Ingredients: Carp, herring and other seasonings: 20g Chili sauce, 3g salt, 5g onion, 2g ginger juice and monosodium glutamate1g. Production steps 1. Buy carp and cut it into fillets. 2. Sizing the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or spiced powder or other favorite flavors if you like) 3. Boil a little water, add the fish fillets and cook them (80% is enough), then take them out immediately. Pot, no water.

Boiled fish fillets (20 slices) 4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and when the pepper in the oil pan turns slightly black, pour the oil on the fish fillets. Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home. 6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.

Exercise 2

Ingredients: fresh herring 150g, Meiji Chili sauce 20g, a little egg white, refined salt, onion, ginger juice, monosodium glutamate and dried starch. Production steps 1. Wash the herring, obliquely batch it into large pieces with a knife, put it in a bowl, and add egg white, refined salt, onion ginger juice and monosodium glutamate to cook the fish.

Dry starch, mixing and sizing. Refrigerate for half an hour. 2. Boil the wok with clear water, pour in the fish fillets and sprinkle with them. After a while, take them out, drain them and put them in a pot. Serve with a small dish of Meiji Chili sauce.

Exercise 3

Prepare a bass, grass carp or silver carp, preferably live fish, not carp, a catty of bean sprouts, a small bag of pickled mustard tuber and your favorite vegetables, such as cucumber, ginger (a large piece, sliced loosely), garlic (just pat one end lightly, without cutting), an appropriate amount of onion, petals (or chopped pepper), pepper, dried red pepper and so on. Boiled fish with boiled fish

Grab the slice with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. The head, tail and fish chops are put in different plates and marinated in the same way. 2. Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, take them out and put them in a large basin, and add mustard tuber and cucumber strips. And sprinkle a little salt according to personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress (or chopped pepper) and stir-fry until fragrant. Add ginger, garlic, onion, pepper, Chili powder and dried red pepper, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when you pour it into the big pot, all the fish and bean sprouts will be submerged, which can be visually observed). Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. The color of pepper changes quickly. Turn off the fire immediately. Pour the oil in the pot and pepper pepper into the cauldron of fish, and be careful to burn it! ! Precautions 1. You can't cook fish with too much water. Just put the fillets in and drown them. Boil boiled fish

After pouring into the basin, some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. The taste of fish is pickled from the front, so we can't consider that it can be seasoned at the back as usual, and it should be pickled thoroughly. You can put a little chicken essence. Never fry peppers, because they are fried with oil, so don't use fire, otherwise it will affect your appetite and be unhealthy. After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.

Exercise 4

Fish, Jiang Mo cooking wine, pepper, monosodium glutamate and onion slices. Production steps of dried chili: 1. Add Jiang Mo, cooking wine, salt, a little sugar, pepper, monosodium glutamate, or add some soy sauce to marinate 1-2 hours to taste. 2. Put the marinated fish fillets in boiling water, cook for 6 minutes, drain and serve. The bottom of the pot can be covered with lettuce, and the half-cooked fish fillets can be placed on it. 3. Put onion slices and garlic slices on the fish fillets. 4. Heat half a bowl of oil in a small pot, add Jiang Mo, minced garlic, dried chili and pepper, and cook over medium heat, which is delicious. 5. Pour the oil on the fish fillets.

Exercise 5

Main ingredients: grass carp 1 (about 1000g) Accessories: egg 1, salad oil 1000- 1500g, soup 1250g, refined salt 5g and monosodium glutamate 3g. Production steps 1. Grass carp with scales, gill removed, laparotomy removed, viscera cleaned, two fish fillets removed with a knife, and the fish cooked.

Break the fish head and money bone into pieces. 2. Slice the fish obliquely, add salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly coated with a layer of egg paste. 3. Put the wok on the fire, add the broth and salt to boil, add the fish head and bones, and cook over high heat. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Put the bean sprouts at the bottom of the soup basin. After the fish bones are cooked, pick them up and put them in the soup basin. 4. Shake the fish fillet into the pot, pick it up when the fish fillet is just cut and put it on the fish bone. Then add ginger slices, garlic cloves, onion knots, pepper noodles, monosodium glutamate, pepper, dried peppers and so on. 5. Wash the pot, add salad oil and heat it to 70%, then pour it into the soup basin and cook for one or two minutes. Note: The taste depends on the quality of pepper, the raw materials of pepper and the level of boiling red oil. Restaurants generally have red oil in advance, so pay attention to the oil temperature. If it is high, it is easy to paste peppers and dried peppers. ● Not spicy or fragrant. Fish must be live fish, such as grass carp, snakehead, fat head fish, carp and so on. Soup must have a taste, and cooked fish fillets have a taste. In addition, it seems wasteful for families to use two or three kilograms at a time. Pepper and pepper can be increased or decreased according to their own tastes.

