What side dishes are good for boiled fish?

When making boiled fish, you need to add some side dishes. The more common side dishes are celery, fungus, pickled vegetables, and other common ones are bean sprouts, lettuce, rapeseed, etc., which are all relatively common. You can add some side dishes according to your preference. When making boiled fish, if you are not good at seasoning, you can go to the supermarket to buy prepared seasonings, which are all good choices.

What side dishes are good for boiled fish?

1. Boiled fish is a Sichuan cuisine. Fish is the main ingredient, and vegetables can be bean sprouts, lettuce, celery, fungus, pickles, etc.

2. How to cook boiled fish:

(1) Materials:

Grass carp, bean sprouts, lettuce, celery, fungus, etc. (just choose one or two vegetables, too many varieties will affect the appearance). Seasoning: egg white, ginger, garlic, Pixian bean paste, some chili peppers, appropriate amount of Sichuan peppercorns, salt, starch, and cooking wine. (2) Method:

Remove the gills and clean the internal organs of the grass carp. Cut off the head and tail and save them, then slice the fish meat into two pieces along the middle fish bone. With the fish skin facing down, cut off the large spines from the fish body with a slanting knife, and then cut into slices of appropriate thickness. Slice the ginger and garlic, and break the dried chilies into small pieces. Pour an egg white into the fish fillet, add salt, cooking wine and starch, mix well and marinate for 20 minutes. Pinch off the roots of the bean sprouts and wash the lettuce for later use. Put the bean sprouts in clean water, add a little salt and cook until soft, then take them out and spread them on the bottom of the container containing the boiled fish.

Put the pan on the fire, pour in oil, add the peppercorns and fry slowly for about 2 minutes. Pour in dried chili peppers and bean paste, and stir-fry until fragrant and red oil comes out. When the pepper changes color, remove half of the peppercorns and chili peppers and set aside; pour the garlic slices and ginger into the pot and stir-fry until fragrant. Pour in the fish head, tail and fish bones and stir well. Add enough hot water to cover the fish. After the water boils, put the fish fillets into the pot one by one and stir gently with chopsticks. Cook until the fish fillets change color and are cooked through, about 1 to 2 minutes. Pour the fish fillets and fish soup in the pot into the bowl with bean sprouts, blanch the lettuce and make the border. Place the peppercorns and chili peppers that have been prepared in advance in a bowl and pour in the hot oil.

The key ingredient is boiled fish, which is a spicy and tempting signature dish. The meat is fresh and delicious, and it is very popular. The key to the taste of boiled fish depends on the quality of ingredients such as pepper and chili. The spicy boiled fish with dry red pepper uses a kind of dry red pepper commonly known as "bullet head". It is produced in the mountain city of Chongqing. It is made from fresh peppers collected around the beginning of autumn and then dried. At this time, the peppers are long, thick, bright in color, with few seeds, and have a sweet and spicy taste. They are of good quality and will not turn black or burn when cooked in high-temperature red oil.