How to make carp hot pot delicious, how to make fish hot pot delicious

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Here's how to make a delicious fish hot pot:Ingredients: 2 catties of grass carp, 200 grams of sauerkraut, 50 grams of spicy hot pot base.

Excipients: peanut oil.

100 grams, 10 grams of salt, cooking wine.

30 grams, 20 grams of corn starch, 1 piece of ginger, 3 dried millet peppers.

Steps: 1. Marinate the grass carp.

2. Prepare side dishes. Wash the sauerkraut and cut into small pieces, peel and shred the ginger, and cut the millet pepper into small pieces. Skewer 1000 sheets and enoki mushrooms on a skewer, wash the coriander and tie it in a knot.

3. Stir-fry the millet pepper and ginger until fragrant, add the sauerkraut and fry for a while, and then add the hot pot base to fry the red oil. There should be more oil, sauerkraut must be fried to make it fragrant, and if you like spicy, you can add more hot pot ingredients.

4. Pour in water and bring to a boil, add the ingredients and cook, and enjoy. Put the ingredients while eating to avoid overcooking and affecting the taste. Delicious and simple fish hot pot is made.

1. Ingredients: 750 grams of carp.

2. Accessories: 500 grams of flour skin, 50 grams of bamboo shoots.

3. Seasoning: 75 grams of lard (refined), 75 grams of soy sauce, 50 grams of cooking wine, 15 grams of sesame oil, 5 grams of white sugar, 5 grams of green onions, 5 grams of ginger, 5 grams of salt, 4 grams of monosodium glutamate, 5 grams of green garlic.

4. After the fresh carp is stunned, slaughtered and bloodletting, the scales are scraped, the gills are dug out, the internal organs are removed by disembowelment, the fishy line is picked, the fish is cleaned, the fish head is cut off, cut into two pieces, and then the fish body is chopped into 4 cm square pieces. Rinse the skin and cut it into strips 6 cm long and 6 cm wide. Wash the green garlic leaves and cut them into small pieces.

Peel and slice the bamboo shoots.

5. Put the pot on the fire, add lard, burn until it is hot, add the green onion knot to stir out the fragrance, then remove the green onion knot, add the carp pieces and fry slightly, cook in the cooking wine, cover and simmer slightly, then add 750 ml of fresh soup, minced ginger, soy sauce, sugar, cover and simmer for about 5 minutes.

6. Put bamboo shoots and powder strips into the hot pot first, then pour in the stewed carp pieces and their soup, add refined salt and monosodium glutamate, cover and light the hot pot, put on the table and simmer for about 10 minutes, until the fish is cooked and the soup is thick, scatter the green garlic leaves, pour in sesame oil and eat.

Carp hot pot only rotten spring.

Ingredients: carp, powder, bamboo shoots.

Excipients: lard, soy sauce, cooking wine, sesame oil, sugar, green onions, ginger, salt, monosodium glutamate, green garlic.

Method:1After the carp is eviscerated, clean it, cut off the fish head, cut it into two pieces, and then chop the fish head into 4 cm square pieces;

2.Rinse the skin of the water hair powder and cut it into strips 6 cm long and 1.5 cm wide;

3.Wash the green garlic leaves and cut them into small pieces.

4.Peel and slice the bamboo shoots.

5.Put the pot on the fire, add lard, and burn until eighty percent of the fingers are heat-resistant, and then add the green onion knot to stir out the fragrance;

6.Remove the green onion knots, add the carp pieces and fry slightly, cook in cooking wine, cover the pot and simmer slightly;

7.Add fresh soup, minced ginger, soy sauce and sugar, and simmer for about 5 minutes;

8.In the hot pot, first put bamboo shoots and sedan sedan slices, powder strips, and then pour in the stewed carp pieces and their soup, add refined salt and monosodium glutamate, and then cover and light the hot pot;

9.Simmer for about 10 minutes until the fish soup is thick, scatter the green garlic leaves, pour in sesame oil and serve.

Summary. 4.After simmering for 20 minutes, turn off the heat and simmer for 20 minutes, then turn over the fish and simmer for another 20 minutes, put some coriander and minced garlic out of the pot.

Hello. 1.Clean up the carp, cut three to five knives horizontally on the fish, feed the surface of the fish with ginger powder, salt, and green onions, put the green onion and ginger into the belly of the fish, and pour a sip of cooking wine into the mouth of the fish garter. Feed for about 20 minutes.

2.Put a spoonful of oil in the pan, bring to a boil, put the fish in the pan and fry until golden brown on both sides, and remove.

3.After taking it out, spread a layer of meat skin in the pot, put the meat belt oil part down, and then put the fish on the side, add a can of celery beer, soy sauce, sugar, and a little vinegar chain key.

