Boiled fish in boiling water (home recipe)
Overview
This type of boiled fish has been achieved through my many experiences: the texture is smooth and tender, oily but not greasy. It not only removes the fishy smell of the fish, but also maintains the freshness and tenderness of the fish. The bright red peppers are eye-catching, which is the highest state of boiled fish
Tags
Ingredients
Steps
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Preparation: oil, starch, salt, pepper, pepper
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Onions, ginger, garlic,
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Pick out the bean sprouts and dead beans, wash them and set aside
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Fresh fish (grass carp or black fish) cut into slices
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Chop the remaining parts into pieces, add cooking wine, salt, seafood soy sauce, onion and ginger to marinate. In another basin, marinate the fish fillets with salt, cooking wine, onion, ginger, and starch. Marinate for 40 minutes
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Blanch the washed bean sprouts in boiling water
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Place it at the bottom of the container
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Heat oil in a wok and add Pixian bean paste.
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Stir-fry, it will take about a few seconds
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Pour in the marinated fish heads/bones/tails, add some cooking wine and garlic (because there are onions and ginger in it when marinating, you don’t need to add it now), stir-fry for a while
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After frying until it changes color, add the old soup (if there is no water, you can add boiling water),
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When cooked, add cucumber strips,
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Take it out and put it on the bean sprouts, and bring the remaining soup to a boil
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Add the marinated fish fillets and scatter them quickly. Don’t cook for too long. Pour the soup over the fish bones
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Take another pot, add more salad oil, bring it to a boil, then turn off the heat and quickly add the chili, pepper, and sesame seeds.
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Pour it on the fish fillets while it is hot. At this time, the oil is very hot and protective measures must be taken to be careful of oil splashing and burns.
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The best thing is to pour hot oil on top, start enjoying this delicious food
