How to cook fish

This article gives you a video about the practice of boiled fish. BAY888.com The world's leading slot game platform, providing exciting gaming experience and generic rewards. Join now and start your journey to victory!

List of contents for this article:

• 1、Ask the chef to teach you: The common practice of Sichuan cuisine "boiled fish with pickled cabbage", the fish slices are smooth...
• 2、When making boiled fish, don't just know how to size it! Teach you the correct way to boil fish, keep in mind the 2 tips, make it tender and smooth...
• 3、How to boil fish
• 4、Home version of boiled fish

Ask the chef to teach you: The common practice of Sichuan cuisine "boiled fish with pickled cabbage", the fish slices are smooth...

The raw materials for boiling fish slices with pickled cabbage: bean sprouts and pepper, ginger slices, kimchi fish bones, blood and fish meat. This is very important. The fish meat must be thin. This is the meat from the person who sells vegetables, but it is thin, so it will improve a process. Just started making: Without putting all the oil in the pan, stir-fry the pickled cabbage immediately and fry the water dry in the pickled cabbage. Then add oil and stir-fry the spring onions, ginger and pepper.

The method of boiled fish with pickled cabbage is to slice the body of the big-head fish into fillets, and the fish head and bones are cut into pieces for later use (the commercial boiled fish seasoning package contains pickled fish ingredients, which are used to pickle the fillets). Other ingredients are collected.

Do not flip (to avoid breaking the fish slices). After boiling again in the pan, turn to low heat and cook slowly for 2 minutes to ensure that the fish slices are completely cooked and remain tender and smooth.

Leave a little oil in the pan, add pepper, pickled cabbage, and ginger slices and stir-fry until fragrant. Cooking: Add the soup, add cooking wine, salt, monosodium glutamate, and pepper to boil until flavor. Add the fish head and fish bones, cook until flavor, and scoop it into a bowl; then add the fish slices and cook for 1 to 2 minutes, and pour the fish with the soup into the bowl. Sprinkle with ginger, garlic, and chopped green onion. Drizzling with oil: Put a little oil in the pan and cook until 50% hot, evenly sprinkle on the ginger rice, garlic rice, and chopped green onion. Serve. How to boil fish: Prepare ingredients: 1 grass carp or black fish.

The method of boiled fish with pickled cabbage and boiled fish with pickled cabbage is prepared with fresh and tender fish and sour pickled cabbage. The taste is delicious and appetizing. The following are the specific steps: Prepare 1 fresh carp (about 1000g) pickled cabbage, 1 bag of ginger, 50g garlic, 50g pickled peppers, 2 (adjusted according to taste) Lard, 100g raw flour, 10g salt, and appropriate amount of chicken essence Step 1: Process the fish to remove the scales and viscera of the carp, wash and separate the fish bones and fish.

When making boiled fish, don't just know how to size it! Teach you the correct way to boil fish, keep in mind the 2 tips, make it tender and smooth...

1. Coup 1: Butterfly and blade cutting method Slice the fish down in the direction of the fish tail, and cut it into butterflies and blades (that is, the two pieces of fish are connected in the middle without cutting).

2. Grasping the fish slices with salt and cooking wine (or onion and ginger water) again before sizing is one of the key steps, which can effectively prevent the fish slices from falling apart.

3. To make boiled fish, you must use fresh live fish, not frozen fish. When cutting the fish slices, the thickness of the fish slices should be even, and the oblique angle should be maintained at a 30-degree angle. After slicing the fish, you need to add a proper amount of cooking wine and salt, then grasp it well with your hands, and marinate it for ten minutes. After marinating in salt for ten minutes, you need to add egg white and cornstarch to it and grasp well.

How to boil fish

Coup 1: Butterfly and blade cutting method Slice the fish down in the direction of the fish tail, and cut it into butterflies and blades (that is, the two pieces of fish are connected between the middle and not cut). This cutting method can reduce the breakage of fish fiber and avoid breakage during cooking, while maintaining a complete shape for easy picking. Coup 2: Stealing and water-locked fish slices step by step with salt, sugar, egg white, starch, and cooking wine to size. The starch forms a protective film to lock in moisture, and the egg white increases the smoothness and tenderness.

Detailed steps: Remove the bones and slice the fish, make the fish bones into soup, rinse the fish slices with water and drain them.

Boiled fish is a home-cooked dish made with grass carp as the main ingredient and mixed with green vegetables. The method is as follows: Ingredients preparation: grass carp (1 piece, about 5-2 kilograms). It is recommended that vendors process it into fish slices. If the knife skills are insufficient, you can cut it into slices directly. Green vegetables: Soybean sprouts, rapeseed (or other seasonal vegetables, such as lettuce, celery), wash appropriate amount for later use. Marinade: salt, flour, starch, egg white, cooking wine, cooking oil.

Authentic family practice of boiled fish: The fish slices are smooth, tender and without fishy smell. The key steps to be fragrant and spicy are as follows: Prepare the ingredients: 1 grass carp (about 5 kilograms, choose the thick part of the fish belly meat, and the fish slices are easier to cut thin and not easy to break). Side dishes: 600 grams of seasonal vegetables such as bean sprouts, lettuce, and rapeseed (can be adjusted according to your preferences).

Home version of boiled fish

1. Clean the fish and cut it into thin slices. Key tips: Cut the fish slices as thin as possible and evenly thick as possible to make them easy to cook quickly and keep them smooth and tender.

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