How to make fish hot pot and how to make fish hot pot

Detailed introduction to the practice of hot pot fish Cuisine and efficacy: home cooking recipes Hot pot recipes.

Ingredients for making hot pot fish: Ingredients: 1:

2 to 3 pounds of grass carp; (Other fish are also available, such as silver carp, etc.); 2) 1/2 kg celery, 1 piece of tofu; 3: Perfume fish seasoning (some are sold over time, such as Nanshan perfume fish seasoning), an egg, a star anise, a few garlic, a piece of ginger, a green onion, a little monosodium glutamate salt.

Teach you how to make hot pot fish and how to make hot pot fish delicious 1: Remove the scales of the fish, process it into slices, and separate the fish head and bones from the fish slices; (This process can sell the fish boss **) 2: Take out the egg whites and stir the fish, of course, the fish must be washed after buying, hehe!

3: Heat the pot and add oil, about one or two oils, add the perfume fish seasoning and seasoning after the oil is boiled, and stir-fry twice; 4) Add garlic, ginger, star anise and green onion in time, then stir-fry twice; 5：

Add boiling water, not too much, I feel that the fish can be put in to cover the fish; 6: After the water boils, put the fish bones and fish head first, wait for one minute, and then put the fish fillet; Add celery when it's medium-rare at 7:5 and tofu when it's medium-rare; 8：

The effect of using egg greens: the taste of fish is good, and the fish is fleshy 2: the effect of using celery:

Fragrant, eat some celery when eating fish, and mix with muddy vegetables. A detailed introduction to the practice of Chongqing cold pot fish Cuisine and efficacy: hot pot recipe.

Chongqing cold pot fish production materials: main ingredients: Pixian bean paste 8 catties, pickled pepper 10 catties, glutinous pepper 5 catties, pickled ginger 4 catties, pepper catties, green onion 1 catty, ginger 1 catty, garlic 1 catty, rock sugar 2 catties, mountain naphthalene, grass fruit, sand kernel 4 taels each, cumin, spirit grass each 2 taels, white cardamom 8 taels, liquor 2 catties, cooked vegetable oil 20 catties, chicken fat 6 catties, lard 4 catties, green onion 2 catties.

Teach you how to make Chongqing cold pot fish, how to make Chongqing cold pot fish is delicious, cook vegetable oil, chicken fat, lard to burn to seventy percent hot, ginger, garlic, green onion stir-fry to taste, remove ginger, garlic, green onion do not use, and then under the glutinous pepper, pickled pepper, bean paste (respectively, chopped fine), pickled ginger stir-fry evenly, put in rock sugar and fry over low heat until the water will be dry, continue to fry with various spices for about 2 hours, pour in white wine when the aroma is overflowing, and stir evenly.

Soup recipe and preparation:

Soup raw materials 1 kg of base material, 80 grams of ginger, garlic and green onions, 150 grams of mustard slices, 150 grams of sauerkraut, 20 grams of chicken essence, 4 pounds of fresh soup, 3 pounds of old oil, 50 grams of white juice soup, 50 grams of celery and coriander.

How to cook the soup Cook the old oil until it is hot, add ginger slices, garlic slices, and green onion segments and stir-fry until fragrant, then put in mustard slices, sauerkraut, base material, chicken essence, fresh soup and boil over high heat, pour in white juice soup and boil, sprinkle with celery and coriander.

Dipping recipe 1 gram of crispy soybeans, 2 grams of cabbage, 3 grams of chopped green onion and minced coriander, 5 grams of fine green pepper or red pepper, add 10 grams of soup in the pot and add 1 gram of monosodium glutamate (one serving amount).

How to eat The chef slices the fish into slices, adds salt, monosodium glutamate, egg white, starch code to taste and starch, then puts it in boiling water to soak it through, and puts the fish and the prepared hot soup before serving.

Raw materials suitable for shabu-shabu

Silver carp, grass carp, bamboo shoots, soy products, seasonal fresh vegetables.

Gastronomic features The fish is tender and has a strong taste.

Ingredients: 1Fresh grass carp. 2.Sauerkraut, dried chili, Sichuan pepper, shredded ginger, green onion.

Seasoning: 1 4 tsp salt, a pinch of sugar, 1 tsp white powder, 1 2 tbsp Shaoxing wine, a pinch of sesame oil.

Preparation: 1Cut the grass carp into a thickness of about centimeters (don't cut it too thin, otherwise it will spread out when frying), about 6 cm long and about 4 cm wide, and then remove the fish bones.

2.Mix the seasoning well and marinate the fish slices for about 15 minutes, which is more smooth and tender, if it is an ordinary fish, afraid of the trouble of boneless, you can also cook a whole fish, as long as you draw three knives on the left and right of the fish body to marinate.

3.Start heating the pan, add about 3 tablespoons of oil, and fry the marinated fish over high heat about half cooked, then it can be served (it looks better and more fragrant).

4.Put dried chili peppers and Sichuan peppercorns in the pot and fry over low heat until fragrant, then add shredded ginger, mix a little, and then add sauerkraut (preferably sauerkraut with leaves) to high heat and stir-fry for three minutes, so that the fragrance of sauerkraut is dissipated, and then add about 500cc of water (depending on the size of the pot), and some hot pot ingredients (such as meatballs) can also be added here. dumplings, etc.

5.Because the sauerkraut is a little salty, just add a quarter of a teaspoon of salt and half of the sugar, stir for about three minutes and cook for about three minutes to let the flavor spread, then add the previously fried fish, cook for half a minute, and add some green onions, you can complete the sauerkraut fish hot pot.

In fact, as long as you have an induction cooker and a frying pan at home, you can do it, and my family is like this.