Exercise 6

Prepare a grass carp with scales and fins, 2.5 kg -3.5 kg, soybean sprouts 1 kg (copied with boiling water until it is 80% ripe for use), a small bag of pickled mustard tuber ("Yuquan" brand is available), peeled garlic at both ends and cut off its roots for use (it needs to be patted twice with a knife), a peeled ginger slice (about 50mm square size), and a proper amount of pepper and dried pepper (for use) Production preparation steps 1. Chop the fish head and divide it into two halves; 2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife; Chili oil fillets

3. Continue to slice the two big fish into appropriate fillets; 4. Divide the fish chops into three or four sections and put them together with the fish heads for later use; 5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand); Hot work 1. Pour a small bowl of salad oil, all pepper and pepper into the pot and fry slowly over low heat; 2. After the pepper becomes discolored, use a shovel to dig out half of the oil and pepper for later use; 3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells; 4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water; 5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup; 6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot; Bowl 1. Be sure to use a pot big enough (you can also consider using electric hot pot), and put the copied bean sprouts and mustard tuber in it; 2. Pour a series of fish fillet soup into this basin; 3. Finally, pour half a bowl of pepper and oil on it; Precautions: First, don't stir-fry peppers because they are fried with oil, so don't use a big fire, otherwise it will affect your appetite and be harmful to your health. Second, the taste of fish is pickled from the front, so we should not consider seasoning from the back as usual, but marinate thoroughly. You can put a little chicken salt and a little more.

Exercise 7

Prepare perch (both perch and perch are translated into perch, try it yourself) or lift skin boiled fish.

You can use A (tilapia) or catfish (catfish), preferably live fish, instead of carp (carp), bean sprouts, or your favorite vegetables, ginger (a large piece, cut loosely), garlic (just pat one end slightly, don't cut it), appropriate amount of onion, watercress (or chopped pepper), pepper, dried red pepper and Chili powder. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. 2. Boil a small pot of water, wash the bean sprouts, blanch them with boiling water, remove them and put them in a large pot. Sprinkle a little salt according to personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when you pour it into the big pot, all the fish and bean sprouts will be submerged, which can be visually observed). Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. 5. The color of pepper changes quickly. Turn off the fire immediately. Pour the oil in the pot and pepper pepper into the cauldron of fish, and be careful to burn it! ! Precautions 1. Don't cook fish with too much water, just put the fillets in, as long as they are submerged. After cooking, pour it into the basin, and some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. 3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish. In my opinion, the peppers and peppers bought in the United States are not as fragrant as those in China. It is better to fry them before pouring oil. Domestic materials are good, and hot oil can be poured directly on peppers and prickly ash. After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.

Exercise 8

The ingredients are as follows: grass carp 1000g, bamboo shoots 300g, refined oil 150g, dried Chili festival 250g, boiled fish with pepper 1.

0 g, ginger 15 g, garlic 10 g, onion 10 g, pixian watercress 50 g, cooking wine 25 g, pepper 3 g, refined salt 2 g, sugar 2 g, soy sauce 2 g, monosodium glutamate 2 g, water starch 15 g. Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut into pieces; Wash shallots and cut them into chopped green onions. 2. Put the pot on a big fire, burn the refined oil until it is four-cooked, add the dried Chili festival, pepper and Pixian watercress, stir-fry until fragrant and colored, add the ginger rice and garlic rice, add the fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head and fish bone, and cook until the taste is ripe. 3. Start another pot fire, burn a little refined oil, add green bamboo shoots and salt, stir-fry until raw, and put them in a bowl for later use. 4. Take out the cooked fish head and bones, pour them on the tip of green bamboo shoots, boil the soup in the pot, add the fish fillets to boil, cook them with monosodium glutamate, put them in a bowl and sprinkle with chopped green onion. 5. Burn the refined oil in the pot until it is half-cooked, add dried pepper, pepper, ginger and garlic, stir-fry until fragrant, and pour it on chopped green onion.

