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A complete collection of boiled fish recipes. The most authentic video of how to cook boiled fish.

2023-10-28 source:internet [ typeface:big medium small ]

Speaking of fish, boiled fish is definitely the most popular dish in Hunan and Sichuan restaurants. This dish not only tastes good and spicy, but is also quite appetizing. It can be said that it is full of color, flavor and flavor. However, many people like to eat boiled fish in daily life, but not many people can cook it, and even fewer can make this dish authentically. In fact, the method of making boiled fish is very simple and not as complicated as everyone thinks. Let’s share the recipe of boiled fish.


If you want to make boiled fish well, you must choose the right fish, fresh and of moderate size. This is one of the most basic prerequisites for making boiled fish, followed by the control of ingredients and heat. Be sure to choose good Sichuan peppercorns and spicy peppers. As long as you grasp the above three points well, you can prepare boiled fish that is authentic, smooth and tender, spicy, oily but not greasy.

Method/steps

1. First cut off the fish head; place a clean rag on the cutting board to prevent the fish body from slipping. Place the fish on the rag and use a sharp knife to slice the fish along the tail. Carefully separate the bones and meat, and then put the fish belly on top. Remove the thorns, and finally cut the fish into thin slices with a diagonal knife

2. Chop a piece of ginger and 2 cloves of garlic, shred the chili pepper, and chop the dried tempeh slightly and set aside.

3. Heat the oil in the pot, add minced ginger, garlic and all spices except fermented rice (2 star anise, 1 small piece of cinnamon, 2 cardamom, half a strawberry, a few bay leaves, an appropriate amount of dried tempeh, a large amount of dry chili, Sichuan pepper, 3 tablespoons of Pixian bean paste), reduce to low heat and simmer slowly until the aroma dissipates and the red oil pours out (this step takes about 10 minutes, be patient, and the amount of oil should be enough to soak all the Spices shall prevail)

4. After the spices are cooked, pour an appropriate amount of boiling water and bring to a boil. Add 2 tablespoons of fermented rice wine and continue cooking for about 5 minutes to allow all the flavors to dissolve into the soup. Finally, use a slotted spoon to remove all the spices and throw them away, keeping the original soup (this step is In order to make the soup base fresh, clean and residue-free, after cooking, the flavor of the spices has been left in the water)

5. Take another pot of boiling water, add the bean sprouts and simmer until they are tender. Drain the water and spread it on the bottom of a deep plate. Pour in the drained soup base.

6. Clean the fish fillets, squeeze out the water, put them into a large bowl, add an appropriate amount of salt, and spread them evenly with your hands until they become sticky. Add a total of 2/3 egg whites and an appropriate amount of chicken essence in 2-3 times. After each time, stir thoroughly and then add another time until it is all sticky. Ha ha)

7. Mix sweet potato starch with a little water to make a thick starch water. Add appropriate amounts in batches and mix thoroughly with your hands. Add until each fish fillet feels coated with a layer of batter and feels sticky. Leave it aside for 10 minutes.

8. Put enough water in the pot to boil, keep the fire boiling, put the fish fillets into the boiling water in small amounts and many times, break them up with chopsticks as soon as they enter the water, and take them out when the color turns white (this step Depending on the thickness of the fish fillets, it usually takes about 12 seconds); after the water in the pot boils again, you can put the fish fillets in for the second time, and repeat until all the fish fillets are out of the water.

9. Place the boiled fish fillets in a soup bowl, put a little minced garlic, chopped green onion, dried chili shreds, and Sichuan peppercorns on top. Heat oil in the pot until it is boiling hot, then pour it on top to stimulate the aroma.

The above nine points are a brief introduction to the recipe of boiled fish. I believe that through the above brief introduction, everyone has mastered the basic recipe of boiled fish. It may seem like a lot of processes, but it's actually very simple. As long as you pay a little attention during the production process, you can easily remove the fishy smell while retaining the freshness and deliciousness of the fish, making it truly "spicy and spicy."