How to cook boiled fish
In the past 10 days, food topics have soared on social media. Among them, "boiling fish" has become the focus of heated discussion among netizens because of its spicy and delicious taste. This article will combine popular discussions on the Internet to provide you with a detailed analysis of the preparation method of this classic Sichuan dish, and attach structured data to help you easily replicate the same delicacy of Internet celebrities.
1. Boiling fish popularity data across the entire network
| platform | Related topic readings | Popular keywords | Discuss peak dates |
|---|---|---|---|
| 120 million | #热鱼家版#, #鱼肉肉吃熟子# | 2023-11-05 | |
| Tik Tok | 86 million | The moment of pouring oil and knife skills teaching | 2023-11-08 |
| little red book | 45 million | Low-fat version, no frying tips | 2023-11-10 |
2. List of core formula materials
| Main ingredients | weight | processing request |
|---|---|---|
| Grass carp/black carp | 1.5kg | Boneless slices (3mm thickness) |
| Soybean sprouts | 300g | Blanch the bottom |
| pickled fish ingredients | Proportion | effect |
| cooking wine | 15ml | Remove the fishy smell |
| starch | 10g | Lock water |
| Soup base | Brand recommendation | alternative |
| hot pot base | dahongpao | Stir-fried homemade bean paste |
3. Step-by-step production process
Step 1: Preparation of fish meat
Rinse the fish fillets with water until there is no mucus, add1 spoon of salt + 2 spoons of cooking wine + 1 egg white + starchStir clockwise for 3 minutes, refrigerate and marinate for 20 minutes.
Step 2: Stir fry the base ingredients
Add cold oil to hot pan50g minced ginger and garlic + 30g dried chili segments + 15g Sichuan peppercornsSaute until fragrant, add the hot pot base ingredients and stir-fry the red oil. Be careful to keep the heat on medium to low to avoid burning.
Step 3: Boil the soup base
Pour800ml bone brothBring to a boil and add seasoning2 spoons of light soy sauce + 1 spoon of sugar + 1/2 spoon of chicken essence, keep it at a slight boil for 3 minutes to allow the flavors to blend.
Step 4: Blanching Assembly
First, scald the bean sprouts and spread them on the bottom of the bowl. Add the fish fillets to the pot in three batches, 15 seconds apart each time. Finally, pour all the soup into the bowl and spread it on the top.20g minced garlic + 10g dried chili powder.
Step 5: The key to incense
Pour 180°C hot oil in three batches, the first time to cover the chili noodles, the second time to pour on the minced garlic, and the third time to pour along the edge of the bowl. The total amount of oil is controlled to 120ml.
4. Top 3 innovative solutions from netizens
| Improvement direction | Specific practices | heat index |
|---|---|---|
| Low fat version | Use konjac flour to replace starch and olive oil to replace part of the cooking oil | 92,000 likes |
| Seafood version | Add fresh shrimp, scallops and other seafood to enhance the umami taste | 78,000 collections |
| No need to fry | Use the air fryer to process dried chili peppers and Sichuan peppercorns | 65,000 retweets |
5. Things to note
1. The thickness of fish fillets directly affects the taste. It is recommended to use half-thawed fish that has been frozen for 1 hour to make it easier to slice.
2. It is recommended to wear anti-splash gloves when pouring oil. To test the oil temperature, insert wooden chopsticks to see dense air bubbles.
3. The remaining soup base can be filtered and frozen for storage, and can be used again as hot pot base.
According to actual measurement data from food blogger @川伟老饕, the complete production takes about 40 minutes, and the cost is controlled between 35-50 yuan. This seemingly complicated hard dish, as long as you master itBlanch in batchesandStepped oil pouringWith two key techniques, you can achieve stunning results that are not inferior to those of restaurants.
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