Ingredients: one grass carp and soybean sprouts (about 500g).

Materials for making boiled fish (2 1 sheet)

Accessories: dried pepper, pepper, ginger, garlic, onion, oil, salt, monosodium glutamate, dried starch, cooking wine, watercress (or chopped pepper), raw egg white and pepper.

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fish fillets evenly with a little salt, cooking wine, cornmeal and an egg white, and marinate for 15 minutes (the head, tail and fish chops are placed in separate plates and marinated in the same way);

2. Boil a small pot of water, wash the bean sprouts, scald them in boiling water, fish them into a large basin, and sprinkle a little salt according to personal taste for later use;

3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress (or chopped pepper) and saute until fragrant. Add ginger, garlic, onion, pepper granules, 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 just filled with bean sprouts;

4. Take another clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when pouring into a large basin, all the fish and bean sprouts will be submerged, and you can visually check it). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper, and slowly stir-fry the smell of pepper and pepper with low heat. Note that the fire should not be 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.

Practice 2

1. Chop off the fish head and divide it in half;

All kinds of boiled fish (22 pieces)

2. Lay the fish flat and use a sharp knife to separate two large pieces of fish from the fish steak;

3. Continue to slice the two large fish slices into appropriate fillets;

4. Divide the fish chops into three or four sections and put them with the fish heads for later use;

5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well;

6. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry it slowly with low fire;

7. After the pepper changes color, scoop out half of the oil and pepper pepper with a shovel for later use;

8. Turn up the fire, add the garlic cloves and ginger slices, and after the fragrance, discharge the fish head into the pot;

9. Stir fry twice, pour in about a small bowl of cooking wine, half a spoon of salt, and add three or four bowls of boiling water;

10. When the fish head soup boils and tastes, put the fish fillets flat in the boiled soup;

1 1. The fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder should be added before taking out;

12. Baked soybean sprouts are placed in the basin;

13. pour a series of fish fillet soup water into this basin;

14. finally, pour the pepper and oil from the half bowl on it.

Practice 3

1. Remove the viscera and fish scales from the belly of the live fish, slice into pieces, add fine salt monosodium glutamate and mix well, and set aside for half an hour;

2. Cut the ginger into large pieces and beat the garlic cloves;

Sliced Fish in Hot Chili Oil

3. Heat the cooking oil in a pot, turn off the fire, and add red pepper, ginger, garlic and pepper when the oil is hot;

4. Boil a pot of clear water with several red peppers, add bean sprouts, and at the same time clip the fish slices into boiling water. When the fish slices float to the surface, turn off the fire. At this time, the fish slices are tender;

5. Reheat the prepared Chili oil and pour it into this pot, and a pot of fragrant, spicy and hemp boiled live fish will be served.

Practice 4

Sliced Fish in Hot Chili Oil

Recipe ingredients:

Fish tail, pepper, red pepper, bean sprouts, vermicelli

Practice:

1. Scale the fish tail, cut it into two pieces, take out the bones for later use, and then slice the fish fillet;

2. Pour an appropriate amount of oil into the pot, and the oil temperature does not need to be too high. Put the fish bones that have just been picked in, and both sides should be fried thoroughly. Put the fried fish bones in the pot and stew them to make a stock;

3. Sprinkle pepper, salt, cornmeal and yellow wine into the fish fillet and knead it by hand to make it more tasty;

4. Boil a pot of water, pour in the fillets after boiling, and turn the fillets white a few times to remove them, so don't worry about the undercooked fillets because they have to be scalded in oil;

5. Boil the vermicelli in the fish soup, pour in water and bean sprouts and cook for a while, so that these ingredients can fully absorb the delicious taste of the fish, pour the cooked fish fillets and bean sprouts into the big plate, and then prepare for the next step;

6. Pour oil into the pot, the oil must be more and have a certain oil temperature. Fry the red pepper and pepper for a while until the fragrance overflows, and then pour it on the fish.

Practice 5

The materials are as follows:

Ingredients: fish head, tofu, bean sprouts, ginger, garlic, coriander, shallot, dried pepper, pepper, Pixian bean paste.

Practice:

Step 1. Cut the fish head into small pieces, wash it, and marinate it with cooking wine, salt, chicken essence and pepper 10 minute;

Step 2: Cut tofu into small pieces for later use, boil water for later use, scald soybean sprouts and spread them in the basin where vegetables are served;

Step 3, heat an oil pan, add ginger and garlic to saute until fragrant, add pepper and dried pepper to saute until fragrant, and add Pixian bean paste to stir-fry until red oil is produced;

Step 4. Add the marinated fish pieces, stir-fry them for a few times, put them in boiling water for 5 minutes, add tofu to cook for 15 minutes, add salt to taste, and take them out. Spread coriander and shallots;

Step 5. Add oil to the pot, heat the oil, add pepper and pepper, stir-fry until fragrant, and pour it on the fish head.

