Spicy mixed pot fish method, spicy fragrant pot fish practice and step tips

Boil a small pot of water, wash the bean sprouts, blanch them in boiling water, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

3. Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of watercress (or chop and stir-fry) and stir-fry until fragrant, add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium and low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into a large pot with the bean sprouts.

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste.

5. When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil in the pot and the pepper pepper into the large pot with the fish.

Raw material. A fresh fathead fish head (more than two catties), fish meat (fish fillet), and a few tomatoes.

Hot pot ingredients. Ingredients, bay leaves, Sichuan pepper, dried chilies, ginger slices, chives, garlic cloves.

1.Handle the fish first. Wash the killed fish, and remember to rub the black membrane on the abdominal wall when washing the fish, cut off the fins, cut off the fish head, and cut the fish head into 2 pieces.

2.Cut the fish body into three sections close to the fish bone, press the fish segment with your hand, and hold the knife with the other hand to push the upper edge of the fish backbone, feel the position of the fish bone, adjust the direction of the knife in time, and cut each section into two sides.

3.Place the fish horizontally with the flesh side up and the skin side down, and use a knife to remove all the pieces along the direction of the tail to the head, each slice is about 5-7 mm thick. Otherwise, the fillet will crumble!

4.Put the fish in a pot, add an appropriate amount of salt to mix well, and let it sit for a few minutes.

5.Slice the tomatoes, thinly slice the ginger and garlic, and cut the green onion into sections.

7.Heat the wok, put in the cooking oil, wait for the oil to burn to 60% hot, first add the peppercorns and stir-fry until fragrant, then add bay leaves, dried chilies, ginger, green onions, and stir-fry until fragrant, 8Pour in boiled water, put the fish head, fish fillets and tomatoes, cook over high heat for a few minutes, season to taste, and finally sprinkle in garlic leaves and coriander to complete the spicy fish head hot pot.

1 crucian carp (700-1000g), 1 2 tsp pepper (3 g), 2 tsp balsamic vinegar (10 ml), 2 slices of ginger, 2 green onions, 1 tsp (5 g) minced ginger, 1 tsp (5 g) of five-spice powder, 1 2 tbsp cooking wine (8 ml), 2 tsp soy sauce (10 ml), 2 tsp sugar (10 g), 320 ml of oil (actual consumption of 50 ml) Preparation: 1Wash the crucian carp, cut it from the back of the fish with a sharp knife, and after cleaning it, place the fish on a cutting board and cut it diagonally into thick slices about 5 cm thick.

2.Place the fish fillets in a bowl, add the ginger slices, green onion and soy sauce (1 teaspoon, 5 ml) and marinate for 10 minutes. 3.

Put cooking wine, sugar, five-spice powder, balsamic vinegar and ginger oil (1 teaspoon, 5 ml) into a pot, add 1 cup of water and boil for 5 minutes, put in a bowl and let cool for later use. 4.Heat the fryer over high heat, when the oil temperature rises to eight ripe (there is obvious smoke coming out above the oil surface), put the fish fillets into the oil, gently slide them away with chopsticks, fry them until the skin is slightly yellow, the fish meat is tight, and then remove and drain the oil.

5.Heat the oil in the pan again, fry the fish fillets in the oil pan again, remove them with a colander or a stalker, put them in the seasoning bowl immediately while they are hot, and leave them for more than 15 minutes before serving.

800g grass carp ingredients, appropriate amount of oil, appropriate amount of salt, appropriate amount of white chili, appropriate amount of cucumber, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of sugar, appropriate amount of coriander, appropriate amount of Sichuan pepper.

Appropriate amount of garlic, appropriate amount of ginger, appropriate amount of red pepper, soybean paste, 1 egg, appropriate amount of white wine.

1. Prepare the ingredients 2. Slice and wash the grass carp, wash 3 eggs, beat 1 egg, and cover the fish fillets with egg wash one by one.

