Home cooked fish(jia chang shui zhu yu )

Home cooked fish

Introduction:

"The biggest advantage of cooking fish in water by yourself is that you can use good oil and less oil. You don't have to let the fish completely soak in the oil, so as to reduce the oil intake and make it healthier and safer to eat. Secondly, you can control the degree of spicy according to your own taste. After all, not all people can bear the spicy taste of Sichuan flavor, and master the degree that they can bear at home It's more fun to get up. When you cook your own boiled fish, you will encounter some problems. For example, fish fillets are easy to break and disperse, even if they are not broken in the pot or bowl, they are easy to disperse when they are clamped up. Another example is that fish fillets are not tasty enough and taste weak when they are eaten. Another example is that fish fillets are easy to boil, so it is difficult to control the heat. Moreover, why can't they always make the bright and attractive red... "

Production steps:

Step 1: clean the grass carp, cut off the head of the grass carp, slice two pieces of meat, and remove the big spines in the abdomen; along the grain of the fish, the downward inclined blade forms a double flying large piece, that is, the first knife cuts to the skin, and the second knife cuts to form a big piece of fish connected in the middle;

Step 2: put the sliced fish into a large bowl, add salt, sugar, chicken essence, egg white, cooking wine and sweet potato starch, that is, all the marinades except salad oil; gently grasp and size the fish; don't use chopsticks, they are easy to break when stirred;

Step 3: finally add the raw oil, do not stir, wipe evenly on the surface, and let it stand for 2 hours;

Step 4: grasp the fish fillets again before putting them into the pot;

Step 5: chop the remaining fish head and bone into sections, add a little cooking wine and salt (except the amount), stir well, marinate and set aside;

Step 6: bring the water to a boil, add a little edible oil and salt (except the amount), put in the bean sprouts and bamboo shoots to cook; put in the bean sprouts first, and then put in the bamboo shoots after the bean sprouts are basically cooked, and then boil again;

Step 7: take out the bean sprouts and bamboo shoots, and spread them in the container for fish fillets, preferably in a larger container;

Step 8: flatten the onion, ginger and garlic and cut them into large pieces;

Step 9: add 150ml water into a small pot, add pepper, Zanthoxylum, star anise and cinnamon, and heat over low heat until the water boils to dryness;

Step 10: add vegetable oil and fry slowly over low heat until fragrant;

Step 11: add onion, ginger and garlic, continue to fry slowly over low heat;

Step 12: deep fry until the onion, ginger and garlic are slightly yellow, then the spicy oil is ready. When you make spicy oil, you can start cooking fish.

Step 13: start the frying pan, heat the pan, cool the oil, and stir fry the Pixian bean paste slowly over medium low heat.

Step 14: stir fry the red oil; this step is very important, the color depends on it;

Step 15: stir fry the fish bone and head until both sides change color;

Step 16: add boiling water and a few slices of ginger and garlic;

Step 17: turn the heat to boil until the soup turns white, about 7 or 8 minutes; add a little salt and sugar to taste;

Step 18: quickly put the fillets one by one and spread them on the fish bone and head;

Step 19: turn the medium heat, and use chopsticks to gently press the fish fillets on the surface into the soup. Cook for about 1 to 2 minutes. When you see that the fish fillets on the surface basically change color, turn off the heat;

Step 20: remove the pot and pour it into the vegetable container;

Step 21: at this time, the spicy oil is basically ready. Pour it on the fish while it is hot. It doesn't have to be all, just the right amount.

Materials required:

Grass carp: 1 (about 1.5kg)

Soybean sprouts: right amount

Boiled bamboo shoots: right amount

Salt: a little

Sugar: 1 teaspoon

Chicken essence: 1 teaspoon

Cooking wine: 1 teaspoon

White pepper: right amount

Sweet potato starch: right amount

Egg white: 1

Salad oil: 1 tablespoon

Peanut oil: 2 tablespoons

Pixian Douban: 2 tablespoons

Sugar: a little

Water: 150ml

Edible oil: 200ml

Red pepper: 1 handful

Chinese prickly ash: 3 teaspoons

Star anise: 1

Cinnamon: 1 small piece

Scallion: right amount

Ginger: right amount

Garlic: right amount

Note: 1, how to achieve low oil: home cooked fish, do not need to completely boil with water, with fish bone boiled soup, on the soup to cook fish, fish bone, fish soup, fish fillets all plate, spicy oil only poured on the surface of a thin layer, looks still oily, eat up every piece of fish are stained with some red oil, fragrant and spicy, does not affect the taste, in fact, the amount of oil has been greatly reduced Even fish soup with oil base is drinkable. 2. How to control the taste and color: the spicy taste depends entirely on your own experience. For pepper and Chinese prickly ash, if you like, you can put more, especially Chinese prickly ash; if you can't, you can put more. But there's one thing. If you want a bright red and attractive color, you can't just rely on dry fried red pepper. I don't know what other people do. I usually use the classic seasoning of Sichuan flavor: spicy bean paste. Whether seasoning or excellent, bean paste is quite awesome. Even if it's not authentic enough, there's no problem with it. 3. How to make fillets more resilient: if the blade fish is inclined downward along the grain of the fish, it will be broken if it is retrograde; the thickness of fillets should be moderate, too thick will affect the taste, and too thin will be easy to break; the marinating time of fillets should be long enough to make the fish taste salty, and the fillets will be more resilient, and it's better to marinate for more than 2 hours, at least 1 hour; use sweet potato starch for sizing than other starch Finally, don't stir the fillets after they are in the pan. 4. How to make fillets taste better: marinate for a long time to make them taste better. Of course, the ratio of the main marinade is also very important. Generally, the ratio of salt, sugar and chicken essence is 1:1:1, which can be salty and palatable. If you have a heavy taste, you can add a little salt. If you don't want chicken essence, you can leave it. Adding bean paste to the bottom of the soup can also make the fillets taste better; 5. How to keep the fillets fresh and tender: the key is to control the heat, and it will not taste good when it is too old. After putting the fish fillets into the pot, press them into the soup. As long as they change color, they can start to cook for about 1 or 2 minutes. Don't be afraid of being unripe. After boiling, the hot soup still continues to heat the fish fillets, and then pour hot oil. It's hard to be unripe.

Production difficulty: ordinary

Process: boiling

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Jia Chang Shui Zhu Yu