“The spicy and fragrant taste made me completely fall in love with boiled fish. After trying many types of fish, I still feel that grass carp is the most delicious, and none can compare with the ones sold outside. This taste. Healthy and less oily, but still delicious boiled fish.

”

Ingredients

Main ingredients

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1 carp

Accessories< /p>

Soybean sprouts

300 grams

Egg white

1 piece

Seasoning

Salt

1/4 teaspoon

Ginger

1 piece

Garlic

1 head

Dried chili

100 grams

Cooking wine

1 tablespoon

Starch

2 tablespoons

Pepper pepper

2 tablespoons

Pixian bean paste

2 tablespoons

Pepper powder

Vegetable oil

200 ml

Cilantro

2 stalks

Boiled fish How to do it

1. Prepare the required ingredients and ask the boss to kill and remove the scales of the fish when you buy it

Tips: ①Click to kill the fish yourself: How to make it easy and complete Killing fish

② Either carp or grass carp can be used to make boiled fish. Grass carp has more meat and is easier to fillet.

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2. When killing fish, there will be residual fish scales. Use a knife to scrape off the fish scales and mucus on the surface, and wash away the blood and black film inside the fish belly

Tips: Removing the black film can play a great role in removing fishy smell. , be sure to clean it

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3. Fish removal line: cut a knife at the fish head and fish tail, just cut to the fish bones, from the fish head You will see a small white dot at the incision. Pull it out gently with your hands, which is the fishy line. There is one on each side. Take it out, cut off the head and tail, and cut off the fins

Tips : Removing the fishy thread can once again play the role of removing the fishy smell. Take out both lines

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4. Cut the fish into two pieces along the middle fish bone , remove the large spines on the abdomen

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5. Follow the lines of the fish meat, with the tail direction of the fish meat on the left. Hold the knife in your right hand with an oblique blade to fillet the fish. Put an egg white into the slice, add 1/4 teaspoon of salt, 1 tablespoon of cooking wine, and 2 tablespoons of starch, mix well and marinate for 20 minutes

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6. Shave Cut the lower fish bones into sections, chop the fish head into half, slice the ginger and garlic, chop some 2 tablespoons of Pixian bean paste, and cut 100 grams of dried chili into small sections

Tip: If you want to eat it For super spicy ones, choose small, super spicy varieties of dried chilies

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7. Boil a pot of water and add 300 grams of soybean sprouts and cook Then take it out and place it on the bottom of the container with boiled fish. Heat the pot, pour in 200 ml of vegetable oil, add 2 tablespoons of peppercorns to the cold oil and fry over low heat for about 2 minutes until the aroma is released.

Tip: water The base dish for cooking fish can also be replaced with Chinese cabbage or lettuce. If you use lettuce, you don’t need to blanch it, just wash it and lay it underneath

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8. Pour Add the dried chili peppers and stir-fry slowly over low heat for about 3 minutes. When the chili peppers change color and become crispy when tasted, take out half of the oil, peppercorns, and chili peppers and set aside. Pour the garlic slices, ginger slices, and bean paste into the pot. , stir-fry over high heat to bring out the aroma

Tip: When frying peppers, be sure to stir-fry over low heat slowly, so that the fried peppers will be crispy and fragrant without becoming mushy

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9. Pour in the fish head, fish tail and fish bones and stir-fry the heated water until the fish is covered.

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10. After the water boils, put the fish pieces into the pot one by one, stir them gently with chopsticks, and cook until the fish pieces change color and are cooked, about 1 to 2 minutes.

Tip: Don’t cook for too long, otherwise the fish fillets will not be tender and will be overcooked

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11. Pour the cooked fish into the bean sprouts. In a bowl, heat half of the oil and chili pepper that you have poured out in advance (you can also not heat it), pour it on the fish fillets, and sprinkle with a little coriander to decorate

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