How to make the fragrant sesame fish hot pot delicious

Simple and delicious spicy hot pot fish preparation.

Buy the sliced fish in advance and refrigerate it at home for 5-7 hours, mix it with salt, cooking wine, pepper and starch and marinate it for about half an hour before cooking.

Please click Enter a description.

Slice the washed ginger and garlic, cut the green onion into sections, and cut the pickled cabbage and chili pepper into small pieces for later use.

Please click Enter a description.

Cut the washed celery and coriander into long pieces and set aside.

Please click Enter a description.

A large pot specializing in cold pan fish: cold pan, cold oil, turn on medium heat, and start stir-frying.

Please click Enter a description.

First add Sichuan pepper, dried chili peppers, ginger, onions, garlic and stir-fry until fragrant, then add bean paste and stir-fry slowly over low heat, and finally add light soy sauce, kimchi, pickled pepper and so on and stir-fry together until fragrant.

Please click Enter a description.

Add about 2 liters of water and add the chicken essence to make the soup together, and then boil the water on low heat for about 10 minutes.

Please click Enter a description.

After boiling the soup, turn on the high heat, first put in side dishes such as tofu konjac potatoes, and at the same time put in fish head fish ribs and the like, the timer is turned on for 6 minutes, and at the same time the fish fillets are evenly spread to all corners of the surface of the pot, and then sprinkle with celery segments, if the fish fillets are finished within three minutes, turn off the heat when the timer is over 6 minutes (anyway, ensure that the fish fillets have 3 minutes of cooking time after they are finished), and then sprinkle the coriander segments to serve. If you don't feel too troublesome, you can heat and fry some peppercorns and dried chili peppers and pour them on the fish pot noodles will be more fragrant, I saved this process.

Please click Enter a description.

Serve the table, scoop some soup with a spoon, dip the fish fillet and vegetables in the bowl to eat it more deliciously.

Please click Enter a description.

Tips: 1. When stir-frying, it is necessary to stir-fry slowly over medium and low heat, so that the fragrance of the seasoning can be fully exerted, and the slow stir-fry of watercress can make the red oil redder, and the black paste is easy to fry on high heat, and the taste of black paste is also bitter; 2. In addition, according to your own taste preferences, when the fish is cooked, sprinkle some dried peppercorns, chili noodles or dried chili pepper segments, and minced garlic on the fish, and pour about 100ml of hot oil in a pot on the minced pepper and garlic, so that there will be a stronger fragrance ......

Spicy fish hot pot.

2 to 3 catties of grass carp (other fish can also be used, such as silver carp, etc.), half a catty of celery, 1 piece of tofu, 1 egg, 1 star anise, a few garlic, 1 piece of ginger, 1 green onion, a little monosodium glutamate salt.

Method. 1. Remove the scales of the fish, process it into slices, and separate the fish head and bones from the fish slices.

2. Take out the egg whites and stir with the fish, then put oil in the pot, wait for the oil to be hot, add the perfume fish seasoning seasoning, and stir-fry twice.

3. Add garlic, ginger, star anise, and green onion in time, and stir-fry twice.

4. Add boiling water, don't do more, I feel that the fish can be put in to cover the fish.

5. After the water boils, put the fish bones and fish head first, wait for one minute, and then put the fish fillet.

6. For about 5 minutes, add celery, add tofu when it is cooked, and add some monosodium glutamate and a little salt when it is cooked.

Tips. 1. The effect of using egg green: the taste of the fish is good, and the fish is fleshy.

2. The effect of celery: fragrant, eat some celery when eating fish, and match it with muddy vegetarian.

1 carp, 1 lotus cabbage, 100 grams of celery, 30 grams of shiitake mushrooms, 1 carrot, 1 potato, 30 grams of lettuce, 130 grams of butter spicy hot pot base, 10 grams of coriander, 3 grams of white sesame seeds, 1 soup treasure.

Method. 1.Remove the gills, internal organs, scales and scales of the fish, cut a few knives on both sides, remove the white fishy line, add green onion and ginger, add white pepper, and marinate in cooking wine for 30 minutes.

2.Prepare some side dishes for your favorite hot pot, I have prepared lotus cabbage, celery, shiitake mushrooms, carrots, potatoes, and lettuce.

3.Put twice as much oil in the pot as the stir-fry, fry the hot pot base to make red oil, and add green onions, ginger, garlic, dried chilies, Sichuan peppers, peppercorns, bay leaves, star anise.

