Easy to make boiled fish (family version)

Published Aug 12, 2022 at 05:36am ET

Boiled fish use grass carp, although a little more thorns but no earthy smell, black fish thorns less but the meat quality is thicker, it varies from person to person. It saves a lot of things to use the boiled fish stuffing package, but the marinated fish stuffing inside is not used, the marinated fish stuffing made by oneself is more tender, and there is no need to worry about tender meat meal and so on. I dont have the dry stuff bag in the stuffing bag this time, because children cant eat too hot. If they can eat hot, they must add dry stuff like hot pepper to make it more spicy.

Food Material List

1 One Green Fish 1000g
2 Yellow bean sprouts 200g
3 Flammulina velutipes 150g
4 Ginger and onion Few
5 Coriander Few
6 Cooking wine Few
7 Soy sauce Few
8 Boiled fish bag 1 packs
9 sugar Few
10 salt Few
11 starch Few

Operational steps

1 Grass carp has a good taste of about 2 kilograms, and its meat is not old. You can get the help of a fish salesman to remove the bone and slice it. Fish head and fish bone can be boiled in soup.
2 Fish fillets are grabbed with salt first, then poured with cooking wine and sugar, then added with an egg white in succession, and finally sprinkled with sweet potato starch or raw meal. Marinate for 20 minutes, then boil a pot of water, then heat the fillets for 9 minutes. The fish fillets treated in this way are tender and do not make the soup of boiled fish turbid.
3 Oil is heated, scallions and ginger are fragrant, and then boiled fish sauce is added. The dosage can be referred to the packing instructions. The sauce will be very fragrant when fried.
4 Before adding, boil the soup with fish skull, pour 1 tbsp cooking wine, 1 tbsp raw soy sauce, a little sugar, and then boil.
5 Place soybean sprouts and Flammulina velutipes in a casserole. Pour the boiled sauce soup into the pot and cook for 5 minutes until the bean sprouts and Flammulina velutipes are ripe. Then spread the fish fillets that were cooked before.
6 Fish fillets are sprinkled with green pepper, coriander and white sesame, and dried bags in boiled fish fillets. A little oil in the pot is heated and poured on. Instantly, the fragrance of sesame, the freshness of coriander, the chilliness of green pepper and other fragrances are diffused. The soup is fresh and tender, and the taste of soybean sprouts and golden mushroom is rich and not greasy. And the fish is really boiled, the oil is much less than the restaurant outside, and its healthy and satisfying.

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