How to make dry pot fish delicious, the homely practice of dry pot fish

Here are several ways to do it, you can see if there is a suitable one:

The main and auxiliary ingredients for the practice of dry-roasted fish: 600 grams of fish, 50 grams of celery, 50 grams of meat, and 50 green and red peppers.

Production process: change the pickle code of the fish to the knife and put the powder into the oil pan to fry the skin; Stir-fry the meat grains in another pot, the home-cooked sauce, the fish, eat the flavor and burn the raw food, add the celery grains, green and red pepper grains, thicken the juice and put it on the plate.

Flavor type: home-style taste.

Characteristics: salty, fresh and slightly spicy, and the meat is tender. The method of the hemp fragrant fish is made of the material of the hemp fragrant fish:

Ingredients: 400 grams of green-fin horse noodles and dolphin Seasoning: 2 grams of Sichuan pepper, 15 grams of pickled pepper, 5 grams of salt, 2 grams of monosodium glutamate, 10 grams of ginger, 5 grams of white sugar, 50 grams of salad oil

1.Wash the fish and set aside for later use; 2.

Leave a little oil in the pot, add pickled green pepper and pickled ginger to stir-fry to taste; 3.

Add water, taste, and when the fried fish is juiced and flavored, it is ready to serve in a single dish. Tips for making hemp fragrant fish: 1

When frying fish, it should not be fried too dry, and the juice should not be collected for too long, otherwise it will rot. Ingredients for boiled fish: fish, hot pot material, millet spicy, green pepper, green pepper, rapeseed oil, celery, shiitake mushrooms, side dishes (loofah, potatoes).

Method: After washing the fish, add an appropriate amount of salt and cooking wine, mainly to remove the fish.

Cut into strips after the mushroom water is ready; Wash and cut the celery into sections, wash and cut the green peppers into sections; Wash and set aside; Wash and cut the garnish.

Put rapeseed oil on the fire in a wok, and the oil can be a little more. After cooking, turn off the low heat, fry the green peppercorns to bring out the fragrance, turn on medium heat, fry the hot pot ingredients, and fry the peppers and celery after frying until fragrant. Add water and boil to make a soup.

Under the fish cooked. Put it in a pot.

Vegetables are generally cooked in a pot after the fish is eaten quack.

Tips Material**:1Fish almost a pound: the price seems to be yes wow).

Hot pot ingredients: green peppercorns, millet peppers, green peppers, celery, loofahs, potatoes:

How to braise the fish: fish, pickled pepper, pickled ginger, eggs, watercress, cooking wine. 1. Cut the pickled ginger and pickled pepper well, and prepare an egg white.

2. Put oil in the pan, wait until 8 is ripe, add two slices of ginger, wrap the fish in egg whites and fry in the oil pan until golden brown. 3. Stir-fry the fish from the pot, pour the oil, stir-fry the bean cress and condiments when the temperature is up, and put some cooking wine. Pour water to a boil, then put the fish in and cook for a while to remove from the pan.

Add salt or soy sauce before cooking.

The home-cooked practice of consuming fish in a dry pot.

1. Cut the celery into sections, the potatoes into strips, the lotus root into strips, and the onion into half rings.

2. Remove the smell of the fish in cooking wine, put a little salt (optional) and marinate for 10 minutes.

3. Fry the potato strips and lotus root strips in an oil pan until golden brown.

Fourth, the oil in the pot, the amount of oil is larger. Stir-fry the ginger and garlic until fragrant, and fry the red oil from the 1 3 of the material package (depending on how many dishes you have).

Fifth, the fish is consumed, stir-fry to taste.

6. Fry the celery and onion first, then fry the fried potato strips, stir-fry evenly, and finally add the lotus root strips.

7. After removing from the pot, sprinkle with pepper rings, coriander and white sesame seeds.

Materials. Fish.

2 5 pounds. Sauerkraut fish sauerkraut 1 pack.

Potatoes 5 slices of food.

Lotus root: 5 slices of food.

5 small fungus.

Konjac 10 slices of food.

300 grams of red oil.

20 grams each of ginger, shallots and garlic.

Bean paste. 20 grams of food.

Sichuan pepper 5 grams.

Pickled ginger. 20 grams.

Star anise cinnamon. and other spices the same point.

Dried chili pepper section 10 grams.

Wine. 20 grams.

White vinegar 10 grams of food.

Essence of chicken. MSG 20 grams each.

The practice of fish hot pot.

1.Defrost the fish and put it in a basin with white wine and pepper.

Submerged in white vinegar. 2.Prepare all kinds of required ingredients and seasonings with marinating time, boil 8 layers of red oil in a pot, heat the onions, garlic and various spices, then soak ginger in sauerkraut, fry for a while, fry pepper bean paste and fry until fragrant, then pepper pepper and chili noodles, add 1000 grams of water, 4

Pour the fish and potatoes, lotus root, fungus, konjac, green onions, celery and boil.