4.Pour in hot water, add 1 tablespoon of pepper, 1 tablespoon of dark soy sauce, 2 tablespoons of sugar, 2 tablespoons of oyster sauce, 1 tablespoon of chicken essence, 1 soup treasure and bring to a boil over high heat.

5.Pour rapeseed oil into the pot, after the oil temperature is 6 mature, put in the marinated fish, fry until golden brown on both sides, and remove it for later use.

6.Put all the garnish in the bottom of the pan and place the fried carp on top.

7.Pour over the boiled hot pot base soup and sprinkle a little millet pepper, coriander and white sesame seeds. Turn on the switch, add until bubbling, and you can eat fish and vegetables at the same time.

Ingredient breakdown. Grass carp to taste.

Red pepper to taste.

Salt to taste. Tea oil to taste.

Peppercorn powder to taste.

Appropriate amount of monosodium glutamate. Spicy flavor.

Cooking process. One hour is time-consuming.

Easy difficulty. The steps of the preparation of spicy fragrant pot fish.

Clean up a grass carp.

Diced. <>

Chop some shredded red peppers.

Pour a small bowl of tea oil into the pot and bring to a boil, put in the chopped grass carp, and sprinkle the refined salt evenly.

Fry for a while. <>

Pour in two large bowls of water and sprinkle with peppercorns.

Cook the fish broth until milky white.

Add shredded chili peppers and cook them.

Add some MSG and a steaming pot of fish is ready.

1.Put a wok on the heat until you add 150 cooking oil and bring to a boil.

2.Pour in the sour ginger and sour chili pepper and stir-fry, then stir-fry the ginger and garlic.

3.Pixian douban toning, (the soup color is red and bright).

4.Add Sichuan peppercorns and a little spice.

5.Stir-fry green peppercorns in the last three seconds, add an appropriate amount of water.

6.Add the hot pot ingredients, and increase or decrease the amount according to personal preference.

7.When the water is boiling, add the fish head first.

8.Add the fish bones to the soup and add an appropriate amount of salt.

9.Add the frozen konjac tofu when the pot is boiling.

10.Put in the marinated fish ribs and fish fillets in turn.

11.After boiling for about 3 minutes, I saw that the fish fillets were rolled.

12.Add the white green onion (the best way to add the green onion is to enhance the flavor).

13.Minced celery and green onion leaves.

14.Appropriate amount of chicken essence and monosodium glutamate.

Ingredients: fish balls, sweet and not spicy, prawns, crab steaks, fish steaks, sea cucumber balls, oily wheat cabbage, baby cabbage, peeing beef balls, crispy sausages, small rape, dried bean skin, potato chips, lotus root slices, cool Ke Yibai spicy pot seasoning, green onions, ginger, garlic, dried red peppers.

Steps: Step 1: Clean the meat vegetables, potato slices, and lotus root slices of fish balls, then blanch them with hot water, drain the water, and put them on a plate for later use.

Step 2: Clean the greens, drain the water, and put them in pots for later use.

Step 3: Put a little more oil in the pot, add the dried red pepper and green onion, ginger and garlic to stir-fry until fragrant.

Step 4: After the fragrance comes out, put in an appropriate amount of Kuke Yibai spicy spice.

Step 5: Use low or medium heat to prevent the pan from sticking, stir-fry evenly, and bring out the fragrance.

Step 6: Add the blanched meat vegetables and stir-fry evenly.

Step 7: Add the greens, stir-fry constantly, and if you are about to paste the pot in the process, you can appropriately drip in a little water.

Step 8: Stir-fry until the vegetables are cooked, and decide whether you need to add salt according to your taste. I didn't add it because I felt that the seasoning was just right.

Step 9: After frying, put it on a plate and serve it. The fragrant spicy fragrant pot is ready.

How to make an authentic spicy fragrant pot delicious 1First of all, we need to prepare the following ingredients: a few of our favorite vegetables, a few of our favorite meatballs, half sliced luncheon meat for later use, a slice of ham sausage for later use, coriander, sesame seeds, a quarter of our favorite hot pot base, bean paste, oil consumption, sesame oil, soy sauce, salt and other seasonings.

Friends who like to eat spicy food can prepare some dried chili peppers and pepper powder by themselves, and the spicy fragrant pot will be very spicy and fragrant. 2.Wash all the vegetables, process them into the shape we usually eat, boil cold water in the pot, wait for the water to boil, put the vegetables in the pot, blanch them for about 2 minutes, and take them out, if they are cauliflower and other vegetables that are not easy to cook, you can add some time by yourself, and the longest should not exceed three minutes, otherwise the vegetables may be too soft and rotten, and there is no taste to eat.

