Spicy boiled fish

Materials for making spicy boiled fish:

Ingredients: grass carp, soybean sprouts, parsley, onion, ginger, garlic, pepper and dried pepper.

The practice of spicy boiled fish:

Chopped onions, ginger and garlic.

Bean sprouts and celery, a little green garlic is the best.

A grass carp weighing 2.3 kg, cleaned and sliced.

Slice the remaining meat off the fish, and finally leave a bone rack, and the fish bones are slaughtered into sections. Marinate the fish fillets with starch, cooking wine and a little salt (more starch can make the fish smoother)

After the preparation work is completed, it is officially started. Add proper amount of oil (about 30% more than the oil of frying a vegetarian dish), add pepper, Pixian bean paste, onion, ginger and garlic after frying, add bean sprouts and parsley, add broth after frying, then add cooking wine, soy sauce, sugar and salt, boil and cook slightly for 2-3 minutes.

Pour the fish head and fish bones into the pot, boil over high fire, and simmer for10-15 minutes. It is estimated that when the soup is almost cooked, put another pot of water here, boil it, and then put in the marinated fish fillets. Pay attention to the fish fillets and gently melt them with chopsticks.

When the fish fillets are cooked until they are not open (it can be seen at this time that it is not terrible to put too much starch at first, so don't worry about mixing it with soup, and the excess starch will be cooked in this clear water process), carefully take out the fish fillets with a colander (when the fish fillets are sliced, don't be too thin, so that the fish fillets are not easy to break, hehe, it is just right for friends who are not very familiar with the knife), and after the fish bones are boiled almost, take out the fish heads and bones with a colander and put them into pots.

After the fish fillets are boiled1-2 minutes, turn off the fire, pour them all into the basin, and put pepper and dried pepper (2. 3 kg of fish, dried pepper 1 2, pepper half-2) Wash the pan and pour the oil as small as 1 kg (estimated).

crispy sweet and sour fish

Materials for making sweet and sour crispy fish:

[Ingredients]: fresh fish1000g [Accessories]: vegetable oil 70g, chopped green onion10g, ginger rice 5g, garlic paste15g, starch15g [seasoning/marinade]: soy sauce 45ml, cooking wine 200g.

Practice of sweet and sour crispy fish:

1, remove scales and gills from the fish, clean the chamber, make peony knives on both sides, marinate them with onion, ginger (crushed), salt, cooking wine and pepper, then remove the onion and ginger, hang them with water starch and pat them with dry starch.

2. When the oil burns to 70% heat, fry the fish in the pan and take it out. When the oil is heated to 80%, fry the fish again until it is crisp and plate.

3. Leave the bottom oil in the pan, add chopped green onion, ginger rice, garlic paste, soy sauce, salt, cooking wine, pepper, monosodium glutamate, sugar and vinegar. When the juice is boiled, thicken it, pour it into boiling oil and pour the juice evenly on the fish.