What is the best oil to use for boiled fish? What is the detailed method of boiled fish?

Modern people like to eat boiled fish very much. The spicy and fresh taste made me fall in love with boiled fish. After trying many kinds of fish, I still think that grass carp is the best. The ones sold outside can't compare to this taste. Healthy, less oily, but equally delicious boiled fish. Hot summer. Eat a hot and spicy boiled fish, sweat a little, and feel the sourness of summer. So what is the best oil to use for boiled fish? What is the detailed method of boiled fish? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. What oil is best for boiled fish?

2. What is the detailed method of boiling fish?

3. Can Spanish mackerel be boiled in water?

4. How to make Hunan boiled fish

5. How to remove the fishy smell of boiled fish

What oil is best for cooking boiled fish?

Olive oil is best for poaching fish.

Reason: Olive oil is rich in monounsaturated fatty acid oleic acid, as well as vitamin A, vitamin B, vitamin D, vitamin E, vitamin K and antioxidants. It is the most suitable oil for human nutrition discovered so far.

How to cook boiled fish:

Main ingredients: 1 grass carp, 300 grams of bean sprouts.

Seasoning: 500 grams of olive oil, 30 grams of salt, 100 grams of dried red pepper, 20 grams of green pepper, 30 grams of mung bean starch, and a little MSG.

Steps:

1. Processing the fish: Slice the fish from the tail along the spine and cut off from behind the gills;

2. Then slice off the big bones from the fish belly;

3. Slice the fish at an angle of about 30 degrees into 2 to 3 mm thick fillets, and try to make them uniform in size and thickness to ensure they can be cooked at the same time;

4. Take a suitable container to put the fish fillets and add enough salt;

5. Use your hands to evenly marinate the fish fillets and absorb the salt into the fish fillets;

6. Chop the fish bones into several sections;

7. Prepare dried red pepper segments, green peppercorns and coriander leaves;

8. Cook the bean sprouts in salt water, drain and place them on the bottom of a bowl;

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

10. Remove the fish bones and place them on the bean sprouts;

11. Add mung bean starch to the fish fillet;

12. Mix well and stick it together. If it is too dry, add a small amount of water.

13. Keep the fire high;

15. While cooking the fish fillets, heat the olive oil in another pan until it is 70% hot. When the fish fillets are cooked, add the dried red pepper segments and green peppercorns into the pan and fry until fragrant.

16. When the dried red pepper begins to turn brown, add it into the bowl along with the oil;

17. Garnish with a little coriander leaves.

What is the method of boiling fish?

1. Go to the market to buy a grass carp and ask the owner to remove the scales and fillet the fish.

2. Come back and clean the fish thoroughly. Marinate it with salt.

3. Wash the bean sprouts and cut the dried chilies into sections.

4. Start to add oil and put the fish fillets in. When you see the color change, start to scoop it out and put it on a plate.

5. Next, put the bean sprouts into the pot and pour in cooking wine and bean paste.

6. Pour the fish from the previous plate into the pot and cook for a few minutes.

7. Put the dried chilies on the plate. Pour oil into the pan, heat it up, and pour it on the plate.

8. The delicious boiled fish is ready.

Can Spanish mackerel be boiled in water?

How to cook Spanish mackerel:

Main ingredient: 800 grams of Spanish mackerel.

Seasoning: appropriate amount of salt, soy sauce, and blended oil.

Steps for boiling Spanish mackerel:

1. Clean the fish intestines;

2. Slice the fish in the middle and marinate with onion, ginger, salt, soy sauce and vinegar for 10 minutes;

3. Put the Spanish mackerel into hot water and cook for about 30 minutes;

4. Put oil in the pan, put the fish in and fry repeatedly after the oil boils, add a little hot water and fry for three minutes.

How to cook Hunan boiled fish

Main ingredient: 1 grass carp.

Supplementary ingredients: 1 egg, salad oil, soup, refined salt, MSG, pepper, cooking wine, ginger slices, garlic cloves, onion sections, peppercorns, and dried chili peppers in appropriate amounts.

Preparation method:

1. Remove the scales and gills of the grass carp, cut open the belly, remove the internal organs, and clean it. Use a knife to remove the two sides of the fish meat, and cut the fish head and the coin bone into pieces;

2. Cut the fish meat into thin slices diagonally, add refined salt, cooking wine, monosodium glutamate, and egg white and mix well, so that the fish slices are evenly coated with a layer of egg paste;

3. Put the wok on the fire, add the broth and salt to boil, add the fish head and bones, and simmer over high heat. Skim off the foam on the surface of the soup, and add a drop of cooking wine to remove the fishy smell. Put bean sprouts in the soup bowl as a base, and when the fish bones are cooked, pick them up and put them in the soup bowl;

4. Shake the fish fillets into the pot, pick them up when they are just cooked, and place them on the fish bones. Then add ginger slices, garlic cloves, scallion segments, pepper powder, MSG, peppercorns, dried chili peppers, etc.

5. Clean the pot, add salad oil and heat until 70% hot, then pour into the soup bowl and simmer for one or two minutes.

How to remove the fishy smell of boiled fish

1. Soak the fish in cold water, add a little vinegar, pepper and salt to the water, and leave it for a few hours.

2. To remove the fishy tendons of freshwater fish, after slaughtering the fish, place the fish flat on the table and cut the neck of the fish. Use your hands to gently remove the white thread-like substances to avoid breaking them.

3. When slaughtering fish, wash away the blood as much as possible. Adding onions, ginger and garlic during cooking can help remove the fishy smell.

4. For river fish, wash the fish in salt water or rub it with salt to remove the odor, or wash the fish belly, put it in cold water, add a small amount of vinegar, or add a small amount of pepper or bay leaves, and then cook it.

5. When frying river fish, soak the fish in rice wine, then coat it with flour and fry it in the pan to remove the fishy smell.