Boiled fish believes that most friends have eaten, this is a very spicy appetizer and rice dish, boiled fish originated from Chongqing, the meat is tender and smooth, full of pepper red and bright eyes, its characteristics are "spicy but not dry, numb but not bitter" . Today I will share with you a common practice of "boiled fish", and some friends who like it hurry up to learn it.
Ingredients: Grass carp
Side dishes: parsley, cabbage, mung bean sprouts
Accessories: garlic, ginger, millet pepper, spring onion, dried chili pepper, peppercorn, egg white, starch
Conditioning: salt, pepper, pepper powder, thirteen spices, chili sauce, sesame pepper oil
【Boiled fish】—— Spicy and tender
1. Let's start preparing the ingredients
Prepare a grass carp, has been slaughtered in advance, along the spine of the fish slices on both sides down, remove the fish bones, chop the fish bones into small pieces, the fish meat oblique blade into thin slices into the basin, add the appropriate amount of salt and beer to wash out the blood water inside, and then wash off the blood stains and salt on the fish blocks with clean water, clean and control the dry water.
2. Marinate the fish below
Add the right amount of salt and pepper to the basin to give the fish a taste, beat an egg white and continue to mix until the fillet sticks, then add a little starch, let the starch evenly wrap around the fish cubes to lock the moisture inside, and pick up the fillets and put them in a basin alone for later.
3. Let's start preparing the side dishes
Prepare a few small parsley sticks and cut into small pieces.
Prepare a few cabbages, wash them and cut into segments.
Prepare an appropriate amount of mung bean sprouts, wash and set aside.
4. Start the sauce below
Prepare a small handful of garlic and pat it flat and chop it into small pieces.
Prepare a piece of ginger, also chopped into small pieces.
Prepare a few millet peppers and cut into circles.
Prepare a few shallots and cut into chopped green onions.
Put them all together, add 4 grams of sesame pepper powder, 2 grams of thirteen spices, 2 spoonfuls of chili sauce, and pour in the appropriate amount of sesame pepper oil and stir well.
Prepare a small bowl, add a handful of dried chili peppers, and set aside a small handful of peppercorns.
5. Start cooking below
Boil water in a pot, add chili peppers and peppercorns and cook them slightly, pour them out after they are soft, control the moisture and set aside.
Chili peppers and peppers are cooked and then fried, which is easier to fry out the aroma and is not easy to paste.
Boil water in the pot, add a little salt into the bottom flavor, after the water boils, first add mung bean sprouts and parsley to blanch for a while, then put in the cabbage and continue to cook for 30 seconds, cook the side dishes until eight ripe, pour out and put them on the bottom of the plate.
Add the right amount of water to the pot again, after the water boils, pour in the fish bones and cook for about 2 minutes, beat off the foam in the pot, and after the fish bones are cooked, fish out and put them on the plate.
Boil the water again into a small heat, put the fillets into the pot in turn, keep the water boiling and boiling for about 1 minute, so that the cooked fish fillets taste more tender, not easy to break, the fillets become white and rolled, pour out the control of the water into the plate, and then pour in the sauce that has just been prepared.
Heat the pot, add more vegetable oil, when the oil temperature is 50% hot, pour the pepper and pepper into the pot, turn on a low heat to fry out the moisture inside, fry the pepper until it changes color slightly, and then pour it evenly on the fish fillet to stimulate the aroma of the sauce, and then sprinkle with green onions and coriander, delicious.
Well, a spicy and tender boiled fish is ready.