How to cook boiled fish fillet? How to cut the fillet of boiled fish?

The predecessor of boiled fish is actually hot pot fish from Chongqing. It was originally launched for driver friends and became popular. In 1983, at a cooking competition held in Chongqing, a Sichuan chef won the grand prize with this dish, which made it flourish. A friend of the chef lives by the Jialing River. When he comes to his house, he often brings a few freshly caught grass carps from the Jialing River. Once, when a friend came, there were no other ingredients at home. When the chef saw the fish brought by his friend in the wooden basin, the first pot of boiled fish was born. So how to make boiled fish fillets? How to cut the fillets of boiled fish? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. How to cook boiled fish fillet

2. How to cut fillets for boiled fish

3. Which fish is better for boiled fish fillet?

4. Who is not suitable to eat boiled fish?

5. How to cook boiled fish

How to cook boiled fish fillet

Ingredients: fish fillet, bean sprouts, peppercorns, dried chili peppers, ginger powder, chicken essence, pepper powder, chili powder, sugar, vinegar, starch, garlic, ginger, onions, cooking wine, Pixian bean paste, egg white, broth, and chives.

practice:
1. Slice the black fish, mix with a little salt, cooking wine, ginger powder, cornstarch and an egg white and marinate for 15 minutes.

2. Put clean water in a pot, bring it to a boil, then blanch the bean sprouts until they are 80% cooked, drain the water, and place them evenly in a pot.

3. Place the pan on high heat and heat the oil. Add the peppercorns and three tablespoons of red bean curd and sauté until fragrant. Add the ginger, garlic, onion, and dried red chili and stir-fry over medium heat.

4. Pour in the soup, add salt, cooking wine, pepper, chili powder, a little vinegar, sugar, and soy sauce (taste for saltiness). Bring the soup to a boil, keep the heat high, add the fish slices one by one, stir with chopsticks, add chicken stock (or MSG) after 3 to 4 minutes, and turn off the heat.

5. Pour the cooked fish and all the soup into the large bowl that contained the bean sprouts.

6. Take another clean pot, pour in oil, wait until the oil is hot, turn off the heat and let it cool. Then add a lot of peppercorns and dried chilies (it depends on your preference for spicy food. I don't like it too spicy so I didn't put too much chilies). Slowly fry the peppercorns and chilies over low heat until they are fragrant. Pour the oil, peppercorns and chilies in the pot into the large bowl containing the fish (you can also put the chilies on top of the large bowl, then pour the hot oil from the cooked peppercorns into the bowl) and sprinkle with chives.

How to cut fillets for boiled fish

1. Wash the killed and scaled fish, remove the fishy smell, wash away the black film in the belly, chop off the fins, and cut off the head and tail.

2. Lay the fish flat, hold the fish body with one hand, and cut a knife at the tail.

3. Hold the knife with one hand, place the knife horizontally on the blade of the tail, close to the fish bone, push the knife towards the head of the fish, and stop at the head of the fish.

4. Cut down where the knife stopped just now, and you can slice the lower half of the fish. Use the knife to cut off the small sticky parts. 5. Slice the fish meat on the other side in the same way.

6. Chop the middle fish bone into pieces about 5 cm long and put them together with the fish head.

7. Place the sliced ​​fish with the skin facing downwards, remove the large bones along the grain, and then slice the fish.

8. Hold the fish meat with one hand and hold the knife with the other hand. Cut the fish diagonally from the head to the tail and slice it into fillets about 0.5 cm thick.

What fish is better for boiled fish fillet?

In fact, grass carp, black carp, carp, silver carp, bighead carp, silver pomfret, black carp, catfish, catfish, crucian carp and other fish can be used to make boiled fish. Personally, I think it is better to use grass carp to make boiled fish. Because grass carp has fewer fine bones, the fish meat is firmer and the taste is good.

Who is not suitable to eat boiled fish

1. Patients with hemorrhoids

Due to the stimulation of capsaicin, the hemorrhoidal veins become congested and edematous, further aggravating hemorrhoids and even forming anal abscesses. In addition, peppers can aggravate constipation and make hemorrhoids worse.

2. Patients with conjunctivitis and keratitis

Eating chili peppers can easily cause internal heat, which can aggravate the condition. Due to the stimulation of capsaicin, the mucosa becomes congested, edematous, and eroded, and gastrointestinal motility increases dramatically, causing abdominal pain, diarrhea, etc., and also affecting the recovery of digestive function.

3. People who take Chinese medicine

Consuming capsaicin will affect the efficacy of traditional Chinese medicine, so spicy food should be avoided while taking traditional Chinese medicine.

4. Patients with chronic cholecystitis, cholelithiasis, and pancreatitis

Due to the stimulation of capsaicin, gastric acid secretion increases. Excessive gastric acid can cause gallbladder contraction and spasm of the sphincter of the bile duct, making it difficult for bile to be discharged, thereby inducing cholecystitis, biliary colic and pancreatitis.

5. Patients with cardiovascular and cerebrovascular diseases

Because capsaicin causes a dramatic increase in circulating blood volume, accelerated heart rate, and tachycardia, taking large amounts in a short period of time can cause acute heart failure or even sudden death.

6. Patients with kidney disease

Capsaicin is excreted through the kidneys and can damage renal parenchymal cells. In severe cases, it can cause changes in renal function or even renal failure.

7. Pregnant women

If this group of people eat chili peppers, they will experience symptoms of getting angry, such as mouth ulcers, dry stools, and their breastfeeding babies may also become sick.

How to cook boiled fish

Material:

Grass carp fillet, bean sprouts, peppercorns, dried chili peppers, ginger powder, chicken stock, pepper powder, chili powder, sugar, vinegar, starch, garlic, ginger, onions, cooking wine, Pixian bean paste, egg white, broth, and shallots.

1. Slice the grass carp meat, mix with a little salt, cooking wine, ginger powder, cornstarch and an egg white and marinate for 15 minutes.

2. Put clean water in a pot, bring it to a boil, then blanch the bean sprouts until they are 80% cooked, drain the water, and place them evenly in a pot.

3. Place the pan on high heat and heat the oil. Add the peppercorns and three tablespoons of red bean curd and sauté until fragrant. Add the ginger, garlic, onion, and dried red chili and stir-fry over medium heat.

4. Pour in the soup, add salt, cooking wine, pepper, chili powder, a little vinegar, sugar, and soy sauce (taste for saltiness). Bring the soup to a boil, keep the heat high, add the fish slices one by one, stir with chopsticks, add chicken essence (or MSG) after 3 to 4 minutes, and then turn off the heat.

5. Pour the cooked fish and all the soup into the large bowl that contained the bean sprouts.

6. Take another clean pot, pour in oil, wait until the oil is hot, turn off the heat and let it cool. Then add a lot of peppercorns and dried chilies (depending on your preference for spicy food), slowly stir-fry over low heat to bring out the aroma of peppercorns and chilies, pour the oil, peppercorns and chilies in the pot into the large bowl containing the fish (you can also put the chilies on top of the large bowl, then pour the hot oil from the cooked peppercorns into the bowl) and sprinkle with chives on top.