"Boiled fish" is almost always served in Sichuan restaurants, big or small, and even some street shops and food stalls take it as the main course. However, when it comes to the origin of this dish, it is only natural that the authentic boiled fish was first introduced to Beijing's Boiling Fish Town. "Boiled fish" originated in Yubei area of Chongqing, with a history of only over ten years. The master who invented this dish was born in a Sichuan family, and it can be said that he grew up in the kitchen. Coupled with his cleverness and eagerness to learn, he had a deep accomplishment at a young age. Speaking of his fame, you can't help but mention a cooking contest held in Chongqing in 1983. In this contest, he made "boiled meat slices" with a cooking method similar to that of boiled fish now, which was completely different from the traditional practice at that time. The brand-new method of "boiled pork slices" was unanimously recognized by the judges for its color, appearance, taste and many other characteristics, and he won the grand prize for it. Since winning the prize, relatives and friends have come to congratulate him. Every time he entertains visitors, he must cook "boiled meat slices" himself. On this day, a friend who grew up together came to visit. This friend lives by the Jialing River, and every time he comes, he brings a few grass carp from Jialing River, and this time is no exception. Every time we get together, it's certain to have a few drinks. It's almost noon, but the master is worried about lunch, not for anything else, just because this friend has never eaten big meat since childhood, but no other meat has been prepared at home, and the master wants his friends to share the dishes that won the competition. While worrying, the jumping fish in the wooden basin reminded the master why not boil the "fish" in water. In this way, the first pot of boiled fish was born. What I didn't expect was that the delicious and spicy fish made my friends full of praise and the master himself was surprised. From then on, the master began to concentrate on the study of "boiled fish meat", the characteristics of fish meat, spicy collocation, color innovation and many other aspects to strive for Excellence. After more than a year of efforts, the boiled fish was basically finalized in 1985. Soon boiled fish led the local catering market, and it was gradually improved. By the mid-1991s, a boiled fish street was formed in the local area. At the beginning of 1999, Mr. Yang Zhan, the founder of Boiling Fish Township, went to Sichuan to inspect the dishes, met the inventor of boiled fish through a friend's introduction, brought authentic boiled fish back to Beijing, and improved the technology of boiled fish according to the climate characteristics and eating habits of northern people. On July 22, 1999, the first small shop opened in Beijing. His main dish was "boiled fish", and it was named "Boiling Fish Town" according to the characteristics of boiling hot oil and rolling peppers when cooking boiled fish. If the boiled fish is well cooked, no matter what kind of fish is used, the difference will not be great. The key is that the taste is attractive. Method 1 Ingredients: 2 kg of fish, (three servings) three ounces of big red dried peppers (to be cut open), half a bowl of pepper grains, ten garlic petals, one piece of ginger, five onions finely cut into chopped green onion, a little salt, half an egg white, a little starch, three ounces of sunflower seed oil, two ounces of Chili oil, a pinch of white sesame seeds, a cucumber and soybean sprouts. Steps: 1. Clean the fish, and pay attention to the black part of the fish belly. Pick out the fish along the fish bones, and use a knife to cut the fish fillet into a half-centimeter-thick fish fillet obliquely, so as not to have so many thorns. (Tip: You can ask the master to help you pick out the fish head and bones when you buy fish. As for the fillets, you should go home and slice them slowly, because the master doesn't have much time to help you slice them. 2. Put the fish fillets on the plate, add the egg white, salt and starch, grab them evenly by hand, cut the garlic into garlic for later use, remove the seeds from the dried peppers and cut them into sections, and cut the sauerkraut and Jiang Ye into pieces for later use. 3. Pour the oil into the pot and heat it, stir-fry ginger, garlic, red pepper and pepper, fry the fish bones, then put in cold water. After equal rolling, pour the cut cucumber and soybean sprouts into the pot. 4。 Add fish fillets evenly, add a little salt and monosodium glutamate, and sprinkle with white sesame seeds to serve in a large basin. You don't need to wait for the water to boil after you put in the fillets, just a little bubbling, so that the fillets will be smooth and tender! ) 5. This is the most important thing! It depends on whether the fish smells good or not. Heat the pan, pour in oil and chili oil, heat it to 81%, put down red pepper and pepper and saute it (be careful not to fry it for too long, just change color slightly), pour it directly on the fish noodles, only hear the sound of "squeaking", sprinkle with chopped green onion, and the fragrance will come to you, filling the whole kitchen, floating into the dining table and ready to serve. Practice 2 1, kill and wash the fish, chop off the head and tail, slice into fish slices, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, cornmeal and an egg white and marinate for 15 minutes. Head, tail and fish chops are put on separate plates and marinated in the same way. 2. Boil a small pot of water, wash the bean sprouts, scald them in boiling water, fish them into a large basin, and sprinkle a little salt according to personal taste for later use. 3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir-fry) and stir-fry with ginger, garlic, onion, pepper, Chili powder and dried red pepper. Add the head, tail and fish chops, 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 monosodium glutamate (taste salty). When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3~5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now. 4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, all the fish and bean sprouts will be submerged, so you can visually check). