Question 1: What fish is the best to use for boiled fish? Generally, grass carp and black fish are used to make boiled fish. The difference between these two types of fish is: black fish: the meat is tighter, tender and easy to cut into thin slices. If done well, it melts in the mouth and is easy to taste. The disadvantage is that the fish bones are more dense. Too much. If you don’t control the heat well, it will easily make the fish meat old, making it unpalatable. Grass carp: Compared with black fish, the meat is a bit looser, thicker and juicier. The disadvantage is that it is not easy to taste and requires heavy seasoning. Generally speaking, it depends on your taste and the taste is strong. If you prefer grass carp, choose black fish if you like it lighter.

Question 2: What kind of fish is usually used for boiling live fish? One way to cook boiled fish

Preparation of ingredients before making:

1. One piece of grass carp, scaled and finned, weighing 2.5kg to 3.5kg (can also be used by those who like to eat fish heads) Fat-headed fish);

2. One pound of soybean sprouts (cook them in boiling water until they are eight ripe and set aside);

3. A small bag of pickled mustard ("Yuquan" brand is fine); < /p>

6. Appropriate amounts of Sichuan peppercorns and dried chili peppers (in my experience, you can use the "Microme" brand, about a small bag each);

7. A small bowl of salad oil;

Let’s start:

1. Chop off the fish head and divide it into two halves;

2. Lay the fish body flat and cut it flat with a sharp knife Separate the two large pieces of fish meat and fish fillets;

3. Continue to slice the two large pieces of fish meat into appropriate amounts of fish fillets;

4. Divide the fish fillets into three or four sections and place them with the fish heads. Set aside together;

5. Put an egg white, a little salt, dry starch and cooking wine into the fish fillet, mix well (it is best to grab it with your hands);

It’s time to start the fire :

1. Pour a small bowl of salad oil, all the Sichuan peppercorns and chili peppers into the pot, and fry slowly over low heat;

2. After the chili peppers change color, use a shovel to take them out Add half of the oil and Sichuan peppercorns and set aside;

3. Turn up the heat, add the chopped garlic cloves and ginger slices, and when fragrant, put the fish heads into the pot;

4. Stir-fry twice, pour in cooking wine for about an hour, half a spoon of salt, and add three or four bowls of boiling water;

5. Wait for the fish head soup to boil and take out the flavor, cut the fish fillets into pieces Place one piece flatly into the boiling soup;

6. The fish fillets will cook quickly, add an appropriate amount of chicken essence, white pepper and salt and pepper before serving;

Finally It’s time to hold the pot:

1. Be sure to use a big enough pot (you can also consider using an electric hot pot), and put the prepared soybean sprouts and mustard in the pot;

2. Pour a series of fish fillet soup into the basin;

3. Finally, pour the half bowl of chili and oil on top.

Method 2 of boiled fish

Ingredients: Bass (Bass or Perch are both translated as seabass, try it yourself) or Tilapia (Tilapia)

Or Catfish (catfish) can be used, preferably live fish, do not use a carp (Carp)

Ingredients: bean sprouts, or your favorite vegetables

Seasoning: ginger (One big piece, pat loose and slice), garlic (one head, just pat it lightly, no need to cut it), appropriate amount of green onion

Douban (or chopped pepper), Sichuan peppercorns, dried red pepper, chili powder,

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Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil

Also needed: cornstarch, cooking wine, a little salt, one egg white

Method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steak into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the amount of oil for normal cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, green onion, and peppercorns. , chili powder and dried red pepper stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, the fish and bean sprouts are completely submerged. You can visually check one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning.

5. When the color of the pepper changes quickly, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!!

Note:

1. The amount of water used for cooking fish should not be too much. Just put the fish fillets in so that they are just submerged in water. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.

3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish.

4. I think, bought in the United States... >>

Question 3: What fish is the most delicious and authentic for boiled fish:

Boiled fish is a Chongqing Yubei flavor. It seems to be an original method, but the actual workmanship is exquisite-selecting fresh and live fish, and giving full play to the effects of chili peppers to keep out the cold, replenish qi and nourish blood, and the texture of the cooked meat will not change at all. Tough, smooth and tender, oily but not greasy. It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. Its feature that steals the limelight is its unique spiciness: the peppers are red and eye-catching, spicy but not dry, numb but not bitter. The delicious taste is mouth-watering at the beginning, and the fragrance lingers on your lips and teeth after you take a bite. People rush to take another bite without paying attention to the praise. It makes me laugh out loud:] Let’s briefly talk about how to make boiled fish.

Method 1

Ingredients: One piece of fresh grass carp

Ingredients: 500 grams of soybean sprouts, 1000 grams of edible oil (actual consumption is about 100 grams), 250 dried chili peppers grams, about 50 grams of Sichuan peppercorns, a little salt, cooking wine and starch

Production method:

1) Wash the grass carp first, slice it into fillets, add a little salt, cooking wine and starch , stir evenly and set aside;

2) Wash the soybean sprouts

3) Put about 500 grams of water in a pot, boil it, blanch the bean sprouts until they are 8 mature . Take it out and put it into cold water, drain the water, and place it evenly on the bottom of a clean large bowl;

4) Blanch the battered fish fillets in water for a while (70 to 80% ripe is enough), and put them on the bean sprouts

5) Heat the wok, pour in cooking oil, bring it to a boil, remove from the heat, add Sichuan peppercorns and dried chili peppers, and fry for a while (the time should not be too long, otherwise they will fry paste), immediately pour it into the bowl with fish and bean sprouts (be careful not to burn it);

6) At this point, a pot of delicious and attractive boiled fish is finished.

