Here are some classic ways to cook fish. Teach you to eat authentic boiled fish at home.
Method of boiling fish:
1 grass carp (about 1g)
1 egg, 1-15g salad oil, 125g soup, 5g refined salt, 3g monosodium glutamate, 4g pepper noodles, 15g cooking wine, 3g ginger slices, 7g garlic cloves, 8g scallions and prickly ash as auxiliary materials.
2. Slice the fish fillet obliquely, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fish fillet is evenly coated with a layer of egg paste.
3. Put the wok on the fire, add the broth and salt to boil, add the fish head and bones, and cook with high fire. Skim off the foam on the noodle soup, and add cooking wine to remove the fishy smell. Put soybean sprouts at the bottom of the soup basin. When the fish bones are cooked, pick them up and put them in the soup basin.
4. Shake the fish fillets into the pot, pick them up when they are fresh, and put them on the fish bones. Then add ginger slices, garlic cloves, onion knots, pepper noodles, monosodium glutamate, pepper, dried peppers and so on. 5, wash the pot, add salad oil to 7% heat, pour it into the soup basin, and simmer for one or two minutes.
Spicy boiled fish
Ingredients:
1g grass carp, 3g green bamboo shoots, 15g refined oil, 25g dried Chili festival, 1g pepper, 15g ginger, 1g garlic, 1g shallots, 5g Pixian watercress, 25g cooking wine, 3g pepper and 2g refined salt. Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut them into pieces; Wash shallots and cut them into chopped green onions.
2. Put the pan on high fire, burn the refined oil until it is 4% mature, add dried Chili festival, pepper and Pixian watercress, stir-fry until fragrant and colored, add ginger rice and garlic rice, add fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head and fish bones, and cook until it is cooked.
3. Put another pot on a high fire, burn a little refined oil, add salt to the tip of the green bamboo shoots, stir-fry until raw, and put them in a bowl for later use.
4. Take out the fish head and bones that have been boiled, pour them on the tip of the green bamboo shoots, boil the soup in the pot, add the fish fillets, boil them, add monosodium glutamate, put them into a bowl, and sprinkle with chopped green onion.
5. Heat the refined oil in the pot until it is 5% mature, add dried pepper, pepper, ginger and garlic, stir-fry until fragrant, and pour it on chopped green onion.
characteristics: tender meat, spicy and not dry, fresh and mellow, with endless aftertaste.
The taste depends on the raw materials of pepper and pepper and the level of boiling red oil. Generally, red oil should be available in advance, so pay attention to the oil temperature. If it is high, it is easy to paste pepper and dried pepper. Low is not spicy and fragrant. Fish must be live fish, such as grass carp, snakehead, fat head and carp. The soup must have a taste, and the cooked fish fillets have a taste. In addition, it seems wasteful for families to use two or three kilograms at a time, and pepper and pepper can be increased or decreased according to their own tastes.
Here's a reminder: boiled fish should be accompanied by side dishes!
When eating boiled fish properly, we should pay attention to matching vegetables and fruits to avoid vitamin deficiency. Eating boiled fish causes poor defecation the next day, which is because it is too spicy. At this time, it is best to drink more tea. If you have radish, you can eat some to ventilate.
The direct consequence after eating boiled fish is sore throat and excessive internal heat, because these foods are mainly damp and prone to phlegm and heat. You should drink some chrysanthemum tea to relieve it, and if you often eat boiled fish in winter, drink at least 1 ml of water every day to relieve your internal heat.