4. Put it in a frying pan and fry 5, fry on both sides, 6. Stir-fry in hot oil in a wok and fry chili peppers.

7. Add cucumber slices and stir-fry slightly, 8. Add red pepper rings, 9. Stir-fry slightly, and then serve.

10Put a little oil in the pot and stir-fry the ginger, garlic and peppercorns.

11Add 2 tablespoons of soybean paste, and add an appropriate amount of light soy sauce, dark soy sauce and white wine.

12. Put in a bowl of water, 13 add a spoonful of sugar, 14 add an appropriate amount of salt.

15Add the fried fish fillets, 16, cover and simmer for 5 minutes.

17Place the casserole on the fire and add the fried cucumber and white pepper as the base.

18Then put in the stewed fish, add coriander, uncovered, and heat over low heat for 5 minutes.

Grass carp, bean paste, sweet noodle sauce, sesame paste, dried yellow sauce, potatoes, cucumbers, carrots, celery, green peppers, onions, green onions, ginger, garlic, salt, sugar, chicken essence, oyster sauce, red oil, chili peppers, sesame oil.

Method. 1.Comes with a spicy sauce:

Put a little oil in the pot, fry the sugar color with white sugar, then add bean paste, sesame paste, sweet noodle sauce, dry yellow sauce, oyster sauce, red oil and chili pepper and stir-fry over low heat, mix in a little fresh soup, taste while stir-frying, and then add chicken essence, pepper, pepper powder, cumin powder, and add sesame oil before starting the pot.

2.Three-pound grass carp is cleaned and cut into pieces, add green onions, ginger, cooking wine, pepper and marinate, 3Cut the carrots, potatoes and cucumbers into hob pieces, cut the green peppers, celery, onion and coriander stalks into sections, cut the green onion into sections, slice the ginger, add all the vegetarian dishes to the garlic cloves of three heads of garlic and mix well, 4Wipe the pot with butter, pour the vegetarian dishes into the pot, and then place the marinated fish on the vegetarian dishes in turn, and simmer over medium heat for 15 minutes, 5

Open the lid and pour in the spicy sauce and spread well, then cover and simmer for 5 minutes.

Grass carp, bean sprouts, green onions, ginger, pickled pepper, peanut oil, salt, chicken essence, dried red pepper, garlic.

1.Chop off the head with a knife and split it in the middle.

Half a pound of fish is enough.

3.Start with the tail of the fish and make it into a fillet.

4.The fillet is ready.

5.The fish fillets are grasped well with sweet potato starch, the bean sprouts are washed, and various seasonings are set aside.

6.Put oil in the pan and first enlarge the garlic and fry until fragrant.

7.Add the peppercorns. Green onion and ginger stir-fry.

8.Stir-fry the fish bones again and add the soaked pepper.

9.After the water comes to a boil, simmer for 10 minutes, add the mung bean sprouts and bring to a boil.

10.After the bean sprouts are ripe, add salt and season the chicken essence and remove them into a pot.

11.Then put the fish fillets into the pot one by one with chopsticks.

12.After boiling, it is cooked, and the soup is added to the bean sprouts.

13.Add peanut oil to the pan and dry the chili peppers. Boil the peppercorns over low heat to bring out the spicy flavor, about 2 minutes.

14.Put the boiled chili pepper on the fillet, and the spicy fish is ok.

The specific method of fish offal hot pot is as follows:

1. Wash the fish offal and prepare white mushrooms and potato flour.

2. Cook the potato flour and put it in a small pot.

3. Fish mixed water.

4. Pour oil into a wok, add green onions, ginger and garlic and stir-fry until fragrant, then add pickled ginger and sea pepper and stir-fry until fragrant.

