Grass carp is rich in unsaturated fatty acids, which is conducive to blood circulation and is a good food for cardiovascular patients; grass carp is also rich in selenium. Regular consumption has anti-aging and beautifying effects, and it also has a certain effect on preventing and treating tumors; grass carp meat is tender but not greasy, and can appetizing and nourishing.
Boiled live fish once seemed to have become popular across the country overnight. No matter in small restaurants or large hotels, you will definitely be able to eat this delicious food that will never get tired of it. A large basin is full, making people feel so happy to eat!!!
In home production, there must be many people who wonder why I only follow the steps but can't make it fragrant. In fact, every dish and every step will have many small details that need to be paid attention to, so that the dishes produced will be fragrant and delicious. Boiled live fish is no exception. Today, I will share my experience with you.
1: The fishy smell of fish mainly comes from the black membrane and gills in the fish belly. Therefore, after the fish is killed and the scales are removed, the gills must be handled very cleanly. The black membrane in the fish belly must be completely removed and rinsed clean.
2: When frying the pepper and dried red peppers, cold the pan and oil, and slowly fry them over low heat until they have a fragrance. In this way, the color of the dried red peppers will be very red and bright.
3: It is best to add stock when cooking fish, rather than adding water. In this way, the fish cooked will be tender, smooth and delicious, and the soup will taste very good. The soup is very simple. Add a chicken rack to clean the pig bones or vertebrae, and blanch them with water. Add water and boil them over high heat, and then cook over low heat for about 2 hours.
4: When cooking this dish, you must use more oil than usual when cooking.
boiled fish
By StanMetz
Recipe Recommendations
- grass carp a
- pig blood a
- tofu a
- bean sprouts 50 grams
- protein one
- broth a big bowl
- onion a little
- Jiang a little
- garlic a little
- salt 2 tsp
- cooking wine 1 teaspoon
- pepper 20 grams
- dried red pepper 50 grams
- starch 1 tablespoon
- Pi County bean paste 3 tablespoons
- white sesame a little
- peanut a little
Steps for boiled fish
1
Prepare a live grass carp.
2
Prepare pepper, dried red pepper, white sesame seeds, peanuts, onions, ginger and garlic.
3
Prepare cooking wine, Pi County bean paste, salt, starch, and egg white.
4
Remove the scales and kill the grass carp. Pay attention to the gills and the black membrane in the fish's abdomen. They must be completely removed.
5
Remove the heads and tails of the washed grass carp and remove the gills of the fish.
6
Start the knife from the fish head and slowly move it along the fish backbone towards the tail.
7
After slicing one side, turn over and slice another piece of fish in the same way.
8
Take a piece of fish, draw the knife from the tail, and slice the fish obliquely into fillets.
9
Evenly slice the fish slices into about 3MM slices.
10
Slice both pieces of fish.
11
Add salt, cooking wine, ginger, onion, garlic, egg white, and starch to the fish meat in turn.
12
Mix the ingredients and fish meat well. (When grabbing, your hands should go down from the side of the bowl and then up from the bottom, so that the fish slices will not be broken or injured by fish bones)
13
Grasp well and marinate for 15 minutes.
14
Prepare ingredients such as tofu, pig's blood and soybean sprouts.
15
After washing, cut tofu and pig blood into large pieces respectively, and remove the roots of bean sprouts.
16
Boil water in the pot, and blanch the tofu, soybean sprouts and pig blood in turn.
17
Put them into the bowls used to hold the fish.
18
Cold oil and cold pan, add pepper and dried red pepper. Slowly fry the dried red peppers over low heat to create a fragrance, and immediately remove them for later use when the color becomes red and bright.
19
Leave the base oil in the pan and saute the chives, ginger and garlic in the oil.
20
Then add in the Pi County bean paste and stir fry.
21
Stir fry until it has a strong aroma and red oil.
22
Pour in the prepared stock.
23
After the stock is boiled, remove the large pieces of material inside. This way, the fish cooked later will be clear and refreshing.
24
After fishing, wait for the stock to boil again, add in the fish slices, and use chopsticks to gently separate the fish slices for a few seconds.
25
After a few minutes, the fish slices will turn white and roll up.
26
Pour into a plate covered with tofu, pig's blood and bean sprouts.
27
Pour the pepper and dried red peppers you have just prepared into a plate, and sprinkle with white sesame seeds and peanuts. Pour hot oil on the surface of the fish slices again to increase the aroma. (You can choose to use hot oil in this step, depending on your personal preference.) Finally, garnish with cilantro.boiled fish Make Tips
1: To make this dish, you need a sharp kitchen knife when slicing fish fillets. Otherwise, the fillets will not cut evenly and will not be beautiful. 2: The Pi County bean paste is salty. Salt is added when marinating the fish slices. The salty taste is enough, so there is no need to add salt to the rest. 3: You can use cucumbers, mung bean sprouts, baby vegetables, etc. or other vegetables as you like. 4: This amount of pepper makes the taste medium spicy; if you like to be extremely spicy, please divide the dried pepper into small sections or add the amount of pepper. The detailed steps, I hope they can refer to those who don't know how to cook this dish.