Method 2

Spicy boiled fish

Ingredients:

1000g grass carp, 300g green bamboo shoots, 150g refined oil , 250 grams of dried chili section, 10 grams of pepper, 15 grams of ginger, 10 grams of garlic, 10 grams of shallots, 50 grams of Pixian watercress, 25 grams of cooking wine, 3 grams of pepper, 2 grams of refined salt, 2 grams of sugar, 2 grams of soy sauce , 2 grams of MSG, 15 grams of water starch, 100 grams of fresh soup, 10 grams of fermented glutinous rice juice

Preparation method:

1. Kill and clean grass carp, remove the clean fish meat, and slant the blade Cut into slices about 0.2 cm thick, then put into a bowl, add salt, cooking wine, water starch and mix well; chop the fish head and fish bones into pieces; peel and wash the old ginger and garlic, cut into minced ginger and garlic; green bamboo shoots Wash the green onions and cut them into slices; wash the green onions and cut them into chopped green onions.

2. Put the pot on a high fire, heat the refined oil until it is 4 mature, add the dried chili knots, Sichuan peppercorns, and Pixian bean paste and stir-fry until fragrant and coloured, add the ginger and garlic and stir-fry briefly, add in the fresh To the soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head, and fish bones and cook until cooked.

3. Put another pot on a high fire, burn a little refined oil, add the tips of green bamboo shoots, add salt and stir-fry until raw, put it into a bowl and set aside.

4. Take out the stewed fish heads and bones and pour them on the tips of the green bamboo shoots. Bring the soup to a boil, add the fish fillets and cook until cooked. Add MSG and mix evenly. Put the pot into a bowl and sprinkle with chopped green onion.

5. Heat the refined oil in the pot until it is 5 mature, add dried chili pepper, Sichuan peppercorns, ginger and garlic, stir-fry until fragrant, pour on the chopped green onion and serve.

Features: Tender meat, spicy but not dry, fresh and mellow, with endless aftertaste.

Method 3

Ingredients:

Bass, catfish, grass carp, silver carp, flower chain can be used (it is best not to use carp), several bean sprouts ( or your favorite vegetables), 1 tael of dried red pepper, 1 tael of ginger, 2 taels of Pixian watercress, a little pepper, 1 tael of garlic, a little pepper, a little cooking wine, a little MSG, a little pepper, a little sugar, a little refined salt, chives A little vinegar, a little soy sauce, a little cornstarch, and one egg white

Production method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and Chop the remaining fish fillet into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and one egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the amount of oil for normal cooking to a clean wok. After the oil is hot, add three tablespoons of watercress and saute until fragrant. Add ginger, garlic, green onions, peppercorns, chili powder and dried chili powder. Stir-fry the red pepper over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a pound of oil (specific amount of oil...>>

Question 4: What kind of fish should be used for boiled fish? Snakeheaded fish or catfish are good, grass carp can also be used, but the taste is worse.

Question 5: What is the best fish to use for boiled fish? What are the steps for boiling fish in 5 minutes (generally, grass carp is used). Snakeheaded fish and other fine meats are also acceptable)

Ingredients: grass carp, bean sprouts

Accessories: lettuce, wolfberry, chives, ginger, eggs, starch, pepper, salt , Sichuan peppercorns, chicken essence, dried chili peppers

Method:

1. Prepare the ingredients, soak the wolfberries in boiling water for 5 minutes and set aside. Take the egg whites from the eggs and cut the dried chili peppers into sections.

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2. Remove the bones and meat from the middle section of the fish, cut into thin slices, wash repeatedly with water until the water is clear, then marinate with salt, pepper, and egg white for 10 minutes, add starch and mix well.

< p> 3. Add oil to the pot, stir-fry the shredded ginger and green onion, then add the fish bones and stir-fry evenly. Bring to a boil and simmer for ten minutes.

4. Add the cooked soup. Season with salt and pepper, then add bean sprouts and cook. Remove and place in a bowl lined with lettuce leaves.

5. Turn up the heat and add the marinated fish piece by piece. In the pot, when it changes color, take it out and put it on top of the bean sprouts. Filter out the impurities from the soup and pour it into a bowl.

6. Add oil to another pot and boil the oil until there is a slight smoke. Add the Sichuan peppercorns and dried chili pepper segments and stir-fry a few times quickly, then pour them and oil on the fish fillets.

Question 6: What kind of fish should be used to make boiled fish delicious? Choose fish. Pay attention to: Tilapia, catfish, grass carp, silver carp, and flower chain are all acceptable (of course carp is also acceptable

Question 7: What kind of fish can be used to make boiled fish? Generally, it is bullhead carp, grass carp, etc. The names of fish vary from place to place. You can ask the boss when buying fish.

Question 8: Which type of fish is the most delicious for boiled fish? There are many grass thorns, so it is not very suitable for the elderly and children.

Personally, I think that as long as it is fresh and well-made, the taste will be the same.

There is a Sichuan boiled fish seasoning, about 4.5 yuan/bag, 3 packets of ingredients. You can make it yourself according to the method below.

Question 9: What kind of bowl should be used to cook boiled fish? A large bowl is best.

"Boiled fish" originated in the Yubei area of ??Chongqing and has a history of only more than ten years. 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, and regular consumption has anti-aging and beauty effects.