What seasonings are delicious for boiled fish?

Question 1: How to cook boiled fish and what seasonings are needed. Method:

1. Process the fish first. Cut the fish into fillets. For details, see the super-detailed illustration on how to fillet the fish. The super-detailed diagram guarantees that you will learn it in no time.

2. Start making spiced oil. This oil is my private fragrance-adding secret! The boiled fish will be particularly fragrant. You can also make more at one time and store it for daily use in stir-fry. Method: Put oil in a pot, add star anise, Sichuan peppercorns, dried chili peppers, kaempferol, cinnamon, and bay leaves. Heat over low heat until the spices turn brown. Remove the spices and set aside the oil for later use.

3. Heat hot water in a pot, add 1 teaspoon of salt, add soybean sprouts and cook, remove and spread on the bottom of a deep basin for later use.

4. Heat the wok, add 3 tablespoons (45ml) of five-spice oil, then add the chopped Pixian bean paste and stir-fry until fragrant. Be sure to stir-fry out red oil. Then add 10 grams of dried chili segments, 10 grams of Sichuan peppercorns, minced garlic, and ginger slices and stir-fry until fragrant.

5. Add the fish head and fish fillet and stir-fry evenly. Add soy sauce, cooking wine, sugar, and pepper and stir-fry together.

6. Add clear soup (or boiling water) to cover the fish.

7. After the soup boils, add the marinated fish fillets one by one, scatter them with chopsticks, and turn off the heat after the fish fillets change color. Pour the fish fillets and soup into a deep basin lined with bean sprouts.

8. Clean the pot, pour the remaining five-spice oil (the amount of oil should cover the fish fillets, and the amount of oil can be determined according to the size of the container), heat until 50% hot, and put Add the remaining dried chili segments and Sichuan peppercorns and fry over low heat to bring out the aroma of the chili peppers and Sichuan peppercorns. Be careful not to burn them. Turn off the heat when the color of the chili peppers changes slightly.

9. Pour hot oil on the fish fillets. Production tips:

1. When making the five-spice oil and the chili pepper oil in the last step of the recipe, be sure to use low heat to slowly fry the flavor of the condiments, but be careful not to burn it. .

2. In addition to soybean sprouts, you can also choose your favorite vegetables such as lotus root slices, green bamboo shoots, bamboo shoot slices, etc., or wait until the fish is almost eaten, you can heat the soup before adding it All kinds of vegetables, vermicelli and noodles that you like.

3. When frying the Pixian douban, you can also add an appropriate amount of Fuling mustard, which will add a special umami flavor.

4. Cook the fish fillets until they change color. Do not cook them for too long. You can gently push them with chopsticks, but do not stir them hard, otherwise they will fall apart easily.

5. All the spices in the five-spice oil can be purchased in supermarkets. The recipe of Mantang Boiled Fish is introduced in detail and its functions: Sichuan cuisine.

The ingredients for making Mantang Boiled Fish: Main Ingredients: One seabass (about 600 grams)

Accessories: 5 green bamboo shoot tips, 200 grams of salad oil, peppercorns, dried chili segments, cooked sesame seeds, coriander, and some garlic. Let me teach you how to boil fish in Mantang. How to make delicious boiled fish in Mantang. Process 1: First kill and wash the seabass and remove the skull. Cut the skull into chunks and cut the fish into slices. Add refined salt, 1 egg white, and corn starch to the fish fillets and marinate until set aside. Wash the green bamboo shoots, cut each into 4 pieces, cut the garlic into pieces and set aside; Process 2: Put salad oil in the pot, wait until 50% of the oil is hot, add peppercorns and watercress and stir-fry. When the color of the oil turns red, add the stock, add garlic cubes, salt, pepper, chicken essence, and MSG, cook for about 2 minutes, remove the residue and leave the soup for later use; Process 3: Put the green bamboo shoots tips into the soup and simmer for 1 minute , take it out and put it in a soup bowl. Then add marinated fish fillets to the soup and cook lightly. Then pick up the fish and cover it on the bamboo shoot tips in the soup bowl. Add corn starch to the remaining soup and pour it on the fish; Step 4: Put oil in the pot, put the dried sea pepper segments and peppercorns into the pot and stir-fry until the aroma comes out, then pour it on the fish fillets. Sprinkle chopped green onion, sesame seeds, coriander, etc. on the fish fillets and serve. One piece of grass carp (2-3 pounds), 300g of spontaneous bean sprouts, 100g of dried chili (increase or decrease according to your spicy taste), 15g of Sichuan pepper (increase or decrease according to your spicy taste), 30g of Pixian bean paste, 10 cloves of garlic, a piece of ginger, A small spoonful of pepper, 1 egg white, 10ml cooking wine, 20g starch, appropriate amount of salt, and 200ml oil.

