Because of the epidemic, I feel that I have not eaten fish outside for a long time, and I miss it very much. Teach everyone to make boiling at home today!
My favorite thing about making blackfish fillets is that they don't have fish bones, and their talent for less spines and sweetness allows them to make many kinds of fresh and delicious patterns. The crystal clear fish is boiled white and tender, and the tongue is crushed in the mouth, not only under the rice, but even into a hot pot.
There are many dishes made with blackfish fillets: boiled fish, sauerkraut fish, etc... Each one is my favorite. The sour and hot soup penetrates into the white fish fillets, and while it is piping hot, the umami taste is constantly superimposed on the tip of the tongue, and wave after wave of happiness gently slides down the stomach, which is very happy.
Let's try it out today.
Spicy boiled fish
1: Peel the blackfish, discard the head and tail, slice the fish bones, and cut into small pieces of about 4cm.
2: Cut the fish into 2mm slices with a knife, add 1 spoonful of salt, 1 spoonful of white pepper, 2 spoons of cooking wine, 1 egg white, appropriate amount of starch, add a little cooking oil and mix well, marinate for 15 minutes.
3: Heat the oil in a hot pan, pour in the fishbone segments and fry over low heat until golden brown on both sides.
4: Pour cold water over all the ingredients, add ginger slices and green onion knots to a boil over high heat, simmer slowly for 15-20 minutes on medium-low heat, wait until the soup is milky white, filter out the fish soup.
*Note: If you make hot pot, you can increase the amount of water appropriately, and more fish soup can be used as a reserve soup base for shabu-shabu.
5: Heat the oil in another oil pan, add 4 cloves of garlic, 4 slices of ginger and 4 pieces of shallots, stir-fry the spicy fish seasoning in the Qi Qi hot pot. (Add as much as needed)
6: Add dried red pepper and 50g of safflower pepper to the frying pan and stir-fry.
7: Pour the boiled fish broth into a frying pan and bring to a boil.
8: Add 1 spoonful of light soy sauce and 2 spoons of chili oil (according to personal taste, everything in the seasoning, or not added) to taste.
9: After the fish soup boils, add the marinated fish fillets one by one, and turn off the heat after the fillets change color.
10: Blanch the bean sprouts and celery until they are broken, drain and spread on the bottom of the bowl for later.
11: Pour the boiled fish into a bowl and sprinkle 1 tbsp of peppercorn powder and 1 spoonful of paprika.
12: Heat the oil in a pot until about 180 degrees Into the bowl, then add a little parsley and boil the fish to finish!
finish! Let's learn together.~