Ingredients: 1 freshwater fish, 1 bag of sauerkraut, 6 pickled peppers, 3 cloves of garlic, 1 small piece of ginger, 1 star anise, 1 small handful of Sichuan pepper, 10 dried chili peppers, 1 coriander.

Ingredients: 1 egg white, 1 tablespoon starch, 1 tablespoon cooking wine, 1 2 tablespoons sugar, 1 2 teaspoons salt, 1 3 teaspoons white pepper.

Method: 1. Put the fish flat on the board, take a sharp knife and slice the fish meat from the tail of the fish, stick to the fish bone in the middle to slice the fish down, and then turn over to slice the fish meat on the other side; Place the large slice of fish flat on the cutting board, cut the fish into thin slices at an angle of 45 degrees between the knife and the cutting board, and set aside;

2. Add all the marinated fish ingredients into the cut fish, gently grasp it with your hands, and marinate for 15 minutes;

3. Wash the sauerkraut and cut it into small strips, cut the garlic and ginger into slices, and cut the dried chili pepper into segments;

4. Pour slightly more oil than the stir-fry into the pot and burn it until it is 7 hot, then put in 1 and a half peppercorns and dried chili peppers to choke the pot, and then add star anise, garlic, ginger and pickled pepper and chopped sauerkraut to stir-fry together;

5. After the fragrance of the sauerkraut is stir-fried, add about 1 liter of water, then put in the fish head and bones removed before, cover the pot, boil over high heat, turn to simmer for 15 minutes until the soup becomes thick;

6. Gently pour down the fish fillets and turn off the heat after they are blanched, and pour the boiled sauerkraut fish into a large bowl or casserole (it is recommended to use a casserole, please pay attention to the attached intimate suggestions);

7. Clean the pot, then pour in a little oil and boil it to 7 hot, then put in the other half of Sichuan pepper and dried chili pepper and stir-fry until fragrant, then pour it on the boiled sauerkraut fish, preferably put 2 coriander.

The above information is a personal tip for the food world**, put some egg whites when marinating the fish, the fish is delicious, elastic and crunchy, and not easy to cook!

Ingredients: 2 to 3 catties of grass carp (other fish can also be used, such as silver carp, etc.), half a catty of celery, 1 piece of tofu, perfume fish seasoning (some are sold overtime, such as Nanshan perfume fish seasoning), 1 egg, 1 star anise, some garlic, 1 piece of ginger, 1 green onion, a little monosodium glutamate salt.

Method 1, the fish is scaled, processed into slices, and the fish head and bones are separated from the fish slices (this process can be sold by the fish boss).

2. Take out the egg whites and stir with the fish, of course, the fish should be washed when you buy it, hehe!

4. Add garlic, ginger, star anise, and green onion in time, and stir-fry twice.

5. Add boiling water, don't do more, I feel that the fish can be put in to cover the fish.

6: After the water boils, put the fish bones and fish head first, wait for one minute, and then put the fish fillet;

Add celery when lightly rare, and tofu when medium-rare.

8. Add some monosodium glutamate and a small amount of salt when starting from the pot (if the perfume fish blend contains salt, adjust it according to your appetite).

Tip 1, the role of using egg green: the taste of fish is good, and the fish is fleshy.

2. The effect of celery: fragrant, eat some celery when eating fish, and match it with muddy vegetarian.

Ingredients: 2 to 3 catties of grass carp, half a catty of celery, 1 piece of tofu, perfume fish seasoning (some are sold over time, such as Nanshan perfume fish seasoning), 1 egg, 1 star anise, a few garlic, 1 piece of ginger, 1 green onion, a little monosodium glutamate salt.

Method 1: Remove the scales of the fish, process it into slices, and separate the fish head and bones from the fish slices.

2. Remove the egg whites and stir with the fish.

4. Add garlic, ginger, star anise, and green onion in time, and stir-fry twice.

5. Add boiling water, don't do more, I feel that the fish can be put in to cover the fish.

6: After the water boils, put the fish bones and fish head first, wait for one minute, and then put the fish fillet;

Add celery when lightly rare, and tofu when medium-rare.

8. Add some monosodium glutamate and a small amount of salt when cooking.

A delicious fusion of hot pot, Sichuan kimchi and spicy tempeh sauce!

Ingredients and methods of hot pot fish:

Ingredients for making hot pot fish: 2 to 3 catties of grass carp (other fish can also be used, such as silver carp, etc.), half a catty of celery, a piece of tofu, perfume fish seasoning, an egg, a star anise, a few garlic, a piece of ginger, a green onion, a little monosodium glutamate salt.

Detailed steps for how to prepare hot pot fish:

1.The fish is scaled and processed into slices, and the fish head and bones are separated from the fish slices;

2.Remove the egg whites and stir with the fish;

4.Add garlic, ginger, star anise and green onion, stir-fry twice;

5.Add boiling water, don't do more, feel that the fish can cover the fish in it;

6.After the water boils, put the fish bones and fish head first, wait for one minute, and then put the fish fillet;

Add celery when lightly rare, and tofu when medium-rare.

8.Add some MSG and a small amount of salt to the pan.

The hot pot is mainly to make soup, first teach the landlord to make red soup: first heat the wok, heat the oil, add ginger slices, chili, pepper, tempeh, cooking wine, and then add water, (the stock is better) after boiling and adding the hot pot material (the red one is good);

Clear soup: The clear soup should be used with bone broth, etc., and the soup should be drained first, and the clear soup needs to add salt, monosodium glutamate, green onions, ginger, peppercorns, etc., and boil.

The fish is best eaten and killed, generally cut into large pieces of tile shape with a knife, and prepare some favorite vegetables, and after the soup is cooked, start shabu-shabu!