Introduction to how to cook boiled fish

The traditional method of cooking boiled fish is generally spicy, which may be daunting for those who cannot eat spicy food. This time I will teach you how to make some fresh boiled fish. It is light yet delicious.

1. Slightly spicy boiled fish

Main ingredients: grass carp, bean sprouts, enoki mushrooms

Accessories:

10 dried chili peppers, half a green onion, 4 cloves of garlic, peppercorns, coriander, cooking wine, light soy sauce, mature vinegar, chili oil, pepper powder, oyster sauce, edible oil, olive oil, boiled fish seasoning

Method:

1. Clean the fish and slice it into fillets;

2. Clean the fish fillets and add appropriate amount of chopped green onions, garlic, dried Mix chili peppers with cooking wine, light soy sauce, oil, chili oil, and Sichuan peppercorns, and marinate for 30 minutes (all seasonings should be less, mainly light).

3. Blanch the washed enoki mushrooms, bean sprouts and baby cabbage (shredded), and add an appropriate amount of olive oil during the process to increase the brightness and nutrition of the vegetables.

4. Put the blanched vegetables into a container and set aside;

5. Re-heat the pot, add an appropriate amount of water to boil, then add three rice spoons of boiled fish seasoning, When it is almost boiling, put the fish fillets in and cook them (about six or seven seconds);

6. Put the fish out on top of the previously blanched vegetables, and pour the fish soup into it. In a container (pay attention to pouring along the edge to avoid changing the maturity of the fish and affecting the taste);

7. Put some coriander segments, crushed dried peppers and appropriate amount of peppercorns on the fish;

8. Heat the cold oil in the wok. In the wok, fry the dried chili peppers, minced garlic and peppercorns over low heat until fragrant. Pour the oil on the dishes while they are still hot.

2. Non-spicy boiled fish

Ingredients: grass carp

Seasonings:

Chives, salt, oil, Chicken essence, pepper

Method:

1. Remove the intestines and gills of grass carp and clean them;

2. Cut the fish into pieces;

3. Pour tea oil into the pot and bring to a boil, then add the sliced ??fish;

4. Sprinkle some salt evenly and fry for a while;

5. Pour in again Two large bowls of water;

6. Boil the soup for half an hour until it becomes milky white and thick;

7. Add pepper, chicken essence, and chives and bring to a boil.

3. Sour and not spicy boiled fish

Main ingredients: 300 grams of fish, 1 tomato, 1 bamboo shoot

Seasoning:

Onion, ginger, oil, salt, cooking wine, pepper, sugar, chicken essence, cornstarch

1. Wash the fish and cut into thin slices and set aside;

2. Add appropriate amount of salt, cooking wine, pepper, and cornstarch and marinate for 3 hours to add flavor;

3. Wash the tomatoes, cut half into cubes for stir-frying and half into cubes

4. Remove the shells from the whip bamboo shoots, wash and cut them into slices, cut the green onion and ginger into small pieces and set aside;

5. Stir-fry the diced tomatoes in a hot pot with cold oil to make a soup juice;

6. Add an appropriate amount of boiling water to the pot, put the remaining tomato slices, bamboo shoot slices, and minced ginger into the pot and simmer for 5 minutes;

7. Open the lid of the pot and add an appropriate amount of salt and sugar to taste, then put the marinated fish fillets into the pot;

8. When the fish fillets change color, add an appropriate amount of chicken essence to season (the fish fillets are easy to cook) It will take half a minute to take color after the pot is cooked. If it takes a long time, the taste will become old and brittle);

9. Finally, add the minced green onions and remove from the pot. Serve on a plate. ;