It is said that Cantonese people are afraid of spicy food, but some dishes, even spicy ones, are particularly enjoyable. Words 11 years ago, I was only 21 years old. At that time, I just went to the society to find a job and lived in menstruation's home. menstruation and his wife were both very easygoing people. They often stopped cooking when they were happy, so they went out directly. Once my uncle won money by playing mahjong and suggested going to a nearby Sichuan restaurant for a rub. Then I followed. It was the first time I ate boiled fish. When I first ate it, it smelled very fragrant, and my mouth watered straight. When I ate a piece of fish, it didn't feel as spicy as I thought, but it felt numb. Later, I found out that there were a lot of pepper in it, but the fish was tender, smooth and tasteless, and it felt very delicious. So from then on, I liked to eat boiled fish. In my spare time at work, if there is a restaurant with Sichuan cuisine, I will definitely order a boiled fish. Because I am a foodie, I like to cook. Later, when I rented a house to live by myself, I often studied the practices of various foods. Of course, this also included the practice of boiling fish.
I feel that I have cooked boiled fish for about 111 times since I groped for it. At the same time, I have studied a relatively simple family cooking method of boiled fish. While I have time today, I am going to summarize this family cooking method and share it with you, so that those friends who like boiled fish like me can also finish cooking boiled fish in their own homes. Then, friends who like boiled fish, come and watch, and friends who like cooking, don't forget to give me some attention. I will update and share different food tutorials every day. I believe there is always a dish you want to learn!
before cooking this dish, you need to prepare the following ingredients: 4 kg grass carp X1, your favorite green vegetables X1, dried peppers X21, pepper X 25g, garlic X5 petals, ginger X1 pieces, eggs X1, shallots X1 roots, pepper X1 teaspoons, chicken essence X1 teaspoons, white sesame X1 tablespoons, hotpot seasoning X 1 pieces, and bean paste x2 tablespoons. Starch x half a teaspoon
After all the ingredients are ready, clean the grass carp, then cut off the fish on both sides along the fish spine, and then remove the fish belly. The fish head and bones are not used for the time being. Put them on a plate and put them in the refrigerator for cooking next time. Put the fish out on the chopping board, cut it into thin slices about 2mm thick with a kitchen knife, put it in a basin, clean the blood on the fish fillets with clear water, then scoop it up and drain the water, put it in a soup basin, add 1 teaspoon of salt, 2 teaspoons of cooking wine, 1 teaspoon of pepper, 1 teaspoon of chicken essence, 1 egg whites and half a teaspoon of starch, and then stir it clockwise with your clean hands.
after the fish fillets come out, clean the vegetables, then twist them into small pieces for later use, then pat the garlic and ginger flat and chop them separately, put them on a plate for later use, cut the prepared dried peppers into sections with scissors, put them on a plate for later use, and finally cut the shallots into chopped green onions and put them on a plate for later use!
after all the ingredients are ready, add oil and heat, add Jiang Mo and half of minced garlic, stir-fry with low fire, then add 1 chafing dish base, add 2 tablespoons of bean paste, stir-fry with low fire and stir-fry red oil, then add 1 scoop of water, add half a teaspoon of salt, add 2 tablespoons of soy sauce, add 2 tablespoons of oyster sauce, stir while cooking, and boil over high fire. After boiling, cook for 3 minutes.
when the soup is cooked, remove the soup residue with a colander, then turn on a big fire, and put the vegetables in the soup until they are cooked. After the vegetables are cooked, remove them, squeeze out the water, and then put them in the bottom of the soup basin.
Next, boil the soup in the pot again with high fire, and then turn to low fire. Put the marinated fish fillets into the pot one by one, and then simmer for 31 seconds. When the fish fillets are ripe and white, pour the fish fillets and soup into the soup basin with vegetables.
finally, put the remaining minced garlic on the fish fillets, add oil to the pan, heat it, put dried peppers and prickly ash into the pan and saute until fragrant, then pour them on the fish fillets and minced garlic to stimulate the fragrance for the second time, and finally sprinkle with white sesame seeds and chopped green onion to serve!
all right, friends! There are many ways to eat grass carp. I'll share my boiled fish with you for the time being. If you don't understand the steps in the process of reading this tutorial, please leave a message for the healthy food in the message area at the bottom of this article, and I'll answer it for you immediately after I see it. If you have better suggestions or more delicious practices, you are also welcome to leave a message in the message area to share! Of course, if you like this practice and don't have time to do it for the time being, you can also collect this article first or share it with the person who cooks for you!