Boiled Fish
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Instructions
Ingredients
1
Teach how to make low-oil home-style boiled fish, use black carp, grass carp or silver carp as main ingredient.
0:04
2
Kill the fish, remove scales, internal organs and gills.
0:11
3
Heat water to 70°C, blanch the fish then flip over, avoid boiling the water.
0:17
4
Drain the hot water, scrape off the fish's surface mucus and black film to remove earthy smell.
0:26
5
After cleaning the fish, cut off the head, use a towel to grip it, slice off the fillets, remove the bone-attached blood, chop the fillets and fish head into pieces and soak.
0:37
6
Slice the fish meat into uniformly thin fillets.
0:56
7
Soak the sliced fillets in cold water for 10 minutes.
1:00
8
Rinse the soaked fillets until the water is clear and fillets are white, then squeeze out excess water.
1:08
9
Beat one egg white, add potato starch and mix well, add a little water if needed to get a smooth paste without lumps to marinate the fillets.
1:19
10
Add the egg white paste to the fillets, stir until the fillets become sticky, can add in two batches.
1:33
11
Heat a pan, add lard, add scallions and ginger, fry the fish bones until golden on both sides.
1:54
12
Pour in boiling water to make fish soup, skim off the foam, simmer on high heat for 5 minutes then set aside.
2:04
13
Boil another pot of water, add a little salt when boiling, blanch soybean sprouts and black fungus until tender then drain.
2:16
14
Strain the milky white fish soup, place the fish bones at the bottom of a bowl.
2:32
15
Heat another pan, add scallions, ginger, Sichuan peppercorns and prickly ash in equal parts, broad bean chili sauce, stir-fry over low heat until fragrant.
2:38
16
Pour the strained milky fish soup into the pan, bring to a boil and cook for 2 minutes.
2:48
17
Remove the dregs, add a little salt, 1/3 spoonful white pepper, 1/3 spoonful MSG to taste.
2:58
18
Add the fillets into the soup, don't stir immediately, blanch for 1 minute until cooked through.
3:06
19
Add the blanched soybean sprouts and black fungus into the bowl, pour the fillets with soup over them.
3:21
20
Top the fish with minced garlic, scallions and sesame seeds.
3:27
21
Heat clean cooking oil to 70% heat, fry Sichuan peppercorns and prickly ash in 1:1 ratio until fragrant, add dried chili peppers and fry until crispy, pour over the fish.
3:30
22
Low-oil home-style boiled fish is ready.
3:44
