Make boiled fish fillets, don't cook them directly! Teach you the correct way, the fish fillet is tender and smooth, and the flavor is delicious

If you want to eat boiled fish, whether the fish fillet is tender or not is the key, when many people make this dish, the fish fillet is cut and cooked directly in the pot, no wonder the taste is old and fishy, and it is not delicious. The head chef said that before the fish fillet is put into the pot, do one more step to ensure that the fish fillet is tender and smooth after the pot, and the flavor is delicious.

【Boiled fish fillet】

Prepare fresh grass carp, soybean sprouts, shallots, garlic, salt, sugar, eggs, starch, chicken essence, boiled fish seasoning, cooking oil, etc.

【Directions】

In the first step, the grass carp is slaughtered, and the flesh on both sides of the fish body is sliced off with a knife, and then cut into 3 mm thick fillets, leaving the fish head and bones. Put the fillets in clean water, wash them with your hands, and drain them.

The second step is to put the fish fillets in a bowl, add an appropriate amount of salt, cooking wine, egg white, starch, grasp and mix evenly with your hands, let the fish fillets be coated with a layer of slurry, and marinate for half an hour. Before the fish fillet is put into the pot, you must do this step more, so that the taste is tender and smooth, not old and fishy.

Step 3: Boil a pot of boiling water, pour in soybean sprouts and blanch for 3 minutes, remove and drain.

Step 4: Pour an appropriate amount of oil into the pot, fry the dry chili peppers to make it spicy after it is hot, pour in the soybean sprouts and stir-fry for half a minute, add salt to taste, and put it in a large bowl. Leave the bottom oil in the pot, put in the fish head and fish bones and fry over low heat, fry on both sides until golden brown, pour in an appropriate amount of boiling water, boil on high heat for 10 minutes, remove the fish head and fish bones, and leave the fish broth.

Step 5: Heat the wok, add a small amount of oil, add chopped green onions, minced garlic and dried chilies, stir-fry over low heat to bring out the fragrance, pour in the boiled fish broth, add an appropriate amount of salt to taste, and remove all the seasonings after boiling.

Step 6: Use chopsticks to put the marinated fish fillets into the soup one by one and cook for half a minute, immediately remove the soybean sprouts on top, and pour the fish soup into the pot.

Step 7: Put some dried chilies, peppercorns, minced garlic and chopped green onions on the fish fillet, burn a spoonful of hot oil and pour it on it to stimulate the fragrance, spicy flavor and numb taste, and the delicious boiled fish fillet is ready.

Tips:

1. To make boiled fish, grass carp is generally used, and the meat of grass carp is thick, which is convenient for removing meat and slicing. The cut fillet cannot be cooked directly, and must be done in one more step, which is marinating. Salt, egg white, and starch are added to marinate, and the texture of the fish fillet is tender and smooth, and it is also very flavorful, without a fishy smell.

2. What kind of water is used to boil fish fillets? Many people boil it in water, and the taste is naturally not fragrant. The fish head and bones should be fried, and then the fish broth should be boiled, and the fish fillet should be cooked in the fish broth, and the taste should be fresh and fresh.

3. Fry the dried chili pepper first, and then pour it into the fish soup to boil, which can leach out the red pigment of the chili pepper, and the oil color of the vegetable is red and bright, stimulating the appetite.

4. The boiling time of the fish fillet should be short, half a minute, and the taste will become old after a long time. Do not turn it over after cooking, and then remove it after cooking, so as not to break the fish fillet and affect the appearance.

Now you know, when making boiled fish, the fish fillets should be marinated in advance, so that the fish fillets are tender and flavorful, and they are more delicious.