Complete Guide to Making Steamed Fish in Hot Oil

Boiled Fish Very popular in Sichuan and Chongqing, this is a traditional recipe that requires careful preparation. With the passage of time, different variations of boiled fish have appeared in the complete recipe, but each variation removes the fish's odor while still maintaining its freshness and tenderness. This combination of freshness and spiciness has made boiled fish popular throughout China.

Boiled Fish Recipe: Ginger Boiled Fish

Ingredients Fish

700 grams Bean sprouts 50 grams, 20 grams of ginger, 1 stalk of scallion Eggs 1 Spinach 10 pieces Ginger 1 piece, 3 tablespoons of potato starch Black pepper 1 tablespoon, dried Chili peppers 6 Lettuce Salt, Chicken broth Chicken essence Star anise Appropriate amount Method

1. After soaking the ginger and spinach in boiling water for 5 minutes, filter and set aside. Keep the reserved water. Separate the egg yolk and use the egg white. Cut the dried chili peppers into segments.

2. Remove the bones and meat from the fish, and cut it into thin slices. Wash it repeatedly with water until the water is clear, then marinate with salt, black pepper, and egg white for 10 minutes, then add 3 tablespoons of potato starch and mix well.

3. Heat oil in a pot, add minced ginger and scallion to fry fragrant, then add the fish bones and stir-fry evenly. After boiling, simmer for 10 minutes.

4. In the finished soup, add appropriate amounts of salt and black pepper to season. After cooking the bean sprouts, place them in a bowl with lettuce leaves.

5. Turn the heat on high. Take out the marinated fish and place it in the pot one by one. After turning color, remove it and place it on top of the bean sprouts. Filter the remaining soup and pour it into the bowl.

6. Heat the pot and add oil. When the oil is smoking and turning blue, add star anise and dried chili peppers and stir-fry for a few minutes. Then pour the oil over the fish.

Cooking tips

Regarding the "ginger boiled fish" recipe in the "complete boiled fish recipe", there are a few important points to note.

1. The key to delicious boiled fish lies in the washing and marinating of the fish slices.

When washing, sprinkle salt and rub repeatedly, then rinse to remove the fish meat's viscosity. Marinating: First, marinate with salt, black pepper, egg white for 10 minutes, then add potato starch.2. When adding the fish to the pot, the heat should be high. After the fish slices are added, quickly stir them with a chopstick and remove them as soon as they change color.

At this time, the fish is about 70-80% cooked. Pour hot oil over it and it will be 90% cooked. The remaining 10% will be steamed. Complete boiled fish recipe: Spicy and fragrant boiled fish

Ingredients

Fish 1 piece, eggs 2

Yellow beans , sprouts 200 grams, 10 grams of salt, 30 grams of potato starch, 1000 ml of oil, 20 grams of star anise, 20 grams of Sichuan peppercorns, scallions and ginger 30 ml of rice wine, small fennel 2 Cinnamon 1, Sichuan peppercorns 1, bay leaves 3, dried chili peppers 60 grams Method

1. Clean and prepare the fish: Remove scales, internal organs, and fins. Remove the black film from the belly. Cut off the head.

Cut the fish along the spine to separate the flesh.2. Remove the thorns from the fish slices. 3. Cut the fish into butterfly-shaped pieces and cut the fish head in half.

4. Place the fish pieces, fish bones, and fish tail in a bowl. Place the fish flesh in another bowl and marinate with 3 grams of salt, 1 egg white, 15 ml of rice wine, and 15 grams of potato starch.

5. Heat 1000 ml of oil in a pot, add 15 grams of star anise, 15 grams of Sichuan peppercorns, 2 bay leaves, small fennel, cinnamon, cloves, and bay leaves. Heat over medium heat for about 10 minutes. After turning low heat, continue to heat for 3-5 minutes. When the chili peppers turn black, remove them.

6. In the pot, keep a small amount of oil. Fry 5 dried chili peppers. Add bean sprouts and cook until tender. Place in a container.7. Boil 2 cups of water. First, blanch the fish head, bones, and tail in boiling water for 5 minutes. Then remove and place on top of the bean sprouts. 8. Place fish slices in the pot and cover. Simmer for 2 minutes.

9. Remove the fish and place it in a bowl with lettuce leaves. Sprinkle with dried chili peppers, Sichuan peppercorns, and minced garlic. Drizzle with hot oil and decorate with scallions and cilantro.

Cooking tips

Regarding the "spicy and fragrant boiled fish" recipe in the "complete boiled fish recipe", there are a few important points to note.

2. The fish is very easy to cook. Once the pot boils, remove it as soon as it turns color. Do not cook it for too long, as it will become mushy.

3. It is not easy to remove the fish flesh. But taking the time to process it will make the dish more delicious.

4. Using a butterfly knife involves cutting once and then cutting again.

Homemade boiled fish recipe

Ingredients

Fish 750 grams

Watercress

300 grams, black pepper 1 spoon, egg white 2

Doubanjiang

sauce

2 large spoons, oil, salt, ginger, dried red bell pepper, green onions,cilantro cornstarch, Sichuan peppercorns, garlic Appropriate amount Method 1. Marinate the fish bones, head, and tail in a bowl with salt, white wine, black pepper, egg white, and potato starch.2. Marinate the fish slices with salt, black pepper, white wine, potato starch, and egg white. 3. Heat oil in a wok, add minced ginger to fry fragrant, then add chopped watercress and stir-fry until slightly wilted.

4. Place the watercress in a bowl.

5. Heat oil in a wok, add chili flakes and Sichuan peppercorns over low heat and fry fragrant. Add the Doubanjiang and stir-fry until fragrant.

6. Add

chicken broth

or water and bring to a boil.

7. After boiling, add the fish bones, head, and tail and cook for 5 minutes.

8. Add fish slices and cover. Simmer for 2 minutes.9. Remove the fish and place it in a bowl with lettuce leaves. Sprinkle with dried chili peppers, Sichuan peppercorns, and minced garlic. Drizzle with hot oil and decorate with scallions and cilantro. Cooking tips

1. When adding the fish slices, place them along the edge of the pot first, and then place the boiling soup in the center. This will ensure that the fish slices cook evenly and have a tender texture. After adding the fish, immediately cover and simmer over low heat to finish cooking.

2. Sichuan peppercorns do not need to be ground, as this makes it easier to eat.

9. Place the cooked fish in a large bowl, sprinkle with fried chili flakes and Sichuan peppercorns, then add chopped garlic and garnish with chopped green onions and coriander.

Cooking instructions

1. When adding the fish slices, place them along the edge of the pot first, and then place them in the center of the boiling soup. This ensures that the fish slices heat evenly and have a consistent texture. After adding, immediately cover and turn off the heat, using the residual heat to cook the fish. This will make the fish slices very tender.

2. Sichuan peppercorns do not need to be ground, making it more convenient to eat the fish slices.