Home-style boiled fish

Overview

The biggest advantage of making your own boiled fish is that you can use good oil and less oil, and you don’t have to soak the fish fillets completely in the oil, thereby reducing the oil intake and making it healthier and safer to eat. Secondly, you can control the spicy level according to your own taste. After all, not everyone can tolerate the hot and authentic Sichuan spicy taste. Master the level that your own family can bear, and it will be more enjoyable to eat. You will also encounter some problems when cooking boiled fish yourself. For example, fish fillets are easy to break and fall apart. Even if they are not broken or scattered in the pot or bowl, they are easy to fall apart when picked up. Another example is that fish fillets are not tasty enough and taste bland. Also, fish fillets are easy to cook and it is difficult to control the heat. Furthermore, why can’t we always make that bright and attractive red color...

Tags

• hot dishes
• home cooking
• common dishes
• chinese cuisine
• old man
• sichuan cuisine
• winter recipes
• banquet dishes
• lunch
• boiled bamboo shoots
• chicken essence
• cinnamon
• clear water
• cooking wine
• dried red chili pepper
• edible oil
• egg white
• garlic
• onions
• peanut oil
• pixian douban
• salad oil
• soybean sprouts
• star anise
• sugar
• sweet potato starch
• white sugar
• zanthoxylum bungeanum
• ginger
• grass carp
• salt
• white pepper

Ingredients

Steps

1. 1 Clean the grass carp, cut off the head, cut off two slices of meat, and remove the large spines on the abdomen; follow the lines of the fish, use the downward-slanting blade to cut into two large pieces, that is, cut to the skin with the first cut, and then cut with the second cut to form a large fish fillet connected in the middle;

   

2. 2 Put the filleted fish fillets into a large bowl, add salt, sugar, chicken essence, egg white, cooking wine, sweet potato starch, and all marinades except salad oil; gently grasp the fish fillets evenly and apply the sizing; do not use chopsticks, as the fish fillets will break easily if stirred with chopsticks;

   

3. 3 Finally add the raw oil, do not stir, spread evenly on the surface and let it sit for 2 hours;

   

4. 4 Catch the fish fillets evenly before putting them in the pot and set aside;

   

5. 5 Chop the remaining fish heads and bones into sections, add a little cooking wine and salt (excluding the amount), stir evenly, and marinate for later use;

   

6. 6 Bring water to a boil in a pot, add a little cooking oil and salt (not required), add bean sprouts and bamboo shoots and cook; add bean sprouts first, add bamboo shoots after the bean sprouts are almost cooked, and boil again;

   

7. 7 Remove the bean sprouts and bamboo shoots and place them in the container prepared for the fish fillets. It is best to use a larger container;

   

8. 8 Flatten the onion, ginger and garlic and cut into large pieces;

   

9. 9 Add 150ml of water to a small pot, add chili, Sichuan peppercorns, star anise, and cinnamon, and heat over low heat until the water is dry;

   

10. 10 Add vegetable oil and fry slowly over low heat until fragrant;

    

11. 11 Add onion, ginger and garlic and continue to fry slowly over low heat;

    

12. 12 Fry until the onion, ginger and garlic turn slightly golden and the spicy oil is ready. While making the spicy oil, you can start cooking the fish.

    

13. 13 Heat the wok, heat the cold oil and sauté the Pixian bean paste until fragrant, stir-fry slowly over medium-low heat.

    

14. 14 Stir-fry the red oil; this step is very important, and it depends entirely on improving the color;

    

15. 15 Add fish bones and fish heads and fry until both sides change color;

    

16. 16 Pour in boiling water and add a few slices of ginger and garlic;

    

17. 17 Turn to high heat and simmer until the soup turns white, about 7 or 8 minutes; add a little salt and sugar to taste;

    

18. 18 Quickly add the fish fillets one by one and spread them flat on the fish bones and heads;

    

19. 19 Turn to medium heat and use chopsticks to gently press the fish fillets on the surface into the soup. Cook for about 1 to 2 minutes. When you see that the fish fillets on the surface have basically changed color, turn off the heat;

    

20. 20 Remove from the pot and pour into a container lined with vegetables;

    

21. 21 At this time, the spicy oil is basically ready, pour it on the fish fillets while it's hot. It doesn’t have to be all, just the right amount.