The method of boiling fish in water

Health benefits

Soybean Sprouts: Moisturizing the Skin

Ingredients

Grass carp (about three pounds) 1 piece

300g of soybean sprouts

Salad oil 500g

Salt 30g

100 grams of dried red pepper

Green Sichuan Pepper 20g

30 grams of mung bean starch

A little monosodium glutamate

The method of boiling fish in water

1. First, deal with the fish: slaughter and clean the live grass carp, insert the fish body from the tail along the fish spine, cut off from behind the gills, and process the other side in the same way.

2. Then slice off the large spines of the fish belly.

3. Cut the fish fillet into 2 to 3mm thick pieces at an angle of about 30 degrees, with consistent size and thickness to ensure simultaneous maturation.

4. Fill a suitable container with fish fillets and add sufficient salt. When Chongqing chefs make it, they will add a little MSG. Because there is no need for secondary seasoning, the amount of salt added at this time determines the taste of the finished dish, and it must be moderate.

5. Grab the fish fillets evenly with your hands and marinate them with stickiness. Be sure to incorporate the salt flavor into the fish fillets.

6. Fish bones can be cut into several sections.

7. Prepare the dried red pepper festival, green Sichuan pepper, and cilantro leaves.

8. Boil the soybean sprouts with salt water, drain and spread them on the bottom of a bowl.

9.Boil the fish head and bones with boiling water and salt for five to six minutes.

10. Take out the fishing bones and place them on the bean sprouts.

11. Add mung bean starch to the fish fillet.

12. Grab evenly and stick. If it is too dry, add a small amount of water.

13. When the water is boiling again, add fish fillets and keep them on high heat.

14. The fish fillet turns white and can be rolled up and removed immediately. It is not easy to cook for a long time and should not exceed one minute. Take out the fish fillet and place it on the fish bones.

15. Boil the fish fillets while starting another pot. Heat the salad oil to 70% heat. When the fish fillets are cooked, add the dried red pepper and green Sichuan pepper to the oil pot and fry until fragrant.

16. When the dried red peppers start to turn brownish red, add the oil together into a bowl.

17. Decorate with a small amount of cilantro leaves, complete.

18. You can serve the table now.

Tips

Due to the need for a single seasoning, all ingredients need to be seasoned with salt. Mung bean starch is not easy to thicken and has a slightly better color and taste. If it is not available, sweet potato starch can be used as a substitute. The final oil for cooking boiled fish is usually pre cooked, and each recipe is confidential. Salad oil for household use is also sufficient. The amount of oil should not exceed the amount of ingredients. This is a very large dish. If the family makes fewer half of it, it's enough to reduce the amount of seasoning. After finishing the fish, fry the oil soup again. Take out the dried red peppers and Sichuan peppers and chop them into small pieces to make seasonings. The noodles are all very good. Oil and some seasoning make a great hot pot soup base.

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