appropriate amount of salt, a little starch, appropriate amount of rapeseed oil, 4 anise, appropriate amount of cooking wine,

Steps

1. One grass carp , remove scales, remove internal organs, clean and set aside.

2. Remove the head, tail and middle fin.

3. Hold the fish upright and cut the back with a knife to make it easier to remove the fish meat.

4. Separate the fish meat and fish bones.

5. Use a knife to slice the fish into thin slices one by one.

6. Chop the fish bones into pieces and set aside.

7. Keep the fish head in half for later use.

8. Prepare garlic, peppercorns, Sichuan peppercorns, anise and various types of dried red peppers.

9. Knot the green onions and set aside.

10. Wash the soybean sprouts and set aside.

11. Add a little cooking wine, salt, an egg white and a little starch to the fish fillets, mix well and marinate until set aside.

12. Add cooking wine, egg white and starch to the fish bones and fish heads, mix well and set aside.

13. Add oil to the wok, fry the soybean sprouts until they are raw, and add a little salt.

14. Put the fried soybean sprouts into a container and set aside.

15. Add oil to the wok, add anise, Sichuan peppercorns and peppercorns and fry until fragrant.

16. Remove most of the fried Sichuan peppercorns and Sichuan peppercorns and set aside.

17. Add dry red pepper and fry until fragrant.

18. Add bean paste and stir-fry until the red oil comes out.

Add broth or water at 19 minutes, and add the tied onion knots at the same time.

20. Add the fish head and fish bones and bring to a boil.

21. At this time, chop the garlic and set aside, and crush the freshly fried Sichuan peppercorns.

22. After the water boils, use chopsticks to place the fish fillets into the pot one by one.

23. Pour the cooked fish fillets into the container with soybean sprouts, and sprinkle with minced garlic and crushed Sichuan peppercorns.

24. Take another pot, add cooking oil, add dry red pepper, fry the pepper until fragrant and turn off the heat.

25. Pour the heated oil and chili pepper onto the chopped garlic and peppercorns, and serve.

Notes:

1. Be careful not to add too much starch, just wrap the fish fillets in a thin layer.

2. It is recommended to use rapeseed oil, so that the cooked dishes will have the true Sichuan flavor.

3. If you don’t like fried soybean sprouts, you can choose to boil them, whichever suits your taste

Question 7: What kind of fish should be used to make boiled fish delicious? Choose fish Pay attention to: Tilapia, catfish, grass carp, silver carp, and flower chain can all be used (of course carp can also be used

Question 8: What fish is the most delicious to use for boiled fish? Generally, boiled fish is usually made with Made from grass carp and black fish, the difference between these two types of fish is: Black fish: The meat is tighter, tender and easy to cut into thin slices. If cooked well, it melts in the mouth and is easy to taste. The disadvantage is that there are more fish bones and it is difficult to control the heat. Aging the fish will make it unpalatable. Grass carp: Compared with black fish, the meat is a little looser, thicker and juicier. The disadvantage is that it is not easy to taste and requires heavy seasoning. Generally speaking, it depends on your taste. If you prefer grass carp, choose grass carp if you like it. I still choose black fish

Question 9: Which fish is best for boiled fish? It has more grass and thorns, so it is not suitable for the elderly and children.

Personally, I think as long as it is fresh. , the handwork is better, and the taste is similar.

There is a Sichuan boiled fish seasoning, which is about 4.5 yuan/bag, 3 bags of ingredients, you can make it yourself according to the following method.

Question 10: Which fish is more delicious for boiled fish? Grass carp, black fish and carp are usually used, about two to three pounds