Method:

1. After cleaning the grass carp, remove the head and tail, slice the fish into two pieces along the middle bone, then slice the fish skin down into moderately thick pieces. fillet. Cut the shaved fish bones into sections and chop the fish head into two halves.

2. Pour an egg white into the fish fillet, add salt, cooking wine and starch, mix well and marinate for 20 minutes.

3. Slice the ginger and garlic, chop some Pixian bean paste, and break the dried chili into small pieces.

4. Boil a pot of water, blanch the bean sprouts, take them out, and spread them on the bottom of the container containing the boiled fish.

5. Heat the pot, pour in oil, add Sichuan peppercorns and fry slowly for about 2 minutes.

6. Pour in dried chili peppers and bean paste, stir-fry until fragrant...>>

Question 2: What are the ingredients for boiled fish seasoning: fish meat 250 Grams, 150 grams of green garlic, 100 grams of celery hearts, 15 grams of dried chili peppers, 40 grams of Pixian watercress, 200 grams of clear oil, 15 grams of soy sauce, 1 gram of MSG, 10 grams of ginger slices, 15 grams of garlic slices, water bean powder, and clear soup Just the right amount.

Preparation method:

1. Remove the bones and spines of the fish (generally speaking, it is better to use boneless fish), cut the fish meat into thin slices of 5 cm long and 3 cm wide. Put it into a bowl, season with soy sauce and cooking wine, and mix well with water bean flour.

2. Wash the green garlic and celery, and cut them into 6.5 cm long segments and pieces respectively.

3. Heat the oil in the pot and fry the dried chili peppers and Sichuan peppercorns until they turn brownish red (do not fry them until they are burnt, as long as they are fragrant), take them out and chop them finely.

4. Add green garlic and celery to oil in the pot, stir-fry until raw and serve on a plate. 5. Heat the oil in the pot, stir-fry the Pixian bean paste until red, add soup (appropriate amount, too much will make the taste bland; too little soybean flour will easily fall off, and the soup will be sticky) and cook for a while, remove the bean paste, and add green garlic, Put the cabbage and celery into the soup pot, add soy sauce, monosodium glutamate, cooking wine, pepper noodles, salt, ginger slices, and garlic slices, cook until the flavor is absorbed, and put it into a deep plate or lotus leaf bowl.

6. Pour the fish fillets into a slightly boiled original soup pot (the soup should be slightly boiled. If the soup is not boiled, the soybean flour will fall off; if the soup is wide open, the meat slices will become old easily). Use chopsticks to spread it lightly, pour it into a plate or bowl with ingredients as soon as it is cooked, sprinkle with dried chili powder and Sichuan peppercorn powder, and then drizzle with boiling oil to give it a stronger spicy aroma.

How to cook boiled fish 1:

1. Buy carp and cut it into fillets.

2. Baste the fish fillets (salt, monosodium glutamate, green onions, ginger, wine, pepper, or if you like, allspice or other flavors you prefer)

3. Boil a little water, add fish fillets and blanch until cooked (80% is enough), take them out immediately. Fill the pot with no water.

4. Heat a lot (a large amount) of oil and add some dry red pepper and Sichuan peppercorns (depending on personal taste). When the color of the pepper in the oil pan turns slightly black, pour the oil on the fish. on top of the piece.

5. The boiled fish eaten in restaurants often has a lot of soybean sprouts placed under the fish fillets. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, you can skip the bean sprouts.

6. When the oil is first poured in, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensil for boiling fish must be larger.

Question 3: What ingredients are used in delicious boiled fish? The core of authentic boiled fish is Sichuan peppercorns. The aroma of boiled fish comes entirely from the numbness of Sichuan peppercorns, which is the spicy soul of Sichuan cuisine. It is recommended to buy the green Sichuan peppercorns online, which are specially used for cooking Sichuan cuisine.

Question 4: What seasonings are used to make boiled fish? Ingredients: 250 grams of fish meat, 150 grams of green garlic, 100 grams of celery hearts, 15 grams of dried chili peppers, 40 grams of Pixian watercress, 200 grams of clear oil, soy sauce 15 grams, 1 gram of MSG, 10 grams of ginger slices, 15 grams of garlic slices, appropriate amounts of water soybean powder and clear soup.

