Live boiled live fish, as the name implies, is to boil live fish with flowing live water. Dali Bai people pay attention to fresh water and live fish when eating fish. In the past, this method of cooking fish was popular in fishing boats or villages near Erhai Lake.

The method of boiling live fish with live water is as follows: after the oil in the pot is boiled, the live water (i.e. Erhai water, river water or well water) is poured into the pot, after the oil and water are boiled, the fresh fish strips with gills, scales and intestines removed are put into a hot pot, and then papaya slices, Chili noodles, salt, tofu, onion and ginger are added and boiled with strong fire. After cooking, put it in a big bowl.

Live boiled fish has become a delicious dish of Bai people because it keeps the original flavor of fish, the fish is tender and delicate, the soup is spicy and mellow, and the nutrition is rich. In recent years, with the development of tourism, "live boiled fish" originally tasted on fishing boats and in villages near Erhai Lake has been introduced to hotels and restaurants in scenic spots. In restaurants with scenic spots in famous villages such as Xizhou, Zhoucheng, butterfly spring and Erhai Park in Dali, foreign tourists can eat "live boiled fish" with delicious soup and tender fish.

Delicious boiled live fish (Figure)

Although I am from southern Fujian, I like Sichuan food and boiled live fish best. Legend has it that boiled live fish originated in Sichuan, but developed in Xiamen. Nowadays, signs for cooking live fish can be seen everywhere in the streets. I fell in love from the first time I ate it. In order to eat a small pot of beloved boiled live fish at any time? I summed up the usual practice of cooking live fish:

Materials:

2 kg of fish, (three servings) three or two handfuls of dried red peppers (to be cut open), half a bowl of peppers, ten garlic cloves, one piece of ginger, five onions, a little salt, half an egg white, a little starch, three or two sunflower seeds oil, two or two Chili oils, one white sesame seed, one cucumber and one soybean sprout.

Steps:

1. Wash the fish and pay attention to the black part of the belly. Pick out the fish along the bones, and cut the fillets obliquely into half-centimeter-thick fillets with a knife, so there are not so many thorns. (Tip: When buying fish, you can ask the master to help you pick the fish head and fishbone. As for the fish fillets, you'd better go home and slice them slowly, because the master doesn't have much time to slice them for you.

2. Put the fish fillets into a dish, add egg white, salt and starch, grab them evenly by hand, cut garlic into mashed garlic for later use, remove seeds from dried peppers and cut them into sections, and cut sauerkraut and Jiang Ye into sections for later use.

3. Heat the oil in the pot, add ginger, garlic, red pepper and pepper, stir fry the fish bones, and then put them in cold water. After rolling, pour the cut cucumber and soybean sprouts into the pot.

4。 Add fish fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds, and serve in a large basin. You don't need to wait for the water to boil after you put in the fish fillets, just a little bubbling, so the fish fillets will be smooth and tender! )

This is the most important thing! Look at the smell of fish. Heat the pan, pour in the oil and Chili oil, and heat it to 80%. Put down the red pepper and pepper and stir-fry until fragrant (be careful not to stir-fry for too long, only slightly change color). Pour it directly on the fish noodles, only listen to the "squeaking" sound, sprinkle with chopped green onion, and the fragrance will come to your face, diffuse throughout the kitchen and float to the table, and you can eat it.

14 practice of cooking live fish

Preparatory work:

A little pepper, a little pockmarked, a grass carp, a thin melon, a little cabbage, a little ginger and a little garlic.

Here we go.

First, of course, cut the fish first. There is a good way to cut fish. Remember to cut the whole face of the fish from the back to the head to the bone position. Other cuts, look at personal interests, don't waste your breath.

Step two.

Oil, don't be too stingy. The oil is hot, put (put) a little, and then put the fish head in. In two minutes. Put a fish with a big bone. Stir-fry, add (calculate) after five minutes, and add water after another minute.

Step three. . Start writing.

Add cabbage and melon.

After cooking for three minutes, put in the boneless thin fish fillets. After boiling for one minute, pick it up and put it on a big plate. Pour the soup into the plate, too. )

Step four,

Add some oil, pepper and sesame seeds, stir fry 15 seconds. Pick up the oil and pour it on the fish plate just now.

15 practice of cooking live fish

1. Stir-fry the pig excrement beans and pepper respectively and put them at the bottom of the big bowl;

2. Slice the raw fish, then put the fish slices into sweet potato powder, or add an egg white, roll out the fragrance with secret soup, take out the fish slices and put them on the second floor;

3, a large amount of oil is cooked, and then the dried peppers are fragrant (the dried peppers should be cut into 1 cm long) and poured on the fish and beans;

4, salt, monosodium glutamate seasoning adjustment, with the old soup modulation, and boil, wait until the oil is poured on the fish and bean tooth vegetables.

5. You can eat it now. Remove the pepper before eating.

Other considerations:

1, pepper, pepper, put more delicious;

2, the oil should make the spicy fish, beans and peppers taste, and the soup is not effective;

3, the oil should be all hot, and the pepper should be spicy;

4. The ratio of oil to soup is1:4;

5, if you like spicy, you should fry more peppers;

6. I want bean tooth vegetables to be delicious.

16 "(Bai nationality) live boiled live fish.

As the name implies, it refers to boiling live fish with flowing live water. Dali Bai people pay attention to fresh water and live fish when eating fish. In the past, this method of cooking fish was popular in fishing boats or villages near Erhai Lake.

Live boiled fish has become a delicacy of Bai people because it keeps the original flavor of fish juice, fresh and delicate fish, spicy and mellow soup and rich nutrition.

17 Boiled live fish (Figure)

Raw materials:

One ingredient of fresh grass carp: soybean sprouts 500g, cooking oil 1000g (actual consumption is about 100g), dried pepper 250g, pepper 50g, salt, cooking wine and a little starch.

Production method:

1) firstly, clean grass carp, cut it into fish fillets, add a little salt, cooking wine and starch, and stir well for later use;

2) Wash soybean sprouts for later use;

3) Put about 500 grams of water in the pot. After boiling, blanch the bean sprouts in water until they are 8% mature. Take it out and put it in cold water, dry it, and put it evenly at the bottom of a clean bowl;

4) Blanch the sliced fish in water for a while (78% mature) and code it on the bean sprouts;

5) After the wok is on fire, pour in cooking oil. After boiling, remove from the fire, add pepper and dried Chili, stir-fry a little (not too long, otherwise it will fry), and immediately pour it into a bowl filled with fish and bean sprouts (be careful not to burn);

6) At this point, a pot of delicious boiled fish is ready.