Boiled fish (12 sheets)

Boiled fish originated in Yubei area. The master who invented this dish came from a Sichuan family. In a cooking competition held in Chongqing from 65438 to 0983, he used a cooking method similar to his own boiled fish to make "boiled meat slices" which was completely different from the traditional practice at that time, and won the grand prize for it.

Since winning the lottery, relatives and friends have come to congratulate him. Every time he entertains guests, he will cook "boiled meat slices" himself. And his inspiration for making this award-winning dish came from a friend who grew up together. This friend lives by the Jialing River. Every time a friend visits, he always brings some grass carp from Jialing River. Every party, you must 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, and no other meat has been prepared at home. While he was worried, the skipping fish in the wooden basin reminded the master why he didn't cook the fish. In this way, the first pot of boiled fish was born Unexpectedly, the delicious and spicy fish made friends full of praise, and the master himself was surprised. Since then, the master has devoted himself to the study of "boiled fish meat", striving for perfection from the characteristics of fish meat, spicy collocation to color innovation. After more than a year's efforts, the boiled fish has been basically finalized from 65438 to 0985. [ 1]

2 practice editing

Exercise 1

Ingredients: one grass carp, about 500 grams of soybean sprouts.

Materials for making boiled fish (2 1 sheet)

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

1. Slaughter the fish, wash it, chop off the head and tail, cut it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, corn flour and a kind of protein, and marinate them for 15 minutes (the fish heads, fish tails and fish are placed in another plate, which is also marinated);

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add fish head, fish tail and fish chops, turn to high heat, stir-fry evenly, add cooking wine, soy sauce, pepper and sugar, stir-fry for a while, add appropriate amount of hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron just filled with bean sprouts;

4. Take a clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when you pour it into the big pot, all the fish and bean sprouts will be submerged, which can be visually observed). Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper, and stir-fry slowly with low fire to give the fragrance of pepper and pepper. Be careful that the fire is not too big to avoid explosion;

5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish.

Exercise 2

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

All kinds of boiled fish (22 pieces)

2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife;

3. Continue to slice the two big fish into appropriate fillets;

4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;

5. Put an egg white, a little salt, dried starch and cooking wine into the fish fillet and mix well;

6. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry it slowly on low heat;

7. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;

8. Open a big fire, add garlic cloves and ginger slices, and after the fragrance, put the fish head into the pot;

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

10. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;

1 1. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper and salt and pepper powder should be added before cooking;

12. Put the cooked soybean sprouts into the pot;

13. Pour a series of fish fillet soup into this basin;

14. Finally, pour half a bowl of pepper and oil on it.

Exercise 3

1. Remove viscera and fish scales from the abdomen of live fish, slice, add monosodium glutamate with fine salt, mix well and let stand for half an hour;

2. Cut the ginger into large pieces and beat the garlic cloves;

Chili oil fillets

3. Heat the cooking oil in the pot, turn off the fire, and add red pepper, ginger, garlic and pepper when the oil is hot;

4. Cook a pot of water with a few red peppers, add bean sprouts, and clip the fish fillets into the boiling water. When the fillets float to the surface, turn off the heat. At this time, the fillets are tender;

5. Reheat the prepared Chili oil and pour it into this pot, and a pot of fragrant, spicy and hemp boiled live fish will serve.

Exercise 4

Chili oil fillets

Recipe ingredients:

Fishtail, Chili, red pepper, bean sprouts, vermicelli

Exercise:

1. Scale the fish tail, cut it into two parts, take out the bone for later use, and then slice the fish fillet;

2. Pour the right amount of oil into the pot, and the oil temperature does not need to be too high. Put the freshly picked fish bones in and fry them thoroughly on both sides. Put the fried fish bones into a pot and stew them into broth;

3. Sprinkle pepper, salt, corn flour and yellow wine into the fish fillets and rub them with your hands to make them more delicious;

4. Boil a pot of water, pour in the fish fillets after boiling, turn the fish fillets white for a few times, and don't worry that the fish fillets are not cooked well, because they should be scalded with oil;

5. Boil the vermicelli in the fish soup, pour in water and bean sprouts for a while, let these ingredients fully absorb the delicacy of the fish, pour the cooked fish fillets and bean sprouts into the big plate, and then prepare for the next step;

6. Pour oil into the pot. There must be more oil and a certain oil temperature. Stir-fry red pepper and pepper for a while until the fragrance overflows, and then pour it on the fish.

