Boiling fish in water is also divided into several factions in Sichuan. The literal meaning of boiled fish is more common, that is, when we cook boiled fish at home, we will not be so particular about it, so we will buy a boiled fish seasoning and scald it in water after cooking.
Cook in hot oil like online, usually in restaurants. The reason is that the chef in the restaurant is good at cutting. He can slice the fish very thin, pour hot oil on it, and then ensure that the fish will become very smooth and tender after cooking, and the taste is excellent.
Production method:
1, chop off the fish head and divide it into two halves; Put the fish flat, and use a sharp knife to separate the two large pieces of fish from the steak; Continue to slice the two big fish into suitable fillets; Divide the fish steak into three or four sections and put it with the fish head for later use.
2. Put an egg white, a little salt, dried starch and cooking wine in the fish fillet and mix well.
3. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry it slowly on low heat; After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use.
4. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells; Stir-fry twice, pour a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water; When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup; Fish fillets will cook quickly. Add proper amount of chicken essence, white pepper and salt and pepper powder before taking out.
5. There are already baked bean sprouts in the basin; Pour a series of fish fillet soup into this basin; Finally, pour half a bowl of pepper and oil on it.