Can anyone tell me how to make boiled fish? Thank you very much.

Add the tender rice flour and simmer. I just made the boiled pork slices last night and it was quite successful. The meat I cooked in the past was not tender. I used a lot of meat tenderizer last night and it was extremely tender! ! ! I still use the ready-made meat seasoning. It is very delicious. It is as delicious as what I eat outside. I will make it again when I get home tonight

Be sure to use meat tenderizer. If you really don’t have it, you can Use cornstarch and egg white, maybe put a little more, I also saw it in the post. Also, take it out as soon as the meat changes color, otherwise it will be old and lose its tenderness

/article_page.aspx?articleid=15879&cpage=2Illustration of Spicy and Tender Boiled Fish

How to cook boiled fish

Ingredients:

One sea bass, grass carp, or black carp can be used, preferably live fish, do not use carp, a pound of soybean sprouts, a small bag of pickled mustard and yourself Favorite vegetables, such as cucumber, ginger (a large piece, loosened and sliced), garlic (one end, just pat it lightly, no need to cut it), appropriate amount of green onion, cloves (or chopped pepper), Sichuan pepper, dried red pepper, chili powder, Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil, corn starch, cooking wine, a little salt, one egg white

Method:

1. Kill the fish and wash it Clean, chop off the head and tail, cut into fillets, and chop the remaining fish steaks into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate them in the same way.

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, add mustard, cucumber strips, etc., and sprinkle a little salt according to personal taste. ,spare.

3. Add three times the usual amount of oil for cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or chopped pepper) and saute until fragrant. Add ginger, garlic, green onion, and peppercorns. , chili powder and dried red pepper stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually. one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning.

5. When the color of the pepper changes quickly, turn off the heat immediately, pour the oil and peppercorns in the pot into a large basin containing the fish, and scald carefully!!

Note:

1. The amount of water used for cooking fish should not be too much. Just put the fish fillets in so that they are just submerged in water. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.

3. The taste of the fish is marinated at the front, so it cannot be seasoned again at the back like the general practice. It must be marinated thoroughly. You can add a little bit of chicken essence.

4. Do not stir-fry peppercorns or anything like that. Because it relies on oil for frying, do not use high heat, otherwise it will be burnt, which will affect your appetite and be bad for your health.

5. After you have finished eating the fish, you can pour the soup back into the pot and add tofu, noodles, konjac, etc. to make a boiled fish hot pot. Or simply put the cooked fish into the electric hot pot from the beginning, and after eating the fish, just turn on the fire.

Food DIY: Spicy 100% boiled fish (picture)

/Article_Page.aspx?articleid=3929

Ingredients:

Minced fish, ginger, cooking wine, pepper, monosodium glutamate, scallions, dried chilies

Ingredients:

Dried fish chili

Preparation method:

1. Marinate the cut fish fillets with minced ginger, cooking wine, salt, a little sugar, pepper, MSG, and some soy sauce for 1-2 hours to let it absorb the flavor.

2. Pour the marinated fish fillets in boiling water until they are 60% cooked, drain and serve. Layer lettuce at the bottom of the pot and put half-cooked fish fillets on top

3. Place green onions and some garlic slices on the fish fillets

4. Put half a bowl of oil in a small pot Heat it in, add minced ginger, minced garlic, dried chili pepper, and Sichuan peppercorns, and let it taste good over medium heat

5. Pour the hot oil on the fish fillets...

6. Enjoy

How to cook boiled fish.

Main ingredient: 1 grass carp (about 1000g)

Accessory ingredients: 1 egg, 1000-1500g of salad oil, 1250g of soup, 5g of refined salt, 3g of MSG, pepper noodles 4 grams, 15 grams of cooking wine, 3 grams of ginger slices, 7 grams of garlic cloves, 8 grams of green onion sections, appropriate amount of Sichuan peppercorns and dried chili peppers.

Production process

1. Remove the scales, gills, caesarean section, remove the internal organs and wash the grass carp. Use a knife to remove two pieces of fish meat, and cut the fish head and money bones into pieces. .

2. Cut the fish into thin slices with a diagonal blade, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well to coat the fish fillets evenly with a layer of egg paste.

3. Put the wok on the fire, add stock and salt and bring to a boil. Add the fish head and fish bones and cook over high heat. Skim the foam from the soup noodles and add cooking wine to remove the fishy smell. Put soybean sprouts at the bottom of the soup basin. When the fish bones are cooked, remove them and put them into a soup basin.

