What kind of fish is usually used to make boiled fish?

What kind of fish is generally used for boiled fish? This is a question that everyone is concerned about. In fact, boiled fish is generally made of grass carp, which is rich in unsaturated fatty acids, beneficial to blood circulation, and is a good food for cardiovascular patients. Grass carp is rich in selenium. Regular consumption has anti-aging and beauty effects, and it also has a certain preventive and therapeutic effect on tumors. For people with thin body and poor appetite, grass carp meat is tender and not greasy, and can be appetizing and nourishing.

1 Ingredients: 1 dried chili, 1 scallion, 2 gingers, 1 lemon, 3 spoons of egg white, 2 spoons of salt, 2 spoons of cooking wine, potato starch, 15 aniseed, 4 cloves, 2 bay leaves, 6 cinnamon sticks and galangal. It is recommended to add broth instead of water when making it. 1. Remove the scales, gills and internal organs of the grass carp, wash it and place the knife perpendicular to the black film on the belly of the fish, gently scrape off the black film, cut off the head, and divide the fish body into two parts along the fish bones. The fish gills and black film are the main sources of fishy smell. They must be cleaned thoroughly. After cleaning, use fresh lemon slices to stir for half an hour to remove the fishy smell, otherwise the fish will have an unpleasant fishy smell. 2 Use the back of a knife to pat the fish meat to soften it, remove the densely packed large bones on the fish belly, and slice the remaining fish meat into thick slices that are not broken with the first cut and broken with the second cut, so that they will not break when cooked. Cut the fish head in half from the middle. Since the fish meat is relatively tender, you need to be decisive when cutting, one slice at a time. Do not file the slices back and forth, otherwise the fish meat will fall apart. 3 Put the fish fillets and fish bones into two containers respectively, add salt (1 spoon), cooking wine (1 spoon), egg white (1), potato starch (1 tablespoon) into each, marinate for 10 minutes and set aside. 4 Pour oil into the pot, add pepper, galangal, grass fruit, aniseed, bay leaves, cloves, cinnamon, onion, and ginger. Simmer over medium-low heat for 10 minutes, then add chili peppers, turn to low heat and simmer for another 5 minutes. Turn off the heat and set aside. If peppercorns are available, it is best to use them. 5 Pour in a little oil, add a few dried chilies, sauté until fragrant, then pour in bean sprouts and a small amount of aged vinegar. The bean sprouts will become crispy. Stir-fry over medium heat until the bean sprouts are translucent. Pour into the container that will hold the boiled fish and use it as a base for later use.

*After making the delicious boiled fish, you have to tell an interesting joke while eating it. As a top foodie, isn’t it time for you to learn about the legend of boiled fish? There is a legend that at the end of the Eastern Han Dynasty, when Guan Yu flooded seven armies and defeated Cao Wei, he took fish from the river, added hot oil and chili peppers to cook them. Unexpectedly, the taste was extremely delicious. So, boiled fish and the story of flooding seven armies were passed down. It seems that the food culture of our great China is indeed profound and extensive, and everyone is a walking cookbook!