Spicy boiled fish is almost everyone who loves spicy people have eaten a dish, many times to go to the restaurant is also a must order, because its meat is tender, spicy flavor, the method is relatively simple, so many family dinner, will often do this dish, must be no fish no table, on a large plate of boiled fish is still very popular.
But how to make it taste as good as in a restaurant? Below by The Yangtze River Food City Chef Li Haichao, teach us to make this "boiled spicy fish"
The main ingredients used are:
1 grass carp, pepper, coriander, ginger, garlic, salt, and 2 eggs.
Let's start making
1, we first change the grass carp knife, remove the head, when handling the fish, be sure to treat the black film in the inside of the fish belly, otherwise the black film will be bitter, and then the oblique knife will use the blade to cut the fish into pieces and put it on the plate.
2. Rinse the fish with a knife and rinse the blood inside with running water, rinse the fish and drain the fish.
3: Put the fish head and fish bones into the pot and cook, add salt, cook and then fish out and plate.
4: Add salt, egg whites, pepper to the sizing, and finally add starch and marinate for 5 minutes.
5: Put the sizing fish into the pot, cook until 8 is ripe, and put the cooked fish into the plate.
6: Add a little salt, then sprinkle the minced garlic, ginger, coriander, and sprinkle well on the fish, and pour a spoonful of the original soup on the fish.
7: Put oil in the pan, add the pepper to the heat, then add the pepper and fry it.
8, pour on the fish, this boiled spicy fish is ready.
summary:
The characteristics of this fish are: spicy and fragrant, mellow taste, suitable for family dinner banquets to invite relatives and friends, as the saying goes, no fish is not a seat, the family dinner must have a fish to sit, in order to appear more faceful, this fish will definitely be praised by everyone as soon as it is on the table.
Notes:
1, grass carp to choose fresh live fish, so that the stewed fish is fresher and more delicious, frozen taste will be worse.
2, pay attention to the sizing time and materials, fish meat should be sizing immediately after cutting, so that the egg white and starch can be wrapped in the fish for the first time, so that the water in the fish meat is not lost.
3, when cooking fish, pay attention to the heat, do not cook too old, generally boil the pot for about 8 minutes to cook.
4, the sizing added eggs is to lock the water of the fish, so that the fish is more smooth and tender, the boiled fish in the restaurant is so smooth and tender, that is, the egg whites are added when sizing, so that the fish does not lose the umami taste of the fish itself when cooking, and it is more smooth and tender to eat.
5, because it is spicy boiled fish, so peppers and peppers must be put more, so that the fried spicy oil is more concentrated, do not reluctant to put, or can not achieve the effect of spicy, but also wasted ingredients.
6, ginger, minced garlic must also be put more, in addition to improving the taste at the same time, but also play a certain role in fishy.
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