Featured Boiling Fish

Name: Featured Boiling Fish
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: About 2 kg grass carp; 250g Soy sprouts; 5g Chives; 30g Sesame pepper; 30g chili; 2g Chicken noodles; 15g Egg white; 30g Sweet potato flour

by Mans Joy Kitchen

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Baiwei cooking has five flavors, and the five flavors are unique and spicy. Boiled fish, the top-brand special dish in the store, takes the lead as soon as it comes out. The hemp has a spicy and delicious aroma, and the taste is smooth and tender. It is especially praised that the fish flesh is white and tender, because the fresh oil is used, it does not look red and has no color, but the taste is the same. The pepper and chili as the auxiliary materials are all shipped from Sichuan. The spicy is strong enough, and the cheeks are fragrant. . Taste type: spicy. The fish fillet is tender, smooth and melts in your mouth.

Ingredients

Featured Boiling Fish

1. The grass carp is slaughtered and washed, the head and tail are removed, the fish is deboned, and then the fish is sliced into thin slices, the fish bones are rinsed with water, drained, and used for preparation.

2. Add the bottom oil to the pan, add the chili peppers, add the bean sprouts, and stir fry.

3. Boil 5 grams of salt under the water from the pan, boil the fish bones in the pan, remove them, and pour them into a container. After the fish is cooked, add sesame oil and pour it on the fish for use.

4. Drain the pepper and pepper over the water, and fry the pepper and dry pepper under the oil. Sprinkle the chopped green onion on the prepared fish.

Tips:
There are ways to improve the taste:
• The key to the deliciousness of boiled fish lies in the two steps of panning and pickling the fish fillets. When washing, you should sprinkle salt and rub it repeatedly to remove the mucilage of the fish. For pickling, first use salt, pepper, and egg white, pickling for ten minutes and then grab the starch.
• When the fish is put in the pot, the fire should be large. After the fish fillet is down, use the chopsticks to scatter it quickly, and immediately remove it when it changes color and rolls. At this time, the fish is seven to eight mature, 90% of the hot oil is poured, and the remaining 10% is simmered.