Boiled Fish
1.
Wash the grass carp, cut off the fish head, slice the next two pieces of meat, and remove the big thorns on the abdomen; follow the lines of the fish meat, down the oblique blade into two large pieces, that is, the first knife cuts the fish skin without cutting it, and the second knife cuts it off. A large fish fillet connected in the middle;
2.
Put the cut fish fillets into a large bowl, add salt, sugar, chicken essence, egg white, cooking wine, sweet potato starch, that is, all the marinades except for the salad oil; start gently and firmly grasp the syrup; do not use chopsticks, chopsticks a stir, the fish Flakes are also easy
3.
Finally, add the raw oil, don’t stir, spread it evenly on the surface and let it stand for 2 hours
4.
Grab the fish fillets again before putting them in the pot and set aside
5.
Cut the remaining fish heads and fish bones into sections, add a little cooking wine and salt (outside the amount), stir well, and prepare for marinating
6.
Boil water in a pot, add a little cooking oil and salt (outside the amount), add bean sprouts and bamboo shoots and cook; add the bean sprouts first, the bean sprouts are basically cooked, then the bamboo shoots, and boil again.
7.
Take out the bean sprouts and bamboo shoots and spread them in the container for the fish fillets, preferably a larger container
8.
Scallion, ginger and garlic, flattened, cut into large pieces
9.
Add 150ml of water to a small pot, add chili, pepper, star anise, and cinnamon, heat on low heat until the water boils dry
10.
Add vegetable oil and fry slowly on low heat until it has a fragrance
11.
Add the green onion, ginger and garlic, continue to fry slowly
12.
Fry until the onion, ginger, and garlic are slightly golden, and the spicy oil is ready. You can start to cook the fish while making the spicy oil.
13.
Start the wok, heat the pan with cold oil to saute the Pixian bean paste, and stir-fry slowly over medium and low heat.
14.
Stir fry to get the red oil; this step is very important, it depends on it to improve the color
15.
Add the fish bones and fish heads and fry them until they change color on both sides
16.
Add boiling water and add a few slices of ginger and garlic
17.
Turn to high heat and boil until the soup turns white, about 7 or 8 minutes; add a little salt and sugar to taste
18.
Quickly drop in the fish fillets one by one and spread them on the bones and heads
19.
Turn to medium heat, and use chopsticks to gently press the surface fish fillets into the soup and cook for about 1 to 2 minutes. When you see that the surface fish fillets are basically discolored, turn off the heat
20.
Pick up the pot and pour it into a container lined with vegetables
21.
At this time, the spicy oil is basically ready, and pour it on the fish fillets while it is hot. It doesn’t have to be all, just an appropriate amount.
Tips:
1. How to achieve low oil: You don’t need to cook boiled fish completely at home. Use fish bones to boil the white soup. Just cook the fish fillets in the soup. The fish bones, fish soup, and fish fillets are all served on the plate. The spicy oil is only available. A thin layer on the surface, it still looks oily, every piece of fish is also dipped in some red oil, it is fragrant and spicy, and does not affect the taste at all. In fact, the amount of oil has been greatly reduced, even the oily fish soup. It's all drinkable.
2. How to control the taste and color: Spicy taste is completely dependent on your own experience. Pepper and Chinese pepper are particularly fond of being able to bear and you can put more, especially Chinese pepper; those who can't bear it, "Ye Gong Hao Long" put it slowly. But there is one thing. If you want a bright red and attractive color, you can't just rely on dry fried red peppers. I don't know how others do it. I usually use the classic Sichuan seasoning: spicy bean paste. Whether it's seasoning or excellent, Douban is quite powerful. Even if this method is not authentic enough, it will taste no problem.
3. How to make the fish fillets more tough: follow the lines of the fish with the blades of the fish, if it goes retrograde, it will be broken without doubt; the thickness of the fish fillet should be moderate, too thick will affect the taste, if it is too thin, it will easily break up; the marinating time of the fish fillet It must be long enough to let the fish taste through the salty taste, and the fish fillets will be tougher. It is best to marinate for more than 2 hours, at least 1 hour; using sweet potato starch for sizing is more gluten than other starches; finally, fish Don't stir the slices after they are in the pan.
4. How to make fish fillets more delicious: Long marinating time is naturally more delicious. Of course, the ratio of the main marinade is also very important. Generally, the ratio of salt, sugar and chicken essence is 1:1:1, which can basically be salty and palatable. If the taste is heavy, you can add a little salt. If you avoid chicken essence, you can keep it. Adding bean paste to the soup base can also make the fish fillets more flavorful;
5. How to keep the fish fillets fresh and tender: The key is to control the heat, it will not taste good when cooked. After the fish fillet is put in the pot, press it into the soup. As long as the color changes, the pot can be lifted, and it will cook for about 1 to 2 minutes. Don't be afraid of being unfamiliar, the hot soup will continue to heat the fish fillets after the pot is cooked, and then add the hot oil, it is difficult to think about it.
