How to fillet fish for boiled fish

How to fillet fish for boiled fish

Boiled fish is a classic Sichuan dish that is loved by diners for its spicy and fragrant taste. The way the fish fillets are cut directly affects the taste and appearance of the finished dish. This article will introduce in detail how to cut fish fillets, and attach the hot topics and hot content on the Internet in the past 10 days to help you better master the skills of making this dish.

1. Steps to fillet fish

1.Choose fish: It is recommended to choose grass carp, black fish or sea bass, with firm meat and few spines.

2.handling fish: Remove the scales and internal organs from the fish. After cleaning, use a knife to slice off the fish from the tail along the spine.

3.fillets: Lay the fish flat on the chopping board, hold the knife at a 45-degree angle to the fish, and cut out thin slices with a diagonal knife, about 2-3 mm thick.

4.marinated fish fillets: Marinate the fish fillets with salt, cooking wine, starch and egg white for 10 minutes to make them more tender.

2. Hot topics on the Internet in the past 10 days

3. Things to note when making boiled fish

1.Fillet thickness: If the fish fillet is too thick, it will be easily cooked, and if it is too thin, it will be easily broken. It is recommended to control it at 2-3 mm.

2.heat: The water should be boiling when cooking fish fillets, but the time should not be too long, usually 10-15 seconds is enough.

3.Ingredients: Bean sprouts, lettuce and other side dishes can increase the taste. It is recommended to blanch them in advance.

4. Hot content on the entire network in the past 10 days

5. Summary

Cutting fish fillets is a key step in making boiled fish. Mastering the knife skills and thickness can make the fish fillets more tender, smooth and delicious. At the same time, paying attention to hot topics and hot content across the Internet can also add more inspiration to your cooking. I hope this article helps you make delicious boiled fish easily!