The most authentic:
The boiled fish is Chongqing Yubei flavor, seemingly primitive practices, the actual workmanship is exquisite - choose fresh live fish, and give full play to the chili pepper to protect against the cold, beneficial to the efficacy of the blood, the cooking out of the meat will not be tough at all, the texture of the smooth and tender, greasy and not greasy. Both remove the fishy flavor, but also maintain the tenderness of the fish. The feature that steals the limelight is the unique "spicy": full of red chili eye-catching, spicy and not dry, numb and not bitter, mouth-watering at the beginning of the flavor, eat a mouthful of extraordinarily fragrant lips and teeth, so that people can not take care of the praise of the rush to eat the next mouthful. Said I myself are going to flow Hala son:] the following is a brief talk about the practice of boiled fish.
Practice one
Raw materials: fresh grass carp a
Accessories: soybean sprouts 500 grams, 1000 grams of cooking oil (about 100 grams of actual consumption), 250 grams of dried chili peppers, peppercorns about 50 grams of salt, wine, starch, a little
Production Methods:
1) First, the grass carp washed clean, sliced into fish fillets, with a little salt, wine, starch, stirred evenly and spare;
1) the grass carp washed clean, sliced into fish, with a little salt, wine, starch, with a little salt, wine, starch.
2) soybean sprouts cleaned and spare;
3) a pot of about 500 grams of water, boil, first bean sprouts blanched to 8 mature. Take out into cool water, Bi dry water, evenly placed in the bottom of a clean bowl;
4) will be battered fish slices blanched for a while (7 or 8 maturity can be), yards in the bean sprouts;
5) frying pan on the heat, pour in cooking oil, boiling, remove from the heat, add peppercorns and dried chili peppers, a little frying (not easy to be too long, or it will be battered), and then immediately together with fish and beansprouts in the bowl (the bowl of fish). and bean sprouts in the bowl (be careful not to burn);
6) to this, a pot of fresh and enticing boiled fish is done.
Practice two
Spicy boiled fish
Raw materials:
1000 grams of grass carp, 300 grams of green bamboo shoots, 150 grams of refined oil, 250 grams of dried chili pepper section, 10 grams of peppercorns, 15 grams of ginger, 10 grams of garlic, 10 grams of green onions, Pixian 50 grams of soybean, 25 grams of cooking wine, pepper, 3 grams of salt 2 grams of sugar 2 grams of soy sauce, MSG 2 grams of water starch. 2 grams of monosodium glutamate, 15 grams of water starch, 100 grams of fresh soup, mash juice 10 grams
Method:
1, grass carp slaughtered and clean, take down the net fish, slanting knife slice into a slice about 0.2 cm thick, and then put into a bowl, plus salt, cooking wine, water starch and well; fish head and fish bone chopped into pieces; ginger, garlic peeled and washed, cut into ginger and garlic; green bamboo shoots washed, cut into slices; green onions washed, cut into scallions.
1
2, pot on high heat, burn refined oil to 4 mature, into the dried chili pepper section, pepper, PI County soybean stir-fried color, into the ginger rice, garlic rice slightly fried, mixed into the soup, add salt, cooking wine, pepper, sugar, soy sauce, mash sauce, fish head, fish bone simmering taste until cooked.
3, another pot on a high flame, burn a little refined oil, into the green bamboo shoots with salt fried off, into the bowl to be used.
4, will be boiled out of flavor of fish head and bone fish out poured on the tip of the green bamboo shoots, pot of soup boiling, into the fish slide blanch, cook into the monosodium glutamate and evenly, pot into the bowl, sprinkled with chopped green onion.
5, burn refined oil in the pot to 5 mature, add dried chili peppers, peppercorns, ginger and garlic rice stir-fried, drizzled with chopped scallions that is.
Features: tender meat, spicy and not dry, fresh and mellow, aftertaste.
Practice three
Raw materials:
bass, catfish, grass carp, silver carp, flower chain can be (it is best not to use carp) a number of, bean sprouts (or their favorite vegetables), dry red pepper 1 two ginger 1 two, Pixian bean paste 2 two, pepper, garlic 1 two, pepper, a little, a little wine, a little monosodium glutamate, a little pepper, a little sugar, a little salt, a little scallion, vinegar a little, a little soy sauce, a little cornstarch, an egg white
Method of production:
1, kill the fish clean, chop off the head and tail, sliced into fish fillets, and the rest of the fillet into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. (The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, the bean sprouts washed, put into the boiling water, scalded, fished into a large pot, according to personal taste, sprinkle a little salt, and standby.
3, in a clean frying pan, add three times the usual frying oil, when the oil is hot, put three tablespoons of bean curd burst incense, add ginger, garlic, green onions, peppercorns, chili powder and dry red pepper stir-fry over low heat. After the taste, add the head and tail and fish fillet, turn the heat to high, turn well, add wine and soy sauce, pepper, sugar to moderate, continue to stir fry for a few moments, add some hot water, and at the same time put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, 3 to 5 minutes to turn off the heat. Pour the cooked fish and all of the broth into the large pot that just held the bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste. When the color of the pepper is changing, immediately turn off the fire, the oil in the pot and pepper and pepper together into the fish pot, be careful hot! (You can also put the chili peppers on top of the big pot, and then pour the oil, which is burned to 90% heat, into the pot.) All done. Another spicy "boiled fish" out of the pot.
Note:
1, the amount of water to cook the fish should not be too much, to fish fillets into the just after the water can be flooded. After cooking and pouring into the pot, some of the fillets will be exposed.
2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.
3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac, etc., is boiled fish hot pot. Or simply at the beginning of the boiled fish into the electric hot pot, after eating fish, direct fire on the line.
Practice four
Raw materials: bass (Bass or Perch both translate to bass, try it yourself)
or Tilapia (tilapia)
or Catfish (catfish) can be, preferably live fish, do not use Carp (Carp)
One
An ingredient: Bean sprouts, or their favorite vegetables
Seasoning: ginger (a large, pat loose slices), garlic (a head, slightly pat can be, do not have to cut), green onions moderate
Bean petals (or chopped peppers), peppercorns, dried red chili peppers, chili powder,
Salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar, cooking oil
Additional: cornstarch, cooking wine, salt, a small amount of egg white
Practice:
1, kill the fish and wash, chop off the head and tail, sliced into fillets, and chop the rest of the fillet into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. (The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, wash the bean sprouts, into the boiling water, scalded, fished into a large pot, according to personal taste, sprinkle a little salt, standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dry red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.
5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together into the fish pot, careful hot!
Eat it!!!!
For the big note:
1, the amount of water to cook the fish should not be too much, in order to the fish fillets into the just after the water can be submerged. After cooking and pouring into the pot, some of the fillets will be exposed.
2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.
3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, I think, the U.S. bought peppercorns and chili peppers are not as fragrant as the domestic ones, so it is better to fry them before splashing oil. The domestic material is good, so you can just splash hot oil on the chili peppers.
5, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac and so on, is boiled fish hot pot. Or simply at the beginning of the boiled fish into the electric hot pot, after eating fish, directly open fire on the line