How long does it take to cook boiled fish? How to remove the bones from boiled fish?

Boiled fish, also known as river water boiled river fish or boiled fish fillet, is a specialty dish in Sichuan and Chongqing, China. It belongs to Sichuan cuisine and was first popular in Cuiyun Township, Yubei District, Chongqing. Boiled fish is usually made with fresh grass carp, bean sprouts, peppers and other ingredients. Its characteristics are "oil but not greasy, spicy but not dry, numb but not bitter, and tender meat". So how long does it take to cook boiled fish? How to debone the fish for boiled fish? Let's take a look at the introduction of Encyclopedia Knowledge Network below!

Contents of this article

1. How long does it take to cook boiled fish?

2. How to debone boiled fish

3. How to cut fillets for boiled fish

4. Which is better, boiled fish or pickled fish?

5. How to cut boiled fish without breaking it up?

How long does it take to cook boiled fish?

It can be completed in about half an hour.

Prepare the materials:

One sea bass, 5 green bamboo shoots, 200 grams of salad oil, some peppercorns, some dried chili segments, some cooked sesame seeds, some coriander, and some garlic.

Production steps:

1. Kill and clean the sea bass, remove the skull, cut the skull into pieces, and cut the fish meat into slices.

2. Add salt, 1 egg white and cornstarch to the fish fillet and marinate. Wash the bamboo shoots, cut each into 4 pieces, and cut the garlic into pieces for later use.

3. Add salad oil to the pot, wait until the oil is 50% hot, add peppercorns and bean curd and stir-fry. When the oil turns red, add broth, garlic, salt, pepper, chicken essence, and MSG, cook for about 2 minutes, remove the residue and save the broth for later use.

4. Put the bamboo shoots into the soup and simmer for 1 minute, remove and place in a soup bowl. Then put the marinated fish fillets into the soup and simmer.

5. Take out the fish and cover it on the bamboo shoots in the soup bowl. Add cornstarch to the remaining soup and pour it on the fish.

6. Add oil to the pan, add dried chili peppers and Sichuan peppercorns, stir-fry until fragrant, pour over the fish fillets, sprinkle with chopped green onions, sesame seeds and coriander.

How to debone boiled fish

Deboning method:

Slice the fish meat on both sides close to the spine, then remove the fish skin, slice off the rib bones in the abdominal cavity, and then slice diagonally.

Note:

1. It takes some time to remove the fish meat, and it will taste good when eaten;

2. The fish body is slippery, so it is recommended to drain the water before removing the fish meat, which will make it easier to operate;

3. Fish meat is easy to cook. You can take it out when it changes color after boiling. Do not cook it for too long to avoid it breaking.

4. If you feel that grass carp is too soft and lacks taste, you can also replace it with snakehead fish or catfish;

5. You don’t have to fillet the fish when making it at home. You can cut the fish into chunks using the same method.

How to cut fillets for boiled fish

Ingredients: 150 grams of fish, 20 grams of egg white, 20 grams of chili sauce, 3 grams of salt, 5 grams of green onions, 2 grams of ginger juice, 1 gram of MSG, and 2 grams of starch.

Specific steps:

1. Wash the herring meat, cut it into large thin slices with a knife, and put it into a bowl;

2. Add egg white, refined salt, onion and ginger juice, MSG, and dry starch, mix well, and refrigerate for half an hour;

3. Put water into the wok and bring to a boil, pour in the fish fillets and cut them into pieces;

4. After a while, take out the water and put it into a bowl. When serving, add a small dish of Maggi chili sauce and you can eat it with it.

Which is better, boiled fish or pickled fish?

Pickled fish and boiled fish belong to the same cuisine: Sichuan cuisine. Therefore, the main ingredients and auxiliary ingredients are not much different, and the production process is similar, but the taste and mouthfeel of the two are different.

1. Boiled fish:

Spicy flavor.

Grass carp is chosen, and the side dishes are bean sprouts. The seasonings include a large amount of pepper, chili, sugar, salt, etc., and finally the fish is poured with oil.

The fish meat is smooth and tender, with a strong flavor, which is in line with the eating habits of northerners.

2. Pickled fish:

Hot and sour taste.

The ingredients include fish, sauerkraut, ginger, garlic, dried chili peppers, peppercorns, cooking oil, salt, etc.

The pickled cabbage removes the fishy smell and greasiness. The fish soup is drinkable, with a refreshing taste that is a mixture of the sour taste of the pickled cabbage and the freshness of the fish.

How to cut boiled fish without breaking it up

How to cut boiled fish:

1. Clean the fish and cut the tail first.

2. Push the knife along the fish bone to the left, that is, to the fish head, and when it reaches the fish head, pull out the knife.

3. Cut at the place where the knife just stopped, and you can slice the lower half of the fish. Use a knife to cut off some small sticky parts.

4. Use the same method to slice the other half, resulting in two large pieces of fillet and the fish head connected to a large bone in the middle.

5. After slicing the fish meat on both sides, discard the remaining fish belly in the middle, but you can keep it if you like.

6. Chop the fish bones into sections and put them together with the fish head.

7. Next, deal with the two large pieces of fish meat and remove the large bones along the grain.

8. Cut the fish into slices along the grain of the fish meat. The slices should not be too thin, otherwise it will fall apart when cooking, but they should not be too thick, otherwise the fish will not be fresh and tender enough.