What kind of fish is used in boiled fish fillet?

Boiled fish fillet is a well-known traditional dish, belonging to the Sichuan cuisine series. Boiled fish fillets choose grass carp because grass carp live in the water downstream, but also particularly like to swim, so the body size of the larger meat is more compact, and less fish thorns, handling is particularly simple. The most important thing is that the grass carp has no earthy flavor, the meat is more delicious, and the taste is very good.

Do boiled fish fillets generally choose about 3 pounds of grass carp, it is best to choose live grass carp, because live fish and stored for a long time the freshness of the fish is not the same. Grass carp slaughtered after the fish meat cut into two-millimeter-thick slices, after a series of cooking, into the dish after the fish meat is delicious, tender meat texture, oil but not greasy, with a bright red chili peppers, eating spicy and delicious, hearty.

Tips for making boiled fish fillets

The amount of water used to cook the fish should not be too much, so that the fish fillets are just submerged in water after being put in. Before cooking the fish, fry some of the peppercorns and chili peppers first, so that the red pigment in the chili peppers can be fully leached out when cooking, making the oil red. The flavor of the fish is marinated by the front, so it can not be like the general practice of considering the back can be seasoned again, to marinate through.

Specifically fried peppers and chili peppers in the 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. Can not be fried peppers paste, because it is by oil to fry, so do not use high fire, or all the burnt affect the appetite.