How to cook fish in boiled live fish base, how to fry boiled fish base

Ingredients: bean sprouts, or your favorite veggies.

Seasoning: ginger (a large piece, pat loose and sliced), garlic (one head, slightly patted, no need to cut), appropriate amount of green onion.

Watercress (or chopped pepper), Sichuan pepper, dried red pepper, chili powder,

Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil.

Need: corn starch, cooking wine, a little salt, and one egg white.

Method: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes. The head and tail and the fish steak are served separately and marinated in the same way).

2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and scald them, 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 pepper is about to change, immediately turn off the heat, pour the oil in the pot and the pepper pepper into the large pot of fish, and be careful to scald!

Cook fish directly in supermarkets with hot pot bases.

Stir-fry at the bottom of the pot: the hot pot base is the soul of the taste of every raw material must play a full role, the bottom of the pot is different from the traditional butter hot pot bottom, clear oil pot bottom hot pot, but all fried with lard, is specially tailored for boiled fish hot pot and a new school of practice, fish in combination with lard after the fish fillet appears more fresh and tender, incomparably wonderful.

Ingredients: 50kg of refined lard, 2 3 pieces of watercress, 5 kg of chili pepper, 5 kg of bullet, 17 kg of pickled chili, 10 kg of old ginger, 10 kg of pickled ginger, and 10 kg of dried green peppercorns.

Production: Take a large wok and refine the lard to a temperature of 30% oil, add watercress, fry until the water is dry, and then add pickled ginger and old ginger. Fry for about 20 minutes, then add pickled chili peppers and fry for another 20 minutes, then add Ziba chili peppers, fry for 20 minutes, and when the water is almost dry, pour in all the green peppercorns, cover and seal for three days.

3. The operation of mixing the pot: the raw materials of the pot are 25 grams of salt, 30 grams of monosodium glutamate, 30 grams of chicken essence, 30 grams of pepper, 10 grams of defoamer, **20 grams, appropriate amount of cooking wine, appropriate amount of Jiangjin liquor, one spoonful of base, four spoons of old oil, and four spoons of broth.

Boiled live fish ingredients are told to you.

Ginger shreds, green peppers, hanging a little aged vinegar The main thing is to cover the pot and cook pepper and green onions when they are out of the pot.

Put the chili peppers. If it's too troublesome. You can use a hot pot base. Spicy instead.

The practice of boiling live fish is much the same. The base depends on what kind of dishes you like to eat, and generally restaurants consider the cost, which are some cheap dishes, such as bean sprouts, potatoes, winter melon and so on. If you make it yourself, you can put shiitake mushrooms, powder skin, ham sausage. As long as you like it.

The ingredients for boiled fish are practical, and the ready-made hot pot base or perfumed fish ingredients are more delicious and quite simple.

The cucumber soup is very fresh, it's not you who hit me.

The weather is warm and cold, so it's perfect for a bowl of hot boiled fish.

The tender fish and the fiery soup are appetizing and addictive.

Ingredient main

1 dragon fish, 1 lettuce, 3 tablespoons of Knorr boiled pork slices seasoning, 20 grams of Sichuan pepper, 10 dried chilies, 3 cloves of garlic, 3 slices of ginger, 3 servings.

Excipients others

1 teaspoon salt, 1 tablespoon cooking wine, 1 tablespoon chicken bouillon.

Preparation of spicy boiled fish.

Step 1

The dragon fish is cut diagonally into slices.

Step 1

Add a spoonful of starch, a spoonful of cooking wine, and a spoonful of salt, and marinate for 20 minutes.

Step 1

Scrape off the skin of the lettuce, cut it into slices, blanch it in boiling water, pick it up immediately after it, and put it in a large bowl to cushion the bottom.

Step 1

Chop two cloves of garlic into minced garlic, cut the chili pepper into sections, and cut three slices of ginger for later use.

Step 1

Pour an appropriate amount of oil into the pot, pour in 1 clove of garlic and ginger slices and heat until fragrant.

