How to make boiled fish, the meat is smooth and tender, spicy and fragrant, and not greasy when eaten?

Although the method of boiling fish is relatively simple, it still requires a lot of effort to make it well. First, choose the fish you like, such as carp or snakehead fish. Everyone’s favorite option is freshwater fish. The fish fillets and fish bones are soaked in the broth and become oily but not greasy, spicy but not smelly. The fish fillets are delicious, soft and tender, and you will never get tired of eating them!

Food seasonings: carp (or black fish, etc.), hot pot ingredients, Pixian bean paste, vegetable oil, tapioca starch (or water starch), salt, monosodium glutamate, thirteen spices, chicken powder, egg white , rice wine, Chinese cabbage, production process: the first step

First, go to the market and choose a fresh carp to take home (the net weight should be kept at about 3-5 pounds, the main prerequisite is that it is alive) , ask the store to help butcher it safely and bring it back, then extract the fish bones and fish independently, clean them with cold water (very important), and when draining the water, put them into bowls separately and set aside. Step 2

Then, add a little salt, monosodium glutamate, pepper (for the base taste), and a little fishy rice wine into the fish fillets, and at the same time, add 1 fish Egg white (to lock in nutrients), and an appropriate amount of tapioca starch (or water starch), mix them directly until they are thick and desizing, then pour a small amount of vegetable oil (the key function is: in the stew) If it is not easy to "remove the sauce"), stir again and set aside. The situation is as shown in the picture above. The marinating methods of fish bones and fish heads with chopped pepper are the same. Step 3

Then, pour an appropriate amount of water into the pot, wait until the water is boiling, then add the fish bones and fish heads with chopped peppers, and blanch them until they turn white and lose color. , pick them up immediately, drain them, and put them in a bowl again. The purpose of watering them is to remove the excess fishy smell from them. At the same time, when they are put into the pot again, they will become more flavorful. Step 4

Pour an appropriate amount of oil into the pot. After the oil is burned, first add a small amount of minced onion, ginger, Sichuan peppercorns, and dried chili peppers. Stir-fry over low heat until fragrant, then pour in 1 spoon of Pixian bean paste. , and 1 tablespoon of hot pot ingredients, stir-fry into chili oil, then pour in the water that has not been used to fry the small fish, bring to a boil over high heat, then pour in a little salt, chicken powder, and thirteen spice seasoning. Step 5

When making boiled fish, boil the fish fillets and fish bones separately. The taste will definitely not be delicious. At this time, if you add an appropriate amount of cabbage to the sauce, not only The taste will become more delicious, and it will not feel greasy when eating (hot pot ingredients contain a lot of vegetable fat). Step 6

First pour in the blanched fish bones, cook them until they are thoroughly cooked (cook for 2-3 minutes), scoop them up together with the hot pot garnishes, and put them into a bowl on the bottom , then add the fish fillets, cook for 1-2 minutes, and put the soup and juice into a bowl. At the same time, sprinkle an appropriate amount of onion, ginger, garlic, dried chili, and Sichuan pepper on the surface of the fish. Finally, pour Add a little boiling steaming oil and serve. When pouring hot oil, try to pour it in in small portions so that the aroma of several types of spices can be released to the greatest extent.