Recipe for cooking fish soup base

Boiled fish is a food that many people like to eat. It is also a delicious and nutritious food. Of course, if you want to make a successful boiled fish, you must not only select fresh grass carp, but also master certain methods and techniques. Of course, the base ingredients for boiled fish are also very important. Here I will introduce to you the method of making boiled fish and the method of preparing the boiled fish base for your reference.

1. Required raw materials

Ingredients: 500 grams of grass carp fillets.

Accessories: 100 grams of cucumber, 100 grams of headless bean sprouts, 100 grams of dried chili segments, and 50 grams of green peppercorns.

Ingredients for marinating fish: 20 grams of onion and ginger water, 5 grams of 60-degree Lao Baigan wine, 10 grams of Guangdong rice wine, 2 grams of pepper, 5 grams of MSG, 10 grams of chicken essence, 4 egg whites, 50 grams of wet starch, and 50 grams of pea starch.

2. Boiled fish production process

1. Rinse the grass carp fillets to remove blood and drain the water; peel the cucumber and cut it into 10 cm long slices; heat the oil in a pan, add 5 grams of dried chili and 2 grams of Sichuan pepper to sauté, pour in the washed bean sprouts, add 20 grams of water, 3 grams of salt, 2 grams of chicken essence, and 2 grams of MSG, stir-fry over high heat until cooked, remove from the pan and place on the bottom of a bowl.

2. Take a large basin, put onion and ginger water, Lao Baigan wine, rice wine, pepper, MSG and chicken essence into the basin and stir well.

3. Pour the fish fillets into a large bowl and stir them up and down with your hands until the sauce has seeped into the fish meat.

4. Add egg white and wet starch, continue beating for 1 minute, wait until the egg white and wet starch are evenly coated with the fish fillets, sprinkle with a layer of pea starch, mix well and set aside for 30 minutes.

5. Put the colander into the boiling spicy broth, keep it boiling, put the fish fillets that have been resting into the colander one by one, and wait until the last piece of fish fillet changes color, then take out the colander. At this time, the fish fillet is about 80% cooked.

6. Drain the water from the fish fillets, pour them into a bowl lined with bean sprouts, cover with cucumber slices, sprinkle with dried chili segments and green peppercorns, then pour in 80% hot red oil to enhance the aroma, and the boiled fish is ready.

3. How to make soup stock and chili oil

How to make spicy broth: 5000 grams of second soup, 500 grams of scallion segments, 200 grams of green peppercorns, 200 grams of chili peppers, 300 grams of ginger slices, 50 grams of salt, 40 grams of chicken essence, 30 grams of MSG, and 10 grams of pepper powder, put them all in a pot and simmer on medium heat for 40 minutes.

Preparation of special red oil (one serving): Mix 500 grams of rapeseed oil and 500 grams of salad oil and put them into a pot. Heat it over high heat until it is 70% hot. Add 200 grams of washed coriander, 300 grams of celery, 200 grams of green onions, and 100 grams of ginger slices. Turn to medium heat and fry the vegetables until dry and fragrant. Remove the residue and the cooked red oil will be about 800 grams. It should be noted that you only need to fry out the moisture in the vegetables, and do not fry them until they are burnt, otherwise the oil will have a burnt smell, affecting the taste of the finished dish.