Boiled fish(shui zhu huo yu )

Boiled fish

Introduction:

"Grass carp is rich in unsaturated fatty acids, which is conducive to blood circulation and is a good food for cardiovascular patients; grass carp is also rich in selenium, which has the effect of anti-aging and beauty, and also has a certain role in the prevention and treatment of cancer; grass carp meat is fresh and not greasy, which can be appetizer and tonic. Boiled live fish once seemed to be popular all over the country overnight. No matter in small restaurants or large hotels, people will surely be able to eat this delicious food that people can't get tired of for a long time. Full of a big basin, let people eat good life!!! In home production, there must be a lot of people think, why do I do it step by step, but I can't make that fragrant taste. In fact, every dish and every step will have a lot of small details that need to be paid attention to. In this way, the dishes will be fragrant and delicious. Boiled fish is no exception. Today I'd like to share my experience with you. 1: The fishy smell mainly comes from the black membrane and gills in the belly of the fish. Therefore, after killing the fish and removing the scales, the gills must be cleaned, and the black membrane in the belly of the fish must be completely removed and washed clean. 2: When frying Chinese prickly ash and dry red pepper, it is necessary to cool the oil in a cold pan, and slowly fry it over a small fire until it smells fragrant. In this way, the color of dry red pepper will be very red and bright. 3: When cooking fish, it's better to add soup instead of water. The fish cooked in this way will be tender, smooth and delicious, and the taste of the soup is also very good. Soup method is very simple, pig bone or spine, add chicken rack clean after water blanching, from the new water, high heat boil, low heat boil about 2 hours. 4: When you make this dish, you must put more oil into it than usual. "

Production steps:

Step 1: prepare a live grass carp.

Step 2: prepare Chinese prickly ash, dry red pepper, white sesame, peanut, onion, ginger and garlic.

Step 3: prepare cooking wine, Pixian bean paste, salt, starch and protein.

Step 4: remove the scales of grass carp, pay attention to the gills and the black membrane in the belly, and thoroughly remove it.

Step 5: wash the grass carp head and tail, remove the gills.

Step 6: start from the head of the fish and cut along the fish's spine to the tail.

Step 7: slice the good side, turn it over, and slice another piece of fish in the same way.

Step 8: take a piece of fish, cut it from the tail, and slice it obliquely.

Step 9: evenly slice into about 3 mm fillets.

Step 10: slice both pieces of fish.

Step 11: add salt, cooking wine, ginger, onion, garlic, protein, starch into the fish.

Step 12: mix the material and fish and grasp well. (when grasping, the hand should go down from the side of the bowl, and then come up from the bottom, so as not to break the fish fillets, and avoid being hurt by the fishbone.)

Step 13: stir well and marinate for 15 minutes.

Step 14: prepare the ingredients tofu, pig blood and soybean sprouts.

Step 15: after washing, cut bean curd and pig blood into large pieces, and remove the root of bean sprouts.

Step 16: boil water in a pot, then blanch tofu, soybean sprouts and pig blood.

Step 17: put the fish into the bowl.

Step 18: cold oil cold pot, add pepper and dry red pepper. Fry slowly over low heat until the red pepper turns red and bright. Remove immediately and set aside.

Step 19: leave the bottom oil in the pot, and heat the oil to saute shallot, ginger and garlic.

Step 20: add Pixian Douban sauce and stir fry.

Step 21: keep frying until it gives off strong fragrance and red oil.

Step 22: pour in the prepared broth.

Step 23: after the soup is boiling, remove the large pieces of material. In this way, the fish will be fresh and fresh.

Step 24: after fishing, wait for the soup to boil again, put in the fillets, and after a few seconds, gently separate the fillets with chopsticks.

Step 25: after a few minutes, the fillets turn white and roll up.

Step 26: fill the plate with tofu, pig blood and bean sprouts.

Step 27: pour the Chinese prickly ash and dry red pepper into the plate, sprinkle with white sesame and peanuts. Again, pour hot oil on the surface of fish fillets to add fragrance. (this step hot oil may or may not, according to personal preference) finally, garnish with coriander.

Materials required:

Grass carp: one

Pig blood: one piece

Tofu: one piece

Bean sprouts: 50g

Protein: one

Soup: a big bowl

Shallot: a little

Jiang: a little

Garlic: a little

Salt: 2 teaspoons

Cooking wine: 1 teaspoon

Zanthoxylum: 20g

Dried red pepper: 50g

Starch: 1 tablespoon

Pixian bean paste: 3 tablespoons

White Sesame: a little

Peanuts: a little

Note: 1: to make this dish, you need a sharp knife when slicing fish. Otherwise, the sliced fish is not even and beautiful. 2: Pixian Douban sauce has a salty taste, and the salty taste is enough when the fish slices are salted, so there is no need to add salt. 3: You can use cucumber, mung bean sprouts, baby vegetables or other vegetables as you like. 4: If you like it, please divide the dried pepper into small sections or add the amount of pepper. Detailed steps, I hope to do this dish for the pro reference.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Shui Zhu Huo Yu