5. Add Pixian bean paste and stir-fry until fragrant.

6. Add the spice cubes and mix well.

7. Add pickled radish and stir-fry until fragrant.

8. Add the mash and stir-fry until fragrant.

9. Add the hot pot base and mix well.

10. Mix in the broth and add the white mushrooms to boil the soup.

11. Boil hot pot rice cakes.

12. Add the offal and cook.

13. Add sliced green onions and turn off the heat.

14. Put it in a small pot.

Tools Raw Materials:

Caviar fish bubbles, two catties, three red peppers, three green garlic leaves, ginger, four cloves of garlic, eight pieces of tofu, cooking wine, light soy sauce, oyster sauce, soup stock essence, tempeh paste, salt, sugar, Sichuan pepper.

Method Steps:

1. Marinate the fish roe with salt, ginger and cooking wine.

2. Cut the red pepper into the tip of the horse's ear, cut the green garlic leaves into sections, cut the tofu into cubes, and slice the ginger and garlic for later use.

3. Remove the oil from the pan, fry the fish roe in cold oil, and fry the fish roe on both sides until golden brown.

4. Put out the fried fish roe and set aside.

5. After washing the pot, add a little oil, and stir-fry peppercorns, ginger and garlic slices, sharp peppers, green garlic and black bean sauce in turn.

6. Simmer the previously fried fish roe and soak it, and stir-fry until fragrant.

7. Add the broth and add the tofu to boil together. Then season with light soy sauce, oyster sauce, dashi concentrate, and sugar.

9. Cook for another five minutes to remove from the pot and add the other half of the green garlic leaves to garnish.

10. Serve with some hot pot side dishes and eat.

Preparation: Main ingredients: fish offal, tofu accessories:

Garlic, ginger, star anise, bay leaves, peppercorns, peppers, cinnamon method: 1Heat oil in a pot, pour in star anise, Sichuan pepper, sharp pepper, and cinnamon to stir-fry until fragrant 2

Then pour in the cleaned fish offal, and ginger, and stir-fry together for 3Add a small amount of monosodium glutamate, salt 4Pour in the tofu, add a small amount of boiling water and simmer together, and turn it over from time to time after boiling.

It must be boiling water, do not add cold water) 5.Finally, change the pot, pour it into the hot pot, add boiling water and boil, at this point finally enlarge the garlic. 6.

Taste, and then decide whether to continue to add salt and other seasonings ps: Hot pot food, remember not to eat too hot, blow cold before entering, long-term consumption of very hot food is easy to get oral and esophageal diseases, and then because it is hot pot, it is always heating, so you should drink the soup as soon as possible, do not drink later, because at this time there will be nitrite generation, which is not good for the body, at least to increase the burden on the liver.

Characteristics of the fish hot pot practice:

The aroma is rich and the taste is crisp. Improvements:

Du Zhiyong, once served as the executive chef of a number of well-known Sichuan restaurants, and since the autumn of 2001, he has served as the head chef of Xi'an Luo Fat Old Restaurant, and is also in charge of the Luo Fat Fish Hot Pot Catering Center.

Ingredients: 1200 grams of ivory radish, 100 grams of pork belly in fish hot pot method.

Seasoning: 10 grams of roast sauce, steamed fish soy sauce, 5 grams of green onion, ginger, garlic and thirteen spices, 3 grams of salt and monosodium glutamate, 10 grams of millet pepper, 150 grams of salad oil, 8 grams of dark soy sauce. Directions:

1) Wash the radish and cut it into slices 10 cm long, 3 cm wide, and cm thick fish hot pot; Cut the pork belly into slices 8 cm long, 4 cm wide and 4 cm thick.

The practice of fish hot pot (2) put the pot on the fire, put in the salad oil, pour in the pork belly slices when it is hot, stir-fry the oil in the practice of small fire fish hot pot, pour in the green onion segments, ginger slices, garlic slices, millet pepper segments, stir-fry over low heat, then pour in the radish slices, season with dark soy sauce, soy sauce, sauce, salt, and flavor of the fish hot pot, and season with thirteen spices, stir-fry over low heat until fragrant, and put it into a dry pot and serve it. Preparation of fish hot pot.

