Boiled fish, also known as river boiled river fish, boiled fish fillet, is a special dish in the Sichuan-Chongqing region of China, belongs to the Sichuan cuisine family, its earliest popularity in Chongqing Yubei District Cuiyun Township. Seemingly primitive approach, the actual workmanship is exquisite, the selection of fresh and fierce live fish, but also give full play to the cold of pepper, qi and blood nourishing effect, the meat produced by cooking will not become tough at all, the taste is smooth and tender, oily but not greasy. The fishy smell of the fish is removed while the tenderness of the fish is maintained. Full of peppers red and bright eyes, spicy but not dry, numb but not bitter. "Hemp on the head, spicy and addictive", so that boiled fish in the country is a mess.
Boiled fish is usually made from fresh grass carp, bean sprouts, peppers and other ingredients. "Oily but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat" is its characteristics.
Ingredients: 1 grass carp (size custom), garlic, shallots, soybean sprouts, eggs, ginger
A good sized grass carp
Grass carp fillets into large pieces
Seasoning preparation: salt, chicken essence, sugar, cooking wine, dry starch, pepper, cooking oil, peppercorns, peppercorns, red oil bean paste, hot pot base (according to personal taste)
Preparation steps:
1, prepare a grass carp, first cut off the fish head, and then along the fish bone from the middle slice, the fish bone into pieces, the fish head from the middle of a split in half, and then the fish steak on the top of the fish down. Slice the fish into large pieces, the slices should not be too thin, or it is easy to cook when not cooked.
2: Put the sliced fish fillets into the basin, add water and add a little edible salt, wash them with your hands, squeeze out the water and put in the salt, pepper and cooking wine, and mix them with your hands and marinate evenly for about five minutes. Fish bones are also salted, peppered and cooking wine, and mixed with your hands to marinate evenly.
3, marinated fish fillets add an egg white, stir with your hands, stir for a while, so that the fish fillets will be more smooth and tender, add a small spoon of dry starch by hand to grasp and mix evenly, and finally drizzle with a little cooking oil to continue to mix well
4, the pot burned bottom oil into the chopped onion ginger choking pot, and then add red oil bean paste and a small piece of hot pot base, stir-fry the red oil into the cooking wine, and then add a little soy sauce, add an appropriate amount of water (the amount of boiled fish should not be much, after the fish fillet is put in, it has just been flooded by water. After cooking and pouring into the basin, some of the fillets will be exposed), salt, chicken essence, sugar to taste.
5, after opening the pot, first put down the fish bones to cook for two minutes, then add soybean sprouts, all cooked and fished out of the bottom of the plate prepared beforehand, and then turn on the low heat to add the fish fillets, the fish fillets have to be put one by one, the fish fillets are all down with a spoon and gently pushed, boil on high heat for thirty seconds, even pour the soup into the basin, put the dried pepper on top, put in the minced garlic, sprinkle some small green onions. Burn the oil in the pot under the peppercorns and peppercorns (do not sauté the peppercorns or anything, because it is fried by oil, so do not use high heat, otherwise all of them will affect the appetite and will not be conducive to health. The oil temperature rises to 70% heat, and finally drizzle with hot oil.
Made spicy boiled fish
Xiaobian suggests: after the fish is eaten, you can pour the soup back into the pot, under the tofu or powder or konjac, etc., is the boiled fish hot pot. Or simply put the cooked fish into the electric hot pot at the beginning, and after eating the fish, just open the fire.