This is what I learned from the Sichuan chef in Bao Dao Xianxiu Seafood Supermarket!

This dish is made to prevent oil leakage and fire!

Take grass carp, carp and snakehead as examples.

Killing fish in daily life, people think that live fish has high nutritional value and regard "live fish to eat" as a superior dish. In fact, this way of eating is unscientific. No matter from the nutritional value or taste, live fish or dead fish are not the best time to eat.

After the fish died, after a period of time, the thigh meat gradually became stiff. In a fish in a stiff state, protein in its muscle tissue does not decompose to produce amino acids, which are the main components of umami flavor. Eating at this time not only hardens the meat, but also is not conducive to human digestion and absorption. When the fish enters a highly rigid state, it begins to transform to the autolysis stage. At this time, protein, which is rich in fish, is gradually decomposed into various amino acids easily absorbed by human body under the action of protease. No matter what method is used at this stage, the fish tastes delicious.

You should leave the fish for an hour after death. At this time, show your knife skills and separate the flesh and blood into fillets. The fishbone is still there.

I can't, the fish fillet seller:)

salted fish

Fish bones are marinated separately, and the seasoning of fish bones is heavier. Because the meat is thick ... I think so:)

Add an egg white, salt, pepper powder, pepper, chicken essence and cooking wine to the fish fillet and marinate for about 30 minutes. Add mung bean powder or starch, and wrap each fish fillet with mung bean powder or starch. Seasoning is heavy, because after a while, water will lose some salt!

Put a relatively small amount of oil in the pan, three times as much oil as usual in the wok, and add garlic and ginger slices. Throw away the incense when it explodes.

What is this oil used for? :) It is used for frying fish bones, because the fish bones are thick and the temperature required for fillets is different. When the oil is half hot, boil it in the fish bones and set it aside.

Put a lot of oil, a catty of fish put two jins of oil! ! You can cook with oil in the future, but the oil in some small restaurants is not kind!

When it's eight minutes hot, add pepper and stir-fry slowly. After the pepper is fragrant, put in the morning pepper (two steps have been used with low fire) and take it out quickly after the color of the pepper in the pot is about to darken, otherwise the paste will not be good!

Set the basin! Beans, fish bones, fish, sprinkle with pepper and pour hot oil, and the boiled fish with the same taste as the restaurant can be cooked and eaten:)

Through the above analysis, we should pay attention to the following points when we fall in love with the delicious boiled fish:

1. Don't eat too much boiled fish, especially those "addicts" who want a pot every once in a while.

2. Boiled fish is a high-protein and high-calorie food. Although it is good to eat some high-energy food in cold season, we should pay attention to the collocation of vegetables and fruits to avoid vitamin deficiency.

Eating boiled fish leads to poor defecation the next day because it is too spicy. At this time, it is best to drink more tea. If you have radish, you can eat some air.

The direct consequence of eating boiled fish is sore throat and getting angry, because these foods are mainly wet and easy to produce phlegm and heat. It should be dissolved with chrysanthemum tea. At the same time, if you often eat boiled fish in winter, you should drink at least 1000 ml of water every day to relieve the gas.

Make authentic Sichuan boiled fish hotpot (photos)

/u/56 15 14cb 0 10002 RS