Two spicy boiled fish recipes

Spicy boiled fish two ways

Method 1: Boiled fish that can be drunk in soup.

Ingredients: fresh fish about 1500 g.

Ingredients: 500 grams of soybean sprouts, Pixian bean paste 80 grams, green onion 20 grams, ginger slices 20 grams, safflower peppercorns 25 grams, dried green peppercorns 10 grams, minced garlic 30 grams, green onion 15 grams, white sesame seeds 5 grams, refined salt 5 grams, monosodium glutamate 5 grams, pepper powder 2 grams.

Here's how:

1, make boiled fish, common grass carp, carp, silver carp, blackfish, etc. can be done. It is only necessary to slaughter and remove the scales and gills, remove the head of the fish, remove the fish meat, and turn the fish meat into a fish fillet with a uniform thickness. If you use blackfish, after slaughtering, you should blanch the skin with 70 ° warm water, and scrape the mucus of the fish body with a knife, otherwise it will have a fishy smell. No matter what kind of fish you use, the fish head and fish vertebrae should not be thrown away, washed clean, and left to simmer the soup for use.

2, put the sliced fish fillets into the basin, add 30 grams of potato starch to the bowl, add an egg white, beat the starch into a paste, if one egg white is not enough, you can add a little water. Then use about 5 grams of fine salt, grab and mix the fish slices, catch until there is stickiness, add 10 grams of cooking wine, and then pour the starch paste into the fish fillets twice, each time pouring to whisk the sizing, do this step, let stand for 20 minutes, set aside.

3. Hide the cleaned fish head into small pieces. Add about 150 grams of lard to the pot, add the processed fish heads and fish bones, fry until golden brown, pour in the appropriate amount of boiling water, bring to a boil, skim off the foam, cook for five minutes, turn off the heat, so that the milky white fish soup is ready. Fish bones are scooped out and placed on the bottom of the pelvis and set aside.

4: Prepare 500 grams of soybean sprouts, and about 100 grams of water fungus or green shoots. Add an appropriate amount of water to the pot, add a little salt after boiling on high heat, add soybean sprouts, rinse until the fruit is broken, fish out the cushion into the basin of fish bones, and set aside.

5, add about 100 grams of vegetable oil to the pot, put in 10 grams of safflower peppercorns, 10 grams of dried green peppercorns, 80 grams of Pixian bean paste, 20 grams of green onion, 20 grams of ginger slices, stir-fry the pixian bean paste with flavor, fry the red oil, pour in the boiled fish soup, boil and cook for 2 minutes, use a leak to salvage all the residue in the soup and throw it away, then add 5 grams of refined salt, 5 grams of monosodium glutamate, 2 grams of white pepper powder, and then put in the fish fillets with good pulp, do not stir after the fish fillets are put into the pot, and then stir after setting. Blanch for about 1 minute, turn off the heat, pour the fish broth and sliced meat into a basin filled with fish bones and soybean sprouts, sprinkle with 30 grams of minced garlic, 15 grams of green onion, and 5 grams of white sesame seeds, and set aside.

6: Add 200 grams of vegetable oil to the wok, add 30 grams of dried chili peppers and 15 grams of safflower peppers when the oil temperature is 70% hot, fry out the aroma and pour directly into the pot.

Recipe 2: Spicy boiled fish

Ingredients: 1000 g of basa fish fillet.

Ingredients: 500 grams of soybean sprouts, 150 grams of green shoots, 80 grams of Pixian bean paste, 50 grams of spicy sauce, 30 grams of dried chili peppers, 10 grams of dried green peppercorns, 20 grams of hot pot base, 30 grams of dried chili peppers, 10 grams of green onion, 10 grams of minced garlic, 5 grams of chicken essence, 3 grams of monosodium glutamate.

method:

1: Cut the fish fillet evenly into slices of fish, put it into the basin and add 30 grams of starch, 10 grams of cooking wine, 4 grams of refined salt, 1 gram of white pepper, one egg, grab and mix and beat the sizing, set aside.

2, put 500 grams of soybean sprouts, 150 grams of green shoots, put them into boiling water to break the water, fish out, put them into the bottom of the basin, and set aside.

3: Add an appropriate amount of vegetable oil to the pot, put in the sizing fillets at the oil temperature of 180, fry until golden brown, and set aside.

4, add an appropriate amount of rapeseed oil to the pot, put in Pixian bean paste 80 grams, spicy sauce 50 grams, hot pot base 20 grams, stir-fry out the red oil after putting 10 grams of green onion, 10 grams of minced garlic, stir-fry out the aroma and add water, put in 5 grams of chicken essence, 3 grams of monosodium glutamate, put in the pot of fish fillets, after the flavor out of the pot, sprinkle a handful of minced garlic, set aside.

5: Add an appropriate amount of rapeseed oil to the pot and add 30 grams of chili pepper and 10 grams of peppercorns, fry out the aroma and pour it into the basin.