Question 1: What is the best fish to use for boiled fish? Generally, grass carp and black fish are used to make boiled fish. The difference between these two types of fish is:

Black fish: The meat is relatively tight, tender and easy to cut into thin slices. If cooked well, it melts in your mouth and is easy to taste. The disadvantage is that there are many fish bones, and if the heat is not controlled well, it will easily age the fish and make it unpalatable

Grass carp: relatively The meat is a bit looser than that of black fish, and the meat is thick and juicy. The disadvantage is that it is not easy to taste and requires heavy seasonings

Generally speaking, if you like grass carp with a strong taste, choose black fish.

< p> Question 2: What kind of fish is the most delicious and authentic for boiled fish:

Boiled fish is the flavor of Yubei, Chongqing. It seems to be a primitive method, but the actual workmanship is exquisite - choose fresh and live fish. , and give full play to the effects of chili peppers in keeping out the cold, replenishing qi and nourishing blood. The cooked meat will not become tough at all, and the taste will be 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 feature that steals the limelight is its unique spiciness: the peppers are red and eye-catching, spicy but not dry, numb but not bitter. The delicious taste is mouth-watering at the beginning, and the fragrance lingers on your lips and teeth after you take a bite. People rush to take another bite without paying attention to the praise. It makes me laugh out loud:] Let’s briefly talk about how to make boiled fish.

Method 1

Ingredients: One piece of fresh grass carp

Ingredients: 500 grams of soybean sprouts, 1000 grams of edible oil (actual consumption is about 100 grams), 250 dried chili peppers grams, about 50 grams of Sichuan peppercorns, a little salt, cooking wine and starch

Production method:

1) Wash the grass carp first, slice it into fillets, add a little salt, cooking wine and starch , stir evenly and set aside;

2) Wash the soybean sprouts and set aside;

3) Put about 500 grams of water in a pot. After boiling, blanch the bean sprouts until they are mature. Take it out and put it into cold water, drain the water, and place it evenly on the bottom of a clean large bowl;

4) Blanch the battered fish fillets in water for a while (70 to 80% ripe is enough), and put them on the bean sprouts

5) Heat the wok, pour in cooking oil, bring it to a boil, remove from the heat, add Sichuan peppercorns and dried chili peppers, and fry for a while (the time should not be too long, otherwise they will fry paste), immediately pour it into the bowl with fish and bean sprouts (be careful not to burn it);

6) At this point, a pot of delicious and attractive boiled fish is finished.

Method 2

Spicy boiled fish

Ingredients:

1000g grass carp, 300g green bamboo shoots, 150g refined oil , 250 grams of dried chili section, 10 grams of pepper, 15 grams of ginger, 10 grams of garlic, 10 grams of shallots, 50 grams of Pixian watercress, 25 grams of cooking wine, 3 grams of pepper, 2 grams of refined salt, 2 grams of sugar, 2 grams of soy sauce , 2 grams of MSG, 15 grams of water starch, 100 grams of fresh soup, 10 grams of fermented glutinous rice juice

Preparation method:

1. Kill and clean grass carp, remove the clean fish meat, and slant the blade Cut into slices about 0.2 cm thick, then put into a bowl, add salt, cooking wine, water starch and mix well; chop the fish head and fish bones into pieces; peel and wash the old ginger and garlic, cut into minced ginger and garlic; green bamboo shoots Wash the green onions and cut them into slices; wash the green onions and cut them into chopped green onions.

2. Put the pot on a high fire, heat the refined oil until it is 4 mature, add the dried chili knots, Sichuan peppercorns, and Pixian bean paste and stir-fry until fragrant and coloured, add the ginger and garlic and stir-fry briefly, add in the fresh To the soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head, and fish bones and cook until cooked.

3. Put another pot on a high fire, burn a little refined oil, add the tips of green bamboo shoots, add salt and stir-fry until raw, put it into a bowl and set aside.

4. Take out the stewed fish heads and bones and pour them on the tips of the green bamboo shoots. Bring the soup to a boil, add the fish fillets and cook until cooked. Add MSG and mix evenly. Put the pot into a bowl and sprinkle with chopped green onion.

5. Heat the refined oil in the pot until it is 5 mature, add dried chili pepper, Sichuan peppercorns, ginger and garlic, stir-fry until fragrant, pour on the chopped green onion and serve.

Features: Tender meat, spicy but not dry, fresh and mellow, with endless aftertaste.

