Method 1

Ingredients: one grass carp, soybean sprouts (about 500 grams)

Ingredients required for making boiled fish

Materials required for making boiled fish (21 photos)

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

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 one egg white, and marinate for 15 minutes (the head, tail and fish fillets are placed on a separate plate and marinated in the same way);

2. Bring to a boil In a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside;

3. Add normal cooking vegetables to a clean wok Add three times the amount of oil. After the oil is hot, add three tablespoons of watercress (or chopped pepper) and saute until fragrant. Add ginger, garlic, onion, peppercorns, chili powder and dried red pepper and stir-fry over medium-low heat. After the taste is cooked, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue stir-frying for a while, then add some hot water, and season with salt and MSG. 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 check visually). After the oil is hot, turn off the heat and let it dry for a while. Then add Duoduo peppercorns and dried chili peppers, and slowly stir-fry over low heat to bring out the aroma of the peppercorns and chili peppers. Be careful 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. Method 2 1. Chop off the fish head and divide it into two halves;

Various boiled fish

Various boiled fish (22 photos)

2. Lay the fish flat and use a sharp 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 sections and put them together with the fish head for later use;

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

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

7. After the peppers change color, use a shovel to remove half of the oil and Sichuan peppercorns Chili pepper, set aside;

8. Turn up the heat, add the chopped garlic cloves and ginger slices, after the aroma is released, put the fish head into the pot;

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

10. When the fish head soup boils and the flavor is released, place the fish fillets flat in the water one by one. In the boiling soup;

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

12. Place in a basin The blanched soybean sprouts;

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

14. Finally, pour the half bowl of chili and oil out on top.

Method 3

1. Remove the internal organs and scales from the belly of the live fish, cut into slices, add fine salt and MSG, mix well, and set aside for half an hour;

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

Boiled fish

Boiled fish

3. Heat the cooking oil in a pot. Turn off the heat, and when the oil is medium hot, add red pepper, ginger, garlic, and Sichuan peppercorns;

4. Boil a pot of water with several red peppers, add bean sprouts, and sandwich the fish fillets piece by piece into the boiling water. In the middle, turn off the heat after the fish fillets float to the surface. At this time, the fish fillets are tender;

5. Heat the prepared chili oil and pour it into this basin. It will be fragrant, spicy and numb. Boiled live fish is served.

Method 4

Boiled fish

Boiled fish

Recipe ingredients:

Fish tail, Sichuan peppercorns , red pepper, bean sprouts, vermicelli

Method:

1. Remove the scales from the fish tail, cut it into two pieces, remove the bones and set aside for later use, then cut the fish fillets into thin slices;

2. Pour an appropriate amount of oil into the pot. The oil temperature does not need to be too high. Put in the fish bones just removed and fry them thoroughly on both sides. Put the fried fish bones into the pot and stew for a while. A portion of stock;

3. Sprinkle pepper, salt, cornstarch and rice wine into the fish fillets and knead them with your hands to make them more flavorful;

4. Cook in a pot water, after boiling, pour the fish fillets, turn them over a few times until the fish fillets turn white, and take them out. Because they still need to be blanched in oil, you don’t have to worry about the fish fillets being undercooked;

5. Put the vermicelli in Bring the fish soup to a boil, pour in water and bean sprouts and cook for a while so that these ingredients can fully absorb the flavor of the fish. Pour the cooked fish fillets and bean sprouts into a large plate and prepare for the next step;

6. Pour oil into the pot. There must be plenty of oil and a certain temperature. Add red pepper and Sichuan peppercorns and fry for a while until the aroma overflows. Then pour it on the fish.

Method 5

Ingredients are as follows:

Ingredients: fish head, tofu, soybean sprouts, ginger, garlic, coriander, green onion, dried chili, Sichuan peppercorns, pepper , Pixian Doubanjiang.

Method:

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

Step 2 .Cut the tofu into small pieces and set aside. Boil water and set aside. Blanch the soybean sprouts and spread them on the serving basin;

Step 3. Heat the oil pan, add ginger and garlic and sauté until fragrant, add Sichuan peppercorns, Stir-fry the dried chili until fragrant, add Pixian bean paste and stir-fry until red oil emerges;

Step 4. Add the marinated fish pieces, stir-fry a few times, add in boiling water and cook for 5 minutes. Add the tofu and cook for 15 minutes, then add salt to taste and serve. Spread coriander and green onions;

Step 5. Add oil to the pot, heat the oil, add Sichuan peppercorns, stir-fry until fragrant, then pour it on the fish head.

Method 6

Ingredients: grass carp

Accessories: bean sprouts, bean paste, chili, pepper, ginger, garlic, eight cloves, cinnamon, pepper, Cooking wine, starch, salt

1. Prepare raw materials.

2. Remove the fish and cut into thin slices. Fish heads and fish fillets are separately available. The method of filleting fish can be found here.

3. Season the fish fillets with cooking wine, pepper, and half a teaspoon of salt, then mix in starch and set aside.

4. Put the bean sprouts in hot water with salt, scald until cooked, and spread on the bottom of the basin for later use.

5. Heat a spoonful of base oil in the pot, add Sichuan peppercorns and chili peppers, remove from the heat and simmer until the flavors infuse. This will not burn the peppers black.

Then remove half of the peppercorns and chili peppers and set aside.

6. Then continue to add Pixian bean paste to the pot and burn the oil until it turns red. In a pan with red oil, add minced ginger, minced garlic, star anise, and cinnamon, stir-fry together until fragrant.

7. In the sauteed pot, add fish heads and fish steaks and stir-fry for 5 minutes.

8. Then add 3000ml of hot water, 1 spoon of salt, and bring to a boil over high heat.

9. After the soup boils, continue to cook for 10 minutes, then slide in the delicious fish fillets. Do not stir the fish fillets with chopsticks after they are put into the pot, otherwise the fish meat will easily fall apart.

10. After boiling again, maintain the fire for 2 to 3 minutes and it’s done. Be careful not to cook it for too long, otherwise the fish will turn from tender to tough.

11. Pour all the boiling fish soup into the basin with the bean sprouts already arranged.

12. In the pot, put 30 grams of oil and heat until smoking. Sprinkle the first sauteed chili pepper on the surface of the fish soup. Pour the hot oil into the basin quickly, and when you hear a nice hissing sound, the delicious boiled fish soup is ready.