What are the ingredients needed for boiled fish? How to make boiled fish spice oil?

Boiled fish is a Chongqing Yubei style dish. It looks primitive, but it is actually made with great care. Fresh and lively fish are selected, and the peppers are used to protect against cold, replenish qi and nourish blood. The cooked meat will not become tough at all, and the taste is smooth and tender, oily but not greasy. It not only removes the fishy smell of the fish, but also keeps the fish fresh and tender. Its unique "spicy" characteristic is that the peppers are bright red and pleasing to the eye, spicy but not dry, numb but not bitter. The delicious taste is mouth-watering at first, and the first bite is particularly fragrant, making people rush to eat the next bite without praising it. So what are the ingredients needed for boiled fish? What is the method of making boiled fish spice oil? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What are the ingredients needed for boiled fish?

2. How to make boiled fish spice oil

3. What are the seasonings for boiled fish?

4. Which cuisine does boiled fish belong to?

5. How to cook boiled fish fillets without breaking them

What are the ingredients needed for boiled fish?

The ingredients needed for boiled fish are: grass carp, bean sprouts, dried chili peppers, Sichuan peppercorns, ginger, garlic, onions, oil, salt, MSG, dry starch, cooking wine, bean paste, raw egg white, and pepper.

Ingredients: one grass carp, about 500 grams of bean sprouts, appropriate amount of dried chili, pepper, ginger, garlic, onion, oil, salt, MSG, dry starch, cooking wine, bean paste, one raw egg white, and pepper.

Here’s how to do it:

1. Kill the grass carp, clean it, chop off the head and tail, cut it into fish fillets, and chop the remaining fish fillets into several pieces. Mix the fish fillets with a little salt, cooking wine, raw starch and an egg white, and marinate for 15 minutes;

2. Wash the bean sprouts, blanch them in boiling water for a while, put them into a large bowl, sprinkle with salt, and set aside;

3. Add three times the amount of oil you normally use for cooking in a clean wok. When the oil is hot, add three spoons of fermented soybeans and sauté until fragrant. Add ginger, garlic, onion, peppercorns, and dried chilies and stir-fry over low heat. After the flavor comes out, add the fish head, tail, and fillet, turn to high heat, stir well, add cooking wine and pepper powder, continue to stir-fry for a while, add some hot water, and season with salt and MSG. When the water boils, add the fish fillets, and pour the cooked fish and all the soup into the large pot where the bean sprouts were just placed.

How to make boiled fish spice oil

Prepare ingredients: star anise, pepper, dried chili, galangal, cinnamon, bay leaves, and oil.

Here’s how to do it:

1. Add oil to the pot, add star anise, peppercorns, dried chili peppers, galangal, cinnamon and bay leaves;

2. Heat over low heat until the spices turn brown;

3. Remove the spices and discard them, and the spice oil is ready.

What are the seasonings for boiled fish?

Boiled fish seasoning and preparation method:

1. Seasoning: ginger, garlic, onion, appropriate amount of bean curd, pepper, dried red pepper, chili powder, salt, MSG, pepper, cooking wine, soy sauce, a little vinegar, cooking oil, cornstarch, cooking wine, a little salt, egg white;

2. Method:

1. Prepare the fish, fillet it, and chop the remaining fish fillets into pieces;

2. Mix the fish fillets with a little salt, cooking wine, cornstarch and egg white and let it sit for 15 minutes;

3. Wash the bean sprouts, blanch them in boiling water, and put them into a basin for later use;

4. Add three times the amount of oil you normally use for cooking in a clean wok. When the oil is hot, add three tablespoons of fermented black beans and sauté until fragrant. Add ginger, garlic, onion, peppercorns, chili powder and dried red peppers and stir-fry over medium-low heat. After the flavor comes out, add the head, tail and fish fillet. Turn to high heat, stir well, add cooking wine, soy sauce, pepper powder and sugar in appropriate amounts, continue to stir-fry for a while, then add the fish fillets one by one, and use chopsticks to separate them. Turn off the heat and serve after 3 to 5 minutes.

Which cuisine does boiled fish belong to?

It belongs to Sichuan cuisine.

There are four major cuisines: Sichuan cuisine, Cantonese cuisine, Jiangsu cuisine and Shandong cuisine.

Sichuan cuisine: The main characteristics are spicy, fish-flavored, homely, strange, hot and sour, peppery, and vinegar and pepper.

Cantonese cuisine: Its main features are a wide range of ingredients, and its flavors are fresh, tender, refreshing, smooth and rich.

Su cuisine: meticulously prepared, using techniques tailored to the ingredients, different flavors in each season, rich but not greasy, fresh and clean, and with careful attention to presentation.

Shandong cuisine: careful selection of ingredients, delicate knife skills, emphasis on affordability, diverse colors and patterns, and good use of onions and ginger.

How to cook boiled fish fillet without breaking it

Ingredients: fish, bean sprouts, green vegetables, enoki mushrooms, fermented black beans, Pixian hot sauce, pickled pepper sauce, chopped green onions, minced ginger, salt, MSG, sugar, soy sauce, Shaoxing wine, pepper, star anise, cinnamon, cumin, bay leaves, tsaoko, peanut oil, Sichuan peppercorns, dried chili peppers;

Method steps:

1. Slice the fish into thin slices, add salt, pepper and Shaoxing wine and mix well.

2. Add appropriate amount of corn starch and mix well. Make a slurry for ten minutes and set aside.

3. Heat oil in a pan, add peppercorns and fry over low heat until fragrant.

4. Fry the peppercorns until fragrant, then turn off the heat and add the dried chilies.

5. Stir-fry the peppers briefly and set aside.

6. Leave some oil in the pan and add spices and fermented black beans and stir-fry.

7. Add Pi La Sauce and Pickled Pepper Sauce and stir-fry until red oil comes out.

8. Add onion and ginger and stir-fry until fragrant.

9. Add Shaoxing wine and soy sauce, stir well, then pour in hot water and bring to a boil.

10. Bring the soup to a boil and season with salt, MSG and pepper.

11. Add a little white sugar to enhance the flavor.

12. Adjust the seasoning and cook for a while, then remove the spices.

13. Use seasoning soup to blanch the green vegetables, enoki mushrooms and bean sprouts respectively, take them out and spread them on the bottom of the pot.

14. Pour the marinated fish fillets into the seasoning soup and blanch them until they are 80% cooked, then remove them from the pot.

15. Sprinkle the blanched fish fillets on the vegetables and spread them evenly. Bring the soup to a boil over high heat and pour it into the pot.

16. After pouring the soup, sprinkle appropriate amount of spicy oil on it and serve.