Cuiyun boiled fish is known as the "father of Chinese boiled fish", known for its "boiling oil, live fish, strong aroma, spicy taste, fish meat crispy outside, tender inside, mellow taste" in the north and south of the river, has been fixed as the authentic flavor of Chongqing boiled fish. In 2007, Yubei District was awarded the title of "Hometown of Boiled Fish in China" by the China Cuisine Association. In 2009, the jianghu dish "boiled fish" was included in the first batch of intangible cultural heritage list in northern Chongqing.
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Knowledge points: Silver carp is a high-protein, low-fat, low-cholesterol fish. In addition, silver carp also contains vitamin C, vitamin B2, calcium, phosphorus, iron and other nutrients. Steamed, braised and casserole fish heads are suitable. Medicinal uses: silver carp sweet and warm, non-toxic, warm stomach, deficiency, dizziness, brain benefit, memory, delay aging, moisturize the skin effect, cough, edema, hepatitis, vertigo, nephritis, urinary disadvantage and physical weakness can be through the consumption of bighead carp for dietary therapy.
Boiled fish without water is all oil! He really called boiled fish The focus is that the fire is a lot of oil, and the MSG is strong.
Cuiyun boiled fish Time required: 8 minutes, Taste: Spicy , Difficulty: Secondary School, Craft: Boiled
Preparation:
2,000 grams of silver carp (grass carp is also delicious), the fish bones are chopped into large pieces, and the fish meat is cut into large pieces and clean. Add ginger, green onion, salt, pepper and cooking wine to taste. spare. (It tastes better with a little baking soda). One egg white, 20 g of dried bean flour to the fillets with a thin pulp.
1000 g mixed oil (500 g cooked vegetable oil + 500 g lard)
Guizhou bell pepper 250 g cut in pairs of large pieces (emphasis: with bell pepper slightly spicy and fragrant. Spicy friends can add Indian pepper. ）
Dried peppercorns 30 g
20 g minced garlic
Ginger 20 g cut into large pieces
Cooking wine 50 g
Chicken essence MSG 5 grams each
Pepper noodles 5 g
20 grams of shallots cut into 8 cm segments
10 grams of shallots cut into chopped green onions
Garlic seedlings 20 g cut into 8 cm segments
500 grams of soybean sprouts (a little oil and salt plus a little dried pepper and peppercorns stir-fried under the fragrant bean sprouts, shallots, garlic seedlings and stir-fried. Into the basin to base)
The raw materials are ready to start igniting on the stove
Bring water to a boil in a pot, weigh salt, ginger, green onion, monosodium glutamate, chicken essence, pepper noodles and cooking wine, first add fish bones to boiling water and cook, then remove and put them in the basin. Turn off the fillets over low heat, do not stir in the middle, bring to a boil over high heat and turn off the heat. Remove the fillets into the pan. Sprinkle garlic and green onions on the surface of the fish bowl and wait for the frying oil.
Mix 1,000 grams of oil under another pot (you can submerge all the fish and bean sprouts, you can visually measure it, all by training) and cook it to 70% heat (about 200 degrees). After smoking green smoke, 30 grams of dried peppercorns and 250 grams of Guizhou bell peppercorns were quickly poured into the fish bowl. Just fine with the fragrant boiled fish. Eat the fish.
There is also a little fish to eat, be sure to fish out the peppers and peppercorns inside into the noodles (not too fine) to preserve, the following strips, eat boiled series of dishes can effectively enhance the taste of the dish.
Features: "oil but not greasy, spicy but not dry, numb but not bitter, smooth and tender meat". Hemp on the head, spicy and addictive
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