Boiled fish
By VicentaLakin
The harvest season is full of autumns. The golden valley, the green bean horns, the red dates in the green with branches, and the peanuts with drums all over the earth, with autumn hopes everywhere. It's also the fattest season for fish, and it's been a long time since you've been cooking canyon to fill that stomach with desire and expectation. It's time to go to the market and buy a big carp to come back and try a traditional canteen。
Recipe Recommendations
- carp art. 1
- soybean sprouts 200 grams
- celery 100 grams
- green onions appropriate amount
- big ginger appropriate amount
- minced garlic appropriate amount
- white sesame appropriate amount
- egg white appropriate amount
- cilantro appropriate amount
- Boiled fish seasoning 1 bag
- salt appropriate amount
- MSG appropriate amount
- pepper appropriate amount
- high-alcohol liquor appropriate amount
- starch appropriate amount
- peanut oil appropriate amount
Steps for Boiled fish
1
Carp's one by one. Go to the scab, go to the internal organs, go to the gills and wash them。
2
Bring down the fish
3
It's a piece of a knife
4
Wash fish blood with water
5
(a) The leaching of the washed fish tablets with appropriate quantities of salt, pepper powder, high white wine, onions of ginger for five minutes, and the final control of the clean water to be applied with dry starch and egg cleaning
6
Cutting fish heads and bones into small pieces
7
The hot water in the pot boils the soybean sprouts, and then the celery sprouts and the soybean sprouts, together, extract the dried water and put it under the plate
8
The boiler heats up with peanut oil, blasted onion ginger and dry peppers, and purified fish bones and fish head for fried
9
Then water and boiled fish can be cooked for 20 minutes to sodium, so that fish bones, etc., can be found in a soybean soup pot
10
We're going to cook fish with water
11
(b) The pickled fish tablets, a piece of which is evenly placed in the soup in the pan, can slowly be immersed in the middle fire into the fish tablet and white, and can slowly be extracted into the soup basin filled with fish bones
12
Add peanut oil to the other pot, dry chili, white sesame and garlic
13
Just pour the burning hot oil on the good fish。Boiled fish Make Tips
1. When slicing the fish, ensure the slices are even in thickness so that they cook uniformly.
2. Before marinating, be sure to soak the fish slices in clean water to thoroughly remove any blood; this ensures the best flavor and a pristine white color.
3. Thoroughly clean the fish bones to remove blood before stir-frying them; this ensures the resulting soup is white and has a rich, full-bodied texture.
4. For the final cooking of the fish slices, maintain a gentle simmer (bubbling but not rolling vigorously) and slowly poach the fish until cooked; this keeps the slices intact and prevents them from falling apart.
5. The final step of pouring oil is the most important. Some people like to place chili peppers and garlic directly on the fish slices and pour hot oil over them. While this is satisfying, it often causes the chilies to burn rather than become fragrant. It is better to put the chilies in the pot and slowly fry them in oil for a richer aroma.
6. Actually, grass carp is best for this dish, but because grass carp are often too large to finish, I switched to using carp instead. However, the taste is still quite good!