Step 1

At this time, turn the heat to low, pour the whole dried chili pepper and half of the Sichuan pepper into the pot and stir-fry until fragrant

Pour 2 large bowls of water into the pot and add 3 spoons of Knorr boiled pork slices seasoning.

Step 1

After the soup is boiling, put the fish fillets into the pot one by one and cook them.

Step 1

Put all the boiled dragon fish in a large bowl, and spread the minced garlic, dried chili peppers and remaining peppercorns on the fish.

Step 1

Heat half a bowl of oil in a pot, turn off the heat immediately when the oil is smoking, and pour the boiling oil on the minced garlic.

Picture of the finished product of spicy boiled fish.

Cooking tips for spicy boiled fish.

Tips:

When frying chili peppers and peppercorns, be sure to use low heat, otherwise the peppercorns will be bitter when they are pasted.

I will introduce you to a lazy version of boiled fish, with a seasoning package, save the step of your own ingredients, slice the fish along the fish bones, and then cut it diagonally into fillets. Bean sprouts are generally placed in the side dish, and an egg white can also be added to make it more delicious. It is recommended to choose grass carp, which is affordable and easy to buy, and of course, you can also choose mullet and tilapia with fewer fish bones.

Here's the specific steps.

Ingredients: 1 grass carp about 700 grams.

Excipients: bean sprouts, egg whites.

Seasoning: 10 grams of lard, 1 package of Sichuan perfume boiled fish seasoning pack, 1 piece of ginger, appropriate amount of minced green onion, minced garlic, a little salt.

Method: 1. The fish should be treated with gills, scales and internal organs, and the fish should be removed from the head and tail, and the fish bones should be slipped into two large pieces. Then cut diagonally into fillets.

2. Heat the pot, add the lard to stir until fragrant, and then wipe the ginger slices on the bottom of the pot.

3. Pour the Sichuan perfume boiled fish seasoning into a bowl, pour a bowl of water and mix thoroughly.

4. Pour a little oil into the pot, stir-fry the minced ginger and garlic in the pot until fragrant, pour in the boiled fish seasoning and stir-fry until fragrant, put in the bean sprouts and sliced fish fillets, pour water over the fish, and cook for 5 minutes.

Cooking tips.

The seasoning packet already has a rich flavor, so don't add salt to it yourself.

Ingredients: 400g fish, 200g of meat, 4 cloves of soybean sprouts, a small piece of garlic, 20-30 pieces of ginger, 6 dried peppercorns, 4g dried chili peppers, 5g pepper powder, 3g sugar, 11g salt, 1g white pepper, 1 teaspoon of yellow sauce, appropriate amount of water starch.

1. Slice the fish and meat, marinate with salt (3g), cooking wine, and white pepper for 20min, add a little water starch and starch.

2Wash the soybean sprouts and pinch off the roots.

3 ginger, garlic slices; Take a bowl, add Sichuan pepper powder, chili powder, sugar, salt (8g), mix well with water to make juice.

4. Heat the oil in a pan, add the ginger, garlic and yellow sauce after the oil is hot, stir-fry until fragrant, and add the seasoning sauce.

5Blanch the bean sprouts after boiling, and blanch them at the bottom of the soup bowl.

6. After opening again, put down the fish fillet, slide it with chopsticks, medium heat, wait for the fish fillet to turn white, turn off the heat.

7Pour both the fish and the soup into a soup bowl.

8 Sprinkle the fillets with dried peppercorns, dried chilies.

9 Heat the pan, add 50ml of oil, wait for the oil to be hot, and pour it on the pepper pepper (sizzle, fragrant).

Refer to the Good Bean Food Network.

The restaurant generally uses grass carp, there is no requirement for the direction of slicing, because the fish is very tender, pay attention not to be too thick or too big, 2 to 3 cm in size, side dishes can be put long bean sprouts, small rape, bean bubbles, fresh bean skin, cooking according to the requirements of the seasoning package, roughly is the pickled fish in the powder package, other spicy ingredients are put when cooking, first put the fish, and then put the vegetable and soy products.

Grass carp is the best to eat, put the boiled fish material, first cook the difficult to cook, cut the fish into 3 cm wide and 5 cm long (you can feel free), put the fish and cook it.