The delicious boiled fish is here, 16 practices of boiled fish you can choose, eat a day, half a month are not heavy. See if you have ever eaten and never seen, like to eat boiled fish is a blessing, all free to take it.

Spring water fish

Materials: grass carp, bok choy, garlic cloves, starch, dried chili peppers, peppercorns, bean paste, spicy sauce, hot pot base, ginger, green onion and garlic, pepper oil, sesame oil, cooking wine, pepper, salad oil.

1. Grass carp is clean, cut into slices, add salt, ginger, scallion water, cooking wine marinade and add starch on the powder.

2. pot on high heat, into the bean paste, spicy sauce, hot pot base stir fry, into the ginger, onion and garlic burst incense, mixed with water or fresh broth boil, knock off the residue. Down into the fish bones, bok choy, garlic cloves plus adjust the basic taste, cook off the raw fish out of the bottom of the plate, then into the fish slices, cook off the raw and pour into the plate.

3. pot of oil into the dry chili pepper, pepper sautéed dripping in the fish fillets, sprinkle green onions can be.

Special hemp pot fish

Materials: fresh fish, soybean sprouts, celery, garlic, whole egg paste, ginger, green onion, garlic, bean curd, knife mouth chili pepper, salt, cooking wine, hot pot seasoning, chicken broth, fresh soup, salad oil, monosodium glutamate (MSG).

1. Fresh fish is clean and chopped.

2. whole egg paste: water, eggs, starch mix well into.

3. Inside the pan, oil 50 percent oil temperature, fish pieces coated with egg paste into the frying pan fried golden brown fish out of the spare.

4. pot of oil, put beans, chili noodles fried red oil, under the ginger and garlic rice 2:1, hot pot base with fresh soup, pour into the soybean sprouts, celery, garlic, cooking wine, raw fish out of the pot.

5. Put the fish block to cook, seasoning: MSG, chicken essence, cooked out of the pot into the pot, sprinkle knife mouth chili (dried chili peppers, peppercorns stir-fried out of the pot with a knife chopped into pieces).

6. pot of oil to fifty percent oil temperature, splashed on the knife mouth chili that is.

Boiled chub

Materials: chub, garlic cloves, green bamboo shoots, cilantro, bean curd, spicy sauce, ginger and garlic rice, dried chili peppers, pepper oil, sesame oil, fresh soup.

1. Fish processed clean, sliced.

2. hot pot of oil, thirty percent oil temperature, under the ginger and garlic rice, stir-fried soybean, spicy sauce, stir-fried mixed with fresh broth boil 1-2 minutes, hit the frying.

3. Under the green bamboo shoots, garlic cloves, cook under the fish up to plate.

4. Under the fish slices seasoning, cooked out of the pot on the plate.

5. frying pan under the pepper oil oil, dried chili peppers pepper stir-fry, dripping on the fish slices sprinkle parsley can be.

Boiling fish

Materials: grass carp, bean sprouts, perfumed fish, hot pot base, red nine nine, dry chili pepper pepper, chicken essence, monosodium glutamate, pepper, cooking wine, pepper oil, sesame oil, eggs, cornstarch.

1. Fish processing clean, slice fish fillets.

2. Marinade: fish fillets with salt, pepper, cooking wine, egg white, cornstarch, salad oil.

3. 30% of the oil temperature, under the soybean or spicy sauce, perfumed fish ingredients, red nine nine, hot pot base stir-fried aroma outstanding broth.

4. original soup seasoning, under the fish bones, hit the residue, under the bean sprouts, fish out and put the bottom of the plate.

5. Under the fish fillets, cook six mature, pour out.

6. hot pot of oil, dry chili pepper pepper, under the pepper oil, sesame oil, poured on the dishes can be.

Red soup fish block

Materials: chub, camas root, soybean sprouts, onion, celery, parsley, ginger and green onion, cooking wine, pepper, pickled cabbage, bean curd, fresh broth, chicken essence, pepper oil, scallion, coriander, green peppercorns, green and red chili pepper rings.

