Boiled fish believe that most friends have eaten, this is a very spicy and appetizing and down-to-earth dishes, boiled fish from Chongqing, tender meat, full of chili red bright eye, its characteristics "spicy but not dry, numb but not bitter". Today we share with you a "boiled fish" homemade practice, friends who like to hurry to learn.
Side dishes: small parsley, cabbage, mung bean sprouts
Accessories: garlic, ginger, small rice pepper, small onion, dried pepper, pepper, egg white, starch
Seasoning: salt, pepper, sesame pepper powder, thirteen spices, chili sauce, sesame pepper oil
Boiled Fish】-- Spicy and tender
1. The following start to prepare the ingredients
Prepare a grass carp, has been slaughtered in advance, along the backbone of the two sides of the fish sliced off, remove the fish spines, the fish bones chopped into small pieces, fish flesh slashed into thin slices into a basin, add an appropriate amount of salt and beer to scrub out the blood inside, and then wash the fish block with water to remove the blood and salt, clean and control the water.
2. the following marinate the fish
Add an appropriate amount of salt and pepper to the fish in a basin, grasp with your hands to taste, beat an egg white and continue to grasp until the fish is sticky, then add a little starch, so that the starch is evenly coated in the fish to lock the moisture inside, pick up the fish in a separate basin and set aside.
3. The following begins to prepare the side dishes
Prepare a few small parsley stalks and cut them into small pieces.
Prepare a few small cabbages, clean and also cut into sections.
Prepare an appropriate amount of mung bean sprouts, clean and set aside.
4. The following began to seasoning sauce
Prepare a small handful of garlic, patted flat and minced.
Prepare a piece of ginger, again finely chopped.
Prepare a few small rice peppers, cut into rings.
Prepare a few small scallions and cut them into florets.
All put together, add 4 grams of sesame pepper powder, 2 grams of thirteen spices, two spoons of chili sauce, and then pour in the right amount of sesame pepper oil and mix well.
Prepare a small bowl with a handful of dried chili peppers and a small handful of peppercorns set aside.
5. The following start cooking
Boil water in a pot, put chili peppers and pepper slightly boiled, chili pepper boiled soft after pouring out, control dry water and set aside.
Chili and pepper cooked and then fried, easier to fry the flavor, and not easy to paste.
Boil water in a pot, add a little salt to the bottom taste, after the water boils, first put in mung bean sprouts and small parsley hot for a while, then put in the cabbage and continue to cook for 30 seconds, the side dishes cooked to 80% mature when poured out into the bottom of the plate.
Add an appropriate amount of water to the pot again, boil the water and pour in the fish bones and cook for about 2 minutes, beat the froth in the pot, fish bones cooked and then fish out into the plate.
Boil the water again and turn it into a small fire, put the fish fillets into the pot in turn, keep the water temperature boiling and not boiling for about 1 minute, so that the fish fillets cooked taste more tender, not easy to break, the fish fillets become white and rolled after pouring out to control the water into a plate, and then pour in the just seasoned sauce.
Heat the pot, add more vegetable oil, the oil temperature of fifty percent hot when the pepper and pepper into the pot, open a low fire to fry out the water inside, pepper frying until slightly browned after the pot, evenly poured over the fish fillets to excite the aroma of the sauce, and then sprinkled with chopped green onion and cilantro, delicious that is ready.
Well, a spicy, fresh and tender boiled fish is ready.