It's better to go directly outside to eat fish hot pot,

How to prepare spicy fish offal.

Fish offal: In a narrow sense, it generally refers to the internal organs of fish; That is, it refers to the parts of the fish bubble (fish bladder), fish roe, fish white (essence nest), fish intestines, fish eyes, etc.

In a broad sense, the head and tail of fish other than fish meat are fish offal, or fish into the water.

Generally, fish offal is made, and most of them only use fish bubbles, fish roe, fish intestines, and fish white.

Ingredients: 1500 grams of fish offal.

Ingredients: 100 grams of refined lard, 160 grams of Pixian bean paste, 10 grams of dried green peppercorns, 20 grams of garlic, 15 grams of ginger slices, 15 grams of oyster sauce, 18 grams of soy sauce, 16 grams of straw mushroom dark soy sauce, 20 grams of black bean sauce, 15 grams of chicken powder, 7 grams of sugar, 8 grams of monosodium glutamate, 2 grams of pepper, appropriate amount of green red pepper segments, appropriate amount of coriander.

Specific cooking steps:

1. Treatment: Clean the fish offal, especially the fish bubble should be punctured.

2. Blanching: Add an appropriate amount of water to the pot, put an appropriate amount of green onion and ginger slices into the boil, pour in an appropriate amount of cooking wine, put the fish offal into the pot, boil the blanching water for 15 minutes, remove it, rinse off the blood foam with cold water, drain the water, and set aside.

3. Cooking method: Add 100 grams of lard to the wok, boil and put in Pixian bean paste, black bean sauce, green pepper, ginger slices, diced garlic, oyster sauce, and extremely fresh soy sauce over medium heat to fry the red oil, and then cook 30 grams of balsamic vinegar after the fragrance, then pour in a bottle of beer and boil it, put in the fish offal, cook for about a minute, add dark soy sauce, sugar, pepper, chicken powder, monosodium glutamate and put it into the green and red pepper segments, stir-fry for a while, and sprinkle an appropriate amount of coriander as a garnish after the pot, and it can be eaten.

Note: Because a lot of bean paste and soy sauce are used, there is no need for salt during the cooking process.

Dried chili peppers can also be used, but they should be soaked in water and stir-fried in lard.

Ingredients. Ingredients.

Grass carp. 2500g excipients. Oil.

Amount. Salt. Amount. Lotus root. Section 1. Scallions.

Amount. Green bamboo shoots.

Half a root. All kinds of mushrooms.

Amount. Pixian bean paste. Amount. Garlic.

Amount. Peppercorns.

Amount. Various spices.

Amount. Red peppers.

Amount. Steps.

1.A grass carp (the seller packed it up when I bought it.)

2.Shave off the bones in the middle and cut the meat into thin slices.

3.Put in a container.

4.After washing it with water several times, the fish becomes transparent.

5.Drain the water and add the cooking wine.

6.Add salt to taste.

7.Add an appropriate amount of starch and grasp well.

8.Remove the roots of the mushrooms and wash them.

9.Peel and slice the green shoots.

10.Peel the lotus root, wash and slice it.

11.Prepare a variety of spices (angelica, cloves, cardamom, peppercorns, peppers, peppers) and green onions, ginger, garlic, and red peppers.

12.Change the knife separately (ginger crushed, green onion cut into sections, chili cut into rings, garlic does not need to change the knife) 13A portion of the green onion is chopped into green onions.

14.Put oil in the pan (you can put more), pour the spices into it, and fry over low heat until fragrant.

15.Then pour in the green onions, ginger, garlic and red peppers.

16.Saute until garlic and shallots turn brown.

17.Add an appropriate amount of bean paste.

18.Add water and bring to a boil (add a little salt at this time).

19.Add a variety of vegetables.

20.After boiling, just put the fish fillets in, and when the fish fillets turn white, sprinkle with chopped green onions.