The most authentic way to make the spicy fish

Ingredients required. Crucian carp one.

1 pickled ginger.

1 garlic cube.

1 small bowl of pickled chilies.

Salt. Cooking wine 30 ml.

1/2 teaspoon of ground white pepper.

Chopped green onion to taste.

2 tablespoons of bean paste.

Vegetable oil to taste.

Lard 1 tablespoon.

Preparation of spicy fish.

1. Remove the fishy line of the fish, then wash it with water, use a knife to draw 3 knife edges on the back of the knife, put it on a plate, and then put an appropriate amount of salt, cooking wine and pepper in it and marinate for 5 minutes.

2. Pour oil into the pan and heat it, pour the fish into it and fry it for a while.

3. The degree of frying is determined according to your own taste, and if you want to be tender, you can fry it for a while.

4. Prepare the garlic, ginger and chili pepper for later use.

5. Cut with a knife until finely chopped.

6. Pour oil into the pot and heat it, then pour the ginger and garlic into it and stir-fry it to make it fragrant, then pour the pickled chili pepper into it and fry it for 2 minutes, then pour the bean paste into it and fry until the red oil comes out, and then pour the peppercorns into it and fry until fragrant.

7. After stir-frying until fragrant, pour in 1 large bowl of water and boil.

8. After boiling for about 10 minutes, put the fried fish in the pot and cook for 5 minutes, then turn over and cook for another 5 minutes.

9. Put the fish on a plate, then adjust the green onion and chicken essence to taste, then pour the soup in the pot on the fish, and then sprinkle the green onion for decoration.

Ingredient list] Ingredients: 1 fresh carp.

Ingredients: millet pepper, parsley, ginger, garlic, green onion, star anise, green peppercorns, dried chilies, onion, soybean sprouts.

Seasoning: spicy sauce, bean paste, thirteen spices, cooking wine, salt, chicken essence, sugar, light soy sauce, dark soy sauce.

Step 1: Prepare a fresh carp, stun it and then remove the scales and internal organs. After cleaning, put the fish in clean water to thoroughly wash the blood, pick off the gills and remove it, ready to change the knife.

When changing the knife, you can cut off the head of the fish first. The body of the fish is broken in half along the vertebrae and then chopped into even small pieces. Then cut the fish head into small pieces, put it in a basin and rinse it again, control the moisture and prepare for marinating.

Step 2]: In the fish pieces, add 2 grams of salt, 2 grams of chicken essence, 1 gram of five-spice powder, 1 gram of pepper, 5 grams of cooking wine to remove the fish, 2 grams of dark soy sauce to improve the color, and a little sugar to enhance the freshness. First, grasp the added seasoning and mix it evenly by hand, then add 20 grams of starch to evenly coat the fish pieces with starch.

The reason why starch is added is to better lock in the moisture of the fish and maintain the tender taste of the fish. After the starch is evenly coated, let it stand for 10 minutes to allow the fish to absorb the juice and flavour.

Step 3]: Cut the millet pepper into circles, match the color of a few line peppers, change the section of small parsley, cut a piece of ginger into slices, pat a few garlic grains apart, cut a section of green onion into horseshoe slices, and then prepare 2 star anise, a pinch of green peppercorns, a small handful of dried chili peppers, a circle of onions, 100 grams of soybean sprouts, wash and set aside.

Step 4: After the ingredients are ready, fry the fish in the pot first. When the oil temperature rises to 5 percent, the oil surface will smoke slightly.

At this time, put the marinated fish pieces into the pot in turn, and keep shaking the pot during the fish process to prevent the fish pieces from sticking to the bottom of the pot. You can use a spoon to pour oil on top of the fish pieces and heat them evenly. But before the pieces are set, don't push the pieces with a spoon to prevent them from breaking.

Keep frying on low heat for 4 minutes, and when the fish pieces are set and the surface is golden brown, remove the oil.

Step 5]: Then heat the oil in the pot, pour in the chopped ginger, garlic and other small ingredients after the oil is hot, and turn on the low heat to bring out the spicy flavor. Add 10 grams of hot pot base and 5 grams of bean paste, and stir-fry the sauce to make red oil.

