Authentic boiled fish recipe (Chongqing) Ingredients: 1 grass carp (about 1000g) Accessories: 1 egg, 1000-1500g of salad oil, 1250g of soup, 5g of refined salt, 3g of MSG, 4g of pepper noodles, 15g of cooking wine

grams, 3 grams of ginger slices, 7 grams of garlic cloves, 8 grams of green onion sections, appropriate amount of Sichuan peppercorns and dried chili peppers. Production process: 1. Remove the scales, gills, caesarean section of the grass carp, remove the internal organs and wash them. Use a knife to remove two fish slices.

Cut the fish heads and money bones into pieces.

...Authentic boiled fish recipe (Chongqing) Ingredients: 1 grass carp (about 1000g) Accessories: 1 egg, 1000-1500g of salad oil, 1250g of soup, 5g of refined salt, 3g of MSG, 4g of pepper noodles

, 15 grams of cooking wine, 3 grams of ginger slices, 7 grams of garlic cloves, 8 grams of green onion sections, appropriate amount of Sichuan peppercorns and dried chili peppers. Production process: 1. Remove the scales, gills, caesarean section of the grass carp, remove the internal organs, wash them, and remove the two pieces with a knife.

Fan the fish meat and cut the fish head and bones into pieces.

2. Cut the fish into thin slices with a diagonal blade, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well to coat the fish fillets evenly with a layer of egg paste.

3. Put the wok on the fire, add stock and salt and bring to a boil. Add the fish heads and bones and cook over high heat.

Skim the foam from the soup noodles and add cooking wine to remove the fishy smell.

Put soybean sprouts at the bottom of the soup basin.

When the fish bones are cooked, remove them and put them into a soup basin.

4. Shake the fish fillets into the pot, pick them up when they are just broken, and place them on the fish bones.

Then add ginger slices, garlic cloves, green onion sections, pepper noodles, MSG, Sichuan peppercorns, dried chili peppers, etc.

5. Clean the pot, add salad oil and heat it to 70% heat, then pour it into a soup basin and simmer for a minute or two. The taste depends mainly on the quality of the pepper and pepper ingredients and the redness of the red pepper.

Oil level.

Restaurants usually prepare red oil in advance, so pay attention to the temperature of the oil. If it is too high, it will easily burn the peppercorns and dried chili peppers; if it is too low, there will be no spiciness or aroma.

The fish must be live fish, including grass carp, black fish, fathead, and carp.

The soup must have flavor, only the blanched fish fillets have flavor.

In addition, it seems wasteful to use two or three kilograms at a time for home cooking. You can also increase or decrease peppercorns and chili peppers according to your own taste.

Second generation "boiled live fish" The second generation "boiled live fish" detailed method: Boiled fish is also called "boiled fish". In most places in the north, especially in the Northeast, it is customary to call it "boiled live fish". "This dish originated from the Jiangbei area of ??Chongqing, Sichuan. It has become popular in northern my country in recent years. Most chefs in Sichuan give it a very vivid name "boiling fish" because the oil is boiling when the dish is served. It is deeply loved by diners. .

Today I am here to introduce to you a production method of "Second Generation Boiled Live Fish" uniquely created by "Sichuan Baiweifang Company", for reference only by colleagues in the industry.

Ingredients: Xipu silver carp shaved off all bones, 1500 grams of clean material. Accessories: 300 grams of cucumber strips, 250 grams of fresh luohan bamboo shoots, 250 grams of Jiuzhaigou fresh tribute vegetables. Seasoning: 1500 grams of special cooking oil, 10 grams of finely ground sesame oil, 250 grams of ginger.

250g green onion 500g coriander 100g shallot 50g star anise 100g sannai 100g cinnamon 25g clove 25g white cardamom 50 grass fruit 50 xiangguo 60g bay leaf 50g cumin 150g comfrey 50g Sichuan pepper green pepper

Two gold bar peppers, Chaotian peppers, Pixian Douban homemade glutinous rice cake peppers, Swiss chicken powder, Xinghu brand ethyl maltol, cooking wine, beer.

Preparation: (1) Cut the silver carp meat into 8 cm sections with a transverse blade, making the fillets about 0.7 cm thin.

Rinse and drain with water, add a little ethyl maltol, 1 cup of beer, three spoons of salt, three spoons of chicken powder, mix well and set aside.

1 (2) Core the cucumber, peel off the rough skin, and cut into 5 cm long sections. Cut off the old heads of fresh bamboo shoots and tear them into long strips. Cut the fresh tribute vegetables into 5 cm long sections, add base flavor, stir-fry and put in a pot for use

The bottom dish. (3) Place the pot over high heat, add 2 kilograms of water, three tablespoons of refined salt, three tablespoons of Swiss chicken powder, an appropriate amount of cooking wine, and 50 grams of onion and ginger juice. After boiling over high heat, drain the fish fillets.

Control the water content, put it into boiling soup and cook until medium-cooked, drain the fish fillets, control the water content, and put them into a basin with low ingredients for later use.

(4) Put the pot on high heat and ladle in 1.5 kilograms of the secret oil. When the oil temperature in the pot reaches 60%, pour it evenly into the basin in three batches and pour in the sesame oil.

The waiter needs to deliver the food to the guest's table as quickly as possible while the pot is boiling. The waiter uses a small slotted spoon to take out the fried Sichuan peppercorns and chili peppers and then eat them.

Preparation method of secret cooking oil: (1) Stir-fry Pixian watercress, glutinous rice cake pepper, coriander, green onion, and ginger in oil until the dried pork belly becomes fragrant. Add the above spices and stir-fry over low heat for about 2-3 hours.

Remove the residue and add a little comfrey while the oil is still warm to enhance the color.

Notice!

The color should not be too dark.

(2) Beer and maltol can help remove fishy smell and improve the tenderness of dishes, just an appropriate amount.

- (3) This method is also suitable for cooking bullfrog, boneless loach, eel and other raw materials that are easy to mature and have fine fibers.

Features of the finished dish: warm atmosphere, red and green soup, delicious and tender fish.

/ Tea Flavored Fish Features: Common ingredients, simple preparation, fresh, salty and spicy, strong tea aroma, especially suitable for southerners.