Method 3

Ingredients:

Bass, catfish, grass carp, silver carp, flower chain can be used (it is best not to use carp), several bean sprouts ( or your favorite vegetables), 1 tael of dried red pepper, 1 tael of ginger, 2 taels of Pixian watercress, a little pepper, 1 tael of garlic, a little pepper, a little cooking wine, a little MSG, a little pepper, a little sugar, a little refined salt, chives A little vinegar, a little soy sauce, a little cornstarch, and one egg white

Production method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and Chop the remaining fish fillet into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the amount of oil for normal cooking to a clean wok. After the oil is hot, add three tablespoons of watercress and saute until fragrant. Add ginger, garlic, green onions, peppercorns, chili powder and dried chili powder. Stir-fry the red pepper over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a pound of oil (specific amount of oil...>>

Question 3: What kind of fish is generally used to make boiled fish? Better 5 points Generally, boiled fish is made with grass carp and black fish. The difference between these two types of fish is: black fish: the meat is tight, tender and easy to cut into thin slices. If it is done well, it will melt in your mouth and be easy to taste; The disadvantage is that there are more fish bones, and if the heat is not controlled well, it will easily age the fish and make it unpalatable. Grass carp: Compared with black fish, the meat is a bit looser, thicker and juicier. The disadvantage is that it is not easy to taste and requires heavy seasoning. Generally speaking, it depends on your taste. For those with a strong taste, choose grass carp; if you prefer a lighter taste, choose black fish

Pay attention to the choice of fish: tilapia, catfish, grass carp, silver carp, and flower chain are all acceptable (of course carp is also acceptable

Question 4: What kind of fish is usually used to make boiled fish? Catfish

Fathead fish

Carp

Silver carp

Question five : To make boiled fish, what fish is best to use and what are the steps? 5-minute boiled fish (generally choose grass carp, black fish and other delicate meat, and those with less spines are also acceptable)

Ingredients: grass carp, bean sprouts

Accessories: lettuce, wolfberry, chives, ginger, eggs, starch, pepper, salt, pepper, chicken essence, dried chili pepper

Method:

1 .Prepare the ingredients. Soak the wolfberries in boiling water for 5 minutes and set aside. Take the egg whites from the eggs and cut the dried chilies into sections.

2. Remove the bones and meat from the middle part of the fish, cut it into thin slices, and wash it repeatedly with water until it becomes watery. Clear, then marinate with salt, pepper, and egg white for 10 minutes, add starch and mix well.

3. Add oil to the pot, add shredded ginger and green onion, then add fish bones and stir well. Bring to a boil and simmer for ten minutes.

4. Add salt and pepper to taste, then add bean sprouts and cook. Drain and serve on top of lettuce leaves.

5. Turn up the heat and put the marinated fish into the pot piece by piece. When it changes color, take it out and put it on top of the bean sprouts. Filter out the impurities from the soup and pour it into the bowl. < /p>

6. Add oil to another pot, simmer until a little smoke comes out, add Sichuan peppercorns and dried chili pepper segments and stir-fry quickly, then pour them and oil on the fish fillets .

Question 6: What ingredients are used for home-cooked fish? How to make boiled fish? Introducing how to make boiled fish

Ingredients

Grass carp 1 Strips (about 2 pounds)

2 eggs

200g soybean sprouts

10g salt

30g raw starch

< p> 30ml cooking wine

1000ml oil

Appropriate amount of green onion and ginger

20g Sichuan pepper

20g Sichuan pepper

Star anise 2 pcs

3g cumin

1 piece cinnamon

2 strawberries

1 nutmeg

3 bay leaves

60g dried chili peppers

1. Remove the scales, internal organs and gills of the grass carp, and remove the black membrane from the belly of the fish. Fish gills and black membrane are the main sources of fishy smell

2. Cut off the fish head, use a knife along one side of the fish bone to slice out the fish meat

3. Slice it Fillet the fish and shave off the large spines. Flowers that are afraid of trouble can also skip this step. Remove the bones from the fish meat on the other side in the same way. Do not throw away the fish bones and tails.

4. Cut the fish meat into butterfly slices, that is, do not cut it with one knife, and then cut it with the second knife. The thickness is about 0.5cm

5. Spread the cut fish flat as shown in the picture

6. Cut the fish head in half and set aside

7. Put the fish head, fish bones and fish tail into a bowl. Put the fish meat into another bowl. Add 3g salt, one egg white, 15ml cooking wine, and 15g raw starch respectively.

