Boiled fish is a classic dish in Sichuan cuisine, also known as river boiled river fish, boiled fish fillet, the earliest popular in Chongqing Yubei District Cuiyun Township. The hot pot we love to eat originated on the docks in Chongqing, which shows that Chongqing loves to eat heavy taste, Sichuan hot pot, so the predecessor of boiled fish is actually a hot pot fish from Chongqing, which was originally launched for driver friends and is particularly popular in the local area.
Boiled fish was carried forward and popular throughout the country in 1983, in a cooking competition held in Chongqing, a Sichuan chef won the grand prize with this dish, so that it went out of Chongqing and went to the whole country, and it can be said that it is loved by everyone. On September 10, 2018, boiled fish was also listed at the 2018 first "Chinese Cuisine" event held in Zhengzhou, Henan Province, and the large-scale exchange meeting of classic famous dishes and famous banquets in the province and region.
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The original fish used for boiled fish is grass carp, which was made by a chef in order to entertain friends, friends came, the chef's family had a grass carp at that time, and used the method of hot pot fish to make grass carp into boiled fish, and did not expect to receive strong praise from friends. So it was spread in the family, and so
In 1983, it was carried forward until now.
Is it better to use grass carp for boiled fish, or is it better to make silver carp?
Boiled fish because the predecessor is made of grass carp, so people are accustomed to using grass carp, but some people have different tastes, plus silver carp is also suitable for boiled fish, which forms a different use of fish. Grass carp is an important freshwater farmed fish in China, and together with silver carp, bighead carp and bluefish, it constitutes the famous "four big fish" in China.
The difference between grass carp and silver carp
Grass carp: grass carp meat is thick, no earthy taste, the meat is delicious and tender, the fish meat is thick and thorny, the meat is delicious, and the taste is excellent. The price is also cheap, and because of the small head and more meat, it is the preferred fish for boiled fish, and the protein mass fraction (18.20%) in grass carp meat is higher than that of the other four large fish, and the fat mass score is also lower (1.97%).
Silver carp: also known as fathead fish, bighead fish, black silver carp, the shape of the silver carp. However, the body is flattened, the head is large and wide, and the head length is about 1/3 of the body length. And there is a blue-black back, a dark brown on the side of the body with black or yellow flower spots, and a gray belly, which proves to be a silver carp. Due to its impatience, silver carp likes to jump, especially likes to live in the middle and upper layers of water bodies. This makes the flesh of the silver carp tight and slightly hard, not easy to break, although the taste is delicious, there is no grass carp taste smooth and tender, slightly inferior. There is also the most certain, boiled fish appear when the grass carp is made, diners still like to use raw materials to make, so boiled fish with grass carp is better. However, if you prefer tougher fish, you can also choose catfish or blackfish.
Boiled fish has been passed down for many years, and each place has a different approach, which is really a feeling of a thousand feasts, but we usually make boiled fish with fresh grass carp, accompanied by soybean sprouts, peppers and other ingredients. "Oily but not greasy, spicy but not dry, hemp but not bitter, meat smooth and tender" these characteristics, will not change.
Home cooking boiled fish to be prepared
Method: 1, the fresh grass carp washed, slightly larger grass carp is better, the meat is thick, good slices into pieces, the grass carp fillet with an egg white, a little salt, dry starch and cooking wine mix well.
2: Put the washed soybean sprouts in boiling water, add 1 teaspoon of salt, cook until it is broken, cook it and spread it on the bottom of a deep basin and set aside.
3: Heat the wok and add the minced Pixian watercress and stir-fry until fragrant. Add dried chili peppers, peppercorns, minced garlic and ginger slices and stir-fry together to bring out the aroma of red oil.
4: Add boiling water, add fish head and fish bones to boil, and wait for the fish head soup to boil to taste
5: Put the fillets one by one flat into the soup that comes out of the water; the fillets will cook quickly, and add the appropriate amount of chicken essence, white pepper and salt powder before coming out of the pot.
6: Pour the fillets and broth into a deep basin with the bean sprouts laid out in advance
7, another pot of rapeseed oil, when the oil pot rises to 5-7 ripe, successively add peppercorns, until the peppers become reddish brown, spicy aroma is strong, together with the boiling oil poured on the fish fillets can be served.
Cocoa tips
1, the amount of water boiled fish should not be much, after the fish fillet is put in, just flooded can be 2, before cooking the fish, part of the pepper and pepper are fried first, when cooking, so that you can fully leach the red pigment in the pepper, so that the oil color is red and bright. 3, the last step, peppercorns do not simmer paste, scorched paste will affect the appetite, but also not good health.
4, wait for the fish to finish eating, you can pour the soup back into the pot, under the tofu noodles, 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.
Cocoa cuisine, the most concerned thing is the family's three meals a day, the biggest hobby is to create a variety of cuisines. Recipes are just the process of sharing your own food, not the only criterion. Hundreds of dishes have a hundred tastes, everyone's preferences are different, please be more tolerant, but also please like, collect, forward, your forward is the biggest encouragement to Coco!