Boiled fish is a common dish. And the nutritional value of fish is very high, rich in protein, so how to make boiled fish delicious do you know? Let's take a look with Xiaobian.
Tips for making boiled fish
1. Carp can also be boiled. My boiled fish is no worse than grass carp. The meat is very tender and tastes good. The reason is to remove the fishy line of carp and marinate it with egg white and starch.
2. When marinating fish meat, add some salt to make it taste better. Add a little pepper and white wine to make it taste better.
3. Pepper to use two kinds of pepper, green pepper, red pepper, this is my secret magic weapon, only in spring, some pepper in the refrigerator, can be used for one year.
4. Pixian Douban sauce is not only an essential condiment for boiled fish, but also the source of Sichuan flavor.
5. When cooking fish slices in the next pot, it must not be heated. Otherwise, the fish slices are easy to be boiled to pieces. The time should be well controlled. After a long time, the fish meat is not tender. The fire can be turned off in about 2 minutes. Do not shovel the fish slices with a shovel. Take the pot and pour it directly into the basin to keep the fish slices intact.
6. This is a mild spicy taste, like to eat spicy, you can spread pepper and pepper.
Recommended Practice for boiled fish
Raw materials: carp, bean sprout, salt, pepper, starch, egg, pepper, pepper, star anise, Pixian Douban, onion and ginger, liquor, oil, etc.
Practice:
1. The internal organs in the carp's belly are removed, the scales are scraped clean, the fins are cut off and washed many times, then the fishy line is removed.
2. Cut the fish into two pieces with a knife along the main bone of the fish. Cut the fish into two pieces with the head and the bones.
3. Add a proper amount of salt to the fish fillet, put in an egg white, mix a spoon of starch, a few drops of white wine and a little pepper powder, marinate for about half an hour, and marinate the fish head, tail and bone with a little salt and pepper.
4. Cut the scallion, ginger and pepper with scissors to remove the seeds. Chop the bean paste with a knife for standby. Wash the bean sprouts, blanch them and spread them on the bottom of the basin.
5. Put more oil in the pot, fry the prickly ash in the pot over low heat. After the flavor is fried, pour out part of the oil for later use. Put the bean paste in the pot, stir fry the red oil, add the onion, ginger, pepper and star anise.
6. Put the fish head, bone and tail into the pot, stir fry them evenly, then pour into hot water, add some salt into the water.
7. When the water boils, turn to medium heat, put the marinated fish pieces into the water, turn off the heat as soon as the fish pieces are cooked, and pour the soup and fish into the bowl with bean sprouts.
8. Pour the oil of fried pepper into the pot at the beginning, heat it in a small heat, turn off the heat after 70% of the oil is heated, put the remaining pepper into the oil, and quickly pour it on the fish in the basin, and then boil the fish.