Boiled fish is the flavor of Yubei, Chongqing, which looks primitive and actually works exquisitely-fresh and vigorous live fish are selected to give full play to the efficacy of pepper in keeping out the cold, benefiting qi and nourishing blood. Cooked meat will not become tough at all, and its taste is smooth and tender, oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. Its uniqueness in stealing the limelight lies in its unique spicy taste: a lot of peppers are bright and eye-catching, spicy but not dry, hemp but not bitter, and the taste at first is mouth-watering. Take a special bite of lip and teeth, which makes people rush to eat the next bite without praise. You're making me cry:] Here's a brief talk about how to cook fish.

Exercise 1

Ingredients: a fresh grass carp.

Ingredients: 500g of soybean sprouts, edible oil1000g (the actual dosage is about100g), 250g of dried pepper, 50g of pepper, a little salt, cooking wine and starch.

Production method:

1) firstly, clean grass carp, cut it into fish fillets, add a little salt, cooking wine and starch, and stir well for later use;

2) Wash soybean sprouts for later use;

3) Put about 500 grams of water in the pot. After boiling, blanch the bean sprouts in water until they are 8% mature. Take it out and put it in cold water, dry it, and put it evenly at the bottom of a clean bowl;

4) Blanch the sliced fish in water for a while (78% mature) and code it on the bean sprouts;

5) After the wok is on fire, pour in cooking oil. After boiling, remove from the fire, add pepper and dried Chili, stir-fry a little (not too long, otherwise it will fry), and immediately pour it into a bowl filled with fish and bean sprouts (be careful not to burn);

6) At this point, a pot of delicious boiled fish is ready.

Exercise 2

spicy boiled fish

Raw materials:

Grass carp 1000g, bamboo shoots 300g, refined oil 150g, dried chili festival 250g, Chinese prickly ash 10g, ginger 15g, garlic 10g, onion 10g, etc.

Method:

1. Slaughter the grass carp, take out the clean fish, cut it into pieces about 0.2 cm thick with an oblique blade, then put it in a bowl, add salt, cooking wine and water starch and mix well; Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut into pieces; Wash shallots and cut them into chopped green onions.

2. Put the pot on a big fire, burn the refined oil until it is 4% mature, add dried Chili festival, pepper and Pixian watercress, stir-fry and color, add ginger rice and garlic rice, add fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head and fish bone, and cook until it tastes delicious.

3. Start another pot fire, burn a little refined oil, add green bamboo shoots and salt, stir fry and put them in a bowl for later use.

4. Take out the boiled fish heads and bones and pour them on the tips of green bamboo shoots. Boil the soup in the pot, add the fish fillets to boil, cook it with monosodium glutamate, put it in a bowl and sprinkle with chopped green onion.

5. Burn the refined oil in the pot until it is half-cooked, add dried pepper, pepper, ginger and garlic, stir-fry until fragrant, and pour it on chopped green onion.

Features: the meat is tender, spicy but not dry, fresh and mellow, with endless aftertaste.

Exercise 3

Raw materials:

Bass, catfish, grass carp, silver carp and flower chain can be used (preferably without carp), bean sprouts (or their favorite vegetables), dried red pepper 1 two ginger 1 two, Pixian watercress, a little pepper, garlic 1 two, cooking wine.

Production method:

1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. Put the head, tail and fish chops in different plates and marinate them in the same way)

2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3 ~ 5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.

4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. When the pepper changes color, turn off the fire immediately and pour the oil and pepper in the pot into the big bowl of fish. Watch out for burns! ! (You can also put pepper and pepper in a large pot, and then pour the oil that has been burned to 90% heat into the pot. ) everything is settled. Another spicy "boiled fish" is out of the pot.

note:

1, don't use too much water to cook fish, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright.

3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.