Note:
1. The amount of water used to cook fish should not be too large. After putting in the fish slices, it has just been flooded. After boiling and pouring into a basin, some of the fish slices will be exposed.
2. Stir fry some of the pepper and pepper before cooking the fish. When cooking, you can fully leach out the red pigment in the pepper to make the oil color red and bright.
3. When pickled fish, do not put too much salt, which will be salty and will also destroy the delicacy of the fish.
4. I think that both pepper and pepper are fragrant, so it's better to stir-fry them and then splash them with oil.
boiled fish
Recipe Recommendations
- bean sprouts appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- edible oil appropriate amount
- protein one
- cornflour appropriate amount
- Douban appropriate amount
- pepper appropriate amount
- dried red pepper appropriate amount
- chili powder appropriate amount
- MSG appropriate amount
- salt appropriate amount
- pepper appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
Steps for boiled fish
1
Kill the fish and wash it, chop off the head and tail, slice it into fish slices, and chop the remaining fish steaks into several pieces. Grip the fish slices with a little salt, cooking wine, cornflour and 1 egg white, and marinate for 15 minutes. Place the head, tail and fish steak on a separate plate and marinate in the same way).2
Boil a small pot of water, wash the bean sprouts, place them in boiling water to blanch them, remove them into a large basin, and sprinkle with a little salt according to your taste. Set aside.3
Add three times the oil you usually use when cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or chop and stir-fry) and saute until fragrant. Add ginger, garlic, onion, pepper, paprika powder and dry red pepper and stir-fry over medium and low heat. After tasting, add the head, tail and fish steak, turn to high heat, stir evenly, add cooking wine, soy sauce, pepper, and sugar appropriate amount, continue to stir for a while, add some hot water, and at the same time add salt and MSG to taste (taste salty). When the water boils, keep the heat on, put the fish slices in one piece, spread them with chopsticks, and turn off the heat in 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin where the bean sprouts were just served.4
Take another clean pot and pour in half a kilogram of oil (the specific amount of oil depends on the size of the container prepared, and when pouring into a large basin, all the fish and bean sprouts will be submerged. You can visually check). After the oil is hot, turn off the heat and let it dry first. Then add a lot of pepper and dried peppers (depending on your personal preference for spicy food), and slowly fry over low heat to create the aroma of pepper and peppers. Pay attention not to the fire too high to avoid frying.5
When the color of the peppers is changing quickly, turn off the heat immediately, pour the oil in the pan and the pepper and pepper into the large basin holding the fish, and be careful to burn it.6
Eat!!