What side dishes are used for boiled fish

When making boiled fish, you need to add some dishes. The most common side dish is bean sprouts. Of course, you can also add other vegetables according to your preference. Common ones include rapeseed, lettuce, etc. The method of boiled fish is relatively simple. The key is to lock the moisture in the fish. This way, the cooked fish tastes more tender and smooth. The nutritional effect is also very good, and it has a good effect in promoting appetite.

Ingredients for boiled fish : bean sprouts, or your favorite vegetables Seasoning: ginger (a large piece, pounded and sliced), garlic (a head, just pounded, no need to cut), some green onions, fermented black beans (or chopped peppers), Sichuan peppercorns, dried red peppers, chili powder, salt, MSG, pepper, cooking wine, soy sauce, a little vinegar, cooking oil Others: cornstarch, cooking wine, a little salt, 1 egg white

Method: 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 one egg white and marinate for 15 minutes. 1. Put the head, tail and fish fillets on a separate plate and marinate them in the same way) 2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large bowl, sprinkle a little salt according to personal taste, and set aside. 3. Add three times the amount of oil you normally use for cooking in a clean wok. When the oil is hot, add three tablespoons of fermented black beans (or chopped and stir-fried) and sauté until fragrant. Add ginger, garlic, onion, peppercorns, chili powder and dried red pepper 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 (taste for saltiness). 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 clean pot and pour in half a pound of oil (the specific amount of oil depends on the size of the prepared container. When poured into a large basin, the fish and bean sprouts should be completely submerged. You can estimate it visually). When the oil is hot, turn off the heat and let it cool for a while. Then add a lot of Sichuan peppercorns and dried chilies (depending on how spicy you like it), and slowly stir-fry over low heat to bring out the aroma of the Sichuan peppercorns and chilies. Be careful not to overheat to avoid burning. 5. When the color of the pepper is about to change, turn off the heat immediately, pour the oil and pepper in the pot into the large bowl containing the fish, be careful of the heat!! Eat!!

Notes: 1. The amount of water for cooking fish should not be too much. Put the fish fillets in until they are just covered with water. After cooking and pouring into the pot, some fish fillets will be exposed outside. 2. Fry some peppercorns and chili peppers before cooking the fish. During cooking, the red pigment in the chili peppers can be fully extracted, making the oil bright red. 3. When marinating fish, do not add too much salt, as it will make it too salty and will also destroy the freshness of the fish. 4. Both peppercorns and chili peppers are fragrant, so it is better to stir-fry them before adding oil.

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