亚米精選

Starting from cutting fish, teach you to make a plate of delicious boiled fish

I went fishing with my friends last weekend. The fish was rainbow trout. The fishy smell was not too heavy. It was very suitable for slicing fish and making boiled fish. The poached fish that my partner raved about.


Today I will write a detailed recipe for you and talk about how to use live fish/Supermarket-bought fish fillets make a delicious and authentic Sichuan dish——Boiled fish.

👩🏻‍🍳Step1:Handling live fish

(If you buy fillets from the supermarket, you can skip this step)


Boiled fish made from live fish is certainly the most delicious, but it also needs to be sliced and marinated properly.

After the live fish has been gutted and cleaned, we can start cutting the fish.

First cut a knife under the head of the fish, then slowly slice off a whole piece of fish meat along the fish bone, as close to the fish bone as possible, but without damaging the main bone in the middle . Similarly, slice off the fish on the back.


Cut the fish bones that have been trimmed, we will use these bones to fry the soup base later.

👩🏻‍🍳Step2:Pickle


On the large piece of fish under the slice, slice the thin slices piece by piece. Refer to the picture below for the thickness. Too thick will not taste good, too thin will make it easy to boil.


Sliced fish fillets are marinated with cooking wine, cornstarch and a pinch of salt.


The fish bones are then marinated in the same way.


It takes 15-20mins to marinate, so let's prepare the vegetables first .

👩🏻‍🍳Step3:Preparing vegetables


Vegetables suitable for boiled fish include: bean sprouts, cabbage, lettuce, etc. In fact, anything suitable for cooking in Mala Tang can be used as a side dish for boiled fish.


I used bean sprouts and cabbage here.


The processing of vegetables is very simple. After washing and cutting them, boil a pot of boiling water and cook them. You can add an appropriate amount of salt to the pot to taste to prevent the vegetables from being too bland.


The different vegetables are cooked separately, drained and placed on the bottom of the bowl where the fish will be boiled.

👩🏻‍🍳Step4:Frying Soup< span class="s2">

The required seasoning is as shown below. Except onion, ginger and garlic, the rest of the dry goods are purchased from Yami. You can click on the image belowtag to add shopping directly Che, these are the necessary seasonings for Sichuan cuisine that I have repurchased for a long time.


I like the taste of peppercorns and green peppercorns, so I will add both. You can add both according to your preference, not necessarily at the same time.


The red chili that Yami bought is really spicy, so be careful when adding it for the first time. To be on the safe side, you can add a little less to taste the spiciness.


I didn't take the star anise in the picture, you can add 1-2 in appropriate amount, But don't add too much.


After the seasonings are ready, heat a pan with cold oil, turn on medium-low heat, add the seasonings in the above picture in turn, then add Pixian bean paste to fry the base, and then add an appropriate amount of sugar , cooking wine, soy sauce, old soy sauce.


Fry all the seasonings until fragrant, add a pot of boiling water and bring the base to a boil.


In a separate pot, add the fish bones, onion, ginger, and garlic and sauté until the surface of the fish is golden brown. Then pour the fried fish bones into the base as shown in the picture above.


👩🏻‍🍳Step6:Under the fillet p>


When the soup base from the previous step is completely boiled, you can start the fish fillet. The fish fillets must be placed piece by piece and gently put into the pot with chopsticks. Add a few slices and give them a little stir to distribute the fillets evenly.


This fillet is easy to cook, so don't overcook it. When all the fish fillets are cooked, turn off the heat and place on a plate.

👩🏻‍🍳Step7:The finishing touch p>


In a separate pot, heat the pot with cold oil. After the oil is completely cooked, turn off the heat and cool down, about the temperature of the oil6< /span>When it is done (there is a simple way to judge: put a sesame seed, oil splashes around the sesame but it will not burn), add chopped pepper, pepper, Chopped green onion and sesame seeds, stir fry, and immediately pour into the bowl of boiled fish.


This step can bring numb, spicy, fresh and fragrant taste to the whole plate of boiled fish, and it is also the most soulful finishing touch in Sichuan cuisine!


A delicious boiled fish is ready! As long as you follow the steps I said, you can complete a delicious dish that ordinary Chinese restaurants can't eat!


(Chinese restaurants in our village are all boiled fish made from supermarket frozen fish fillets, the taste is really incomparable with live fish)


If you are too lazy to slice, try to buy fresh fish fillets. According to the above method, you can also make a delicious boiled fish meal.


