Ingredients for boiled live fish

Boiled fish is a very famous dish. Many people love to eat it, especially those who like spicy food. However, it is not that easy to make this dish. Many people’s boiled fish are not so good, and even lack a certain taste. In this case, it feels super unauthentic when eating. So if you want to make the authentic taste, you must prepare the raw materials for the boiled fish well.

Cooking Method

Method 1

Ingredients

250 grams of fish meat, 150 grams of green garlic, 100 grams of celery heart, 15 grams of dried chili, 40 grams of Pixian bean paste, 200 grams of cooking oil, 15 grams of soy sauce, 1 gram of MSG, 10 grams of ginger slices, 15 grams of garlic slices, and appropriate amounts of water bean powder and clear soup.

step

1. Kill and clean the fish, chop off the head and tail, slice it into fillets, and chop the remaining fish fillets into several pieces. Mix the fish fillets with a little salt, cooking wine, cornstarch and an egg white, and marinate for 15 minutes (put the head, tail and fish fillets on a separate plate and marinate in the same way).

2. Boil a small pot of water, blanch the washed bean sprouts in the boiling water, put them into a large bowl, sprinkle some salt according to personal taste, and set aside.

3. Add three times the amount of oil you normally use in a wok. When the oil is hot, add three tablespoons of fermented black beans (or chopped peppers) and sauté until fragrant. Add ginger, garlic, onion, peppercorns, chili powder and dried red peppers and stir-fry over medium-low heat. After the flavor comes out, add the head, tail and fish fillets, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar in appropriate amounts, continue to stir-fry for a while, then add some hot water, and season with salt and MSG. When the water boils, keep the heat high, put the fish fillets in one by one, and stir them with chopsticks. Turn off the heat after 3 to 5 minutes. Pour the cooked fish and all the soup into the large pot that contained the bean sprouts.

4. Take another pot and pour in half a pound of oil (the oil should be enough to completely submerge the fish and bean sprouts when poured into a large basin). When the oil is hot, turn off the heat and let it cool for a while. Then add Sichuan peppercorns and dried chili peppers, and slowly stir-fry over low heat to bring out the aroma of Sichuan peppercorns and chili peppers. Be careful not to use too high a heat to avoid burning the food.

5. When the color of the pepper is about to change, turn off the heat immediately and pour the oil and Sichuan pepper in the pot into the large bowl containing the fish. [4]

Method 2

Ingredients

Fish, eggs, salt, dry starch, cooking wine, salad oil, pepper, chili, garlic, ginger slices, chicken essence, white pepper powder, and bean sprouts.

step

1. Chop off the fish head and cut it in half; lay the fish body flat and use a sharp knife to separate the two large pieces of fish meat and the fish fillet; continue to slice the two large pieces of fish meat into appropriate amount of fillets; divide the fish fillet into three or four sections and put them together with the fish head for later use.

2. Put an egg white, a little salt, dry starch and cooking wine into the fish fillet and mix well.

3. Pour a small bowl of salad oil, all the peppercorns and chili peppers into the pot and fry them slowly over low heat; after the chili peppers change color, use a spatula to scoop out half of the oil and peppercorns and chili peppers and set aside.

4. Turn up the heat, add the crushed garlic cloves and ginger slices, and when the aroma comes out, put the fish head and fish fillet into the pot; stir-fry twice, pour in about a small bowl of cooking wine, half a spoonful of salt, and add three or four bowls of boiling water; when the fish head soup boils and smells good, place the fish fillets one by one into the boiling soup; the fish fillets will cook quickly, so add an appropriate amount of chicken essence, white pepper powder and pepper salt powder before serving.