How to make boiled fish

Ingredients:

Grass carp, catfish, bean sprouts, peppers, peppercorns, etc.

Method:

(1) Select grass carp, catfish, pepper, pepper and other raw materials, slaughter all the boiled fish ordered by the customer on-site, and conduct the slaughtered fish After cleaning the internal organs, move on to filleting the fish.

(2) Cut the slaughtered and cleaned fish into fillets according to the specified width and thickness, mix them with salt, MSG and other seasonings and starch according to the established proportions, and put them into a basin. Place the fish fillets in a basin for flavoring and sizing.

(3) Pour white water into the wok, wait until it boils, then add the sizing fish fillets, remove them from the water and put them into a basin. Then pour the salad oil into the pot, add chili peppers and peppercorns, heat it up and pour it into a basin containing fish fillets. In this way, a pot of boiled fish with fragrant aroma is ready.

Features:

Spicy taste, fresh and tender fish, spicy and delicious, popular in the capital and enduring.

Nutritional content:

Cow carp meat is tender and contains 17.9 grams of protein, 4.3 grams of fat, 36 mg of calcium, 173 mg of phosphorus, 0.7 mg of iron per 100 grams of fish meat, and also contains vitamin B1 , B2, niacin, etc.

Catfish is rich in nutrients. Each 100 grams of fish meat contains 64.1 grams of water, 14.4 grams of protein, and contains a variety of minerals and trace elements. [Meishijie]

Main effects:

Traditional Chinese medicine believes that grass carp is sweet in taste and warm in nature. It has the effects of warming the stomach, calming the liver and dispelling wind. The fish intestines can benefit the eyes and improve eyesight. Catfish is sweet in taste and warm in nature, and has the effects of nourishing yang, promoting urination, and treating edema.

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

Spicy Temptation Boiled Fish uses a type of dried red chili pepper commonly known as "bullet". It is produced in the mountain city of Chongqing. It is dried from fresh products collected around the beginning of autumn. At this time, the peppers are long, thick, fresh in color, with few seeds, spicy and sweet, and of the best quality. They are cooked in high-temperature red peppers. It won't turn black or burnt in the oil.

The matching peppercorns are even more particular. Only the peppercorns produced in Guizhou can produce that special numbing flavor. The peel of this kind of pepper has a special aroma and a strong and lasting numbing taste.

The boiled fish made with these special chili peppers and peppercorns has a spicy aroma in your mouth, but it is not dry and spicy. Whether it's fish or bean sprouts, they all retain their original flavor without feeling greasy. They smell fragrant, spicy but not dry, and have a rich and mellow taste. No wonder many people can't forget it once they taste it.