Ingredients ?

Blackfish fillets

Soybean sprouts

Scallions

Ginger

Garlic

Egg whites 2/3

Sweet potato starch moderate amount

Angle star anise 2

Guillard peel 1 small piece

Cardamom 2

Cao Guo ?

Cilanthrope leaves a few pieces

Dried black beans moderate amount

Dried chili pepper a lot

pepper

Pixian bean paste 3 tablespoons

Wine 2 tablespoons

Salt

Chicken essence

Wine

Water boiled fish recipe 1? The black bean is slightly chopped spare

Put the oil in the pot and heat, pour in the ginger and garlic and all the spices except the wine, change to low heat and slowly simmer until the aroma wafts away, the red oil pattering out (this step will take about 10 minutes or so, be sure to be patient, the amount of oil to be soaked through all the spices shall prevail)

After the spices simmering well, pour in the amount of boiled water and boil it

Plus 2 tablespoons of wine to continue to cook! about 5 minutes so that the flavor of all dissolved into the soup

Lastly, use a slotted spoon to fish out all the spices and throw away, retaining the original soup (this step is to make the soup base fresh and clean, no residue, after boiling, the flavor of the spices have been retained in the water)

Another pot of boiling water, into the blanching of the bean sprouts to the break

Scooped out of the drained water spread on the bottom of the deep dish and spare

pour the drained clean soup base

boiled fish practice 2? (batter)

fish fillets cleaned and squeezed out of the water into a large bowl with the right amount of salt, with the hands of the first to the extent of the sticky grasp

in 2-3 times to add *** 2/3 egg white and the right amount of chicken essence

each thoroughly after scratching the next time until all the grasp of the sticky

sweet potato starch Add a little water and blend into a thick starch water, add the right amount in small batches and grasp thoroughly by hand

Added to the feeling that each piece of fillet is wrapped in a layer of pulp and feel very sticky, placed for 10 minutes standby

Boiled Fish Practice 3? (blanch fillets)

Pot of water into a pot of boiling water to maintain a high heat boiling, the fillets of fish a small amount of several times into the boiling water, once into the water and immediately use the chopsticks to break up, see the color of all white can be fished out (this step according to the thickness of the fish fillets, generally about 12 seconds can be); pot of water boiling again after the second into the fish fillets, and so on, until all the fish fillets out of the water

will be boiled fish fillets spread in the soup bowl

The top of a little minced garlic, chopped green onion, dried chili peppers, peppercorns, the pot of oil boiled to boiling hot and poured in the above the fragrance can be

Tips

1, simmering base: all the spices into the pot after frying must be changed to a small fire slowly simmering, so that the aroma spread out, the amount of oil to not over the amount of spices shall prevail, it is recommended that each time you can do some amount of more convenient to do the next soup base with the addition of wine is very important to the base recipe can be used to do spicy hot pot;?

2, slurry fillet: the first step to add salt, salt plays a big role, it is the basis of the tender fillets, add salt must be used to grasp the degree of sticky, each time a small amount of egg white added to scratch; sweet potato starch is the most important, it is to make the outer layer of the fillet of the key point of the tenderness of the use of other raw meal can not reach the fresh and smooth taste of sweet potato starch supermarkets and food markets are selling, it is very convenient to buy;?

3, boiled fish fillets: the pot must be put in a sufficient amount of water to maintain a high-flame boiling state, each time to put the fish fillet is not too much, 10 or so can be put in immediately with chopsticks to make the fish fillets evenly heated, the general thickness of about 12 seconds can be fished out; once again to make the pot of water to boil before the second time to put the fish fillets, and so on until all the fish fillets out of the water.

4, the market now generally have a good piece of blackfish fillets to buy, if you do not have to do with the whole blackfish, their own piece of fillet, fish head and fish bones can be heated in the simmering base water together, about 10 minutes of simmering, put into the bean sprouts to eat together.