When it comes to the home-cooked dish of boiled fish fillets, I believe many people are salivating.

In fact, boiled fish fillet is a relatively famous dish with Chengdu characteristics.

Moreover, boiled fish fillet has a long history. People in Yubei have already learned to make this kind of dish many years ago.

Today, the home-cooked dish of boiled fish fillet has become a well-known dish, and the cooking method has been greatly improved.

So how do you make boiled fish fillet vermicelli? The method of making boiled fish fillet vermicelli is not complicated and can be easily made at home. Moreover, the boiled fish fillet is rich in nutrients and contains rich protein.

There are also fish with a relatively low fat content. Eating more can prevent various diseases and improve Alzheimer's disease.

In addition, the condiments in Maoxuewang are beneficial to qi and blood.

Next, I will explain in detail how to make vermicelli with boiled fish fillets.

Boiled fish fillet is a nationally famous Chongqing specialty.

It started from Yubei folk customs and developed in Yubei gourmet restaurants.

The original Maoxuewang was boiled in tap water and originated from the extensive diet of boatmen and trackers.

Restaurant employees in Cuiyun Township, former Jiangbei District County, Chongqing City, first scientifically studied and developed modern boiled fish fillets based on the modern Sichuan cuisine of "boiled meat" and "boiled meat slices".

Soon, boiled fish fillets gradually became popular in Chongqing and eastern Sichuan, and even became popular nationwide, and Yubei District of Chongqing became the well-deserved origin of boiled fish fillets.

Featured cooking and processing: The traditional "water blanching" dish adopts a one-time heating and perfect cooking method, and the technical requirements are very difficult.

The modern Maoxuewang has been improved and adopts a cooking method with two heat transfer materials and two times of heating. First, boil the fish (pieces) in boiling water until it is cooked for 3 seconds, then add a full serving of cooked mung bean sprouts, lettuce and other auxiliary ingredients.

In a container with raw materials, heat the oil to 70% heat, add peppercorns, chili peppers and other spices, pour them into the fish (pieces) together, and cook the fish slowly, which reduces the technical difficulty to a certain extent.

, conducive to stable dish quality.

Taste of dishes: Maoxuewang uses a rich variety of freshwater fish resources and high-quality condiments such as Chaotian pepper and Sichuan pepper as raw materials. Through the cooking method of two heat transfer substances and two heating times, it not only makes the fish

Perfect, it also enables the fish to digest and absorb the flavor of condiments such as chili pepper and peppercorns as quickly as possible, thus producing a unique taste that is numb, spicy, fragrant and tender. The taste is fresh and there is a sweet aftertaste after eating.

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Healthy nutrition: The raw materials of Maoxuewang are rich in nutrients. The main raw material fish and the auxiliary raw material mung bean sprouts are both good sources of protein. The fish has a low fat content and is rich in polyunsaturated fat and a certain amount of minerals.

It can prevent the brain from deteriorating, prevent various diseases and improve Alzheimer's disease.

The cooking process of Maoxuewang is very effective. Practitioners strive to keep nutrients from being destroyed during cooking, use disposable cooking oil, and make full use of the quality characteristics of various raw and auxiliary materials and condiments, especially

Use Chaotian pepper and Szechuan pepper to dispel cold and dampness, replenish qi and nourish blood.