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 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 (or chopped pepper) and saute until fragrant. Add ginger, garlic, green onion, and peppercorns. , chili powder and dried red pepper stir-fry 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 (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, the fish and bean sprouts are completely submerged. You can visually check one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention 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 Sichuan peppercorns in the pot into a large basin containing the fish. This is the delicious boiled fish.

Another way to make it

Ingredients:

2 pounds of fish, (for three people) 3 taels of large dried red chili peppers (must be cut) , half a bowl of peppercorns, ten garlic cloves, a piece of ginger, five green onions finely chopped, a little salt, half an egg white, a little starch, three ounces of sunflower oil, 2 ounces of chili oil, a pinch of white sugar Sesame seeds, a cucumber and soybean sprouts.

Steps

1. Clean the fish, pay attention to whitening the dark parts of the fish belly, pick out the fish meat along the fish bones, and use a knife to follow the lines of the fish meat. , fillet the fish diagonally into half-centimeter-thick fillets, so that there are not so many spines. (Tip: When buying fish, you can ask the chef to help you remove the fish heads and bones. As for the fish fillets, it’s better to go home and slowly fillet them yourself, because the chef doesn’t have that much time to fill them for you.

2. Place the fish fillets on a plate, add egg white, salt, and starch and mix well with your hands. Cut the garlic into garlic and set aside. Remove the seeds from the dried chili peppers and cut them into sections. Also cut the pickled cabbage and ginger. Set aside for later use.

3. Pour the oil into the pot and heat it, stir-fry the ginger, garlic, red pepper, and Sichuan peppercorns. Fry the fish bones, then add cold water, wait until it boils, and then cut the fish bones. Cucumber and soybean sprouts are also added to the pot.

4. Put the fish fillets evenly, add a little salt and MSG, sprinkle with white sesame seeds and serve in a large bowl. (After adding the fish fillets, you don’t need to wait until the water boils, as long as it bubbles a little, then the fish fillets will be smooth and tender!)

5. This is the most important point La! Whether the fish is fragrant or not depends on it. After heating the pot, pour in the oil and chili oil, heat it to 80% heat, put down the red pepper and Sichuan peppercorns and sauté it until fragrant (be careful not to fry it for too long, it will change color slightly), pour it directly on the fish noodles, and just listen. When it makes a "squeaking" sound, sprinkle with chopped green onion, and the aroma will come to you, permeating the entire kitchen, drifting into the dining table, and it is ready to be served.

How to cook boiled fish at home

Ingredients: fresh fish, bean sprouts, mustard shreds

Seasonings: cooking wine, salad oil, onions, ginger, garlic, pepper , pepper, bean paste, starch

Method:

1. Wash and slice the fresh fish, put it in a bowl, add cooking wine, salt, chopped green onion and ginger foam and marinate for about 20 minutes Then add starch and prepare for later use

2. Add a little oil to the pot, heat it over high heat, then turn on low heat and add the bean paste and stir-fry until fragrant. Put the marinated fish into the pot, add water and cook for about 3~ 5 minutes

3. Put the bean sprouts into a basin, cover with mustard shreds, take out the cooked fish and spread it on the bean sprouts and mustard, set aside

4. Pour the fish soup Remove, clean and dry the pot, pour in salad oil (the amount of oil can cover the fish fillets is appropriate), heat over low heat, add peppercorns, chili peppers, ginger slices, and minced garlic, fry until fragrant, and sprinkle in 3 tablespoons of salt

5. Pour the fried oil into a basin and sprinkle with chives

Tips:

1. You can choose to add mustard

2. When frying peppers, be sure to use low heat to avoid frying them. Edit this paragraph | Back to top Process Tips 1. The amount of water used to cook fish should not be too much. After adding the fish fillets,...>>

Question 5: What is the best seasoning for boiled fish? "Boiled fish" is also called "boiled fish in river water". "Boiled fish" originated from the Yubei area of ??Chongqing.

Method A:

Ingredients: 250g fish, 150g green garlic, 100g celery heart, 15g dried chili, 40g Pixian watercress, 200g clear oil, 15g soy sauce grams, 1 gram of MSG, 10 grams of ginger slices, 15 grams of garlic slices, appropriate amounts of water soybean powder and clear soup.

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 in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, green onions, and peppercorns. , chili powder and dried red pepper stir-fry 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.

