Steps
Boiled fish
Boiled fish
1. Kill the fish, wash it, chop off the head and tail, slice it into fish slices, and chop the remaining fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes (the head, tail and fish chops are salted in a separate dish in the same way).
2. Boil a small pot of water, blanch the washed bean sprouts in boiling water, fish them into a large pot, and sprinkle a little salt according to personal taste for later use.
3. Add three times as much oil as usual to the wok. When the oil is hot, add three tablespoons of watercress (or chopped pepper) and saute until fragrant. Add ginger, garlic, onion, prickly ash, Chili powder and dried red pepper and stir-fry over low heat. Add the head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, stir fry for a while, add some hot water, and season with salt and monosodium glutamate. When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3~5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now.
4. Take another pot, and pour in half a catty of oil (the oil shall be submerged when pouring into a large basin). When the oil is hot, turn off the fire and let it dry first. Then add pepper and dried pepper, and stir-fry them slowly with low fire. Be careful that the fire is not too big to avoid frying.
5. When the color of pepper changes quickly, turn off the fire immediately, and pour the oil in the pot and pepper pepper into the big pot of fish. [4]
Method 2
Ingredients
Fish, eggs, salt, dried starch, cooking wine, salad oil, pepper, pepper, garlic, ginger slices, chicken essence, white pepper and soybean sprouts.
Step
Boiled fish
Boiled fish
1. Chop the fish head and divide it in half; Lay the fish flat and use a sharp knife to separate two large pieces of fish and fish chops; Continue to slice two large fish slices into appropriate fillets; Divide the fish steak into three or four sections and put it with the fish head for later use.
2. put an egg white, a little salt, dried starch and cooking wine into the fish fillet and mix well.
3. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry it slowly with low fire; After the pepper changes color, scoop out half of the oil and pepper with a shovel and set aside.
4. Turn up the fire, add the garlic cloves and ginger slices, and then discharge the fish head into the pot. Stir fry twice, pour in a small bowl of cooking wine, half a spoon of salt, and add three or four bowls of boiling water; When the fish head soup boils to taste, put the fish fillets flat in the boiling soup; Fish fillets will be cooked quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before taking out.
5. Baked soybean sprouts are placed in the basin; Pour a series of fish fillet soup water into this basin; Finally, pour the pepper and oil from the half bowl on it. [5]
Method 3
Ingredients
Grass carp, soybean sprouts, dried peppers, prickly ash, Pixian watercress, ginger, garlic, pepper, soy sauce, cooking wine, salt, chicken essence and sugar.
Steps
Boil fish
Boil fish
1. Boil hot water in a pot, add 1 teaspoon of salt, add soybean sprouts and cook them, then take them out and spread them at the bottom of a deep pot for later use.
2. Heat the wok, then add chopped Pixian watercress and stir-fry until fragrant. Then add dried pepper segments, pepper, minced garlic and ginger slices and stir-fry together to get a fragrance.
3. Slice the fish slices, and put the fish head and fish into the pan and stir well. Add soy sauce, cooking wine, sugar and pepper and stir-fry together. Add clear soup (or boiled water) without fish.
4. after the soup is boiled, put the fillets piece by piece, disperse them with chopsticks, and turn off the heat after the fillets are cooked and discolored. Pour the fish fillets and soup into a deep pot with bean sprouts laid in advance. Pour hot oil on the fish fillets. [6]
Method 4
Ingredients
5 grams of fish, 5-7 grams of lard, 15-18 grams of vegetable oil, 1-12 grams of pepper, 8-1 grams of pepper, 5-6 grams of watercress, 12-15 grams of salt, 2-3 grams of ginger, etc.
Steps
Boiled fish
Boiled fish (4 pieces)
1. Clean the fresh (grass) fish, cut the fish into two pieces from the back of the tail, and then use a positive blade to make 1.5-2 cm thin slices; Lard and vegetable oil are heated in a pot at a ratio of 1: 2, and when the oil temperature rises to 6% to 7%, they are put in a container for later use; Pepper is cut to remove seeds and pedicels, and pepper is removed from seeds and branches; Slice watercress; Peel and wash ginger, and cut it into shreds or granules; Peel and wash garlic, slice or granulate; Starch and water are melted into a paste for use. Remove the roots of soybean sprouts, wash them, add water to the pot and boil them, then put them in the pot and cook for 2-3 minutes.
2. Add a proper amount of mixed oil into the pot, stir-fry the ginger, garlic and watercress, then pour the bean sprouts into the pan and put them in a bowl for later use.
3. Stir the fish fillets with cooking wine, salt and starch evenly; Boil the pot with water. First, put the fish head and fish ribs in the water for 3-5 minutes, then put the fish fillets for 2-3 minutes, and then put them in a pot (bowl) of soybean sprouts. Add the mixed oil into another pot. When the oil pan is 5-7% mature, add pepper and pepper one after another. When the pepper turns reddish brown and has a strong spicy aroma, pour it on the fish fillets together with the rolling oil.