Chongqing boiled fish is the flavor of Yubei, Chongqing, and Chongqing boiled fish is the most famous. "The top of the hemp is spicy, spicy but not dry, and numb but not bitter."

Let's talk about some classic ways of boiling fish. Teach you how to eat authentic boiled fish at home.

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How to cook fish:

Main ingredient: 1 grass carp (about 1000g)

Accessory ingredients: 1 egg, 1000-1500g of salad oil, 1250g of soup, 5g of refined salt, 3g of MSG, pepper noodles 4 grams, 15 grams of cooking wine, 3 grams of ginger slices, 7 grams of garlic cloves, 8 grams of green onion sections, appropriate amount of pepper and dried chili

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Production process:

1. Remove the scales and gills of the grass carp, disembowel it, remove the internal organs, wash it and remove it with a knife. Cut off two pieces of fish meat and cut the fish head and money bones into pieces.

2. Cut the fish into thin slices with a diagonal blade, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well to coat the fish fillets evenly with a layer of egg paste.

3. Put the wok on the fire, add stock and salt and bring to a boil. Add the fish head and fish bones and cook over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Put soybean sprouts at the bottom of the soup basin. When the fish bones are cooked, remove them and put them into a soup basin.

4. Shake the fish fillets into the pot, pick them up when they are just broken, and place them on the fish bones. Then add ginger slices, garlic cloves, green onion sections, pepper noodles, MSG, Sichuan peppercorns, dried chili peppers, etc. 5. Clean the pot, add salad oil and heat it until it is 70% hot, then pour it into a soup basin and simmer for a minute or two.

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Spicy boiled fish

Ingredients:

1000g grass carp, 300g green bamboo shoots, 150g refined oil, 250g dried chili knots, 10g Sichuan peppercorns, 15g ginger, 10g garlic, 10g shallots, 50g Pixian watercress, 25g cooking wine, pepper 3 grams of powder, 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 glutinous rice juice

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Preparation method:

1. Kill and clean the grass carp, remove the fish meat, Cut the slices with an oblique blade into about 0.2 cm thick, then put them 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, and cut into minced ginger and garlic; Wash the green bamboo shoots and cut into slices; wash the green onions and cut 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 ginger and garlic and stir-fry briefly, add 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 cooked 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 peppers, Sichuan peppercorns, ginger and garlic, stir-fry until fragrant, pour on the chopped green onions and serve.

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

========================= Depending on the quality of the raw materials of Sichuan peppercorns and chili peppers and the degree of cooking red oil, generally add red oil in advance. Pay attention to the temperature of the oil. If it is high, it will easily burn Sichuan peppercorns and dried chili peppers; if it is low, there will be no spiciness and aroma. The fish must be live fish, including grass carp, black fish, fathead, and carp. The soup must have flavor, only the blanched fish fillets have flavor.

In addition, it seems wasteful to use two or three kilograms at a time for home cooking. You can also increase or decrease pepper and chili pepper according to your own taste.

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A reminder here: boiled fish should be paired with side dishes!

When eating boiled fish appropriately, pay attention to combining it with vegetables and fruits to avoid vitamin deficiency. If eating boiled fish causes difficulty in defecation the next day, it is because it is too spicy. It is best to drink more tea at this time, and if there are radishes, you can eat some to relieve ventilation.

The direct consequences of eating boiled fish are sore throat and internal heat, because these foods are mainly moist and can easily produce phlegm and heat. You should drink some chrysanthemum tea to relieve it. At the same time, if you often eat boiled fish in winter, drink at least 1000 ml of water every day to relieve your anger