How to make a splash of spicy fish, what kind of methods do fish have!!

Preparation of braised fish.

Ingredients: fish, wine, green onion, garlic, chili lard, a little seasoning.

Method: 1. After killing the fish, smear salt, condiments, and smear fried powder and soak for about half to an hour;

2. Put oil in a hot pan, put the fish in the hot oil, fry the fish on low heat or medium heat alternately, until the fish is golden brown, and put it on a plate for later use.

3. Put oil in a hot pan, stir-fry chives and white chives, garlic slices or minced garlic, ginger slices, etc., put an appropriate amount of water, and put your favorite condiments (such as bean paste, cooking wine, dark soy sauce, vinegar, sugar, etc.) to make juice. Put the fish in and simmer for about 10 minutes. Generally, the longer it is simmered, the more flavors of various condiments enter, but it cannot be simmered endlessly.

Appropriate is sufficient. 4. After the fish is cooked, release onions, coriander and other favorite decorations, which not only achieve the purpose of aggravating the fragrance, but also achieve the purpose of decoration.

Note that the flour should be mixed with water before being smeared. Whether the fried fish is eaten directly or used to braise it, the oil should not be too little, otherwise the bottom will be pasted, which has a certain relationship with whether it is a "non-stick pan", but it has little to do with it. Whether the fish is fried and eaten directly, or it is used to braise it before eating, it must be fried on low heat until the skin is golden before it can be put on a plate.

2. The reason why the fish made is fishy, and the skin is fragrant and delicious, while the fish meat is not delicious and tasteless, the reasons are as follows

Before frying the fish, be sure to rub salt and submerge it for about half to an hour to achieve the effect of removing the mud. If the fried fish is braised in a braised sauce, in the same way, it is also salted, and an appropriate amount of soy sauce, cooking wine and other favorite condiments should be poured on, and then smeared with fried powder or flour.

Spicy fish has never been sprinkled and boiled fish and fried fish.

1. Ingredients: 400 grams of grass carp, 30 grams of Sichuan pepper, 30 grams of small pepper, 40 grams of peanut oil, 5 grams of fish coriander, 5 grams of ginger, 20 grams of cooking wine, 10 grams of refined salt, 5 grams of light soy sauce, 8 grams of sugar, 4 grams of monosodium glutamate.

2. Wash and clean the grass carp, break it into an oblique knife on its back, and marinate it with cooking wine, green onions, ginger, pepper noodles and light soy sauce for 10 minutes.

3. Put the marinated fish in the oil pan, fry until the skin is crispy and the bones are crispy, filter the oil out of the pan, put it in the oven and bake it over medium heat for 5 to 8 minutes, and then put it on a plate.

4. Put a little oil in the pot, burn 6 into heat, fry the pepper and small pepper until crispy, add refined salt and monosodium glutamate, fry evenly, pour oil on the grilled fish, and then sprinkle the fish coriander.

1. Prepare a grass carp and coriander for later use.

2. Cut the dried pepper into sections, slice the ginger and garlic, and have a little cooked white sesame seeds.

3. Cut off the head and tail of the fish first, and slice the fish.

4. Cut the fish into thick strips.

5. Put salt, cooking wine, light soy sauce and pepper into the fish, and then mix the thirteen spices and cornstarch to catch the fish and marinate for ten minutes.

6. Relax the oil in the pot, put the fish head and tail into the fried and remove it for later use.

7. Heat oil and add the fish.

8. Fry the fish until golden brown, remove the oil and set aside.

9. Leave the bottom oil to fry the ginger and garlic slices, add the dried red pepper and burst the fragrance.

10. Pour in the fried fish and stir-fry quickly.

11. Pour in the white sesame seeds and stir well.

12. Arrange the head and tail of the fish, put the fish meat in the middle, and put coriander on the periphery to serve.

How to prepare the homemade spicy fish:

1. Peel the garlic cloves, slice the ginger, and chop the green onion.

2. Arrange the fish and cut it into pieces, put a little salt, and marinate it for a while.

3. Put an appropriate amount of oil in the pot and stir-fry the ginger slices.

4. Lower the fish pieces.

Fry well on one side, turn over, and fry on both sides.

5. Appropriate amount of light soy sauce.

Just a little old soy sauce.

5. You can order more cooking wine. I don't usually put water... Direct cooking wine more.

Put garlic cloves. <>

6. Just shake the pot. Just let the soup evenly spread to the fish pieces... Don't stir up.

7. Cover the pot and simmer over high heat for 5 minutes.

8. Open the lid and put an appropriate amount of hot sauce.

A little bit of sugar to taste.

9. Shake off the pot. Let the hot sauce be as uniform as possible to the fish pieces, cover the pot and simmer for 2-3 minutes to taste.

Sprinkle with white pepper to taste.

Sprinkle with chopped green onions. <>

Sprinkle with parsley. <>

Finally out of the pan. <>

Ingredients: 1 grass carp.

