Which fish is suitable for making boiled fish fillets with fewer bones? Who knows the ingredients and methods of boiled fish?

Boiled fish, also known as river-boiled river fish or boiled fish fillet, is a specialty dish in Sichuan and Chongqing, China. It belongs to the Sichuan cuisine and was first popular in Cuiyun Township, Yubei District, Chongqing. Boiled fish is usually made with fresh grass carp, bean sprouts, peppers and other ingredients. Its characteristics are "oily but not greasy, spicy but not dry, numb but not bitter, and tender meat". So what kind of fish is suitable for boiled fish fillet with fewer fish bones? Who knows the ingredients and methods of boiled fish? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. Which fish is suitable for making boiled fish fillets with fewer fish bones?

2. Who knows how to prepare boiled fish?

3. How to slice boiled fish

4. How to make Sichuan boiling fish delicious

5. How to make boiled fish not spicy enough for children

6. What ingredients are needed to cook boiled fish?

What kind of fish is suitable for making boiled fish fillets with fewer fish bones?

Boiled pork slices are generally made with carp, grass carp, sea bass, silver carp, bighead carp, longfish, black carp or black carp.

General method of boiling fish fillet.

Ingredients: 200 grams of longli fish, 100 grams of bean sprouts, 80 grams of green vegetables, 50 grams of enoki mushrooms, 20 grams of fermented black beans, 25 grams of Pixian hot sauce, 20 grams of pickled pepper sauce, 15 grams of chopped green onions, 10 grams of minced ginger, 1 gram of salt, 2 grams of MSG, 5 grams of sugar, 15 grams of soy sauce, 20 grams of Shaoxing wine, appropriate amount of oil, 5 grams of peppercorns, and 10 grams of dried chili peppers.

Steps:

1. Slice the fish into thin slices and mix well with salt and rice wine.

2. Then add appropriate amount of corn starch and mix well.

3. Heat oil in a pan and add peppercorns.

4. Release

Who knows the ingredients and method of boiled fish

raw material:

Carp, pepper powder, Sichuan pepper, chili powder, chili, sugar, salt, MSG, bean sprouts, salad oil, and cooking wine.

practice:

1. Wash the fish, cut it in half, remove the bones, and slice it from the tail;

2. Add appropriate amount of salt, pepper powder and chili powder to the sliced ​​fish and mix well. To enhance the flavor, add a little sugar and MSG, add a small amount of cooking wine, and marinate for 20 to 30 minutes.

3. Wash the bean sprouts, rinse them in boiling water, and set aside;

4. Put a lot of oil in the pan. When the oil is 90% hot, put the marinated fish head in first. After frying, put it in the bowl with bean sprouts. Then put an appropriate amount of fish meat in the pan, scoop it out and put it in the bowl with bean sprouts until all the fish meat is slid;

5. Put the Sichuan peppercorns into the pot and fry until they are 80% cooked, then add the chili segments. Fry until the chili turns deep red, then pour all the oil in the pot into the bowl containing the bean sprouts and fish.

How to slice boiled fish

step:

1. Remove the fish head and tail.

2. Remove the fish spine.

3. Cut the fish meat.

4. Cut the meat diagonally from head to tail with the kitchen knife.

5. When slicing the fish, you can cut it in a continuous and discontinuous manner, so that the slices will be butterfly-shaped.

6. Done.

Grass carp and catfish are the main sources of fish for boiled fish. According to Chinese medicine, grass carp is sweet and warm in nature, and has the effects of warming the stomach and middle, calming the liver and removing wind, and fish intestines can improve eyesight. Grass carp meat is tender, and every 100 grams of fish meat contains 17.9 grams of protein, 4.3 grams of fat, 36 milligrams of calcium, 173 milligrams of phosphorus, 0.7 milligrams of iron, and also contains vitamins B1, B2, niacin, etc. Catfish is sweet and warm in nature, and has the effects of nourishing the middle and replenishing yang, promoting urination, and treating edema.

How to make Sichuan boiling water fish delicious

1. Prepare the ingredients: 1 grass carp weighing about 3 pounds, 1.5 pounds of bean sprouts, appropriate amounts of green peppercorns, pepper powder, dried chili segments, salt, cooking wine, oil, and broth.

2. Steps:

1. Slice the grass carp and marinate with salt, cooking wine and pepper;

2. Add water to the pot for seasoning, put in bean sprouts and cook until done;

3. Add the broth and marinated fish fillets to a clean pot, cook until 70% done, then remove and serve;

4. Heat oil in a clean pan, add green peppercorns and dried chili segments, stir-fry at 50% heat until cooked through, then pour into a pot.

How to make boiled fish not spicy for children

1. Prepare the fish, remove the head and tail, slice the fish meat and then cut it into slices.

2. Rinse the fish fillets, mix with egg white, starch, cooking wine, salt and pepper and marinate for 10 minutes.

3. Wash the green vegetables and coriander, drain and set aside, cut the ginger, onion and garlic, and prepare the spices.

4. Heat up some oil in a pan, add the spices, then add ginger, onion and garlic and stir-fry until fragrant.

5. Transfer the fried ingredients and oil into the soup pot, add appropriate amounts of salt, sugar, sesame oil, Huadiao wine, chicken essence, pepper and oyster sauce.

6. Pour in the boiling chicken soup, add the fish head, fish body and fish tail and cook over high heat for 3 minutes. Then add the garlic leaves and cook over high heat for 1 minute.

7. Finally, add the lettuce and coriander into the pot and use the heat from the pot to soften the vegetables.

What ingredients are needed to cook boiled fish?

Ingredients: One grass carp;

Seasoning: egg white, ginger, garlic, bean paste, dried chili peppers, peppercorns, salt, starch, cooking wine, cooking oil, and hot water;

1. Clean the grass carp, cut it into pieces, and put it in a basin for later use;

2. Slice the ginger and garlic, and break the dried chili into small pieces;

3. Pour the egg white of one egg into the bowl with the fish pieces, add salt, cooking wine and starch, stir well, and marinate for 20 minutes;

4. Put the pot on the fire, pour in cooking oil, add the peppercorns, and fry them slowly for about 2 minutes;

5. Pour in dried chili peppers and bean paste, stir-fry until fragrant and red oil comes out;

6. Wait until the pepper changes color.