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Did you know that it only takes five minutes to make a restaurant-grade boiled fish at home!




 


First of all, let's calculate, go out to eat boiled fish, do you want it17.95Knife? Not counting the tip yet? No 20a few knives, want to eat boiled fish? difficult! 🤔


Secondly, let's do the math, make it at home, a fish7knife , a pack of materials4knives, a total of 11< span class="s2">Knife, the material is done in two times, so only 6.5knife is needed at one time. Taste, restaurant level! 😉


Therefore, it is necessary to take a slow look. How to make boiled fish and why is it easy?


1⃣️ I bought the back of the fish fresh, with the bones and heads removed , cut into slices, and leave the fish maw for the next meal, steamed with ginger and spring onion. 👇


🎡 Three packs: salted fish pack, seasoning pack (for soup), Chili pepper bag


 


You said that boiled fish is difficult, but I won't.


I said, I won't either, look at the back of the package, and I will. 👇

Simple and mindless.


 


2⃣️ Add the marinade and give it a sip.


 


3⃣️ Cut the cabbage/Bean sprouts/Tofu. See what you like!


 


4⃣️ Pour in 1/4packet of seasoning packets, stir well.


 


5⃣️ Boil cabbage with salt until semi-ripe.


 


6⃣️ Join1 /4Pack the seasoning packet, get out.


 


7⃣️ Put the fish one by one, don't put it all at once, it will stick together. One, slice, one, slice, put. 😊


 


8⃣️ Three minutes, sandwich it to see if it is cooked Cook for two more minutes. Fish, don't cook it too old, it doesn't taste tender enough.


 


 


9⃣️ Put on a bowl, add dried chili and pepper, all ready Now, hot50g of oil, poured on it, squeaking, sizzling, so tempting. This hot oil is to keep warm, and when the fish fillets are picked up with chopsticks, there is a layer of oil, which is hot and spicy and delicious.


 


Let's show you a close-up shot,👇👇👇👏👏👏


 


Put it on top of the rice, it's a great meal!


 


It is also fresh fish from Chinese supermarkets. It is 100 times more delicious than dragon fish in American supermarkets. That's why I'd rather work hard than go to a restaurant to eat. Most restaurants use longli fish, no matter how good the base is, it still can't make Chinese taste.


Look. Do you prefer this kind of skin-on, cooked, slightly upturned fish? 👇


 



The rest of the sauce, packaged and placed in the refrigerator, is ready for the next poached beef. Money saving tips! Of course, the remaining boiled fish soup can also be used for noodles! It's really a pack of ingredients, several ways to eat, and it's economical!


Picture below: I used the new Dongyang knife-cut noodles, potatoes, carrots, sausages under the leftover fish soup to make a new malatang! 😉







 


So, I use this one, Haidilao boiled fish seasoning.


You, you, and you, it is necessary to click on the link of my shopping cart and buy it. right? 👇👇👇



 



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你竟然不知道，在家做一道餐厅级别的水煮鱼只需要五分钟！




 


首先，我们来计算一下，出去吃一道水煮鱼，要不要17.95刀？还没算小费吧？没个20几刀，想吃水煮鱼？难！🤔


其次，我们来计算一下，自己在家做，一条鱼7刀，一包料4刀，一共11刀，料分两次做，所以一次只需6.5刀。味道，餐厅级别！😉


于是，很有必要慢慢看下去。怎么做水煮鱼，为什么简单？


1⃣️ 我买的是新鲜鱼背，去了骨头和头的，切好片，剩下鱼肚，留下来下一餐，姜葱蒸。👇


🎡 三包：腌鱼包、调料包（汤用）、辣椒花椒包


 


你说，水煮鱼，很难，我不会。


我说，我也不会，包装背面，看看，就会了。👇

简单得不需要动脑。


 


2⃣️ 加入腌料，抓抓抓一下。


 


3⃣️ 切好大白菜/豆芽/豆腐。看自己喜欢咯！


 


4⃣️ 倒入1/4包的调料包，搅拌均匀。


 


5⃣️ 加盐煮白菜至半成熟。


 


6⃣️ 加入1/4包调料包，滚开。


 


7⃣️ 一片一片放进鱼，不要一次性放哦，会粘在一起。一，片，一，片，放。😊


 


8⃣️ 三分钟，夹起来看看熟了没，没熟再煮多两分钟。鱼呀，别煮太老了，吃起来不够嫩。


 


 


9⃣️ 上碗，铺上辣椒干和花椒，都给准备好了，热50克油，浇在上面，哗啦哗啦的，滋滋滋的声音，好诱人的。这热油是给保温的，鱼片用筷子夹起来的时候掠过着一层油，热辣辣，好好吃。


 


来个近镜头展示一下，👇👇👇👏👏👏


 


夹到白饭上面，很下饭哦！


 


还是中国超市新鲜的鱼，比美国超市的龙利鱼，做起来好吃一百倍。这就是我宁愿辛苦，都不愿意去餐厅吃的原因。餐厅大多用龙利鱼，无论底料有多好，还是做不出中国味道。


你看看。这种带皮的，熟了微微翘起的鱼肉，是不是更喜欢？👇


 



剩下的酱料，包装好，放进冰箱，准备下一次做水煮牛肉。省钱小技巧哦！当然，剩下的水煮鱼汤，还可以用来下面条呢！真是一包料，好几种吃法，还经济实惠！


下图：我用剩下的鱼汤下的新东阳刀削面、土豆、胡萝卜、香肠，新的一顿麻辣烫！😉







 


所以，我用的是这一款，海底捞水煮鱼调料。


你你你还有你，很有必要点击我的购物车链接，购买一下。对不对？👇👇👇