Spicy boiled fish

Spicy boiled fish

Introduction:

"In fact, boiled fish is not as difficult as we think, but sliced fish needs some technology. Practice makes perfect. After contacting for two or three times, you can make the fish perfectly! I've taken a lot of pictures about the steps of boiling fish, mainly to let you see more clearly how to do each step. After learning this dish, we can make spicy boiled fish at home! Dry red pepper is divided into super hot, spicy, and slightly hot. I choose slightly hot dry red pepper. If your dry red pepper is super hot, reduce the amount of hot pepper. Rattan pepper and Chinese prickly ash can also be added according to your preference

Production steps:

Step 1: a grass carp, the bigger the fish, the better. The bigger the fish is, the thicker the meat is, and the more complete and beautiful the fillets are!

Step 2: clean the grass carp after slaughter, remove the head and tail, cut along the spine of the fish, and cut the fish into two pieces.

Step 3: then slice the fish.

Step 4: sliced fish.

Step 5: in order to prevent the fish from sliding, you can spread a kitchen towel under the fish, so that the fish will not slide back and forth, and it is much more convenient to slice the fish.

Step 6: hold the knife in the right hand and press it on the fish with the left hand. Gently slice the fish. The knife should be very sharp. Be careful not to cut the knife.

Step 7: the thinner the fillets, the better. The thinner the fillets, the more tenacious they are. They won't break easily.

Step 8: wash the sliced fish 2-3 times with clean water to remove the impurities from the fish. After the fish is cooked, there are few impurities in the soup.

Step 9: after washing, put the fish fillets in a colander to drain, add 2 tbsp rice wine, 5 pieces of ginger, 1 tbsp salt, 1 tbsp starch, and a section of scallion to marinate for 30 minutes. It's not recommended to put egg white here. After adding egg white, the soup will become turbid. Put a spoonful of starch to have the effect of tender meat.

Step 10: chop the fish head and spareribs, and clean them without impurities.

Step 11: 150 grams of soybean sprouts and 150 grams of lettuce.

Step 12: 60 grams of dry red pepper. Dry red pepper is divided into super hot, spicy, and slightly hot. I choose slightly hot dry red pepper. If your dry red pepper is super hot, reduce the amount of hot pepper. Rattan pepper and Chinese prickly ash can also be added according to their own taste!

Step 13: 20 grams of Zanthoxylum bungeanum and 20 grams of rattan pepper. The color of Zanthoxylum bungeanum is red, while that of rattan pepper is green. Pepper fragrant hemp, rattan pepper partial hemp. Here pepper and rattan pepper can also be added according to personal taste.

Step 14: 700 grams of vegetable oil, put into a small pot, cold oil into 15 grams of Zanthoxylum, 15 grams of rattan pepper, 2 pieces of fragrant leaves, 3 star anise, more than 10 cloves, a section of cinnamon, low fire 5-8 minutes, slowly fragrant.

Step 15: then pour in 30 grams of dry red pepper, turn off the heat, let the remaining temperature of the oil cook out the fragrance and spicy taste of dry pepper!

Step 16: turn off the fire and let the temperature of the oil drop slowly. Then remove all the spices from the oil and throw them away.

Step 17: continue to add the remaining 5 grams of Zanthoxylum bungeanum and 5 rattan peppers into the oil after cooling, and make it hot and fragrant.

Eighteenth step: add cold water to fish heads and fish fillets. After water is opened, add 2 teaspoons of salt, 2 teaspoons of Baijiu, 5 ginger and small fire to cover for 30 minutes.

Step 19: blanch the bean sprouts and lettuce and spread them at the bottom of the bowl.

Step 20: take out the cooked fish head and steak and put them on the dish.

Step 21: cook fish head and steak into fillets. Don't pour all fillets into the pot at a time. Turn on medium and low heat and put fillets into the pot one by one. Don't start a fire all the way.

Step 22: take out the cooked fillets and put them in a big bowl. Pour some of the fish soup into the big bowl.

Step 23: pour the remaining 30 grams of dry red pepper into the hot oil and turn off the heat without chilli seeds.

Step 24: pour pepper and Zanthoxylum bungeanum oil on the fish while it's hot.

Materials required:

Grass carp: one

Zanthoxylum: 20g

Rattan pepper: 20g

Vegetable oil: 700g

Dry red pepper: 60g

Fragrant leaves: 2 pieces

Cinnamon: a section

Cloves: more than ten

Star anise: 2

Ginger: 10 tablets

Starch: a spoonful

Scallion white: a paragraph

Rice wine: 2 teaspoons

Baijiu: 2 scoops

Note: I'm a post-85 super food girl who loves beauty very much. I like food and food photography. Thank you for your attention. I'll share with you my beautiful secret of eating while being thin! I love to eat, weight only maintained between 80-90 Jin, height 160 I was also a 120 Jin fat girl oh! So as long as you eat in the right way and at the right time, you will enjoy the delicious food and enjoy the slim!

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: spicy