Method B:

Ingredients:

2 pounds of fish, (for three people) 3 liang of large dried red chilies (must be cut), Half a bowl of peppercorns, ten garlic cloves, a piece of ginger, five green onions finely chopped, a little salt, half an egg white, a little starch, three ounces of sunflower oil, two ounces of chili oil, a pinch of white sesame seeds , a cucumber and soybean sprouts.

Steps

1. Clean the fish, pay attention to whitening the dark parts of the fish belly, pick out the fish meat along the fish bones, and use a knife to follow the lines of the fish meat. , fillet the fish diagonally into half-centimeter-thick fillets, so that there won't be so many thorns. (Tip: When buying fish, you can ask the chef to help you remove the fish heads and bones. As for the fish fillets, it’s better to go home and slowly fillet them yourself, because the chef doesn’t have that much time to fill them for you.

5. This is the most important point La! Whether the fish is fragrant or not depends on it. After heating the pot, pour in the oil and chili oil, heat it to 80% heat, put down the red pepper and Sichuan peppercorns and sauté it until fragrant (be careful not to fry it for too long, it will change color slightly), pour it directly on the fish noodles, and just listen. When you hear a "squeaking" sound, sprinkle with chopped green onion,

Home-style boiled fish recipe:

Ingredients: fresh fish, bean sprouts, mustard shreds

Seasoning: cooking wine, salad oil, onion, ginger, garlic, chili, pepper, bean paste, starch

Method:

1. Wash and slice the fresh fish and put it in a bowl Add cooking wine, salt, chopped green onion, and ginger foam and marinate. After about 20 minutes, add starch and set aside.

2. Add a little oil to the pot, heat it over high heat, then turn down the heat and add the bean paste and stir-fry until fragrant. , put the marinated fish into the pot, add water and cook for about 3 to 5 minutes

3. Put the bean sprouts into a basin, cover with mustard shreds, take out the cooked fish and spread it on the bean sprouts and mustard mustard. , set aside

4. Pour away the fish soup, clean and dry the pot, pour in salad oil (the amount of oil can cover the fish fillets is suitable), heat over low heat and add pepper, chili, Fry ginger slices and minced garlic until fragrant, and sprinkle with 3 tablespoons of salt

5. Pour the fried oil into a basin and sprinkle with chives....>>

Question 6: Which brand of boiled fish seasoning is delicious? How to cook boiled fish with a detailed introduction to the cuisine and functions: home-cooked recipes

Ingredients for making boiled fish: Main ingredients: 1. Remove the scales and fins. One grass carp, 2.5 jin to 3.5 jin (those who like to eat fish heads can also use fat-headed fish); 2. One jin of soybean sprouts (cook them with boiling water until they are eight ripe and set aside); 3. A small bag of pickled mustard 4. Peel two heads of garlic Chop off the roots and set aside (punch twice with a knife); 5. A piece of peeled ginger and slice it (about 50mm square size); 6. An appropriate amount of Sichuan peppercorns and dried chili peppers; 7. A bowl of salad oil; Teach you how to cook boiled fish , let’s start with how to make boiled fish delicious:

1. Chop off the fish head and divide it into two halves;

2. Lay the fish body flat with a sharp knife Use a flat knife to separate the two large pieces of fish meat and fish fillets;

3. Continue to slice the two large pieces of fish meat into appropriate amounts of fish fillets;

4. Divide the fish fillet into three or four pieces. Put the fish fillet together with the fish head for later use;

5. Put an egg white (only egg white), a little salt, dry starch and cooking wine into the fish fillet, mix well (it is best to grab it with your hands); it can be moved Fire:

1. Pour a small bowl of salad oil, all the peppercorns and chili peppers into the pot, and fry slowly over low heat;

2. After the chili peppers change color, use a shovel to Remove half of the oil and Sichuan peppercorns and set aside;

3. Turn up the heat, add the chopped garlic cloves and ginger slices, and when fragrant, put the fish heads into the pot;

4. Stir-fry twice, pour in about a small bowl of cooking wine, half a spoon of salt, and add three or four bowls of boiling water;

5. Wait for the fish head soup to boil and take out the flavor, add the fish Place the slices flatly into the boiling soup;

6. The fish fillets will cook quickly. Add an appropriate amount of chicken essence, white pepper and salt and pepper before serving; finally it is ready to be served:

1. Be sure to use a large pot (you can also consider using an electric hot pot). Place the prepared soybean sprouts and mustard in the pot;

2. Place the fish fillets Pour a series of soups and water into this basin;

3. Finally, pour the half bowl of chili and oil on top;

Question 7: How to make the seasoning for boiled fish Delicious, steps to eat boiled fish seasoning

1. Remove the scales and internal organs of the bighead fish and wash it. If you don't want to clean it up yourself, you can ask the sales staff to do it for you.