Excipients: 1 piece of ginger, 5 cloves of garlic, 50 grams of dried chili pepper, 10 grams of Sichuan pepper, 1 tablespoon of light soy sauce, 1 tablespoon of bean paste, 1 teaspoon of sesame oil, 10 grams of cornstarch, 500 grams of peanut oil, 10 grams of egg white.

Steps: 1. Clean the fish, remove the internal black membrane, and remove the teeth.

2. Cut a knife next to the head and tail to pull out the tendons.

3. Remove the head and tail.

4. Carefully remove the two pieces of fish meat in the direction of the fish bones, and keep the fish bones and fish head and tail for other dishes.

5. Cut into thin slices along the texture of the fish.

6. Cut the ginger and garlic cloves into slices, and chop the bean paste finely.

7. Add bean paste, light soy sauce, egg white, sesame oil, cornstarch to the fish slices, grasp well, egg whites and sesame oil should be a little more, and cornstarch should be a little less, so that each piece of fish is very smooth and not sticky.

8. Add ginger slices and garlic slices, cover with plastic wrap and marinate for two hours.

9. Cut the dried chili peppers into sections.

10. Put part of the pepper segment and part of the pepper at the bottom of the pot, then put in the marinated fish fillet, loosen the fish fillet as much as possible, and then put the pepper segment and peppercorn grains on the surface.

11. Put peanut oil in a pot and burn until the oil smokes.

12. Pour in the oil in batches, and gently disperse the fish fillets while pouring slowly until the fish fillets are fully cooked.

13. Remove the excess pepper pepper on the surface, and the fragrant oil splash fish is ready.

The resources you want are all against the law.

Now as long as such content is found on the Internet, it will be blocked.

So it's definitely gone!

.Of course it's the big fishSlice into a sliceUse cooking wine, salt, pepper, egg white, and raw starch for use

Celery choppedChop the green onion into pieces and crush the gingerWhole garlic

red pepper cut into knotsSichuan pepperPaste spicy powder

Stir-fry the dried peppers until fragrant and chop the peppercorns on the sides).

Fill the pan with oilA lot ofSmall fire

add spicy bean sauce and stir-fry until fragrantThe oil is redAdd spicy pepper powder and stir-fry until the oil is redder

Add soy sauce to the soupSalt

Sugarmonosodium glutamatePepper

GingerGreen onionsCooking wine

Dried peppersSichuan pepperGarlic

Bring to a boilCalibration taste...In another pot, put oil 4 into oil and smooth the cooked fish fillet

Scoop upPut it in the soup potUnder celery

Pour into a soup potput on itGreen onions

Crushed garlicBroken flowers (crispy flowers) paste, spicy powderThen the oil is poured on it

Completed, references.

I can't find it, it's been sealed, it's gone.

How to prepare the homemade spicy fish:

1. Peel the garlic cloves, slice the ginger, and chop the green onion.

2. Arrange the fish and cut it into pieces, put a little salt, grasp it and marinate it for a while, 3. Put an appropriate amount of oil in the pot and stir-fry the ginger slices.

4. Lower the fish pieces.

Fry well on one side, turn over, and fry on both sides.

5. Appropriate amount of light soy sauce.

Just a little old soy sauce.

5. You can order more cooking wine. I don't usually put water... Put more garlic cloves in the cooking wine directly and shake the pot. Just let the soup evenly spread to the fish pieces... 7. Cover the pot and simmer over high heat for 5 minutes.

8. Open the lid and put an appropriate amount of hot sauce.

A little bit of sugar to taste.

9. Shake off the pot. Let the hot sauce be as uniform as possible to the fish pieces, cover the pot and simmer for 2-3 minutes, then sprinkle an appropriate amount of white pepper to taste.

Sprinkle chopped green onions and sprinkle with parsley.

Finally out of the pan.

Ingredients: Ingredients.

3 pieces of snow fish with oil.

Salt to taste, green onions.

Appropriate amount of ginger, appropriate amount of chili flakes, appropriate amount of sugar.

Soy sauce to taste. Cooking wine to taste.

Appropriate amount of MSG. Appropriate steps.

1.Wash the snowfish, drain the water, rub a pinch of salt on the fish and marinate for 30 minutes.

2.On the lid of the steamer, rub a little oil.

3.Put the marinated fish in a steamer, steam it for 12-15 minutes.

4.Wash the green onion and cut it into pieces for later use.

5.Put the steamed fish in a pot covered with green onions.

6.Light the fire to make a pot, add oil, add green onion and ginger and stir-fry.

7.Add the chili flakes.

8.Add the sugar.

9.Pour in soy sauce and salt.

10.Add cooking wine.

11.Add MSG, stir well, and stop the fire.

12.Pour the prepared chili oil over the fish.

13.The delicious spicy fish is ready to eat!!

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.

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.