Boiled fish
Overview
When I came back from Chongqing last time, I brought some Sichuan peppercorns and chili peppers there. I was thinking of making some dishes to use them, and boiled fish happened to be very suitable. In fact, the most difficult and time-consuming part of making boiled fish is to fillet the fish, but if you master the skills, you won't be afraid of filleting the fish in the future.
Tags
Ingredients
Steps
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Cut off the fish head first. The surface of black fish is relatively slippery. When cutting, you can wrap the fish body with a clean cloth to prevent slipping and hurt your hands. After cutting off the fish head, divide the fish into two pieces along the middle spine. Catch the backbone and fish head together with salt.
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Remove the large spines from the fish fillets, and the preliminary work of filling the fish fillets has been completed.
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Start slicing from the tail of the fish, follow the grain, and slice at an angle. Do not cut when the knife touches the skin. Slice again along the grain, and then cut off
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When the two slices are unfolded, they will appear in the shape of a butterfly. This method of slicing is more suitable for smaller fish. The fish fillets will be twice as big and very thin.
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A pound and a half of snakeheaded fish also had a lot of fillets
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Put the fish fillets in salt water and wash them twice, so that the meat of the fish fillets will be firmer.
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Add a little salt, appropriate amount of cornstarch and egg white to the washed fish fillets, mix well and set aside
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Slice the ginger and garlic cloves, and cut off the green onions and peppers.
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Put an appropriate amount of bean paste into the pot, stir-fry until fragrant, then add ginger, garlic, green onion, and chili in order, and stir-fry until the spiciness develops.
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Add water and after boiling, add fish heads and fish bones to make soup.
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Blanch the lettuce and bean sprouts and put them in a large bowl.
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After simmering the fish soup for 20 minutes, pick up the fish head and put it into a bowl. Pass the fish soup through a strainer. This will filter out the previous ginger, garlic cloves and fish bones, and the fish soup will be clearer. Quickly add the fish fillets into the filtered fish soup. Since the fish fillets are very thin, you can turn off the heat and pick them up in half a minute.
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Put a little oil in the pot, add Sichuan peppercorns, and then add red and green chili peppers cut into rings.
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After the aroma comes out, pour hot oil onto the filled fish fillets, and with a sizzling sound, the boiled fish is completed.