Exercise 9

Prepare tilapia, catfish, grass carp, silver carp, flower chain (preferably not carp) and boiled fish with bean sprouts.

(or your favorite vegetable), dried red pepper 1, ginger 1, Pixian watercress 2, a little pepper, garlic 1, a little pepper, a little cooking wine, a little monosodium glutamate, a little pepper, a little sugar, a little salt, a little chives, a little vinegar, a little soy sauce and a little corn flour. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. 2. Boil a small pot of water, wash the bean sprouts, blanch them with boiling water, remove them and put them in a large pot. Sprinkle a little salt according to personal taste. 3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3 ~ 5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put. 4. Take a clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container, so when you pour it into the big pot, all the fish and bean sprouts will be submerged, which can be visually observed). Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode. When the pepper changes color, turn off the fire immediately and pour the oil and pepper in the pot into the big bowl of fish. Watch out for burns! ! (You can also put pepper and pepper in a large pot, and then pour the oil that has been burned to 90% heat into the pot. ) everything is settled. Another spicy "boiled fish" is out of the pot. Precautions 1. You can't cook fish with too much water. Just put the fillets in and drown them. After cooking, pour it into the basin, and some fish fillets will be exposed. Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. 3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish. After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.

Edit the nutritional value of this paragraph.

Grass carp; Buji fish

Grass carp, also known as mandarin fish, together with herring, bighead carp and silver carp, are called the four largest freshwater fish in China. Grass carp feed on grass, so grass carp

Many grass carp are also raised in the north. Grass carp has dark brown back, dark brown scales, grayish yellow pectoral fins and ventral fins, straight lateral lines, tender meat and few bone spurs, and is suitable for cut flowers to make modeling dishes such as chrysanthemum fish. 1. Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; 2. Grass carp is rich in selenium, which has anti-aging and beauty effects if eaten regularly, and also has certain preventive and therapeutic effects on tumors; For people with weak body and poor appetite, grass and fish are tender but not greasy, which can stimulate appetite and nourish. [2]

pole

Perch has a flat and long body, a thick back, a small abdomen and a big mouth. The lower jaw is longer than the upper jaw, and there is a fine saw bass at the rear edge of the gill cover.

Teeth, blue-gray back, white abdomen, small black spots on the back and dorsal fin, two dorsal fins slightly separated, hard spines on the front dorsal fin, long strips on the back dorsal fin, forked caudal fin, solid garlic-petal bass meat, few spines and delicious taste. Perch is rich in protein, vitamins A, B, calcium and magnesium. It has the effects of nourishing liver and kidney, benefiting spleen and stomach, resolving phlegm and relieving cough, and has a good nourishing effect on people with liver and kidney deficiency; 2. Perch can also treat fetal movement and hypogalactia. Expectant mothers and pregnant women eat perch, which not only nourishes the body, but also won't lead to obesity due to overnutrition. It is a good product for strengthening the body, enriching blood, invigorating the spleen and benefiting qi, and benefiting health. 3. The blood of perch contains more copper. Copper can maintain the normal function of the nervous system and participate in the functions of key enzymes in the metabolism of several substances. People who lack copper can eat perch to supplement it. [3]

black carp

Herring is slightly cylindrical, with a large body, a round and wide head, a round belly without edges, and a flat tail, with herring on it.

The tip of the jaw is longer than the lower jaw, the lateral line is curved, the back is large and round, the fins are complete and typical, the back is bluish-black, the abdomen is white, and all the fins are gray-black. The snakehead is thick and tender in meat, delicious in taste, rich in fat, with large but few thorns, and is the top grade of freshwater fish. 1. Herring is rich in trace elements such as selenium and iodine besides protein and fat, so it has anti-aging and anti-cancer effects; Fish is rich in nucleic acids necessary for human cells. Some people think that nucleic acid food can make people young and cure many diseases. [4]

pepper

1. Pepper is rich in vitamin C, which can control heart disease and coronary atherosclerosis and reduce pepper.

Cholesterol; 2. Pepper contains more antioxidants, which can prevent cancer and other chronic diseases; 3. When eating is not fragrant and appetite is reduced, putting some peppers in the dish can improve appetite and increase appetite; 4. Pepper has a strong effect of promoting blood circulation, which can improve symptoms such as cold, frostbite and vascular headache; 5. Pepper contains a special substance, which can accelerate metabolism and achieve the effect of burning body fat, thus playing a role in losing weight; This substance can also promote hormone secretion, has a good beauty and health care effect on the skin, and is a "tonic" for women. [5]

Edit this food guide.