4.After simmering for 20 minutes, turn off the heat and simmer for 20 minutes, then turn over the fish and simmer for another 20 minutes, put some coriander and minced garlic out of the pot. Complete.

Step 1: Clean up the carp, cut three to five knives horizontally on the fish, feed the surface of the fish with ginger powder, salt and chopped green onions, put the green onion and ginger segments into the belly of the fish, and pour a sip of cooking wine into the fish's mouth. Feed for about 20 minutes Step 2 Put a spoonful of oil in the pot, boil, put the fish in the pot and fry, fry the ears on both sides until golden brown, take out Step 3 After taking out, spread a layer of meat skin in the pot, put the meat belt oil part down, and then put the fish on the side, add a can of beer, soy sauce, sugar, a little vinegar, add a little water, no fish, start to stew Step 4 stew for 20 minutes, then burn the rock, turn off the heat and simmer for 20 minutes, and then **, turn over the fish and stew for another 20 minutes, put some coriander, minced garlic out of the pot.

Step 1: Put the sliced tarpon into the marinated fish and a little cooking wine, stir well and set aside. Slice the green onion into sections, ginger and garlic. (To make hot pot fish, it is recommended to slice it.) It is best to marinate the fish 2-3 minutes before stir-frying).

Step 2: Pour an appropriate amount of rapeseed oil into the pot, and when the oil is medium-cooked, pour the fish packet, ginger and garlic slices, and Sichuan peppercorns into the pot and stir-fry. Stir-fry constantly with a spatula to avoid the seasoning sticking to the pan.

Step 3: When the seasoning and rapeseed oil are fully stir-fried, add a large bowl of water and bring the soup to a boil over high heat.

Step 4 Put in the fish head and fish steak in turn, observe its changes, and when it is medium-cooked, put in the remaining fish fillets, when the fish fillets are curled, sprinkle with green onions, and then you can get out of the pot. (Don't cook the fish for too long, it's easy to cook old, and the meat will be very chai)

Step 5: Remove from the pan and serve.

Fish, slice, put in a pot, add: appropriate amount of cooking wine, powder, light soy sauce, an egg white, a little salt, mix well Ingredients: a piece of pickled ginger, slice; 1 small handful of pickled cowpeas, diced; 1 star anise, 1 dried chili, cube brown sugar, bean paste, a handful of wet green peppers, green onions (washed with roots) two catties of coriander, millet spicy, (add according to taste) diced a handful of celery, (small parsley) cut into sections, (add before the pot is added) hot pan cold oil, mixed oil.

Add the cut ingredients, fry for about 1 minute, add the cube brown sugar and stir-fry, add the bean paste (a little spicy, add more, generally about 3 catties.)

Fish, add 2 and a half spoons) Stir-fry for about 2 minutes, add the fish head and fish bones, add water, put in green peppercorns, green onions, put in the fish fillets after the water boils, after the pot boils, add the chopped chili peppers and celery, and put the coriander out of the pot.

Hot pot fish is a classic Sichuan dish with a delicious and rich texture. Here's a simpler way to do it:1

Use fresh grass carp or carp, remove scales and cut into pieces; 2.Add water to the pot, add an appropriate amount of ginger, green onion and other spices, put in the fish pieces after boiling, then add an appropriate amount of salt, cooking wine, soy sauce, chili, bean paste, Sichuan pepper and other seasonings, and then put in bean skin, winter powder and other side dishes; 3.Remove the fish pieces and serve them with a variety of dipping sauces, such as soy sauce, tahini, peanut butter, etc.

If you want a better taste, you can cut thin slices along the texture of the fish, so that the flavor is more uniform and the meat is more tender.

Hot pot fish is a dish made with fish as the main ingredient and a variety of chili peppers and spices. Here's how to make a simple hot pot fish:

Ingredients required: Fish fillets (500 grams).

Tofu skin (50 grams).

Tofu skin (50 grams).

Potatoes (1 pc.).

Cauliflower (1 pcs.)

Green garlic (to taste).

Green onions, ginger and garlic (to taste).

Dried chili peppers (to taste).

Cooking oil (in moderation).

Cooking wine (to taste).

Salt (to taste) Light soy sauce (to taste).

Dark soy sauce (to taste).

Essence of chicken (to taste).

Steps: 1. Marinate the fish fillets with cooking wine, salt and light soy sauce for about 15 minutes.

2. Cut the potatoes into thin slices, divide the cauliflower into small florets, and cut the green garlic into sections for later use.

