Boiled fish, also known as river boiled fish, is an innovative famous dish of Han nationality in Chongqing, which belongs to Yubei flavor. It was first popular in Chongqing and Sichuan. Let me introduce you.

A delicious way to cook fish,

material

Boiled fish seasoning, pepper, dried pepper, garlic, ginger, onion, bean sprouts, small vegetables, a snakehead, salt, chicken essence, starch, cooking wine and edible oil.

working methods

1. Wash the snakehead first, slice it, and then season it with cooking wine, chicken essence, salt and starch for about 10 minute.

2. Boil the water in the pot, cook the bean sprouts and vegetables for eight minutes, remove them and put them in a bowl.

3. Then add water, and put the bottom material of boiled fish into the pot to cook. After the water is boiled, add the delicious fish. After the fish is cooked, put it in a bowl and sprinkle with onion, ginger and garlic.

4, put a little oil in the pot, the oil temperature should be very high, put the pepper and pepper into the pot and fry a few times, almost a little burnt, just turn off the torch oil and sprinkle it on the fish in the bowl.

There are two delicious ways to cook fish.

material

Longli fish, dried chili peel, chili, bean paste, garlic and ginger.

working methods

1. Put the dried capsicum, capsicum, bean paste, garlic and ginger into a frying pan and stir-fry with oil.

2. Slice Longli fish, mix well with salt, black pepper and corn starch, and marinate. Grease the fillets lightly in a non-stick pan. This is better than going directly to prevent the soup of boiled fish from becoming turbid.

3, add water to the pot, add soy sauce, soy sauce to boil. Add fish fillets until the water boils, turn off the heat and take off the pot.

4. Boil the Shanghai cuisine with water, pick it up and put it in the frying pan. Cover the cabbage with fish soup, cover the pot and stew for a few minutes, then cook the fish.

Delicious practice of boiled fish three,

material

Carp 1, bean sprouts 1 kg are not used up, two pieces of bean curd skin, one head of garlic, no onions, ginger, pepper, dried peppers, eggs, coriander, cooking wine, dried starch, salt, soy sauce, Pixian bean paste, chicken essence, pepper and sugar at home.

working methods

1. Cut the fishbone and fish head, put them into basin A, add an egg white, a little cooking wine, dry starch and salt and mix well; Slice the fish, put it in pot B, add an egg white, a little cooking wine, dry starch and salt and mix well; Cut coriander into sections for later use; Slice the bean curd skin for later use; Slice ginger and garlic for later use.

2. Boil half a pot of water. After the water is boiled, put it in the dried bean curd skin, scald it slightly, and take it out. I use an electric hot pot liner, that is, a stainless steel basin, and then put the bean sprouts in and cook for 3-5 minutes until the bean sprouts are cut off. Too many bean sprouts were sprinkled on the scalded tofu skin, but not all of them were put in. Sprinkle a little salt on the bean sprouts.

3. Pour the oil into the wok, and fire. When the oil is hot, turn down the heat and stir-fry the bean paste until fragrant.

4. Add onion, ginger, garlic, 1/3 Chili and stir-fry for about 2 minutes.

5. spread the fish head and bones in the pot, fry them on low heat, turn over one side and fry the other side.

6. Fried on both sides. Boil the cooking wine, soy sauce, pepper and a little sugar, and stir fry quickly. After that, heat the water properly to cover the fish fillets. At this time, add salt first and then add salt and chicken essence.

7. After the water is boiled, pick up the fillets one by one and stroke them with chopsticks. This step requires patience. This small pot of fish fillets takes a lot of time. The fish fillets at the back are cooked and the fish fillets at the front are cooked.

8. Cook all the fish fillets for 1~2 minutes, turn off the heat, and pour all the fish and fish soup into the pot just covered with bean skin and bean sprouts. Look, it's full. I really regret that I didn't use the big basin for washing vegetables. It's too full ~ ~ ~

9. Wash the wok, then pour the oil and burn it until it smokes. Turn off the fire and let it dry for about 2 minutes. When the oil temperature is slightly cold, add the remaining pepper and dried red pepper and stir-fry slightly. Then pour it on the cooked fish fillets and sprinkle with chopped coriander.

The delicious way of boiled fish four,

material

The middle section of silver carp is about1000g,

Ingredients: 500g mung bean sprouts, 250g celery,

Seasoning: ginger, onion, garlic, Pixian bean paste, pepper, dried red pepper, pepper, cooking wine, soy sauce, vinegar, sugar, salt, monosodium glutamate, cooking oil, broth, a little corn starch and a protein.

working methods

1. Slice the fish and chop the fish bones into small pieces;

2. Grab the fillets evenly with a little salt, cooking wine, cornmeal and a protein;

3. Blanch celery and mung bean sprouts separately, then take them out and put them in a big pot, and the other pot I use. You can choose your favorite vegetables as the bottom;

4. After the pot is hot, add three times as wide oil as usual. After the oil is hot, add three spoonfuls of Pixian bean paste and stir-fry until fragrant. Chopped pickled peppers can be used to fry red oil.

5. Add chopped red pepper, pepper, onion, ginger and garlic and stir fry with low fire;

6. Stir-fry the fish steak, turn to high heat, add cooking wine, soy sauce, pepper and sugar and continue to stir fry for a while;

7. Add boiling water, add a little broth, add salt, vinegar and monosodium glutamate, and cook Pixian bean paste again. Pay attention to less salt;

8, keep the fire, put the fish slices in one by one;

9. Spread the fillets with chopsticks. Be careful not to break the fillet;

10, turn off the fire immediately after the pot is boiled, and pour the cooked fish and all the soup into the bowl containing the vegetables;

1 1, sprinkle with coriander and cooked sesame seeds;

12. Open another oil pan. When the oil is warm, add chopped red pepper and pepper and stir-fry until fragrant. When the oil is hot, leave the fire immediately and pour it into the fish tank quickly. Be careful not to stir-fry red pepper and pepper.