What kind of fish used in boiled fish
The fish used to make boiled fish can be carp, chub, crucian carp, pike chub and other fish with thick meat and less thorns, the taste of the meat will be better, slice of fish in the case of the knife must be fast, beforehand, you can first sharpen the knife skills, sharpening the knife skills are not wrong, "slice of fish" work, right. Boiled fish should be cut into palm-sized slices of butterfly flower, so that the fish heat, into the flavor of proportionality, the meat feel rounded and soft.
We usually common grass carp and silver carp and should not do pickled fish Oh, grass carp small thorns, but grass carp is very nutritious, more into the fish soup to make up the body. The silver carp has no thorns, but the meat texture is more loose, do pickled fish words very casually broken, suitable for steaming or stone pot fish.
Many people prefer carp, crucian carp or crucian carp, basically no small thorns, the meat texture is tight, made of boiled fish is very delicious, just more expensive.
1, carp
Carp, grass carp is more fat, do pickled fish is more appropriate.
Carp is loved by customers for its tender meat, thick meat without thorns and fat meat. Boiled fish with carp to do, soup fresh and fragrant, into the dish meat texture tender, soup sour and delicious, medium spicy and not greasy, fish green smooth.
Carp with colorful unsaturated fat, beneficial to the circulatory system, is an excellent food for cardiovascular disease; carp with colorful selenium, often taken with anti-decline, beauty and skin care effects, and also has a certain preventive effect on the tumor.
Kimchi fish home practices
1, blackfish pickled fish
Raw materials: 600 grams of crucian carp, pickled pickled radish 100 grams, pickled 25 grams of small chili peppers, pickled young ginger and green onion 15 grams, 3 grams of pepper, garlic 5 grams of salt 4 grams of rice wine 10 grams of bone broth 500 grams, 500 grams of cooked rapeseed oil
Production:
The process:
1) the fish on both sides of each cut 3, pickle sopping water, cut into fine silk, pickled chili pepper chopped, pickled ginger cut into grains;
2) frying pan set on low heat, under the cooked canola oil burned to 60% hot, put into the fish frying was light yellow when fished out;
3) pot of oil, put into the pickled chili pepper, ginger, scallion, and then mixed with the bone broth, will be put into the soup fish. Soup boiled back to the fire, put in pickled carrots, burn about 10 minutes, sheng into the disk. Add vinegar to the pot.
Characteristics: Sichuan home cooking. Fresh grass carp as the main material, with sichuan pickles boiled and become. Although this dish is Sichuan folk home cooking, but widely spread quite deep, into the dish meat texture tender.