5.Add chicken essence, monosodium glutamate, cooking wine, and white vinegar, simmer for five minutes, remove from the pot and pour into the hot pot basin.

6.The remaining 100 grams of red oil under the heat of the pot are boiled to about 100 degrees, and the peppercorns are stir-fried until fragrant, and poured on the fish

First of all, after washing and draining the fish, put the white wine and mix well, then put the minced ginger and salt and mix well and marinate for half an hour, then chop the ginger and garlic, cut the shallots into sections, and cut the dried chili peppers into sections. Then cut the green onions into sections, slice the white mushrooms, and cut the onions into cubes. The hot pot base should be made of clear oil, and the taste is not greasy.

Then you need to heat the oil, fry the ginger and garlic until fragrant, add the dried chili, Sichuan pepper, green onions, and hot pot base in turn and stir-fry until fragrant, pour an appropriate amount of water and bring to a boil. After that, put the white mushrooms in and cook for 3 minutes, put the fish and cook for about 5 minutes, put the onions, and wait for the fish to grin slightly and put it out. Sprinkle the shallots on the bowl of vegetables, heat the oil and pour it in.

Here's how to cook the fish in a dry pot:

Ingredients Tools: Fish, tempeh, dried chili peppers, ginger slices, garlic slices, green onions, oil, starch, peppercorns, basins, pots, spatula.

1. Put the fish into the basin first, add cooking wine and salt, grasp it well and marinate for 15 minutes to remove the fishy smell.

2. After marinating, drain the water, add starch, grasp well, and let the fish be coated with starch.

3. Add an appropriate amount of oil to the pot, wait for the oil to be hot, put in the fish and fry it over medium heat, wait until it is golden on both sides, put it out for later use, remember that the fish should not be fried for too long, otherwise it will be easy to rot.

4. Add oil and sugar to dissolve, then add garlic slices, ginger slices, green onions and tempeh, stir-fry until fragrant, add dried chili peppers and Sichuan peppercorns, and stir-fry over low heat.

5. Pour in the fried fish and stir-fry to taste, finally add oyster sauce, light soy sauce and chicken essence, stir-fry evenly and then you can get out of the pot, and the spicy, fragrant, super delicious dry-roasted fish is completed.

There are 3 steps to how to make a dry pot rat fish. 1.Prepare the ingredients, vegetarian dishes can actually be of any kind, will be the rest of the ingredients at home so only these.

Marinate the fish with salt, pepper and rice wine for 30 minutes in advance, add starch and fry until golden brown for later use.

2.Stir-fry the chili, pepper, ginger and garlic in a pot in cold oil, add spicy sauce and bean paste to stir-fry the red oil, add the vegetarian vegetables to medium heat and stir-fry, and then add the fish and stir-fry.

3.After the taste, add a little soy sauce, chicken essence, sugar and a little water and cook for a while to make the fish more flavorful, don't add too much water, and finally add celery leaves to get out of the pot, and the dry pot of the fish is ready.

Summary. Hello! Ingredients: 500 grams of fish, 50 grams of green peppers, 1 spoon of Lao Gan Ma black bean sauce, 1 piece of ginger, 3 cloves of garlic, 2 shallots, 10 grams of dried chili peppers, 2 grams of Sichuan peppercorns, 1 spoon of cooking wine, half a spoon of dark soy sauce!

Hello! Ingredients: 500 grams of fish, 50 grams of green peppers, 1 spoon of old dried celery and black bean sauce, 1 piece of ginger, 3 cloves of garlic, 2 shallots, 10 grams of dried chili peppers, 2 grams of Sichuan peppercorns, 1 spoon of cooking wine, and a spoon of dark soy sauce!

Steps: 1. Shred the ginger, slice the garlic, and chop the green onion. Cube the green peppers. Wash the fish, add shredded ginger, 1 tablespoon of salt, 1 tablespoon of raw wine, mix wide and carefully close and marinate for 20 minutes.

2. Put an appropriate amount of oil in the pot, heat the oil to 7 hot, fry the fish until it is slightly yellow, remove and drain.

3. Leave the bottom oil in the pot, add Yunyan ginger and garlic, dried chili, Sichuan pepper, and Lao Gan Ma tempeh and stir-fry over low heat until fragrant, add the fish and green Pon's royal pepper and stir-fry evenly, add half a spoon of dark soy sauce, half a spoon of salt, half a spoon of chicken essence, and stir-fry evenly, sprinkle with chopped green onions.

