Boiled fish, also known as river boiled fish, is a dish invented by people living in Bashu region, which was first popular in Sichuan region (including Chongqing). Boiled fish is definitely the best choice with rice, but if you make boiled fish at home, slicing is also a skill.
Do boiled fish must be sliced first, then how can boiled fish be sliced? Illustration of boiled fish slicing can let you quickly learn the method of slicing, and the following small section introduces how to slice boiled fish.
Slicing method 1 of boiled fish
1. It is generally better to use grass carp or black fish.
2. Wash the fish, and pay attention to cleaning the black membrane in the abdominal cavity.
3. Cut off the shark's fin
4. Cut the fish into sections and cut them casually.
5. Press the fish section with your hand, hold the knife with your other hand and push it close to the upper edge of the fish spine, feel the position of the fish bone, and adjust the direction of the knife in time... If not, buy more fish to practice.
6. Remove the fishbone. If you like to eat them together, you can also ignore this step.
7. Place the fish horizontally and slice one by one along the direction from the tail to the head of the fish with a knife. The thickness of each slice is about 5-7 mm
Pay attention here! Don't reverse the direction, or the fish slices will be broken after boiling~~
8. Cut the fish bone into sections, put it in the basin together with the fish fillet and fish head, stir with salt and cooking wine, then put in the egg white and mix evenly, leave for 20 minutes
Warm tip: before slicing, the fish must be air dried or dried. When transporting a knife, it should be precise, accurate, quick, clean and neat. One knife at a time, and never hesitate or drag. When slicing, we need to hold the knife well, so that we can smoothly cut the same thickness, transparent and boneless slices of fish. When cutting fish slices, in addition to supporting a skilled knife technique, you should also know the texture and characteristics of the fish meat, know the oblique cutting, cross cutting or straight knife, and make sure that there is no fish bone under the knife, so the slicing of boiled fish slices is successful.
Slicing method 2 of boiled fish
1. Wash the grass carp, cut off the internal organs and dig out the scales.
2. Chop off the head.
3. Press the fish's body with your hand, put the knife over the fish's bone, feed the knife, and slowly put the fish under the fillet.
4. There are a few fish bones on the fish under the slice, so remove them.
5. From the beginning of a section of the fish, the knife and the chopping board are at an angle of 30 degrees, and the fish slices are slanted to separate them from the fish skin. Figure 8 is a complete fish skin.
6. Put the fish under the slice evenly into the plate.
reminder:
1. The thinner the fillet, the better.
2. It's better to slice off the fish skin instead of keeping it.
How to cook fish in water
Pay attention to fish selection: tilapia, catfish, grass carp, silver carp, flower chain can (of course, carp can also).
1. Buy carp and cut into pieces.
2. Paste the fish fillet (salt, MSG, shallot, ginger, wine, pepper, or if you like, you can put five joss sticks or other kinds of flavors you prefer)
3. Bring to a boil with a little water, put in the fish slices and scald them (80%), and remove them immediately. No water in the skillet.
4. Heat a lot of oil and add some dried red pepper and pepper (according to personal taste). When the color of pepper in the oil pan turns black slightly, pour the oil on the fish fillet.
5. The boiled fish in the restaurant often has a lot of bean sprouts under the fillets. Fish fillet is just a layer of bean sprouts. And if you eat it at home, bean sprouts can be avoided.
6. When the oil is just poured on, take care not to let the oil splash out and scald yourself because of the high temperature of the oil, so the appliance for boiling fish must be bigger.