4. Shake the fish fillets into the pot, pick them up when they are just broken, and place them on the fish bones. Then add ginger slices, garlic cloves, green onion sections, pepper noodles, MSG, Sichuan peppercorns, dried chili peppers, etc. 5. Clean the pot, add salad oil and heat it until it is 70% hot, then pour it into a soup basin and simmer for a minute or two.

The key to the taste depends on the quality of pepper and chili raw materials and the level of cooking red oil. Restaurants usually prepare red oil in advance, so pay attention to the temperature of the oil. If it is too high, it will easily burn the peppercorns and dried chili peppers; if it is too low, there will be no spiciness or aroma. The fish must be live fish, including grass carp, black fish, fathead, and carp. The soup must have flavor, only the blanched fish fillets have flavor. In addition, it seems wasteful to use two or three kilograms at a time for home cooking. You can also increase or decrease pepper and chili pepper according to your own taste.

One way to cook boiled fish

Prepare ingredients before making:

1. One piece of grass carp, scaled and finned, weighing 2.5kg to 3.5kg ( Those who like to eat fish heads can also use fat-headed fish);

2. A pound of soybean sprouts (cook them with boiling water until they are eight ripe and set aside);

3. A small bag of pickled mustard ("Yuquan" "brand will do);

4. Peel two heads of garlic, chop off the roots and set aside (slap twice with a knife);

5. Slice a piece of peeled ginger ( About 50mm square size);

6. Appropriate amount of Sichuan peppercorns and dried chili peppers (in my experience, the "Microme" brand can be used, about a small bag each);

7. Salad oil A small bowl;

Let’s start:

1. Chop off the fish head and divide it into two halves;

2. Lay the fish body flat Use a sharp knife to separate the two large pieces of fish meat from the fish fillets;

3. Continue to slice the two large pieces of fish meat into appropriate amounts of fish fillets;

4. Divide the fish fillets into Put three or four pieces together with the fish head for later use;

5. Put an egg white, a little salt, dry starch and cooking wine into the fish fillet, mix well (it is best to grasp it with your hands);

It’s time to start the fire:

1. Pour a small bowl of salad oil, all the peppercorns and chili peppers into the pot, and fry slowly over low heat;

2. Add the chili peppers After changing color, use a shovel to remove half of the oil and Sichuan peppercorns, and set aside;

3. Turn up the heat, add the beaten garlic cloves and ginger slices, and after the aroma is released, add the fish head and fish Put it into the pot;

4. Stir-fry twice, pour in cooking wine for about an hour, half a spoon of salt, and add three or four bowls of boiling water;

5. Wait for the fish head soup to boil To release the flavor, place the fish fillets flatly into the boiling soup;

6. The fish fillets will cook quickly, add an appropriate amount of chicken essence, white pepper and salt and pepper before serving;< /p>

It’s ready to be filled with pots:

1. Be sure to use a big enough pot (you can also consider using an electric hot pot), and put the prepared soybean sprouts and mustard in the pot;< /p>

2. Pour a series of fish fillet soup into this basin;

3. Finally, pour the half bowl of chili pepper and oil on top;

1. When it comes to heat, don’t stir-fry peppercorns or anything like that. Because it relies on oil for frying, don’t use high heat, otherwise everything will be burnt. It affects appetite and is bad for health.

2. The taste of the fish is marinated at the front, so it cannot be seasoned again at the back like the general practice. It must be marinated thoroughly. You can add a little more chicken powder and salt.

How to cook boiled fish No. 2

Ingredients:

Bass (Bass or Perch are both translated as seabass, try it yourself) or Tilapia (Luo (Non-fish) or Catfish (catfish) can be used, preferably live fish, do not use a carp (Carp), bean sprouts, or your favorite vegetables, ginger (a large piece, loosened and sliced), garlic (one head, lightly patted) (No need to cut it), appropriate amount of green onion, watercress (or chopped pepper), Sichuan peppercorns, dried red pepper, chili powder, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil, cornstarch, cooking wine, a little salt , one egg white

Method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steak into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the usual amount of oil for cooking in a clean wok. After the oil is hot, add three tablespoons of watercress (or minced and stir-fried) and stir-fry until fragrant. Add ginger, garlic, green onions, and peppercorns. , chili powder and dried red pepper stir-fry over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually. one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning.

5. When the color of the pepper changes quickly, turn off the heat immediately, pour the oil and peppercorns in the pot into a large basin containing the fish, and scald carefully!!

Note:

1. The amount of water used for cooking fish should not be too much. Just put the fish fillets in so that they are just submerged in water. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.

3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish.