3. Heat the pan with cold oil, add green onions, ginger, garlic and dried chili peppers and stir-fry until fragrant.

4. Add tofu skin, tofu skin, potatoes, cauliflower and other side dishes and stir-fry.

5. Add water to boil, add the marinated fish fillets and cook until they change color.

6. Add salt, dark soy sauce, chicken essence and other seasonings and cook until the fish fillets are cooked through.

7. Add the green garlic segments, stir-fry evenly and serve.

2. Add enough water when boiling hot pot fish to avoid boiling dry.

3. You can increase or decrease the amount of chili peppers and seasonings according to your own taste.

4. It is recommended to use hot pot base for seasoning, which has a better taste.

Hot pot fish is a Sichuan dish made with fish as the main ingredient, and the recipe is simple and easy to learn. The specific steps are as follows:

1.Prepare the ingredients: wash the fish, remove the scales, remove the belly puree, hollow out, blanch in boiled water, and then remove it to cool; Prepare ingredients such as green onions, ginger and garlic, pickled melon, pickled chili, Sichuan pepper, etc., and prepare the pot base.

2.Fish filling: Finely chop green onions, ginger and garlic, pickled melon, pickled chili peppers, etc., add warm water, salt, light soy sauce, white pepper and other seasonings and stir well, and fill the mixture into the belly of the fish.

3.Boiling hot pot: Pour the bottom of the pot into the pot, add an appropriate amount of water to boil, skim off the foam, add pepper, hawthorn, cinnamon and other seasonings and cook until the hot pot taste comes out.

4.Fish hot pot: Put the stuffed fish in a pot and cook it until cooked, and serve it with side dishes such as mushrooms, bean skin, and tofu.

In short, the key to making hot pot fish is the combination of heat and ingredients, I hope you enjoy this dish!

Materials: 11 piece of fresh fish (about 500 grams).

2.Appropriate amount of hot pot base.

3.Cooking oil (in moderation).

4.Green onions, ginger and garlic (to taste).

5.Pepper to taste.

6.Cooking wine (to taste).

7.Salt to taste.

8.Sugar to taste.

Steps:1Wash the fish and cut it diagonally into thick slices.

2.Spread salt and cooking wine on the fillets and marinate for 10 minutes.

3.Heat the oil in a pan, add the green onion, ginger, garlic and chili pepper and stir-fry until fragrant.

4.Add an appropriate amount of hot pot base, pour in an appropriate amount of water, and bring to a boil.

5.Put the marinated fish fillets into the hot pot base, add an appropriate amount of sugar, and cook them before serving.

Tips:1The hot pot base can be prepared according to personal taste, or you can buy the ready-made hot pot base in the market.

2.Don't cook the fillet for too long to avoid overcooking.

3.Vegetables and other excipients can be added in an appropriate amount according to personal taste to increase taste and nutrition.

Hot pot fish is a traditional delicacy in Chongqing, often used to soak in hot pot, the taste is delicious and tender, the taste is very hearty, the following is how to make hot pot fish:

1.Use fresh crucian carp and white parts and cut into thin slices.

2.Marinate the fish fillets in a mixture of cornstarch, salt, pepper, peppercorns, chicken essence, ginger and shallots, egg whites, etc.

3.Put an appropriate amount of oil in the pot, add green onions, ginger and garlic and stir-fry until fragrant, then put in the fish fillets, stir-fry quickly for one minute, put a little cooking wine, add chicken broth or water, add tofu slices, fungus and chili peppers and other side dishes after boiling, boil gently, drop a little sesame oil, sprinkle green onions and enjoy.

The hot pot fish made in this way will taste more delicious and flavorful, and it will be more appetizing and delicious.

Choose fresh fish, preferably with skin on it, such as grass carp, carp, etc.

Cut the fish into slices or pieces and marinate for a while with cooking wine, salt and pepper.

To prepare the hot pot base, you can choose spicy, clear soup, sauerkraut and other flavors.

Put the marinated fish fillets in a pot and cook them together, adding vegetables, tofu and other ingredients.

When eating, you can dip it in your favorite seasonings, such as sesame paste, garlic, sesame paste, etc.

The key is the freshness of the fish and the taste of the hot pot base, which can be adjusted according to your taste.

Material Preparation:

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 (sold in supermarkets, such as Nanshan perfume fish seasoning), an egg, a star anise, some garlic, a piece of ginger, a green onion, a little monosodium glutamate salt.

Hot pot fish recipe process:

1: Remove the scales of the fish, process it into slices, separate the fish head and bones from the fish slices; (This process can sell fish boss**).

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

4) Add garlic, ginger, star anise and green onion in time, then 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 it's medium-rare at 7:5 and tofu when it's medium-rare;

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

Description: 1: The effect of using egg green: the taste of the fish is good, and the fish is fleshy 2: The effect of using celery: fragrant, eat some celery when eating fish, and match the vein.