Practice 6

Ingredients: grass carp

Accessories: bean sprouts, bean paste, pepper, pepper, ginger, garlic, eight petals, cinnamon, pepper, cooking wine, starch, salt.

1. Prepare raw materials.

2. Slice the fish and cut it into thin slices. The fish head and steak are packed separately for later use. The method of slicing fish can be seen here.

3. Grab the fish fillets with cooking wine, pepper and half a teaspoon of salt, and then mix in starch for later use.

4. Put the bean sprouts in hot water with salt, blanch them, and lay them at the bottom of the basin for later use.

5. Heat a spoonful of base oil in the pot, add pepper and pepper, and leave the fire to taste. This will not burn the pepper black.

Then remove half of the pepper and pepper for use.

6. Then in the pot, continue to add Pixian bean paste and burn the oil to red. Add Jiang Mo, minced garlic, star anise and cinnamon into a pot with red oil, stir-fry until fragrant.

7. In a sauté ed pot, add fish heads and fish chops and stir fry for 5 minutes.

8. Then add 3000ml of hot water, 1 spoon of salt and bring to a boil.

9. After the soup is boiled, continue to cook for 10 minutes, and then slide in the delicious fish fillets. Don't stir the fish fillets with chopsticks after they are put into the pot, or the fish will easily become scattered.

10. After boiling again, keep the fire for 2~3 minutes. Be careful not to cook for too long, or the fish will turn from tender to hard.

1 1. Pour all the boiled fish soup into the pot with bean sprouts.

12. In a pot, put 30 grams of oil and burn it until it smokes. Sprinkle the pepper and pepper from the first explosion on the surface of the fish soup. Pour the hot oil into the basin quickly, and when you hear a pleasant sniff, the delicious boiled fish soup is ready. [2]

Nutritional value editor

Grass carp: Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients. Grass carp is rich in selenium, which has anti-aging and beauty-caring effects when eaten regularly, and also has certain preventive and therapeutic effects on tumors. It also has the effects of warming the stomach, calming the middle liver, expelling wind, treating arthralgia, stopping malaria, benefiting the intestine and improving eyesight, and is mainly used for treating fatigue, wind deficiency headache, hyperactivity of liver yang, hypertension, headache and chronic malaria.

Soybean sprouts: Soybean sprouts are rich in vitamins. Eating more soybean sprouts in spring can effectively prevent vitamin B2 deficiency. Vitamin E contained in bean sprouts can protect skin and capillaries, prevent arteriosclerosis and prevent hypertension in the elderly. In addition, because soybean sprouts contain vitamin C, they are beauty food. Eating soybean sprouts often can nourish hair, keep it black and bright, and have a good effect on facial freckles. Eating soybean sprouts is of great benefit to the growth and development of teenagers and the prevention of anemia. The soybean sprouts that are often eaten also have the effects of strengthening the brain, anti-fatigue, anti-cancer, preventing gum bleeding, cardiovascular sclerosis and low cholesterol.

Edible guide editor

nutritional ingredient

Heat (3365.48 kcal)

Protein (156.80g)

Fat (284.04g)

Carbohydrate (75.9 1 g)

Dietary fiber (37.4 1 g)

Vitamin A (564.35 micrograms)

Carotene (2925.00 μ g)

Thiamine (0.46 mg)

Riboflavin (1.08 mg)

Nicotinic acid (22.12mg)

Vitamin c (18.80mg)

Vitamin E (2 15.8 1 mg)

Calcium (390.30 mg)

Phosphorus (1556.25mg)

Sodium (38.32 mg)

Magnesium (35.08 mg)

Iron (11.47mg)

Zinc (93.76 mg)

Selenium (1.83 μ g)

Copper (9.28 mg)

Potassium (3907.65 mg)

Iodine (429.95 micrograms)

Vitamin B6 (0.86 mg)

Pantothenic acid (0. 1 1 mg)

Folic acid (123.86 μ g)

Vitamin K (0.70 μ g)

Cholesterol (329.25 mg

Edible instructions

Sliced Fish in Hot Chili Oil

1. Salt Normal people should take 3 ~ 5g of salt every day, but the amount of salt in boiled fish far exceeds the normal standard.

