boiled fish
By TomasaBednar
Ingredients: chicken essence
Recipe Recommendations
- grass carp appropriate amount
- green onions appropriate amount
- octagonal appropriate amount
- chives appropriate amount
- garlic appropriate amount
- ginger appropriate amount
- dried chili appropriate amount
- celery appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- slightly spicy
- cook
- ten minutes
- ordinary
Steps for boiled fish
1
Prepare ingredients
2
A grass carp
3
Put the oil in the pan, add green onions, garlic, ginger, star anise, dried peppers, and chives, stir-fry over low heat, and remove for later use (leave the oil in the pan for later use, remove the ingredients)
4
Prepare another soup pot (make a stock), add water, add the ingredients taken out in step 1, add chicken essence, white pepper, salt, and cooking wine, and bring to a boil. Set aside
5
Stir fry the oil of the ingredients and continue to heat, add the fish meat, and fry for 2-3 minutes over high heat
6
Pour the boiled stock into the fish frying pan
7
Cook over high heat for 10 minutes, add celery and chives, and serve
8
thick white soupboiled fish Make Tips
To make a thick white and non-fishy fish soup, you only need to pay attention to the following 2 points: 1) Put the fish meat into the pan and fry it first 2) Be sure to cook the fish in hot water Tips: When blending the broth, add more chicken essence than the usual amount of white pepper powder. You must add it, but you don't eat spicy food. You can not add dried peppers to avoid affecting the taste. When frying the fish, you must pay attention to the fish after it is put into the pan. Move the fish immediately, otherwise it will easily break. Depending on how much time you want to see that the fish skin is fried a little yellow. My fish is 1 kg and 8 liang. The fire is 3 minutes. You must wash the black film in the belly of the fish