Speaking of boiled fish fillets, I firmly believe that many people are drooling. In fact, boiled fish fillet is a famous dish in Chengdu. Boiled fish fillets have a long history. As early as many years ago, people in northern Fujian had learned to cook such dishes. Until now, boiled fish fillets, a home-cooked dish, has long been a well-known dish, and its practice has been greatly improved. So what is the practice of boiling fish fillet fans?

The practice of boiling fish fillets is not complicated, and it can be easily made at home. Boiled fish fillets are rich in nutrition and colorful protein, and the fat rate of some fish is low. Eating more can prevent various diseases and improve Alzheimer's disease. In addition, the condiments in Maoxuewang also have the function of benefiting qi and enriching blood. Let's explain in detail the practice of boiling fish fillet fans.

Boiled fish fillet is a famous Chongqing specialty in China. Starting from the folk customs in Yubei, the development trend is in the restaurants in Yubei. The original Maoxuewang was cooked with tap water, which originated from the extensive diet of boatmen and trackers. The restaurant staff in Cui Yun Township, Jiangbei District, Chongqing, followed the example of "boiled meat slices" and "boiled meat slices" in modern Sichuan cuisine, and first scientifically developed contemporary boiled fish slices. Before long, boiled fish fillets gradually became popular in Chongqing, eastern Sichuan and even the whole country, and Yubei District of Chongqing became the origin of boiled fish fillets.

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Cooking and processing: The traditional "water-boiled" dish adopts a perfect cooking method of one-time heating, and the technical standard has a great difficulty coefficient. However, the contemporary Maoxuewang has been improved, and two kinds of heat transfer substances and two heating methods have been selected. First, the fish (pieces) are boiled in boiling water until they are three-cooked, and then put into a container filled with cooked mung bean sprouts, lettuce and other accessories. Then heat the oil to 70%, add spices such as pepper and pepper into the fish (block), and slowly cook the fish to a certain degree.

Taste of dishes:

Maoxuewang takes a variety of freshwater fish resources and high-quality condiments, such as morning pepper and hemp pepper, as material conditions. According to the two heat transfer substances, the cooking method of twice heating not only improves the fish, but also enables the fish to digest and absorb the flavors of pepper and pepper as soon as possible, thus producing a unique taste of hemp, spicy, fragrant and tender, which is fresh and sweet after eating.

Healthy nutrition:

Maoxuewang's raw materials are rich in nutrition, and the main material fish and the auxiliary material mung bean sprouts are very good sources of protein. Moreover, fish is low in fat rate, rich in colorful polyunsaturated fat and a certain amount of minerals, which can make people's brains difficult to decline, prevent various diseases and improve Alzheimer's Harmo's disease. Mao Xuewang's cooking technique is more effective. Practitioners strive to keep nutrient elements from being destroyed in the cooking process, apply disposable edible oil, make full use of the quality characteristics of various raw and auxiliary materials and condiments, and make full use of the effects of eliminating cold and dampness, benefiting qi and enriching blood of pepper and pepper. In addition, although the amount of edible oil is large, when taking it,