How to cook spicy fish and sauerkraut fish? What ingredients are needed?

Spicy Fish Spicy Fish Production Materials: Ingredients: grass carp, cucumber, rice jelly.

Excipients: eggs, dry starch, cooking oil, butter, green onion, garlic, spicy fish seasoning, brown sugar, white pepper, salt, chicken essence, Sichuan pepper, dried chili pepper, dried chili noodles, coriander. Steps:

1. Cut the grass carp into pieces, wrap it in dry starch after sticking the egg juice, fry it in cooking oil at 60 degrees Celsius, and pick it up after the surface of the fish is light yellow. 2. Fry the spicy fish seasoning with the remaining oil in the pot, the oil temperature should not be too high, keep stir-frying, add garlic cloves, Sichuan pepper, dried chili pepper (cut into 2 cloves), then pour in the fried fish pieces and stir-fry evenly, add water to the fish pieces, add salt, chicken essence, pepper noodles, chili noodles, 2 spoons of brown sugar, butter and chopped green onions, and then pour the cucumbers cut into strips and the rice jelly cut into pieces into the pot, and then the side dishes can be boiled and then the pot can be sprinkled with green onions and coriander. Sauerkraut Fish Sauerkraut Fish Ingredients:

Ingredients: 1. A piece of fresh fish, sliced into slices, with two tablespoons of starch and one spoonful of salt. 2. Pick about half a pound of pickled cabbage and cut it into shreds.

3. Soak eight chili peppers and chop them. 4. About 20 peppercorns. 5. A small piece of ginger, sliced.

6. Half a garlic piece, sliced. 7. 4 green onions, finely chopped. 8. Two tablespoons of cooking wine.

9. 1 spoonful of chicken bouillon. 1. Put oil in the pot and heat it for 60 minutes, add Sichuan pepper, ginger slices and garlic slices to fry until fragrant, then pour in the pickled cabbage shreds and fry for about half a minute.

2. Add soup or water, bring to a boil, add fish head, fish bones and cooking wine and boil for about 10 minutes.

3. Pour into the soup pot and bring to a boil, shake the fish fillets and put them into the pot one by one.

5. Pour the pickled chili flakes from the wok into the pot where the sauerkraut fish is boiled.

6. Continue to cook for about 1 minute, add the chicken essence and stir well. 7. Sprinkle with chopped green onions after cooking!

39 Satisfied with the answer: Authentic spicy fish practice.

Ingredients: 1 fresh grass carp.

Ingredients: 500 grams of soybean sprouts, 1,000 grams of cooking oil (about 100 grams of actual consumption), 250 grams of dried chili peppers, about 50 grams of Sichuan pepper, salt, cooking wine, a little starch.

Production method: 1) Wash the grass carp first, slice it into fish fillets, add a little salt, cooking wine, starch, stir evenly and set aside;

2) Wash the soybean sprouts and set aside;

3) Put about 500 grams of water in a pot, bring to a boil, and blanch the bean sprouts until they are 8 ripe. Take it out and put it in cold water, dry the water, and evenly stack it at the bottom of a clean large bowl;

4) Blanch the slurry fish fillets in water for a while (seven or eight ripe), and stack them on the bean sprouts;

5) Put the wok on the heat, pour in the cooking oil, boil until boiling, remove from the heat, put in the peppercorns and dried chilies, fry them slightly (the time is not too long, otherwise it will be fried), and immediately pour them into the bowl with the fish and bean sprouts (be careful not to burn); Ingredients:

A herring (grass carp), a package of Sichuan sauerkraut fish seasoning, 20 peppercorns, dried chili, wild pepper, garlic cloves, a piece of ginger, green onion, cooking wine, salt, half an egg white, a little starch, three taels of salad oil, and a teaspoon of lard. Steps:

1.Clean the fish, remove the head and tail, cut the fish in half, and then use a knife to fillet the fish diagonally. Bone section.

2.Break the ginger, put it in a porcelain basin with the fish fillet, pour in the cooking wine, egg white, green onion, and starch by hand, and taste it. Cut the garlic into garlic and set aside, remove the seeds from the dried chili peppers and cut them into sections.

3.Put the wok on the stove and light the fire, pour the salad oil into the pot and burn until it is hot, add garlic and sauerkraut over the oil, wait for the sauerkraut and garlic to fry until fragrant, put in the fish bones, and fry! Add cold water, a teaspoon of cooking wine, wild pepper, Sichuan pepper, and dried chili pepper, and wait until the soup is milky white.

Sprinkle a little salt into the delicious fish fillets, then pour them into the pot and remove them with chopsticks. Cook until the fillets change color, then add the chicken essence, lard, pepper, and put them in a soup bowl.

Note: 1The fish fillet can not be too thick, the egg white can not be added to one, and the starch can only be put one teaspoon, and the fish fillet should not stick to the hands when the fish fillet is flavored, and the cooking wine should not be too much, two teaspoons are enough.

2.Cook fish must use cold soup and cold water, so that the fish will not smell fishy and the soup will be white;

3. The fish fillet should be slightly boiled, too boiling is easy to get old, and not boiling cornstarch is easy to fall.

4. You can use bean sprouts as a base.

5. Water should be added enough at one time, not too much and not too little, especially not twice water, the taste will be much worse.

1. Ingredients: 1 fresh grass carp, 1 bag of sauerkraut; Ingredients: shredded green onion, ginger and orange slices, garlic cloves, egg whites, salt, cooking wine, dried chilies.

2. Rinse the treated grass carp twice with water to remove the black membrane in the abdomen; Prepare a bag of hand dough sauerkraut, an appropriate amount of green onions, ginger and garlic.

3. Cut off the fins of the washed fish; Gently press the tail of the fish body with the left hand, and use the knife with the right hand to slice both sides of the fish body into slices along the fish bones, and then cut the fish meat into thin slices; Cut the fish steak into small pieces; The head of the fish is divided into two halves. 4. Put the fish fillets and fish steaks into a basin, add an appropriate amount of cooking wine and salt, add egg whites and stir well, and let stand for about 20 minutes.

5. Take out the sauerkraut and other ingredients for later use. Mu search.

6. Heat the wok, pour in an appropriate amount of cooking oil, add shredded green onions, ginger slices and garlic cloves and stir-fry until fragrant.

7. Pour in the sauerkraut and stir-fry evenly over high heat.

8. Add water or clear soup to boil over high heat, add fish head and fish steak and simmer for 5-8 minutes.

9. After the pot is boiling, add the fish fillets, and boil over high heat for 2-3 minutes.

10. Add an appropriate amount of dried chili, salt and pepper to enhance the taste.

11. Turn off the heat and serve the plate and decorate it slightly.