2. Cut off the head and cut it into three pieces with a razor blade from the tail.

3. Cut the bone part into segments and the meaty part into slices. Add cooking wine, white pepper, salt, egg white, and starch, mix well and marinate for 15 minutes.

4. When marinating the fish fillets, wash the soybean sprouts.

5. Pour appropriate amount of oil into the pot, fry the soybean sprouts and add a little salt.

6. Put the fried soybean sprouts into a vessel.

7. Pour oil into the pot, add 30 peppercorns, onions, ginger and garlic, saute until fragrant, then add the boiled fish seasoning and stir-fry.

8. Add appropriate amount of water.

9. After boiling, add the marinated fish fillets one by one. When cooked, spread on bean sprouts. The fish heads and bones must be cooked first.

10. Pour 30ml of oil into the pot, add Sichuan peppercorns and 20 Sichuan peppercorns, saute until fragrant, then add dried chili peppers.

11. Pour the peppercorn oil onto the cooked big head fish.

Question 8: How to make home-cooked fish? What kind of fish is delicious? Just use the seasoning packets sold outside. What about other processes? More details [Home-cooked Recipes] How to make home-cooked fish

Preparation before making:

1. One piece of grass carp, scaled and finned, 2.5kg--3.5kg ( Those who like to eat fish heads can also use fat-headed fish);

2. A pound of soybean sprouts (cook them with boiling water until they are eight ripe and set aside);

3. A small bag of pickled mustard ("Yuquan") " Brand will do);

4. Peel two heads of garlic and cut off the roots for later use (slap it twice with a knife);

5. Peel and slice a piece of ginger ( About 50mm square size);

6. Appropriate amount of Sichuan peppercorns and dried chili peppers (in my experience, you can use the "Microme" brand, about a small bag each);

7. Salad oil A small bowl;

8. A bag of boiled fish seasoning sold in the supermarket.

Let’s start:

1. Chop off the fish head and divide it into two halves;

2. Lay the fish body flat with a sharp knife Separate the two large pieces of fish meat and fish fillets flatly;

3. Continue to slice the two large pieces of fish meat into appropriate amounts of fish fillets;

4. Divide the fish fillet into three or four sections. Put the fish head together for later use;

5. Put an egg white, a little salt, dry starch and cooking wine into the fish fillet, mix well (it is best to grab it with your hands);

Yes It's on fire:

1. Pour a small bowl of salad oil, all the Sichuan peppercorns and chili peppers into the pot, and fry slowly over low heat;

2. After the chili peppers change color, use Remove half of the oil and Sichuan peppercorns with a shovel and set aside; add appropriate seasonings.

3. Turn up the heat,

add the chopped garlic cloves and ginger slices, and when fragrant, put the fish heads into the pot;

4. Stir-fry twice, pour in cooking wine for about an hour, half a spoon of salt, and add three or four bowls of boiling water;

5. Wait for the fish head soup to boil and taste, then flatten the fish fillets one by one Put it into the boiling soup;

6. The fish fillets will cook quickly. Add an appropriate amount of chicken essence, white pepper and salt and pepper before serving;

Finally it is ready to be served Potted

1. Be sure to use a large enough pot (you can also consider using an electric hot pot). Put the prepared soybean sprouts and mustard in the pot;

2. Place Pour a series of fish fillet soup and water into this basin;

3. Finally, pour the half bowl of chili and oil on top;

Note:

1. When it comes to heat, be sure not to stir-fry peppercorns or anything like that. Because it relies on oil for frying, be sure not to use high heat, otherwise it will be burnt and will affect your appetite and be bad for your health.

2. The flavor of the fish is marinated at the front, so it cannot be seasoned again at the back like the general practice. It must be marinated thoroughly. You can add a little more chicken powder and salt.

3. It is better to use Acanthopanax bark instead of rice wine to remove the fishy smell.

Question 9: Which seasoning is better for boiled fish? It must be Sichuan Jiao Fish Hot Pot Seasoning. This hot pot seasoning is very good. It’s great to buy it and make it at home

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