Spicy Boiled Fish
1.
Prepare the ingredients you need, and first process the tilapia. When selling fish, you can let the store scrape the scales, open the mouth, remove the gills, and wash them after returning, especially the head teeth and the black film in the belly of the fish. They must be cleaned up, because this is the most fishy part of the fish. . Tilapia divides the fish into two along the spine and removes the steak, which is the bone in the middle. In this way, two pieces of fish were obtained.
2.
Sharpen the knife faster and then start cutting the fish fillets. If the fish is small, you can cut one slice with two cuts, connect in the middle, and cut into butterfly slices, as shown in the picture.
3.
Cut the fish bones into slices and place them in one basin, and put the fish fillets in another basin. Add salt, cooking wine, light soy sauce, egg white (half each of the fish bones), corn starch, green onions, ginger slices, and pepper. Powder, mix and stir well, marinate for 20 minutes.
4.
Wash the soybean sprouts, blanch them in a pot of boiling water until cooked, remove them and put them on a plate for poaching fish.
5.
Boil the water again in the pot. No need to wait for the water to boil. When there are small bubbles around the pot, put the fish bones in, blanch them and place them on the bean sprouts, then put the marinated fish fillets one by one. In the pot, be sure to turn on a low fire, do not let the water in the pot boil, otherwise the fish fillets will break. When the fish fillet turns white, use a colander to remove it and place it on top of the fish bone on the plate.
6.
Brush the wok clean, put an appropriate amount of water to boil, put the fish bag in, and boil. If there is no fish bag, just look at this step: Heat the oil in a pot, add the shallots, ginger slices, dried chili, and add the Pixian bean paste to fry until fragrant. Sprinkle an appropriate amount of chili powder and small chives on the fish plate.
7.
Heat up another pot, pour in an appropriate amount of edible oil, and pour the oil directly onto the chili noodles and green onions to inspire the aroma of chili.
8.
This boiled fish is very hot in the restaurant, but we make it by ourselves with less oil and salt, and it is healthier. You are not afraid of growing meat after eating a plate. The steps are simple and easy to read.
Tips:
1. I use tilapia, which is less tender and can also be replaced with grass carp or Qingjiang fish. 2. Be careful when blanching the fish fillets. Put the fish fillets one by one. Turn on a low heat. After the fish fillets change color, use a colander to carefully remove them and put them on the plate. Don't try to pick it out with chopsticks. The fillets are very tender and will fall apart and become minced. The marinating of fish fillets is very important. It is not only easy to taste, but also protects the fish from breaking easily. 3. The last step of pouring oil cannot be less. The hot oil can stimulate the aroma of chili and green onion.
