boiled fish
By JaydeFriesen
This is a common Sichuan dish, with various cooking methods. I like the strong hot pot flavor best to suppress the fishy smell. If any friends who pay attention to me can find that I cook very little fish because I am afraid of both fish smell and fish bones. The only hot pot with fish is a frequent visitor to my home. Using hot pot ingredients instead of bean paste, the taste is strong, and the fish is boiled in a soup made of stir-fried ginger, garlic and chives. The aroma is full and the fishy smell disappears. However, when the weather is slightly colder, pay attention to choosing clear oil hot pot base to avoid condensation of butter and affecting the taste. Because I am in Shenzhen and still wear short-sleeved clothes and sweat when I go out for a quick walk, I reluctantly chose the ordinary block-like Chongqing Little Swan Hotpot ingredients. I like crispy cucumbers and delicious tofu, as well as the fragrance of celery, which makes the water and fish taste fresher. Spicy, delicious, and full of beauty, it can be used as your banquet dish without fear.
Recipe Recommendations
- grass carp 700 grams
- chives 3 pieces
- ginger 1 large piece
- garlic 4 capsules
- cucumber half a
- celery 3 pieces
- old tofu 200 grams
- pure vegetable oil 5 tablespoons
- water starch 3 tablespoons
- egg white half a
- sesame half a tablespoon
- dried chili 16 capsules
- cooking wine 1 tablespoon
- pepper 40 capsules
- chicken powder 1.5 teaspoon
- hot pot base 80 grams
- pepper half a teaspoon
- salt appropriate amount
Steps for boiled fish
1
Slice the ginger and garlic, use two small pieces to cut into ginger paste, and cut the green onions into long sections.
2
Wash the inside and outside of the fish, drain and slice into slices, add cooking wine, appropriate amount of salt, pepper, chicken powder, water starch, egg white, ginger foam, and a little spring onion segments, and grasp well with your hands.
3
Cut the dried peppers into short sections.
4
Cut the cucumber into thin sections, cut the celery into equal sections, and break the tofu into pieces by hand.
5
Put 2 tablespoons of oil in the pan, heat the oil, turn to low heat, add the hot pot base and saute until fragrant.
6
Add half of the pepper, dried peppers, onions, ginger and garlic and stir-fry until fragrant.
7
Use the container you are preparing to hold the vegetables, add half the container of water (600ml) to the pan, add the appropriate amount of salt, after the water boils, add fish bones, fish heads, cucumber, and tofu and boil them to cut off.
8
Add 1 teaspoon chicken powder, add celery to boil, and turn off the heat.
9
Use a colander to remove all the ingredients from the pan and place them in the bottom of the bowl.
10
Leave the original soup in the pot and bring to a boil, remove the onion sections of the pickled fish, put the fish slices into the pot, gently scrape them apart with chopsticks, and cook them over high heat.
11
Cover the cooked fish slices on a bowl and pour appropriate amount of soup.
12
Sprinkle the other half of the dried pepper, pepper, and sesame seeds on the fish fillet, take another pan and cook it with 3 tablespoons of oil, and pour it on the bowl from the middle.boiled fish Make Tips
The tofu can be broken by hand to make it more delicious. The container referred to in the steps does not mean that the capacity is too large or too small. The specific amount of water added can be adjusted according to your needs. My bowl has a capacity of 1.2 liters. The reference number of various seasonings can be changed according to the weight of the fish. The oil poured on the bowl must be hot. After the smoke comes out, you can spoon it on the pepper and try it. If you can hear the sizzling sound, but you can't overheat it, it will cause bitterness and the pepper will burn.