Edible hidden danger

As the weather gets cold, boiled fish is on fire again. This dish is a specialty of Chongqing. Because of its unique super spicy taste, rich color and oily fish fillets, it has greatly stimulated people's appetite and become a dish that people in the north and south of the Yangtze River generally like to eat. But eating boiled fish

Few people care about the impact of fish on human health. There have been media reports that some people have "soft tissue abscess" because of eating boiled fish. Although in the end, the doctor said that this is only a rare phenomenon, but because of eating boiled fish, it is common for many people to get acne, get angry and have stomach upset. Let's analyze whether boiled fish affects health from the perspective of food nutrition, which may let everyone know what to eat. Salt Normal people should consume 3 ~ 5g of salt every day, but the salt content of boiled fish far exceeds the normal standard. The hidden danger caused by this is that excessive salt intake is easy to increase body moisture. Too much water, if not excreted in time, will lead to swelling of hands and feet and weight gain. Women eating boiled fish during menstruation will aggravate edema and easily feel tired. Excessive salt intake can easily lead to nervousness, high blood pressure, and affect vascular elasticity. Oil contains a lot of calories and fat. If you eat too much, your body fat content will also increase. 30 ~ 50g edible oil (including the oil content in food) per person per day can meet the body's needs, and it is not advisable to eat too much. The oil used to cook boiled fish is not only used in large quantities, but also heated repeatedly. The hidden danger is that excessive intake of oil leads to excessive intake of human fat. Repeated heating of oil will produce carcinogens harmful to human body. It destroys the nutrients in fish, and people can't absorb the nutrients they need normally after eating it. Pepper Most people know that eating more peppers will make people hot and angry. However, if boiled fish put too much pepper, the hidden danger is that it will strongly stimulate the digestive tract, and in severe cases it will cause gastrointestinal bleeding or induce ulcers. It can also cause dry stools. It leads to deep skin abscess and affects facial beauty. The strong spicy taste of fragrant boiled fish greatly stimulates people's taste nerves, increases the secretion of saliva and gastric juice, accelerates gastrointestinal peristalsis and makes people excited. Hidden dangers are: taste fatigue, dependence and addiction. This is why some people eat boiled fish every once in a while. Boiled fish urbanites carefully eat the unique taste of boiled fish and have a good figure, which makes it easy for people to ignore the intake of other foods when eating. There is only one side dish in boiled fish. Besides fish, there is often only one kind of vegetable, bean sprouts. Long-term consumption leads to unbalanced dietary nutrition. With spicy fish, most people will drink too much coke and beer, which will make them feel addicted on the one hand and reduce the spicy feeling on the other. But these drinks are not suitable for people to drink too much. Coke is high in sugar, and there are irritating ingredients such as caffeine. Drinking too much beer, which contains alcohol, makes people's liver burden heavier, causing fat accumulation, and even fatty liver in severe cases.

Matters needing attention

Through the above analysis, when we fall in love with the delicious boiled fish, we should pay attention to the following points: don't eat boiled fish excessively, especially those "addicts" who want a pot every once in a while. Boiled fish is a high-protein and high-calorie food. Although it is good to eat some high-energy food in cold season, we should pay attention to the collocation of vegetables and fruits to avoid vitamin deficiency. Eating boiled fish leads to poor defecation the next day because it is too spicy. At this time, it is best to drink more tea. If you have radish, you can eat some air. The direct consequence of eating boiled fish is sore throat and getting angry, because these foods are mainly wet and easy to produce phlegm and heat. It should be dissolved with chrysanthemum tea. At the same time, if you often eat boiled fish in winter, you should drink at least 1000 ml of water every day to relieve excessive internal heat.