Boiled fish fillet is a traditional local dish with good color and flavor. The raw materials are carp, herring, grass carp, pepper, bean paste and so on. It belongs to Sichuan cuisine or Chongqing cuisine. This is a popular food, especially for southerners, who are very spicy and unhappy. My mouth watered when I saw the photos of the boiled fish fillets. How can there be such delicious fish? At first, boiled fish was made by boiling water, and there was not much seasoning in it. With the passage of time, boiled fish now has countless conditioning and side dishes.

Of course, some people will ask what kind of fish is better for cooking fillets. Bian Xiao tells you which kind of fish is more suitable for boiled fish. First of all, grass carp is good for blood circulation, which is the best for some patients without blood circulation. Secondly, eating grass carp regularly has anti-aging and beauty effects, as well as appetizing and nourishing effects. Second, the use of herring, herring is rich in protein, which has anti-aging and anti-cancer effects, and is also rich in nucleic acid, which is an essential substance for human cells. Third, the use of perch, perch is rich in vitamin A and vitamin B, which has the effects of strengthening the spleen and stomach, resolving phlegm and relieving cough, and has a nourishing effect on people with poor liver and kidney. Next, let's see how to cook this delicious food!