Exercise 5

The materials are as follows:

Ingredients: fish head, tofu, bean sprouts, ginger, garlic, coriander, shallot, dried pepper, pepper, Pixian bean paste.

Exercise:

Step 1. Cut the fish head into small pieces, wash it, and marinate it with cooking wine, salt, chicken essence and pepper for 10 minute;

Step 2: Cut the bean curd into small pieces for later use, blanch it with boiling water for later use, blanch the bean sprouts and spread it in the dish basin;

Step 3, heat the oil pan, add ginger and garlic to stir fry until fragrant, add pepper and dried pepper to stir fry until red oil is produced;

Step four. Add the marinated fish pieces, stir-fry a few times, cook in boiling water for 5 minutes, add tofu and cook for 15 minutes, and season with salt. Spread coriander and shallots;

Step five. Put oil in the pot, heat the oil, add pepper and pepper, stir-fry until fragrant, and pour it on the fish head.

Exercise 6

Ingredients: grass carp

Accessories: bean sprouts, bean paste, pepper, pepper, ginger, garlic, eight petals, cinnamon, pepper, cooking wine, starch, salt.

1. Prepare raw materials.

2. Slice the fish and cut it into thin slices. Fish head and steak are packaged separately for later use. You can see how to cut fish here.

3. Grab the fillets with cooking wine, pepper and half a teaspoon of salt, and then mix in the starch for later use.

4. Blanch the bean sprouts in salted hot water and lay them at the bottom of the basin for later use.

5. Heat a spoonful of base oil in the pot, add pepper and pepper, and season from the fire. This will not burn the pepper black. Then take out half of the pepper and pepper for later use.

6. Then continue to put Pixian bean paste in the pot and burn the oil red. Add Jiang Mo, minced garlic, star anise and cinnamon into a red oil pan and stir-fry until fragrant.

7. In a wok, add the fish head and fish chops and stir fry for 5 minutes.

8. Then add 3000ml of hot water and 1 tbsp of salt and bring to a boil.

9. After the soup is boiled, continue to cook for 10 minutes, and then slide in the delicious fish fillets. Don't stir the fish fillets with chopsticks after they are put into the pot, otherwise the fish will easily disperse.

10. After boiling again, keep the fire for 2~3 minutes, and it will be fine. Be careful not to cook for too long, or the fish will turn from tender to hard.

1 1. Pour all the cooked fish soup and bean sprouts into the pot.

12. put 30 grams of oil in the pot until it smokes. Sprinkle the first explosion of pepper and pepper on the surface of fish soup. Pour the hot oil into the basin quickly, hear a pleasant snort, and the delicious boiled fish soup is ready. [2]

3 nutritional value editor

Grass carp: Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. Grass carp is rich in selenium, which has anti-aging and beauty effects if eaten regularly, and also has certain preventive and therapeutic effects on tumors. It also has the effects of warming stomach, calming liver, expelling wind, treating arthralgia, stopping malaria, promoting bowel movement and improving eyesight, and is mainly used for treating fatigue, headache due to wind deficiency, hyperactivity of liver yang, hypertension, headache and chronic malaria.

Soybean sprouts: Soybean sprouts are rich in vitamins. Eating soybean sprouts in spring can effectively prevent vitamin B2 deficiency. Vitamin E contained in bean sprouts can protect skin and capillaries, prevent arteriosclerosis and prevent hypertension in the elderly. In addition, because soybean sprouts contain vitamin C, it is a beauty food. Eating soybean sprouts regularly can nourish hair, keep hair black and bright, and have a good effect on facial freckles. Eating soybean sprouts is of great benefit to the growth and development of teenagers and the prevention of anemia. Soybean sprouts, which are often eaten, also have the effects of strengthening the brain, anti-fatigue, anti-cancer, preventing gum bleeding, cardiovascular sclerosis and low cholesterol.