Quickly clicktag in the article, buy all the ingredients, and make an order Your little friends are amazing boiled fish!


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亚米精選

从切鱼开始，教你做一盘美味的水煮鱼

上周末和小伙伴一起去钓鱼，钓的是虹鳟，腥味不重，很适合自己切鱼片，做水煮鱼，于是就有了这道让小伙伴赞不绝口的水煮鱼。


今天就来给大家写个详细的菜谱，讲一讲如何用活鱼/超市买的鱼片做出一道美味正宗的川菜——水煮鱼。

👩🏻‍🍳Step1:处理活鱼

（如果是超市买的鱼片可以跳过这一步）


用活鱼做的水煮鱼肯定是最美味的，但也需要切片和腌制得当。

活鱼去掉鱼肚子里的内脏、清洗干净后，我们就可以开始切鱼了。

首先在鱼脑袋下面切一刀，然后慢慢地顺着鱼骨头把一整块鱼肉片下来，尽可能靠近鱼骨，但是又不能破坏中间那根主骨。同样的再把背面的鱼肉也片下来。


将剔完鱼肉的鱼骨切段，我们之后会用这些鱼骨来炒制汤底。

👩🏻‍🍳Step2:腌鱼


在片下的一大块鱼肉上，一片片地片下薄片，厚度参考下图，太厚不入味，太薄会容易煮烂。


片好的鱼片加入料酒和生粉以及少许盐腌制。


然后鱼骨也用同样的方法腌制。


腌制需要15-20分钟，这个时候我们先来准备蔬菜。

👩🏻‍🍳Step3:准备蔬菜


适合放入水煮鱼的蔬菜包括：豆芽、白菜、莴笋等等。其实适合在麻辣烫里煮的都可以当作水煮鱼的配菜。


我这里选用了豆芽和白菜。


蔬菜的处理很简单，洗净切好后，烧一锅开水煮熟，锅里可以加适量的盐调味，避免蔬菜味道太淡。


不同蔬菜煮熟后分别捞出，沥干，铺在准备盛水煮鱼的碗底。

👩🏻‍🍳Step4:炒制汤料

所需要调料如下图。除了葱、姜、蒜，其余干货都是从亚米购买，大家可以点下图的tag直接加购物车，这些都是我长期回购的川菜必备的调料。


花椒和青花椒的味道我都很喜欢，所以我会两个都加，你可以根据你的喜好，不一定需要两个同时加。


亚米购买的这个红辣椒真的很辣，所以第一次加一定要慎重，保险起见的话，可以先少加一下尝一下辣味。


八角我图片里没拍，可以适量加1-2颗，但千万别加多了。


调料准备好之后，热锅冷油，开中小火，将上图中的调料依次加入，之后加入郫县豆瓣酱炒制底料，然后加入适量白糖、料酒、生抽、老抽。


将所有调料炒至出香味后，加入一锅开水，将底料煮沸。


另起一锅，放入鱼骨和葱姜蒜炒香，直至鱼表面呈现金黄色。然后将炒好的鱼骨倒入上图的底料中。


👩🏻‍🍳Step6:下鱼片


当上一步的汤底完全烧开之后，就可以开始下鱼片了。鱼片一定要一片一片地，用筷子轻轻放入锅里。放几片就稍微搅一下，让鱼片分布均匀。


这个鱼片很容易熟，所以千万不要煮老了。等所有鱼片熟后，关火，装盘。

👩🏻‍🍳Step7:点睛之笔


另起一锅，热锅冷油，等油完全烧熟之后，关火降温，大概在油温6成的时候（有一个简单的判别方法：放入一粒芝麻，芝麻周围有油溅起但并不会烧焦），此时加入辣椒碎、花椒、葱花和芝麻，翻炒一下，立马倒入盛放水煮鱼的碗中。


这一步能给整盘水煮鱼带来麻、辣、鲜、香的口感，也是川菜中颇具灵魂的点睛之笔！


一道美味的水煮鱼都做好啦！只要你按照我说的一步步来，就可以完成一道一般中餐馆都吃不到的美味呢！


（我们村里的中餐馆都是用超市冷冻鱼片做的水煮鱼，味道和活鱼做出来的实在是没法比）


如果你懒得切片，尽量买新鲜的鱼片，按照上面的方法，也可以做出一顿美味的水煮鱼哦。


快快点击文章中的tag，买齐食材，做一道令你的小伙伴们无比惊艳的水煮鱼吧！


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