4. I think that the Sichuan peppercorns and chili peppers bought in the United States are not as fragrant as those in China, so it is better to fry them and then add oil. Domestic materials are good, so you can directly pour hot oil on the chili peppers.

5. After you have finished eating the fish, you can pour the soup back into the pot and add tofu, noodles, konjac, etc. to make a boiled fish hot pot. Or simply put the cooked fish into the electric hot pot from the beginning, and after eating the fish, just turn on the heat.

Spicy boiled fish

Ingredients:

1000 grams of grass carp, 300 grams of green bamboo shoots, 150 grams of refined oil, 250 grams of dried chili knots, 10 Sichuan peppercorns grams, 15 grams of ginger, 10 grams of garlic, 10 grams of shallots, 50 grams of Pixian watercress, 25 grams of cooking wine, 3 grams of pepper, 2 grams of refined salt, 2 grams of sugar, 2 grams of soy sauce, 2 grams of MSG, 15 grams of water starch , 100 grams of fresh soup, 10 grams of fermented glutinous rice juice

Preparation method:

1. Slaughter and clean grass carp, remove the clean fish meat, cut it into slices about 0.2 cm thick with an oblique blade, and then Put it into a bowl, add salt, cooking wine, water and starch and mix well; chop the fish head and fish bones into pieces; peel and wash the old ginger and garlic, cut into minced ginger and garlic; wash the green bamboo shoots and cut them into slices; green onions Wash and chop green onions.

2. Put the pot on a high fire, heat the refined oil until it is 4 mature, add the dried chili knots, Sichuan peppercorns, and Pixian bean paste and stir-fry until fragrant and coloured, add ginger and garlic and stir-fry briefly, add fresh To the soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head, and fish bones and cook until cooked.

3. Put another pot on a high fire, burn a little refined oil, add the green bamboo shoots tips and stir-fry them with salt, put them into a bowl and set aside.

4. Take out the cooked fish heads and bones and pour them on the tips of the green bamboo shoots. Bring the soup to a boil, add the fish fillets and cook until cooked. Add MSG and mix evenly. Put the pot into a bowl and sprinkle with chopped green onion.

5. Heat the refined oil in the pot until it is 5 mature, add dried chili peppers, Sichuan peppercorns, ginger and garlic, stir-fry until fragrant, pour on the chopped green onions and serve.

Features: The meat is tender, spicy but not dry, fresh and mellow, with endless aftertaste.

Ingredients:

Tilapia, catfish, grass carp, silver carp, flower chain can be used (it is best not to use carp), several bean sprouts (or your favorite vegetables), 1 tael of dried red pepper, 1 tael of ginger, 2 taels of Pixian watercress, a little Sichuan peppercorns, 1 tael of garlic, a little pepper, a little cooking wine, a little MSG, a little pepper, a little sugar, a little refined salt, a little chives, a little vinegar, a little soy sauce , a little cornstarch, one egg white

Preparation method:

1. Kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish steaks into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes. Put the head, tail and fish fillets on separate plates and marinate in the same way)

2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, and put them into a large basin. , sprinkle a little salt according to personal taste and set aside.

3. Add three times the usual amount of oil for cooking in a clean wok. After the oil is hot, add three tablespoons of watercress and saute until fragrant. Add ginger, garlic, green onions, peppercorns, chili powder and dried beans. Stir-fry the red pepper over medium-low heat. After the taste is out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar. Continue to stir-fry for a while, add some hot water, and season with salt and MSG (taste for saltiness). ). When the water boils, keep the fire high, add the fish fillets one by one, scatter them with chopsticks, and turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large basin that held the bean sprouts.

4. Take another clean pot and pour half a kilogram of oil (the specific amount of oil depends on the size of the prepared container. When pouring into the large basin, the fish and bean sprouts are completely submerged. You can check visually. one time). After the oil is hot, turn off the heat and let it dry for a while. Then add a lot of Sichuan peppercorns and dried chili peppers (depending on your personal preference for spicy food), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chili peppers. Pay attention not to make the fire too high to avoid burning. When the color of the pepper is about to change, turn off the heat immediately, pour the oil and Sichuan peppercorns in the pot into a large basin containing the fish, and scald carefully!! (You can also put the peppers and Sichuan peppercorns on top of the large basin, and then cook until Pour 90% of the hot oil into the basin.) Everything is done. Another spicy "boiled fish" is out of the pot.

Note:

1. The amount of water used for cooking fish should not be too much. The fish fillets should be just submerged in water after being put in. After cooking and pouring into the basin, some fish fillets will be exposed.

