1. Buy carp and cut it into fillets.
2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).
3. Boil a little water, add the fish fillets and cook them (80% is enough), and take them out immediately. Pot, no water.
4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.
Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.
6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.
Practice 2,
Ingredients: bean sprouts, or your favorite vegetables.
Seasoning: ginger (a large piece, sliced loosely), garlic (just pat one end lightly, don't cut it), and onion.
Watercress (or chopped pepper), chilli, dried red chilli, chilli powder,
Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil.
Additional requirements: raw flour, cooking wine, a little salt and one protein.
Exercise:
1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)
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 of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). 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 where the bean sprouts were just put.
4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container). When you pour it into a big basin, the fish and bean sprouts will all be submerged. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.
5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! !
Exercise 3,
Ingredients: half a catty of soybean oil, two cucumbers, half a catty of soybean sprouts, a big garlic clove, a big piece of ginger, 2-3 jins of live grass carp, a big dried red pepper and a small bowl of pepper.
Exercise:
1. Viscerate and scale the belly of live fish, cut into pieces, and add fine salt monosodium glutamate and mix well. Leave it for half an hour. Cut ginger into large pieces, pat garlic cloves and cut cucumber into strips.
2. Heat the soybean oil in the pot, turn off the fire, and add red pepper, ginger, garlic and pepper when the oil is hot.
3. Cook a pot of water with a few red peppers, add cucumber and bean sprouts, and put the fish fillets into boiling water one by one. Turn off the heat after the fillets float to the surface. Fish fillets are tender at this time. Reheat the prepared Chili oil and pour it into this basin.
Spicy and smooth fish fillets dissolve in your mouth.
note:
1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.
Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.
3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.
4, I think, pepper and pepper are both fragrant, so it is better to fry them before pouring oil.
Exercise 4. ; The practice of spicy boiled fish
Raw material preparation:
Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine.
Equipment preparation:
Knife (sharp knife), pot (iron pot), basin (deep basin)
Start doing:
1, wash the fish, pay attention to the black film on the inner wall of the fish belly must be cleaned, and then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.
2. Add the right amount of salt, pepper noodles and pepper noodles to the fish fillets and mix well. For refreshing taste, add a little sugar and monosodium glutamate, and add a little cooking wine (preferably yellow wine) to marinate for 20~30 minutes.
3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.
4. put a lot of oil in the pot (LD is very distressed). When the oil is 90% hot, first put the marinated fish head, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and fish it into the pan with bean sprouts until all the fish slip out.
5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the chilies are deep red, pour the whole pot of oil into the pot with bean sprouts and fish, and then the kitchen will be filled with the smell of boiled fish.