Let's compare:
The following are the main ingredients and auxiliary materials of boiled fish:
Main material/auxiliary material: grass carp 1 (about 1000g).
Eggs 1 piece, salad oil 1000- 1500g, soup 1250g, refined salt 5g, monosodium glutamate 3g, pepper noodles 4g, cooking wine 15g, ginger slices 3g, garlic cloves 7g and onion 8g.
The following are the main ingredients and auxiliary materials of pickled fish:
Main materials/auxiliary materials:
600g of grass carp, 0/00g of sauerkraut/kloc-0, 25g of pickled peppers, 3g of pickled ginger and chopped green onion15g, 3g of pepper, 5g of garlic, 4g of refined salt, 500g of broth, 0g of cooking wine10g and 50g of cooked vegetable oil.
Because they all belong to Sichuan cuisine series, there is not much difference between main ingredients and auxiliary materials.
There is almost no essential difference between the two.
So from the production process, is there any difference:
The following is the process of making boiled fish:
1. Grass carp scales, gills, laparotomy, viscera removal and cleaning. Take off two pieces of fish with a knife, and chop the head and bones into pieces.
2. Slice the fish with an inclined blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered 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 it is just broken 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 to 70% heat, pour into the soup basin, simmer for a minute or two.
The following is the making process of pickled fish:
1. Wash the fish first, slice the fish with a knife, pat the ginger loosely and slice it, then change the knife and shred the garlic, and slice the pepper 10 for later use.
2. Light a fire and pour oil in the pot. When the oil in the pot begins to dance, you can put shredded ginger, garlic slices and pepper into the pot and stir fry together. When the oil temperature rises a little, the fragrance of ginger, garlic and pepper will float out.
3. quickly pour in the seasoning of pickled fish. If there is not enough oil, you can pour more oil into the pot at this time.
After about one or two minutes, the seasoning is basically fragrant. At this time, you can also pour the sliced fish into the pot. Turn the fillets more often, and the oil in the pot must be in place, otherwise the fish will stick to the pot because of lack of oil. When the fish fillets are rolled up by heat, cooking wine can be poured into the pot.
5. Pour in vinegar that is basically the same as cooking wine. Ok, turn the fish over a few times and pour the boiling water into the pot. The amount of water is better than that without (mo) fish. Add some sugar and salt. People who like spicy food can also add a little white pepper.
After six o'clock. 5 minutes to 10 minutes, a pickled fish with good color and flavor is finished.
It can be seen that the production process of boiled fish and pickled fish is similar, and there should be no big difference in taste, but the bean sprouts used for boiled fish are monotonous.
If you want to use fans as a background, that's fine. However, I have a suggestion. If you leave vermicelli at the bottom for a long time, the soup of boiled fish will become thicker and thicker, and the vermicelli at the bottom will turn into powder. It's best to use vegetables as the base, so that the soup is refreshing.
The reason is the same as Chongqing hot pot. Vegetables such as tofu can be put in the pot for a long time, but only fans can eat them first, so put them now.