2. Fry some Sichuan peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully leached out, making the oil red and bright.

3. When marinating fish, do not add too much salt, as it will be salty and destroy the deliciousness of the fish.

4. After you finish eating the fish, you can pour the soup back into the pot and add tofu, noodles, konjac, etc. to make a boiled fish hot pot. Or simply put the cooked fish into the electric hot pot from the beginning, and after eating the fish, just turn on the fire.

Five "hidden dangers" of boiled fish

As the weather gets colder, boiled fish is becoming popular again. This dish is originally a special dish from Chongqing. Because of its unique spicy taste, rich color and oily fish fillets, it greatly stimulates people's appetite and has become a popular dish among people from all over the country. But few people care about the effects of eating boiled fish on human health. There were media reports that someone suffered a "soft tissue abscess" from eating boiled fish. Although the doctor finally said that this was just a rare phenomenon, many people often experience acne, internal heat, and stomach discomfort after eating boiled fish.

Boiled fish

The following will analyze whether boiled fish affects health from the perspective of food nutrition, which may help everyone eat it with a clear understanding.

Salt

The normal human body's daily intake of salt should be 3 to 5 grams, but the amount of salt in boiled fish far exceeds the normal standard. The hidden dangers caused by this are:

☆Excessive salt intake can easily cause an increase in body water content. If too much water cannot be excreted from the body in time, it will cause swelling of the hands and feet and weight gain. Eating boiled fish during menstruation can aggravate edema and make women feel tired easily.

☆Excessive salt intake can easily cause tension, increase blood pressure, and affect the elasticity of blood vessels.

Oil

Oil contains a lot of calories and fat. Excessive consumption will increase the body's fat content. Each person's daily intake of 30 to 50 grams of edible fats (including the fat content in food) can meet the needs of the body, and excessive intake is not advisable. The oil used to cook poached fish is not only used in large amounts, but also heated repeatedly. The hidden dangers caused by this are:

☆Excessive intake of oil leads to excessive intake of body fat.

☆ Repeated heating of oil will produce carcinogens that are harmful to the human body.

☆It destroys the nutrients in the fish and prevents humans from properly absorbing the nutrients they need after eating.

Chili pepper

Everyone knows that eating more chili peppers will make people feel hot and angry. The hidden dangers of adding too much chili pepper to boiled fish are:

☆ It can strongly stimulate the digestive tract, and in severe cases, it can cause gastrointestinal bleeding or induce ulcers. It can also cause dry stools.

☆Causes deep abscesses on the skin, affecting facial appearance.

Strong taste

The strong spicy taste of boiled fish greatly stimulates people's taste nerves, increases the secretion of saliva and gastric juice, accelerates gastrointestinal peristalsis, and makes people excited. The hidden dangers are:

☆ It fatigues people’s sense of taste and makes people feel dependent. The more they eat, the more addictive they become. This is why some people eat boiled fish every now and then.

Urban people should be careful about eating boiled fish to keep in good shape

Pairings

The unique taste of boiled fish makes it easy for people to ignore it while eating. Intake of other foods.

☆The first side menu for boiled fish, in addition to fish, there is often only bean sprouts as a vegetable. Long-term consumption may lead to unbalanced dietary nutrition.

☆With spicy fish, most people will drink too much coke and beer. On the one hand, they find it enjoyable, and on the other hand, they can reduce the spicy feeling. However, these drinks are not suitable for the human body to drink in excess. Coke has a very high sugar content, as well as stimulating ingredients such as caffeine. If you drink too much beer, the alcohol contained in it will increase the burden on the liver, causing fat accumulation, and in severe cases, fatty liver.

Tips:

Through the above analysis, when we fall in love with the deliciousness of boiled fish, we should pay attention to the following points:

☆Don’t eat too much boiled fish Fish, especially those who are "addicted" to fish every now and then, should be careful to stop eating fish in moderation.

☆ Boiled fish is a high-protein, high-calorie food. Although it is good to eat high-energy foods in the colder weather, you should pay attention to the combination with vegetables and fruits to avoid vitamin deficiency.

☆If you have difficulty defecating the next day due to eating boiled fish, it is because it is too spicy. It is best to drink more tea at this time. If there are radishes, you can eat some radishes to ventilate your bowels.

☆The direct consequences of eating boiled fish are sore throat and internal heat, because these foods are mainly moist and can easily produce phlegm and heat.

It should be relieved with chrysanthemum tea. At the same time, if you often eat boiled fish in winter, drink at least 1000 ml of water every day to relieve the anger