1. Chubs handle clean, ginger and scallions, cooking wine, pepper marinade.

2. seventy percent oil temperature fried fish pieces until golden.

3. Hot pan with oil, sauerkraut, bean curd, ginger and garlic rice, fresh broth, fish bones simmering broth, hit the dregs.

4. Under the cooking wine, pepper, put camas root, soybean sprouts, onions, celery to taste and fish out of the plate.

5. Soup put fish pieces, under the chicken essence, pepper oil, green onions, poured in the dish on the vegetables, sprinkle parsley can be.

6. Sprinkle green peppercorns, green and red pepper rings splash oil.

Boiled fish

Materials: grass carp, salt, cooking wine, ginger-scallion juice, cornstarch, mung bean sprouts, dried chili pepper section, green pepper, spice oil (there are several spice oil practices can be referred to in the previous section).

The general practice of spice oil is: the pot into the oil to 40% heat, under the cardamom, allspice, star anise, fennel, cumin, cinnamon, green onion, ginger, etc., frying out the flavor and filtering, can be used.

1. the grass carp slaughtered and cleaned, take two net fish meat slice into thin slices, Na pot with salt, cooking wine, ginger and green onion juice and powder mixing batter, while the fish bone and fish head is chopped into pieces, to be used.

2. Boil water in the pot, add salt and cooking wine, first into the fish bones and fish head cooked, fished out into the mung bean sprouts padded hot pot pot pots, and then the battered fish slices into the pot of boiling water to boil, and fished into the hot pot pot pots.

3. The net pot into the spice oil heat, under the dried chili pepper section and green pepper fried flavor, out of the pot poured in the pot on the fish, that is complete.

Jiangbei boiled fish

Materials: grass carp, egg white, salt, ginger, scallion, pepper, cooking wine, dry starch, dried chili, pepper oil, spice oil, coriander, soybean sprouts.

1. the grass carp slaughtered clean, take two net fish meat sliced into thin slices, fish bones and fish head were chopped into pieces after the pot, add salt, ginger, scallion, pepper and cooking wine marinated in flavor, and then put 1 egg white and add the right amount of dry starch, mix well and wait for use.

2. Boil water in the pot, add salt and monosodium glutamate (MSG), and boil the fish bones and fish head first, then fish into the pot with cooked soybean sprouts; then fish slices, fish out of the cover on the fish bones and fish head.

3. The pan into the spice oil burning hot, into the dried chili pepper section and pepper chili flavor, pot pour in the basin on the fish slices, while hot sprinkle parsley can be on the table. The waiter will use a slotted spoon to scoop off the dried chili pepper and peppercorns on the surface, and then serve.

Materials: grass carp, salt, cooking wine, ginger and onion juice, cornstarch, mung bean sprouts, spice oil, dried chili peppers, peppercorns.

2. Pot into the water boiling, seasoned salt and cooking wine, first into the fish bones and fish head cooked, fished out into the mung bean sprouts padded hot pot pot pots, and then the good battered fish slices into the pot of boiling water and boil, and fished into the hot pot pot pots. The net pot into the spice oil heat, under the dry chili pepper section and green pepper stir-fried flavor, out of the pot poured in the pot on the fish slices, that is to become.

Boiled fish flowers

Materials: fresh fish, spice oil, vegetable oil, lard, dried chili pepper, pickled lantern peppers, garlic cloves, ginger, scallions, fresh soup, crispy soybean, chicken powder, sugar, salt, monosodium glutamate (MSG), bean sprouts, celery, konjac, fungus, light sour soup (Szechuan sauerkraut and pickled radish in the pot and boiled to form), dried chili peppers, peppercorns.

1. pot into the water boiling, the fish head and fish bones are put in the blanching, fished out and wait for use.

