Spicy boiled fish
Ingredients: bean paste,soy sauce,chicken essence,salt,liquor,soybean sprouts,grass carp,pepper,cooking wine,Jiang,garlic,starch,octagonal,sugar,oil,cinnamon,green onions,pepper,dried chili,geranyl,cumin,ginger powder
Recipe Recommendations
- grass carp a
- soybean sprouts 200 grams
- salt appropriate amount
- cooking wine appropriate amount
- pepper a small spoon
- ginger powder appropriate amount
- starch appropriate amount
- oil 500 ml
- octagonal 4 pieces
- cinnamon two
- geranyl 5 grams
- cumin 10 grams
- pepper 10 grams
- bean paste 2 tablespoons
- Jiang Cut a large piece into four slices
- garlic 6-merous
- dried chili 15 tablets
- green onions two-stage
- liquor a big spoonful
- soy sauce a big spoonful
- sugar a little
- chicken essence a little
Steps for Spicy boiled fish
1
To clean the grass carp, first use the knife from the tail;
2
Push the knife along the fish bone to the left, that is, the head of the fish and cut it;
3
When pushing it to the head of the fish, take out the knife and cut it where the knife just stopped. You can slice the lower half of the fish. Use the knife to pick off some small adhesions;
4
Slice the other half off in the same way, and the result is two large fish slices and fish heads connected to a large bone in the middle;
5
Do not use the fish maw part;
6
Cut off the fins (this should have been done at the beginning, hehe I forgot this time), cut the fish bones into sections, place them with the fish head, and sprinkle some salt and marinate for later use;
7
Then process the two large pieces of fish and remove the large thorns along the lines;
8
Then cut the fish into slices along the lines of the fish. Not too thin, otherwise it will easily disperse when cooking, but not too thick, otherwise the fish will not be tender enough!
9
Marinate the sliced fish slices with pickled fish ingredients for later use (see the above ingredients for pickled fish ingredients);
10
Prepare the ingredients of the five sesame oil (see the ingredients details for details);
11
Pour in the oil over low heat, add the ingredients, and slowly heat;
12
Boil the spices until brown;
13
Remove the spices and leave the sesame oil for later use;
14
When boiling sesame oil, you can prepare seasonings for boiling fish;
15
The dish for authentic boiled fish is soybean sprouts, but I don't like to eat soybean sprouts. I usually use lettuce or cucumber instead and place them directly on the bottom of the bowl. If you use soybean sprouts, you have to cook them in boiling water to the bottom. You can also use other favorite vegetables instead;
16
After the five-sesame oil is prepared, put 3 tablespoons of five-spice oil in the wok, low heat, and pour the bean paste into the frying pan to stir up the red oil;
17
Pour the ingredients in Figure 14 into them and fry until fragrant;
18
Turn to high heat, pour in the fish head and fish bones and stir-fry, add white wine, soy sauce, pepper, sugar, and chicken essence in turn, and stir-fry well;
19
Add broth or water to pass over the fish bones;
20
Cook the fish head and fish bones, remove them and place them on the dish in a bowl;
21
Put the fish slices into the fish slices one by one over low heat;
22
Just boil it a little after boiling water. The fish slices are easy to cook;
23
Pour the fish slices and soup into a bowl, sprinkle with some spicy fresh food;
24
Wash the frying pan, pour in the five sesame oils you have prepared previously, heat them, pour them into a bowl, and finally sprinkle with some chives or coriander to make it.