Pour in the green and red pepper rings, turn to medium heat to fry the green and red peppers, pour in the celery segments and soybean sprouts, and stir-fry for about 1 minute. After the side dishes are broken, pour an appropriate amount of water from the side of the pot, and after the water boils, you can start seasoning.

Step 6]: Add 3 grams of salt, 1 gram of chicken essence, 5 grams of light soy sauce, and 2 grams of dark soy sauce to enhance the color, stir to dissolve the seasoning, put the fried fish pieces into the pot, and simmer on low heat for 5 minutes to let the fish pieces absorb the soup and taste it. After 5 minutes, the soup has thickened.

At this time, pour a little oil into the pan to brighten the color, and you can turn off the heat.

1. Scrape the fish head and fish scales, dig out the gills and wash them, marinate them in soy sauce, and chop peanuts, kaiyang and garlic into pieces for later use.

2. Heat oil in a wok, fry the fish head on both sides until golden brown, remove and set aside.

3. Heat the appropriate amount of oil in the wok, add minced garlic, minced ginger, minced meat, and minced Kaiyang together in the pot and stir together, cook in Shao wine, add soy sauce, sugar, two bowls of water (about 1 liter), chicken powder, stir well, put in the fish head, first boil with a strong fire, then cover the pot, and simmer for about half an hour.

4. Take out the fish head and put it on a plate, thicken the soup in the pot with water starch, sprinkle in the ground peanuts, sesame seeds, pour in chili oil and stir well, pour the pot on the fish head, and don't chop the peanuts too much. Before marinating the fish head, you can cut the thick part of the meat a few times to ensure the flavor.

1. Ingredients: Appropriate amount of fresh fish.

2. Excipients: appropriate amount of chili pepper, appropriate amount of dark soy sauce, appropriate amount of ginger, appropriate amount of Sichuan pepper, appropriate amount of garlic, appropriate amount of vinegar, appropriate amount of light soy sauce, appropriate amount of pepper, appropriate amount of salt.

4. Marinate the fish liquid with ginger, garlic, Sichuan pepper, chili, dark soy sauce, salt and pepper.

4. Marinate the fish pieces overnight.

5. Pick out the ingredients and fry them in the oil pan.

6. Fry until golden brown on both sides.

7. Leave a little oil in the pot and fry the chili, pepper, ginger and garlic until fragrant. Trouble.

8. Stir-fry the fried fish pieces.

9. Add sugar, drizzle a little light soy sauce and vinegar and stir-fry in the pan.

10. Sprinkle some chives on a plate. Garnish with cucumbers and carrots.

A home-cooked recipe for spicy fish fillet. Ingredients: 1 live fish.

Excipients: appropriate amount of dried red pepper, appropriate amount of garlic, appropriate amount of chives, appropriate amount of ginger, appropriate amount of sugar, appropriate amount of balsamic vinegar, appropriate amount of soy sauce, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of chicken essence, appropriate amount of pepper, appropriate amount of starch.

The steps of the preparation of the spicy fish fillet.

1. Cut and wash a live fish, take the meat on both sides, cut the butterfly slices, and marinate with seasoning for 30 minutes.

2. Fry in hot oil.

3. Stir-fry garlic slices with a little oil in the pot.

4. Stir-fry the dried chili peppers and minced ginger until fragrant, add a little water, soy sauce and sugar and bring to a boil.

5. Put the fish fillets and wrap them in soup, pour vinegar, thicken them, sprinkle them with green onions, and turn the spoon out of the pot.

The simple home-cooked recipe for spicy fish is as follows:Ingredients: 1500 grams of grass carp.

Excipients: water starch, white pepper, ginger, dried chili, sesame pepper, salt to taste.

Specific steps: 1. Prepare the ingredients and cut the grass carp into sections.

2. Add cornstarch, pepper flour and a small amount of salt to marinate for 10 minutes.

3. Peel and shred the ginger, slice the garlic and set aside.

4. Heat the oil in the pot, and when the oil is hot, add the marinated fish and fry it until it is golden brown.

5. Add the base oil, add green onion, ginger, garlic, chili pepper and pepper and stir-fry until dry and flat.

6. Add the fried fish and stir-fry. Add salt and pepper and stir-fry evenly.

7. Remove from the pot at the end.