The hidden dangers caused by this are: ☆ Excessive intake of salt can easily lead to an increase in body moisture. Excessive water, if not excreted in time, will lead to swelling of hands and feet and weight gain. Women who eat boiled fish during menstruation will aggravate edema and easily feel tired. ☆ Excessive intake of salt can easily lead to nervousness, high blood pressure and affect the elasticity of blood vessels.

2. Hidden oil contains a lot of heat and fat. Eating too much will increase the body's fat content. 30 ~ 50g edible oil (including the oil content in food) per person per day can meet the needs of the body, and it is not advisable to consume too much. The oil used for cooking boiled fish is not only used in large quantities, but also heated repeatedly.

3. Excessive oil intake leads to excessive body fat intake.

4. Repeated heating of oil will produce carcinogens harmful to human body.

5. It destroys the nutrients in the fish, and people can't normally absorb the required nutrients after eating.

6. Pepper hidden dangers Most people know that eating more peppers will make people hot and get angry. And the boiled fish is added with excessive pepper.

7. Strong stimulation to the digestive tract, which will cause gastrointestinal bleeding or induce ulcers. It can also cause dry stools.

8. Causes deep skin abscess, affecting facial appearance.

9. Strong taste hidden danger The strong spicy taste of boiled fish has greatly stimulated people's taste nerves, increased secretion of saliva and gastric juice, and accelerated gastrointestinal peristalsis, which makes people excited.

10. Make people's taste tired, make people feel dependent, and the more they eat, the more addictive they become. This is why some people eat boiled fish at intervals.

1 1. With the unique taste of boiled fish, it is easy for people to ignore the intake of other foods while eating.

12. There is a single side dish in boiled fish. Besides fish, there is often only one kind of vegetable, bean sprouts. Long-term consumption leads to unbalanced dietary nutrition.

13. With spicy fish, most people drink too much coke and beer, which on the one hand makes them feel addicted, and on the other hand can reduce the spicy feeling. But these drinks are not suitable for the human body to drink too much.

14. It is particularly important to note that the fish head is similar to the chicken butt, and it is also the place where the lymphatic system of fish is the most, so the fish head must be temperate although it is delicious, especially the lymphatic system of animals is not easy to eat too much.

Bean sprouts: Bean sprouts should not be eaten with pig liver.

Don't overeat boiled fish, and pay attention to moderation.

Boiled fish is a high-protein and high-calorie food, but attention should be paid to matching vegetables and fruits to avoid vitamin deficiency.

Because eating boiled fish is too spicy, the defecation is not smooth the next day. At this time, it is best to drink more tea. If you have radish, you can eat some to ventilate.

After eating boiled fish, it is easy to get sore throat, get angry, produce phlegm and heat. It should be dissolved with chrysanthemum tea. At the same time, if you often eat boiled fish in winter, you should drink at least 1000 ml of water every day to relieve your anger.

Making tips editor

Key to material selection

Boiled fish is a spicy and tempting housekeeping dish, which is very popular because of its delicious meat. The key to the taste of boiled fish depends on the quality of raw materials such as pepper and pepper.

Red pepper

Spicy temptation boiled fish uses a kind of dried red pepper commonly known as "bullet". It is produced in the mountain city of Chongqing, and is made of fresh products collected around beginning of autumn. At this time, the pepper is long, thick in meat, fresh in color, few in seeds, spicy and sweet, and of good quality. It will not turn black and scorched when cooked in high-temperature red oil.

Pepper

The matching pepper is more particular, and only the pepper produced in Guizhou can boil out that special hemp taste. The pericarp of this pepper has a special aroma and a strong and lasting hemp taste.

Cooking key

1, the amount of water for cooking fish should not be too much, just put the fillets in and just be flooded. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Stir-fry some pepper and pepper before cooking the fish. When cooking, you can fully leach the red pigment in the pepper to make the oil red and bright.

3. The taste of fish is marinated from the front, so you can't consider seasoning it again in the back as usual, and you should marinate it thoroughly. You can put a little chicken essence.

4, don't stir-fry pepper or something, because it is fried by oil, so don't use fire, otherwise it will all affect your appetite and be unhealthy.

5, the specific amount of oil fried pepper and pepper depends on the size of the container prepared, in order to pour into a large basin, all the fish and bean sprouts are submerged, you can visually check.

6. After the fish is finished, you can pour the soup back into the pot, put tofu or powder belt or konjac, etc., which is the boiled fish hot pot. Or simply put the cooked fish into the electric hot pot at the beginning, and after eating the fish, just fire directly.