2. Net pot into the refined spice oil, vegetable oil and chemical lard hot, under the dried chili pepper, pickled lantern pepper, garlic cloves, ginger, onion, etc. first stir-fried, and then put the fish head and fish bone section into the frying, then mixed into the soup and seasoned crispy soybean, chicken powder, sugar, salt, monosodium glutamate, etc., under the bean sprouts, celery section, konjac strips and fungus, a little cooking for a few minutes will be up to the pot pot into the hot pot basin.

3. The net pot into the light sour soup boil, put the fish flower into the boil, fish out put hot pot pot pot.

4. The pot of spice oil is hot, under the dry chili and pepper grains fried incense, the pot poured into the hot pot pot, can be on the table.

Saucer Sour Soup Fish Fillets

Materials: grass carp, mung bean sprouts, yellow lantern chili sauce, Sichuan kimchi, Sichuan-style pickled radish, broth, scallion oil, monosodium glutamate, salt, monosodium glutamate, scallion, ginger, water, sweet potato flour.

1. fish slaughtered to take the meat, cut into 0.2 cm thick double fly piece, rinse with water for 30 minutes, drain the water and add salt, monosodium glutamate, green onion and ginger water, sweet potato flour, mix well, in one direction, stirring vigorously.

2. yellow lantern chili sauce, sichuan kimchi, sichuan-style pickled radish into the grinder, fully crushed, poured into a casserole, add broth boiled over high heat, change to low heat and simmer for 5 minutes, filter impurities, put the fish fillets, cook over low heat until seven ripe, with a strainer, fish out the fish fillets, put mung bean sprouts and then into the fish fillets, boil, seasoned with monosodium glutamate, drizzled into the green onion oil, remove from the fire on the dish.

Shabu-shabu Gui Fish in Sour Soup

Materials: Gui Fish, Pickled Red Pepper, Pickled Lotus Root, Pickled Sauerkraut, Bean Curd, Ginger, Garlic, Yellow Bell Pepper, Bell Pepper, Millet Pepper, Shallot, Fingerling Pepper, Lemon, Broth, Chicken Bouillon, Sugar, Peanut Butter, Shacha Sauce, Oyster Sauce, Pure Sesame Oil, and Salad Oil.

1. Chop yellow gung ho peppers, bell peppers, and millet peppers into pieces and mix into chili sauce.

2. Stir fry canola oil, ginger and chili sauce in a hot pan.

3. Put down the stock, add pickled red pepper, pickled lotus root, pickled pickles, boil over high heat, season to taste.

4. Guillow fish boneless sliced, plate.

5. modulation of the flavor plate (peanut butter plus pure sesame oil mix, diluted into sesame sauce dipping sauce, sacha sauce add oyster sauce mix, diluted into sacha sauce dipping sauce), on the table.

Sour Soup Jiang Duan

Ingredients: Jiang Duan, tomatoes, celery yellow, green and red peppers, wild peppers, sliced garlic, lemon, green onions and ginger, chicken broth, inner fat tofu, white vinegar, white wine, salt, monosodium glutamate (MSG), pepper, chicken essence, pickled vegetable juice, ketchup, salad oil.

1. Slaughter, wash, and cut into thin slices. Pan under the bottom oil into the onion and ginger sautéed incense, under the fish bone stir-fry cooking a little white wine, under the chicken broth simmering on medium heat for about 5 minutes, until the soup color creamy slag can be. Sliced tomatoes. The tofu is sliced.

2. pot of oil burned to 60% hot, under the wild pepper, garlic, tomato paste, tomatoes, celery yellow slightly stir-fried, pour into the 1 in the simmering fish soup in medium heat and rolled for 5 minutes after seasoning pickle juice, salt, chicken essence, monosodium glutamate, pepper, white vinegar, under the fat tofu slices of fish in a small fire and cook for 3 minutes out of the pot.

Shan Pepper Fish Fillets

Materials: big fish, potato flour, enoki mushrooms, green bamboo shoots, egg white paste, ginger, green onion and garlic, pickled wild peppercorns, millet chili rings, salt, cooking wine, pepper, monosodium glutamate (MSG), white vinegar, fresh soup, salad oil.

