Boiled series dishes should represent the spicy taste of Sichuan cuisine. The earliest boiled dish is boiled beef, which is said to have a history of 100 years. In Zigong, Sichuan, a large number of buffaloes are used to mine well salt. After the buffalo died, the workers cooked beef with clear water and some seasonings. At that time, the cooking method was relatively simple and the taste should be relatively light, so it is not surprising to call it boiled beef. Later, it gradually evolved, with more and more seasonings and heavier tastes, but the name of boiled beef was still used.

Boiled fish only appeared in the last 30 or 40 years, and it is a dish to celebrate the Qing Dynasty. It almost completely imitates the dish made of boiled beef, but it has gradually changed.

Let me talk about the practice of boiling fish in Red Star Hotel.

1. It's time to practice knife skills. The first step, boneless grass carp, sliced (the first slice is a verb, which refers to the method of cutting food with a blade flat). First cut off the fish head, then put the knife flat, cut it from the bottom of the fish tail, push it flat against the fishbone, turn the fish over and repeat. At this time, it should be two big fish and a whole fish spine, but those two fish bodies should be two. (You can refer to the video recommended in Qi Miao's answer)

2. Add salt, onion ginger, cooking wine, white pepper, water starch and egg white to the fish fillets and marinate for 20 minutes. It doesn't matter after a long time.

3. Boil a pot of boiling water, put some bean sprouts and Flammulina velutipes in it, blanch it with water, and then put it at the bottom of a soup basin.

4. At this time, start to cook soup, put oil in the pot, stir-fry the fish head and bones a little, then add onion and ginger, add water, and boil over high heat. Soon, the soup will appear yellowish milky white. You can cook it a little longer to make the soup more fragrant. After the soup is cooked, add salt, white pepper, monosodium glutamate and chicken essence to taste (the amount of monosodium glutamate and chicken essence in restaurants is generally large, so don't add it if you don't like it).

You can also use stocks directly, but I guess most people don't make their own stocks at home. )

At this time, you can put the fish fillets into the pot. At this time, the fire should be smaller, and it should be kept slightly boiling, otherwise the fillets will easily get old and peel off. Throw the fillets one by one (don't pour them all at once), and wait until the fillets float and the surface turns white, which is almost less than half a minute. After a long time, the fish will not be tender. Pour the pot on the bean sprouts and Flammulina velutipes that have just been blanched.

6. Restaurants usually have homemade red oil. If not, you can use ordinary oil, but you should use more oil to completely cover the surface of the dishes. Pour oil into the pan, heat it, add dried pepper (bullet pepper is the best) and pepper, fry for about ten seconds, and then pour it on the fish. You can decorate the table with coriander.