Some people say that boiled fish is too troublesome to dry, and some people say that boiled fish cooked at home is not delicious. Actually, you used the wrong method. Today, I recommend the authentic method of boiling fish. The most authentic boiled fish method is simple, the fish is tender and tasteless, and relatives scramble to eat it.
Food: carp, onion, salt, corn starch, winter shavings, raw eggs, ginger slices, garlic, pepper, dried pepper, soybean oil skin, bean sprouts, white pepper, monosodium glutamate, Pixian bean paste and other specific methods.
The first step is to prepare a grass carp in advance, clean the carp, scale it first, and then take out the liver from the skin. The black mucosa inside the fish skin must be taken out, otherwise it will be very bitter. After the fish is washed, put it on the slate, first cut off the head of the chopped pepper, then take out the fishy line, then cut off the fish along the fish bones, both sides need to be cut off, put the chopped fish bones into the basin, and put the chopped fish heads into the basin and soak them in cold water for a while.
Cut the fish cut in the second step into pieces, put them into a basin, and pour in a proper amount of cold water to soak them indoors for 10min to remove the fishy smell. Prepare a piece of soybean oil skin in advance, shred the bean curd skin, prepare a shallot in advance and cut it into sections, cut a root of onion into sections, slice a piece of ginger, pat the whole garlic flat and chop it for later use.
Clean up the soaked fish, then squeeze out the water and put it in the basin, then add a spoonful of salt to the room and grab it evenly with your hands until the fish becomes sticky.
The third step is to take a bowl of boiled fish, beat an egg white into the dish, then pour a spoonful of corn starch, stir it evenly, and add it to the fish film several times after stirring. Every time you eat it, you need to stir it evenly, so that each fish can hang a layer of pulp evenly for later use.
Pour an appropriate amount of vegetable oil into the pot. When the oil is boiled, add fish bones and fry until cooked. When frying, add wax gourd and ginger slices. When the fish bones are golden on both sides, pour appropriate amount of boiling water, cover and bring to a boil. After boiling, stew for 10 minute.
Take another pot, pour water into the pot, add a spoonful of salt after the water boils, then put the prepared bean skin and bean sprouts into the pot and cook until they stop growing, and then pick up the bean skin and bean sprouts for later use. By this time, the big bone soup has been cooked. After the big bone soup is cooked, pick up the fish bones and put them in the bottom of the basin.