Boiled fish, also known as "Jiangshui boiled fish", is the flavor of Chongqing's northern Fujian. It seems to be the original practice. The taste is not ordinary. The boiled fish choose fresh and lively fish, and the pepper, pepper and pepper are nourished. Efficacy, the fish made will not become tough at all, the taste is smooth and tender, oil is not greasy. It not only removes the astringency of the fish, but also keeps the fish fresh and tender. The full-flavoured chili is bright and bright, not hot, but not bitter. "Hemp on the head, spicy and addictive", so that boiled fish in the country is so popular that it has become a famous dish that everyone loves. The key to boiled fish is spicy and delicious depends on the quality of raw materials such as pepper and pepper. The authentic boiled fish uses a dry red pepper commonly known as the “bullet”. The pepper is thick, fresh, and has few seeds. The spicy taste is sweet and the quality is the best. It is cooked in high temperature red oil. It won't turn black hair. The pepper that is matched with it is more particular. Only the good pepper can produce the special numbness. The peel of the high-quality pepper has a special aroma and a strong and lasting numbness. Of course, other factors, such as fresh fish, fresh side dishes, and the heat of cooking the fish, in addition, every point is added to the point where you can eat the mouth with the sesame in the mouth, the spicy in the hemp, the smooth and hot Endless aftertaste of boiled fish. Because I don't like to eat bean sprouts, this time I cook boiled fish and replace it with bean skin. When I am at home DIY, I can make some small adjustments according to each person's taste. As long as the basic routine does not deviate, I must get the most favorite. the taste of. Let's share with you the practice of boiled fish that everyone in the country loves.
The grass carp is washed, the meat is taken along the fish bones, and cut into blades. Use white wine, egg white, salt, pepper, starch to grab the spare
Hot pot, sesame oil, sauteed bean skin and canola, served in a bowl
Cold pot cold oil slowly stir-fried 郫 豆 bean paste, add pepper, aniseed cinnamon cumin pepper, onion ginger garlic, pepper saute, into the fish bones and fish head, stir-fry until discolored
Add water to boil, turn to simmer for 10 minutes
After the marinated fish fillets are served, the fish fillets are whitened and then seasoned with sesame oil and salt. Pour the fish in the steamer together with the soup into the large bowl of the bean curd
Finally, use a pot to heat about 100 grams of oil to smoke, and heat it on the fillets.