The practice and steps of spicy dry pot fish, the practice of dry pot spicy fish.

1.Prepare a fish, clean the vegetable market and come back to clean it, and cut it into two pieces from the middleCut the cleaned fish pieces into small pieces, evenly coat with egg wash and set aside3

Take the pan with oil, turn to low heat when the oil temperature is hot, put in the fish pieces and fry them until golden brown, take out and drain the oil 4Cut the green onion into strips, mince the garlic, cut the green onion into thin strips, and the dried chili pepper and pepper should be passed through the water and it is not easy to paste 5Stir-fry chives in oil with chives, ginger, garlic, chili peppers and Sichuan peppercorns 6

Then add the bean paste and stir-fry until fragrantStir-fry over low heat to bring out the red oil and fragrance 8Add an appropriate amount of water 9

Then add white wine, dark soy sauce, steamed fish drum oil and stir wellFinally, add a small amount of sugar to taste, cook for about five minutes and stir-fry until fragrant11Finally, add the fish pieces, cover and smolder, bring to a boil, turn to low heat, and simmer for about 15 minutes

Take a bowl and put the whole peeled garlic, dried chili, Sichuan pepper, minced ginger, heat the oil in the pot and pour it in the bowl, so that the chili pepper will not be huh, and the aroma of garlic and Sichuan pepper will be very fragrant13When the soup is about to dry, add the garlic, shallots, ginger oil, and shredded green onions prepared in advance, add an appropriate amount of salt and chicken essence, and stir well. Tips ps:

1.Cut the fish into large pieces slightly, pay attention to the heat when frying, don't stick to the pan, you can add a little salt to the oil and it won't stick to the pan so easilyI put garlic, green onions, and dried chili peppers in a bowl in a bowl that will not be paste, and it will be more fragrant when I put it in the end.

Material. Fresh catfish: 1500 grams, garlic:

3 heads, chives: 5 (2 ordinary green onions are fine), ginger slices: a little, light soy sauce:

30ml, salt: appropriate amount, cooked sesame seeds: 50 grams, Lao Gan Ma flavored tempeh:

2 tablespoons, pickled pepper: 20 pcs., white pepper: 1 teaspoon, Shao wine:

1 tablespoon, dried bell pepper: 200 grams, peppercorns: 20 grams.

Method. 1. Clean up the catfish, cut it into 2-3 cm segments, if you think it's a bit big, you can divide it into two.

2. Add white pepper, Shao wine, light soy sauce and salt to the catfish. Marinate for 1 hour.

3. Finely chop the garlic and green onion. (Among them, the garlic I beat with a household stuffing machine, and the effect is good, it is granular, not juice).

4. Prepare two pots, here called A pot and B pot. A Put the bottom oil in the pot (you need to put more), fry the fish that has been marinated and boiled.

5. Take out the fried fish and put it in pot B, note that pot B should sit on a low fire here, and the minimum heat of the household gas stove should be used.

6. Add Lao Gan Ma tempeh, pickled pepper, minced garlic, minced green onion and sesame seeds in pot B.

7. Heat the remaining oil in the pot, first put in the peppercorns, burst the fragrance, put in the bell pepper, keep stir-frying, soon, the bell pepper becomes dark red, together.

Pour the oil together evenly into pot B.

8. Cover the pot and simmer for 5 minutes, then turn off the heat. Serve immediately.

Remove the internal swelling of the fish, clean it, steam it in the pot, then wrap the dough in the pan, put oil in the pot to heat, put the fish in the pot and fry it, then put it on a plate, put in 5 seasonings, chopped green onions, and eat.

Hello dear I'm glad to answer for you, according to my query Hunan dry pot spicy fish ingredients: Wuchang fish onion green garlic perilla leaves millet spicy green pepper coriander root green onion ginger garlic pepper salt chicken essence Hunan spicy bean curd oyster sauce light soy sauce dark soy sauce cooking wine rapeseed oil Method: 1. Wuchang fish is changed to a cross knife, and green onions and ginger are scattered and soaked in cooking wine; 2. Evenly smear the fish body with salt, then add chicken essence and soaked cooking wine, marinate and prepare; 3. Prepare the side dishes, shred the onion and tear the large perilla leaves on the bottom of the plate (heatable fish plate), set aside; 4. Pour rapeseed oil into the pot, after the oil temperature is ripe, put in the marinated fish, fry for 2 minutes until golden brown on both sides, remove and set aside; 5. Pour rapeseed oil into the wok, stir-fry the spicy minced millet, green pepper rings, minced garlic and ginger until fragrant; 6. Pour hot water from boiled coriander and ground roots into the pot, add Hunan spicy bean curd, oyster sauce, light soy sauce and dark soy sauce to taste; 7. Put in the fried fish, add perilla leaves and pepper, simmer over high heat until the soup is dry, and put it on a plate with onions and perilla; 8. Pour oil into the wok, put in green garlic, millet spicy and green pepper, fry the fragrance, and then stack it on the body of the blind cracked fish together with the oil, heat the container, and eat.