Add cooking wine and salt to the fish, marinate for 15 minutes after grasping it well to remove the fishy taste. After marinating, drain the water, add starch and grasp well. Add an appropriate amount of oil to the pot, wait for the oil to be hot, put in the fish and fry it over medium heat, wait until it is golden brown on both sides, and then put it out for later use.

In another pot, add sugar to dissolve, then add garlic slices, ginger slices, green onions and tempeh, stir-fry until fragrant, add dried chili peppers and Sichuan peppercorns, and stir-fry over low heat. <

1. Put the fish into the basin first, add cooking wine and salt, and marinate it for 15 minutes after grasping it evenly to remove the fishy smell. <>

2. Drain the water after marinating, add starch, grasp well, and let the fish be coated with starch. <>

3. Add an appropriate amount of oil to the pot, wait for the oil to be hot, put in the fish and fry it over medium heat, wait until it is golden on both sides, put it out for later use, pay attention to the fish not to fry for too long, to avoid crispy. <>

4. Start another pot, add sugar to dissolve, then add garlic slices, ginger slices, green onion segments and tempeh, stir-fry until fragrant, add dried chili pepper segments and Sichuan peppercorns, and stir-fry over low heat. <>

5. Pour in the fried fish and stir-fry to taste, finally add oyster sauce, light soy sauce and chicken essence, stir-fry evenly, and then read the start and can be out of the pot. <>

The method is as follows: choose a small and easy to taste fish, wash it and add a little salt and cooking wine to marinate for a while to remove the fishy smell, and draw a pattern on the fish.

Finely chop the green onion, ginger and garlic, cut the red pepper into small cubes, and prepare some minced meat.

Bring the pan to a boil, fry the fish until golden brown on both sides, and set aside.

The remaining oil stir-fries the bean paste until fragrant, and then adds minced garlic and ginger to stir-fry together.

After Lu Oak, pour in the minced meat and stir-fry for a while, put the fish, cooking wine, put the water to submerge the fish, put a little dark soy sauce and vinegar, boil over high heat, simmer slowly over low heat, let the flavor of the soup enter the fish, which will be more flavorful.

When the soup is about the same, add diced red peppers, add some sugar and monosodium glutamate to dry, sprinkle with chopped green onions, and put on a plate.

Precautions for the purchase of fish:

When we buy fish, we must first choose live fish, because if the fish is alive, it means that the fish is healthy, and when we buy fish, we should try to choose fish with complete scales and no defects, because this kind of fish is relatively fresh.

When we buy fish, we should also pay attention to the gills, if the gills are bright red, it means that the fish is relatively fresh, not hypoxic, if the gills are dark red, it means that the fish has some hypoxia, not too fresh, after the fish dies early, the color of the gills will be white.

When we buy fish, we try to choose live fish, if we buy live fish, we find that there are small worms on the body of the fish or other places, such fish we had better not buy such fish, because such fish may have parasites such as schistosomiasis.

Summary. Hello dear! <>

Dry pot consumable fish recipe consuming fish, dried chili, Sichuan pepper, spicy sauce, step cold oil under the pot fragrant chili, Sichuan pepper, ginger gong. 3. Add the spicy sauce and bean paste and stir-fry the red oil. 4.

Add the vegetarian dishes to the stir-fry over medium heat. Let the oil be fragrant pepper, pepper, ginger and garlic. Add the spicy sauce and bean sauce to make the red oil.

Add the vegetarian dish to medium heat, then add the fish and stir-fry, add a little soy sauce, chicken essence, sugar and a little water after tasting the taste, and make the fish more flavorful for a while. Finally, add the celery leaves and serve.

How to make dried fish delicious.

Hello dear! The practice of air-drying the fish, 1. Ingredients: 600 grams of fish.

2. Seasoning: 50 grams of celery, 50 grams of meat, green and red peppers, change the knife to the fish and deer, and then put the powder into the oil pan residue and fry it tightly in the skin. 4. Stir-fry the meat grains in another pot, the home-cooked juice, and the fish, eat the flavor and burn the raw food, add celery grains, green and red grains, and thicken the posture to collect the juice and bright oil and put it on the plate.

Hello dear! <>

Dry pot consumable fish recipe consuming fish, dried chili, Sichuan pepper, spicy sauce, step cold oil under the pot fragrant chili, Sichuan pepper, ginger gong. 3. Add the spicy sauce and bean paste and stir-fry the red oil. 4.

Add the vegetarian spring tung cabbage to the stir-fry over medium heat. Let the oil be fragrant pepper, pepper, ginger and garlic. Add the spicy sauce and bean sauce to make the red oil.

Add the vegetarian dish to medium heat, then add the fish and stir-fry, add a little soy sauce after the taste, add a little soy sauce, chicken essence and smile, sugar and a little water, and let the fish taste more flavorful. Finally, add the celery leaves and serve.