1. green bamboo shoots cut into two thick shredded, enoki mushrooms tear small shredded.

2. Make egg white paste: egg white and water starch mix well into a paste.

3. wild pepper minced and water, chopped ginger and garlic rice.

4. Fish to remove viscera, absorb the water and mucus tear fish skin, chop the head along the keel to the tail, remove the keel, remove the fish bone, oblique knife slices.

5. Ginger and scallion, cooking wine, salt marinade code flavor, plus egg white paste scratch.

6. Hot pot of oil, down into the wild pepper mushrooms, ginger and garlic rice, fried incense plus soup or water, wild pepper water, fish head, fish bones, pepper, cooking wine to beat the foam.

7. Boiling water under the enoki mushrooms, potato flour, sliced green bamboo shoots, cooked and put on the bottom of the pot, the pot under the fish slices, add salt, monosodium glutamate (MSG), chicken broth, white vinegar, start the pot and pour it in the pot.

8. hot pot of oil, the next millet pepper rings, scallions, dripping on the fish that is into the dish.

Flavored yellow chili ding

Materials: yellow chili ding, potato flour, celery, cilantro, sauerkraut, ginger, onion and garlic, spicy sauce, hot pot base, salt, cooking wine, pepper, dried chili peppers, dried peppercorns, salad oil, cooked white sesame seeds, water soybean meal, fresh soup or water.

1. yellow spicy ding clean.

2. Marinate: add ginger and green onion water, cooking wine, pepper, salt and marinate for more than 10 minutes.

3. hot pot of oil, under the pickled cabbage stir fry, under the spicy sauce stir fry, under the ginger and garlic, hot pot base again stir fry, add fresh soup or water, under the celery section, under the water soybean meal, seasoning wine, chicken essence, cook and fish out of the bottom of the pot.

4. Put down the yellow chili ding, cook over low heat, rise and pour into the pot.

5. hot pot of oil, hot oil into the dry chili, dry green pepper stir fry flavor to brown-red on the fish, can also be used to add a spoon to the pot of soup dripping pot and then poured on the fish, sprinkle cooked sesame seeds can be.

Bi Tan floating snow

Materials: grass carp, spicy sauce, dried chili peppers, peppercorns, peppercorn oil, sesame oil, eggs, cornstarch, pepper, cooking wine.

1. Fish processing clean, sliced, code flavor marinade on the powder.

2. hot pan pour oil hot, under the ginger and garlic rice fried incense, under the spicy sauce fried flavor, mixed with water, under the fish bone.

3. Adjust the basic flavor, under the other vegetables cooked into the bottom of the pot, and then under the fish slices cooked fish out into the pot.

4. pan hot oil stir fry incense under the dry chili, pepper poured on the fish.

5. Finally, put the egg, cornstarch and water into puffs on top of the fish.

Sauerkraut fish

Materials: grass carp, vermicelli, pickled sauerkraut, pickled wild pepper, white vinegar, pepper, cooking wine, ginger and garlic slices, horse-ear onions, horse-ear pickled peppers, green onions, eggs, cornstarch, salad oil.

1. Fish processed clean sliced into slices, thin and thick evenly.

2. Fish slices on the powder processing (egg white and soybean flour to play the role of hair.).

3. Heat the pan with oil, sautéed ginger, onion and garlic, under the pickled mustard greens, pickled millet chili, under the fresh broth, into the fans, adjusted to the basic flavor, beat out into the basin.

4. Under the fish slices cooked and poured into the basin.

5. hot pot of oil, under the garlic, pickled peppers, scallions burst incense showered on the fish (can be used instead of dried chili peppers, peppercorns, etc.).

Above these boiled fish practice think how, feel good if you like, forward, favorite plus share, comment. There is always a suitable for your taste, there is always a will become your specialty, there is always a let you recall. Through these fish here to wish you all the year have "fish", every year are rich "fish", happy life over the edge of the "fish".