The key to boiled fish is the spicy temptation of the housekeeping dish, delicious meat and delicious. The key to the taste of boiled fish depends on the quality of raw materials such as pepper and pepper. Spicy hot chili peppers are used to seduce boiled fish using dry red peppers known as "bullet heads". It is produced in the mountain city of Chongqing, and is a dried product collected before and after the beginning of autumn. At this time, the pepper is of long length, thick meat, fresh color, and few seeds. Its spicy taste is sweet, and its quality is good. It is cooked in high-temperature red oil. Among them will not become dark hair.
The chili peppers that are paired with the peppercorns are even more elaborate. Only the chili peppers produced in Guizhou can produce that special pungent flavor. The peel of this jaggery has a special aroma and strong long-lasting hemp.
The key to cooking 1, the amount of water to cook the fish should not be more, with the fillets into the water, it has just been flooded. After cooking and pouring into the pot, some fish fillets will appear outside.
2. Before boiling fish, fry some pepper and chilli before frying. When you cook, you can fully leaching the red pigment in the pepper and make the oil bright red.
3, the taste of fish is cured by the front, so can not be considered as a general practice can be re-flavored, to be marinated. You can put a little chicken.
4. Do not paste any peppers because they are fried by oil, so do not use fires. Otherwise, all of them will affect the appetite, and it will also adversely affect health.
5. The specific amount of fried pepper and chilli oil depends on the size of the prepared container. When you pour it into a large pot, submerge all the fish and bean sprouts. You can visualize it.
6, after eating the fish, you can put the soup back into the pot, the next tofu or powder or konjac, etc., is the boiled fish hot pot. Or simply put the cooked fish into the electric hot pot at the beginning. After the fish is eaten, fire it directly.
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