Practice:
1, kill the fish and wash, chop off the head and tail, sliced into fish fillets, and chop the rest of the fillet into several pieces. The fillets are scratched with a little salt, cooking wine, cornstarch and an egg white and 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 after washing, 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 pepper) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dried red chili stir-fry in a small fire. 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, 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 poured into a large pot of fish. This fragrant boiled fish is ready.
Another way of doing it
Materials:
2 pounds of fish, (three people) three large red chili peppers (to be cut oh), pepper grains in a small bowl, ten garlic cloves, a piece of ginger, scallions, five onion finely chopped scallion flowers, a little salt, half of the egg white, a little cornstarch, three taels of sunflower oil, 2 taels of chili oil, a small pinch of white sesame seeds, a cucumber and soybean sprouts.
Steps
1. clean the fish, pay attention to the fish belly black black place to wash white oh, along the fish bone pick out the fish meat, with a knife along the grain of the fish meat, diagonally slicing the fish into a half-centimeter-thick slices of fish, so that there will not be so many thorns. (Tips: when you buy fish, ask the master to help pick out the head and bones, as for the fish, or their own home slowly slice, because the master does not have so much time to help you slice yo.
2. The fish fillets to the plate, plus egg white, salt, starch with a hand, garlic cut into garlic rice to be used, dried chili peppers deseeded and cut into segments, sauerkraut, ginger, also cut fine to be used.
3. Pour the oil into the pot and heat, stir-fry ginger, garlic, red pepper, pepper, will fry the fish bones, you can put the cold water, such as the big roll, cut the cucumber and soybean sprouts also poured into the pot.
4. evenly into the fish slices, add a little salt and monosodium glutamate (MSG), sprinkle with white sesame seeds can be served on a large pot. (After adding the fish fillets, you don't need to wait until the water comes to a boil, just a little bit of bubbling will do, so that the fish fillets will be smooth and tender oh!)
5. This is the most important point! Fish flavor is not fragrant depends on it. Hot pot, pour oil and chili oil, burned to eighty percent hot, put down the red pepper and pepper popping it, (pay attention to do not burst too long, a little discoloration can be), poured directly on the fish surface, only to hear the "squeak" sound, sprinkle chopped scallions, the aroma of the face, permeating the entire kitchen, drifting into the dining room table, you can be on the table.
Home made boiled fish practice
Accessories: fresh fish, bean sprouts, shredded cabbage
Seasonings: wine, salad oil, green onions, ginger, garlic, chili peppers, peppercorns, soybean paste, starch
Practice:
1, cleaned and sliced fresh fish, put into a bowl with wine, salt, green onions, ginger foam pickle, about 20 minutes to add the starch to grab a good standby
This is the first time that I've seen the fish in a bowl.
2, add a little oil in the pot, heat on high heat and then open low heat into the bean paste stir-fried, the marinated fish into the pot, add water and cook for about 3 to 5 minutes
3, bean sprouts copied into a pot, laying on the shredded cabbage, cooked fish fish fish out of the bean sprouts and squash on the standby
4, boil the fish soup poured off the pot clean and dry, pour the salad oil (the amount of oil can be over the fish for appropriate), low heat. hot into the pepper, chili, ginger, garlic foam, fried, sprinkle 3 tablespoons of salt
5, the fried oil sauce poured into the basin, sprinkle onions
Tips:
1, squash can choose to add
2, frying chili pepper must be used with a low fire, so as not to fry paste [edit paragraph] process tips 1, the amount of water to cook the fish should not be too much to fish slices into the fish, just after being Water can be flooded. Cooked and poured into the basin, some of the fillets will be exposed to the outside. 2, cook the fish before the part of the pepper and chili peppers fried first, in the cooking, you can fully leach out the red pigment in the chili peppers, so that the oil color is red. 3, the flavor of the fish is by the front marinated, so can not be like the general practice of considering the back can be seasoned again to be marinated. Can be slightly put a little chicken essence. 4, must not be peppercorns and other stir-fried paste, because it is by the oil to fry so do not use a large fire, or all are burnt affecting the appetite, but also is not conducive to health. 5, the specific frying peppercorns and chili peppers of the amount of oil depends on the size of the container prepared to pour into the large pot, the fish and bean sprouts all submerged subject to, you can visually. 6, the fish eaten up, you can re-pour the soup back into the pot, under the tofu or vermicelli or konjac, etc., is boiled fish hot pot. Or simply the beginning of the boiled fish into the electric hot pot, after eating fish, direct fire on the line. [Edit] Craft Tips 1, the amount of water to cook the fish should not be too much, in order to fish fillets into the fish, just after the water can be flooded. Cooked and poured into the basin, some of the fillets will be exposed to the outside. 2, cook the fish before the part of the pepper and chili peppers fried first, in the cooking, it can be fully leached out of the chili peppers in the red pigment, so that the oil color red. 3, the flavor of the fish is by the front pickled out, so can not be like the general practice of considering the back can be seasoned again to marinate. Can be slightly put a little chicken essence. 4, must not be peppercorns and other stir-fried paste, because it is by the oil to fry so do not use a large fire, or all are burnt affecting the appetite, but also is not conducive to health. 5, the specific frying peppercorns and chili peppers of the amount of oil depends on the size of the container prepared to pour into the large pot, the fish and bean sprouts all submerged subject to, you can visually. 6, the fish eaten up, you can re-pour the soup back into the pot, under the tofu or vermicelli or konjac, etc., is boiled fish hot pot. Or simply the beginning of the boiled fish into the electric hot pot, after eating fish, direct fire on the line