The most authentic way to make the dry pot fish:Ingredients: 2 grass carp meat, 2 egg whites, 3g Sichuan pepper, 4 spicy millet, 5g green onions, 3g white wine, 1 spoonful of dark soy sauce, half a spoon of sugar, 4 or 5 garlic, appropriate amount of minced ginger, appropriate amount of salt, 1 spoon of light soy sauce.

Steps: 1. Prepare the fish and wash it, use Sichuan pepper, cooking wine, salt and marinate for 1 hour.

2. Prepare onions, green onions, hot pot ingredients, and garlic.

3. Heat oil in a pot and fry golden brown at 7 oil temperatures.

4. Fry it into this.

5. Add the oil from the fried fish to the hot pot ingredients, onions, green onions, and garlic and stir-fry until fragrant.

6. After stir-frying, add the fish pieces, add salt, chicken essence, stir-fry the vegetable ingredients, stir-fry, and remove from the pot.

Ingredients: 1 grass carp, appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of Sichuan pepper noodles, appropriate amount of flour, appropriate amount of starch

Appropriate amount of green pepper, appropriate amount of red pepper, a little chicken essence, appropriate amount of sesame oil, appropriate amount of green onion, appropriate amount of ginger

Dried chili pepper to taste, Sichuan pepper to taste, star anise to taste.

Steps Prepare a grass carp, remove the scales, gills, and internal organs of the fish, and clean them;

then cut into large pieces;

Then put green onions, ginger, peppercorns, appropriate amount, starch and flour and marinate for 20 minutes;

Put an appropriate amount of peanut oil in the pot, and when the oil temperature is five or six hot, put in the fish pieces and fry it;

Fry the fish until golden brown and remove the oil;

Leave the bottom oil in the pot and add green onion and ginger, dried chili, Sichuan pepper, star anise and stir-fry until fragrant;

Then put the green and red pepper cubes, stir-fry them, then put the fish pieces in, put a little salt and stir-fry;

Stir-fry evenly, turn off the heat, turn off the heat and put a little chicken essence and sesame oil;

Remove from pan and serve. Tips:

The fish should be wrapped in batter and fried, and an appropriate amount of starch should be put in the batter, and the fried fish pieces will be crispy and delicious.

Ingredients: A black fish, a generation of dry pot ingredients, an appropriate amount of garlic, an appropriate amount of green onions, an appropriate amount of celery, an appropriate amount of green and red peppers

Appropriate amount of seafood soy sauce, appropriate amount of cumin powder, appropriate amount of Sichuan pepper, appropriate amount of oil, appropriate amount of salt.

Step 1 ] The black fish is slaughtered and processed in the fish shop, and it is easy to go home;

2 ] Remove the bones of the black fish and cut it into fillets with a knife, the fillets are slightly thicker than those of the boiled cabbage fish;

Fish bones can be boiled in fish broth)

3 ] Put the fish fillets in a bowl, add a little salt, mix with cooking wine and marinate for about 10 minutes;

4] Prepare the ingredients, green onions, small celery, green and red peppers, garlic;

5] Wash and cut the green and red peppers into cubes, slice the garlic, cut the green onion into sections, cut the small celery into sections, prepare an appropriate amount of starch, Sichuan pepper, and dry pot material;

6 ] Add starch to the marinated fish fillet;

7 ] Grasp evenly by hand;

8 ] Heat the oil in the pan and fry the fish fillets slightly;

9] After removing the oil control, put it in a bowl for later use;

10 ] Heat the oil in the pot, put garlic slices, and stir-fry peppercorns until fragrant;

11 ] Stir-fry the ingredients in a dry pan over low heat to bring out the fragrance;

12 ] Stir-fry the green and red peppers over medium heat;

13 ] Put the fried fish fillets, add an appropriate amount of seafood soy sauce;

14 ] Put an appropriate amount of chicken essence and stir-fry;

You don't need to put salt in this, because the dry pot material is salty inside, and salt is also added to the marinated fish fillet).

15 ] In the green onion section, celery leaves, cumin powder appropriate amount, stir-fry quickly;

16 ] Finally, stir-fry evenly and turn off the heat;

17 ] Shovel it on a plate and it's ready to serve.

Tips Fish fillets can be filled with egg whites and oiled to make the fillets smoother;

The fish fillet is only fried slightly, not for a long time, so the taste is not good;

You can also add some vegetables to the dry pot fish fillet, such as potato chips and lotus root chips, but these must be fried before stir-frying.

The home-cooked recipe for dry pot fish is as follows:

Step 1: Wash the fish and cut it into the kind of fillets that are used for boiled fish.

Step 2, use the diagonal cut, so that the fish fillet will be more delicious, and the marinated fish will be more delicious.

Step 3, cut the fish pieces, add ginger cooking wine, oil and salt, light soy sauce, chicken essence and marinate for 10 minutes, then add an egg white, and finally add starch, and after standing for 5 minutes, the fish is finished.

Step 4: Wash the vegetables you want to use (you can choose the vegetables according to your taste).

Step 5, cucumbers, lotus roots, potatoes, all cut into strips.