8. Make spiced oil: Pour 1000ml oil into the pot, add 15g peppercorns, 15g peppercorns, star anise, fennel, cinnamon, Heat grass fruits, nutmeg, and bay leaves over medium-low heat for about 10 minutes

9. Turn to low heat, then add half of the dried chili and continue to heat for 3-5 minutes

10. When the peppers become slightly burnt, remove all the spices

11. Add a little oil to the pot, add 5 dried peppers and stir-fry the bottom of the pot until fragrant, add the soybean sprouts, add salt and stir-fry until cooked, add The bottom of the container

12. Add water to the pot and bring to a boil. You can also use stock here. A lazy way is to use a piece of old hen soup. First blanch the marinated fish heads, fish bones and fish tails, then place them on top of the bean sprouts

13. Add the fish fillets and blanch them until they change color

14. Place it on the fish bones, and add some dried chili peppers on top of the fish

15. Put the remaining Sichuan peppercorns and peppercorns in the previously cooked five-spice oil, and heat the oil to 80% Add the remaining dried chili pepper

16. After the oil boils, use a slotted spoon to separate it and pour the hot oil on the fish

Question 7: Boiled fish What kind of fish should be used to make it delicious? Pay attention to the choice of fish: tilapia, catfish, grass carp, silver carp, and flower chain can all be used (of course carp can also be used

Question 8: Boiled fish can be used The fish used is usually bighead carp or grass carp. The name of the fish is different in each place. When you buy fish, you can ask the boss.

Question 9: What fish is used to make boiled fish? Good grass carp has more bones and is not suitable for the elderly and children.

Personally, I think it tastes the same as long as it is fresh and well-made.

There is a Sichuan boiled fish seasoning. About 4.5 yuan/bag, 3 bags of ingredients, you can make it yourself according to the following method.

Question 10: How to make boiled fish delicious? What ingredients are needed:

< p> Ingredients: 1000g grass carp, 500g soybean sprouts, 2 egg whites

Accessories: 2 tablespoons bean paste, 50g pepper, 50g pepper, 100g dried red pepper, 2 green onions, 1 small piece of ginger , half a head of garlic, an appropriate amount of salt, a little starch, an appropriate amount of rapeseed oil, 4 aniseed, an appropriate amount of cooking wine,

Steps

1. One grass carp, remove the scales, remove the internal organs and clean Reserve.

2. Remove the head, tail and middle fin.

3. Hold the fish upright and cut the back with a knife to make it easier to remove the fish meat.

4. Separate the fish meat and fish bones.

5. Use a knife to slice the fish into thin slices one by one.

6. Chop the fish bones into pieces and set aside.

7. Keep the fish head in half for later use.

8. Prepare garlic, peppercorns, Sichuan peppercorns, anise and various types of dried red peppers.

9. Knot the green onions and set aside.

10. Wash the soybean sprouts and set aside.

11. Add a little cooking wine, salt, an egg white and a little starch to the fish fillets, mix well and marinate until set aside.

12. Add cooking wine, egg white and starch to the fish bones and fish heads, mix well and set aside.

13. Add oil to the wok, fry the soybean sprouts until they are raw, and add a little salt.

14. Put the fried soybean sprouts into a container and set aside.

15. Add oil to the wok, add anise, Sichuan peppercorns and peppercorns and fry until fragrant.

16. Remove most of the fried Sichuan peppercorns and Sichuan peppercorns and set aside.

17. Add dry red pepper and fry until fragrant.

18. Add bean paste and stir-fry until the red oil comes out.

Add broth or water at 19 minutes, and add the tied onion knots at the same time.

20. Add the fish head and fish bones and bring to a boil.

21. At this time, chop the garlic and set aside, and crush the freshly fried Sichuan peppercorns.

22. After the water boils, use chopsticks to place the fish fillets into the pot one by one.

23. Pour the cooked fish fillets into the container with soybean sprouts, and sprinkle with minced garlic and crushed Sichuan peppercorns.

24. Take another pot, add cooking oil, add dry red pepper, fry the pepper until fragrant and turn off the heat.

25. Pour the heated oil and chili pepper onto the chopped garlic and peppercorns, and serve.

Notes:

1. Be careful not to add too much starch, just wrap the fish fillets in a thin layer.

2. It is recommended to use rapeseed oil, so that the cooked dishes will have the true Sichuan flavor.

3. If you don’t like fried soybean sprouts, you can choose to boil them, whichever suits your taste