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), and slowly stir-fry the fragrance of pepper and pepper with low fire. Pay attention to the fire is not too big, so as not to fry. 5. When the color of pepper changes quickly, turn off the fire immediately, and pour the oil in the pot and pepper pepper into the big pot of fish. Cooking a pot of delicious boiled fish is mainly based on the use of salt, pepper and oil. Putting more salt is mainly to adapt to the characteristics of northerners' heavy taste. Pepper can stimulate appetite and add color to dishes. The use of oil is mainly to improve the taste, but also to make fish look more delicious. A two-catty fish basically needs four or five catties of oil. The end result of these seasonings is to greatly stimulate the appetite of diners. Legend has it that boiled live fish originated in Sichuan, but it flourished in Xiamen. Nowadays, the signs of boiled live fish are everywhere in the streets and alleys. The method of cooking live fish is summarized as follows: ingredients: 2 kg of fish, 3-2 large red dried peppers (to be cut open), 1.5 small bowl of pepper, 11 garlic petals, 1 ginger, 5 scallions, a little salt, half egg white, a little starch and sunflower seeds. Steps: 1. Clean the fish, and pay attention to the black part of the fish belly. Pick out the fish along the fish bones, and use a knife to cut the fish fillet into a half-centimeter-thick fish fillet obliquely, so as not to have so many thorns. (Tip: You can ask the master to help you pick out the fish head and bones when you buy fish. As for the fillets, you should go home and slice them slowly, because the master doesn't have much time to help you slice them. 2. Put the fish fillets on the plate, add the egg white, salt and starch, grab them evenly by hand, cut the garlic into garlic for later use, remove the seeds from the dried peppers and cut them into sections, and cut the sauerkraut and Jiang Ye into pieces for later use. 3. Pour the oil into the pot and heat it, stir-fry ginger, garlic, red pepper and pepper, fry the fish bones, then put in cold water. After equal rolling, pour the cut cucumber and soybean sprouts into the pot. 4。 Add fish fillets evenly, add a little salt and monosodium glutamate, and sprinkle with white sesame seeds to serve in a large basin. You don't need to wait for the water to boil after you put in the fillets, just a little bubbling, so that the fillets will be smooth and tender! ) 5. This is the most important thing! It depends on whether the fish smells good or not. Heat the pan, pour in oil and chili oil, heat it to 81%, put down red pepper and pepper and saute it (be careful not to fry it for too long, just change color slightly), pour it directly on the fish noodles, only hear the sound of "squeaking", sprinkle with chopped green onion, and the fragrance will come to you, filling the whole kitchen and floating into the dining table, ready to serve. Preparation for boiling live fish: a little pepper, a little pockmarked seeds, a grass carp, a thin melon, a little cabbage, a little ginger and a little garlic. First, of course, cut the fish first. There is a good way to cut the fish. Remember to cut the whole face from the back of the fish to the bone position in the direction of the head. Other cuts, depending on personal interests, don't waste your breath. Step two. Oil, don't be too stingy. When the oil is hot, put (put), a little and then put the fish head in. In two minutes. Put in a fish with big bones. Stir-fry, five minutes later, add (calculate), and add water after another minute. Step three. . Start writing. Add cabbage and melon. After cooking for three minutes, put the thin sliced fish fillets without bones in. After boiling for one minute, scoop it up and put it on a big plate. Pour the soup into the plate, too. ) Step 4, put some oil, add pepper and hemp, and stir-fry for 1.5 seconds. Pick up the oil and pour it on the fish plate just now. 15 "Practice of boiling live fish" 1. Stir-fry the beans and peppers respectively and place them at the bottom of a large bowl; 2. Slice the raw fish, then put the fish slices in sweet potato powder, or add an egg white, roll out the fragrance with secret soup, remove the fish slices and put them on the second floor; 3, a lot of oil is cooked, and then dried peppers are fragrant (dried peppers should be cut into 1 cm long) and poured on fish and beans; 4, salt, monosodium glutamate try to adjust the taste, use the soup stock to modulate, and boil, wait until the oil is poured on the fish and bean tooth vegetables, then put it. 5, Now it is edible, remove the pepper first before eating. Other precautions: 1, pepper, pepper, put more good taste; 2, the oil should make spicy fish and bean tooth vegetables and peppers taste, and the effect is not good with soup; 3, the oil should be all hot, and the pepper is spicy; 4. The ratio of oil to soup is 1: 4; 5, if you like spicy, you should fry more peppers; 6, want soy tooth vegetables to be delicious. "16" (Bai nationality) live fish boiled with live water, as the name implies, refers to live fish boiled with flowing live water. Dali Bai people pay attention to fresh water and live fish when eating fish. In the past, this method of cooking fish was popular in fishing boats or villages near Erhai Lake. Live boiled fish has become a delicious dish for Bai people because it keeps the original flavor of fish juice, tender and delicate fish, spicy and mellow soup and rich nutrition. 17 "Boiled live fish (picture) Raw materials: fresh grass carp. One ingredient: 511g of soybean sprouts, 1111g of edible oil (actual consumption is about 111g), 251g of dried pepper, 51g of pepper, and a little salt, cooking wine and starch. How to make it: 1) Wash grass carp, slice it into fillets, add a little salt, cooking wine and starch, and stir evenly for later use. 2) Wash soybean sprouts for later use; 3) Put about 511 grams of water in a pot. After boiling, blanch the bean sprouts in water until they are 8% mature. Take it out and put it in cold water, dry it, and put it evenly at the bottom of a clean big bowl; 4) Blanch the sliced fish in water for a while (71-81% ripe) and code it on the bean sprouts; 5) When the wok is on fire, pour in cooking oil. After it is boiled away, leave the fire, add pepper and dried chili, fry it a little (it won't take long, otherwise it will fry), and immediately pour it into a bowl filled with fish and bean sprouts (be careful not to burn it); 6) At this point, a pot of delicious boiled fish is finished.