Step 6, pour a lot of oil into the pan, and when the oil is boiling, fry the fish first, and then fry the potatoes and cucumbers as well, (anyway, they are all stir-fried in one pot, so I scooped them up and put them together).

Step 7, after the ingredients in 6 are scooped up, fry the peanuts, the fire should not be too big, otherwise it will burn, you can also take some twist flowers (twist flowers are best sweet, and then make small pieces) over the oil, it is delicious.

Step 8, after the peanuts are scooped up, leave some oil, add green onions, ginger and garlic, and when the fragrance comes out, add bean paste, then put in Sichuan pepper, chili pepper, white pepper, then put in fried fish and vegetables, and finally put some cooking wine, oil, salt, chicken essence and a small amount of sugar to taste. (Sugar can be put or not).

Step 9: Take a plate and wrap it in tin foil to hold the fish. Put the coriander, sprinkle with peanuts, and when you're done, start eating.

1. Spicy fish.

Ingredients: grass, carp, ripple fish can be even, pepper noodles, peppercorns, pepper noodles, chili peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably no peanut oil), cooking wine.

1. Wash the fish, pay attention to the black membrane on the inner wall of the fish's belly, and then slice it from the tail, cut the fish into two, take out the fish bones, and start from the tail to slice, the fish fillet is large and thin.

2. Add an appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets, and mix well. In order to enhance freshness, add a little sugar and monosodium glutamate, add a small amount of cooking wine (preferably rice wine), and marinate for 20 to 30 minutes.

3. Wash the washed bean sprouts, put them in boiling water for a while, and pick them up for later use.

4. Put a lot of oil in the pot, wait for the oil to be 9 hot, first put in the marinated fish head, fry it and put it into the basin with bean sprouts, and then put an appropriate amount of fish meat in the oil pot, slide it open and fish it into the pot with bean sprouts until all the fish meat is smoothed.

5. Put the peppercorns into the pot and fry them until 8 mature, put in the pepper segments, wait for the peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing bean sprouts and fish, and the kitchen will be filled with the fragrance of boiled fish in an instant, and it will be completed.

Second, the practice of spicy fish.

Ingredients: grass carp Side dishes: cucumber, rice jelly Seasoning: 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.

Method: 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 oil temperature, 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.

Ingredients: 2 hairtails, 200g lotus root, 200g potatoes, 60g mushrooms, 60g cabbage, 1 lettuce, 60g onion.

Excipients: appropriate amount of oil, appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of light soy sauce, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili, appropriate amount of angelica, appropriate amount of bay leaves, appropriate amount of Pixian bean paste, appropriate amount of spicy fragrant pot seasoning, appropriate amount of flour.

The practice of dry pot with fish.

1. Wash and clean the hairtail and cut it into segments, add cooking wine, light soy sauce, salt, green onion, ginger and garlic and marinate for half an hour.

2. Use a small frying pan and put it on the attached stand, so that the pot will not press the flame this time. Pour in the oil, coat the marinated hairtail with flour on both sides, put it in the pan and fry it until golden brown on both sides.

3. Fry all the fish pieces directly and remove them for later use.

4. Take a wok, pour oil into the pot, add green onions, ginger, garlic, dried chili, bay leaves, angelica, and fry over low heat until fragrant.

5. Add Pixian bean paste and spicy pot seasoning, stir-fry until fragrant.

6. Add lotus root slices and potato slices and stir-fry over low heat for a while.

7. Add the shredded mushrooms.

8. Tear the cabbage into pieces.

9. Cut the lettuce into hob pieces and put them in.

10. Finally, add the onion, add salt and stir-fry evenly.

11. Pour oil into the pot, add spicy spices and garlic and stir-fry until fragrant.

12. Put the fried hairtail in it, turn it carefully, and let the seasoning coat both sides. Finally, place the fish on top of the vegetables.

13. a finished product.

Main ingredients: 4 saury.

Excipients: 1 spoonful of oil, 2 spoons of salt and 2 spoons of black bean sauce, 2 spoons of dark soy sauce, 1 pinch of green onion, 1 pinch of ginger, 2 slices of garlic, a few shiitake mushrooms.

1. Prepare all the ingredients.

2. Cut the mushrooms in half after soaking.

3. Wipe the bottom of the pot with a piece of ginger first, which can prevent the fish skin from sticking.

4. Pour in the oil and heat.

5. Remove the gills of the saury, pull the internal organs out of the gills by the way, rinse the fish, put flower knives on both sides, and put an appropriate amount of salt to marinate for about ten minutes.

6. Put the marinated fish into the pot.

7. Turn down the heat and slowly fry the fish until golden brown, turn over and fry again until both sides are browned.

8. Remove and set aside.

9. Heat the oil pan and stir-fry the ginger and garlic until fragrant.

10. Pour in the shiitake mushrooms and stir-fry a few times.

11. Pour in the tempeh and stir well.

12. Pour in the dark soy sauce.

13. Pour in a little water and stir slightly.

14. Put the fried saury in the pot.

15. Cook until the juice is reduced.