3.Leave water in the pot for later use, add some cooking wine and salt, and then put your favorite meatballs into the pot, the same 2-3 minutes or so to take it out, be sure to add some cooking wine, in order to remove the fishy smell of the meatballs, luncheon meat and ham sausage do not need to go through this step, don't forget to add some fat beef rolls if you like to eat meat. 4.

Heat oil in the pot, after the oil temperature is hot, add dry chili peppers and green onions, ginger and garlic to stir-fry, and then put in an appropriate amount of bean paste, at this time remember to turn off the low heat, the bean paste is easier to fry, and so on after the bean paste comes out of the red oil, we then put in the hot pot base prepared in advance, slowly stir-fry and wait for the hot pot base to completely dissolve, we put the ingredients prepared in advance into the pot, stir-fry for a while, and then add ham sausage and luncheon meat, stir-fry together. 5.Put in some light soy sauce, an appropriate amount of salt, monosodium glutamate, oil consumption, pepper powder, etc., stir-fry evenly, you can get out of the pot, prepare a clean big bowl to put out the fried spicy fragrant pot, and finally sprinkle the coriander segment and white sesame seeds, and then pour a circle of sesame oil to make the color more bright red and bright.

250g of foreleg meat, 120g of onion, 40g of green pepper, 40g of red pepper, 100g of dried seeds, 200g of lotus root, 150g of potatoes

Accessories. 2 tablespoons of soybean oil, 15g of ginger, 4 cloves of garlic, a little coriander, 45g of spicy spice

Steps. 1.Wash all the ingredients, cut them and set aside.

2.Wash the front leg meat and cook until 8 years old, remove and drain, and then slice.

3.When the pan is hot, pour 1 tablespoon of canola oil, add the cooked meat slices, fry until browned on both sides, and serve.

4.Add the lotus root slices, fry on both sides to change color and serve.

A total of 17 photos. Spicy fragrant pot.

5.Potato slices: Brown both sides as well and serve.

6.Then fry the dried seeds until browned and serve.

7.Finally, pour in the green peppers, red peppers and onions, stir-fry quickly and serve.

8.Add 1 tablespoon of canola oil to the pot and stir-fry with ginger and garlic foam until fragrant.

9.Pour in about 35 grams of spicy spice.

10.Stir-fry over medium-low heat until fragrant.

11.Then pour all the ingredients into the pan.

12.Stir-fry well, then transfer to a casserole and garnish with a dash of coriander and sesame seeds.

Step 1: Wash and blanch enoki mushrooms, kelp and bean sprouts.

Step 2: Slice yam and potatoes and soak them in water to prevent oxidation.

Step 3: Wash all kinds of meatballs, shrimp and bacon and set aside.

Step 4Green onion, ginger, garlic, Sichuan pepper, chili pepper, coriander, wash and set aside.

Step 5: Fry potatoes and yams in a hot pan with 50% oil temperature. Fry the meatballs at a slightly higher oil temperature.

Step 6: Stir-fry green onions, ginger, garlic, Sichuan pepper and dried chili peppers in a hot pan with cold oil until fragrant, and stir-fry the Pixian bean paste, light soy sauce and hot pot ingredients. Stir-fry the meatballs, potatoes, yams, and vegetables in turn. Add sesame coriander and put on a plate!

Ingredients: grass carp, cooking wine, salt, light soy sauce, ginger.

Method: Step 1: 1 fresh grass carp, cut the fish in half along the backbone after slaughtering, remove the fish bones, and take two halves of the fish meat stall, because the fish meat is fragile, so it is necessary to cut it into thick butterfly slices with a knife and a knife;

Step 2: Put the fish fillet, fish bones and fish head into a large basin, add cooking wine, salt and light soy sauce and marinate for a while;

Step 3: Heat tea oil in a pot, fry the fish bones and fish head until golden brown on both sides, pour in half a pot of water, and 2 pieces of soup jelly boiled the night before;

Step 4: Add salt, 1 piece of ginger, 1 handful of dried red pepper (cut into shreds with scissors), 3 star anise, 2 pieces of cinnamon, 1 grass fruit, and Sichuan pepper (put into a stainless steel spice packet) to boil, cook for 15 minutes, then pour into the electric hot pot and continue to cook;

Step 5: Add pig blood clots, fried tofu, fish fillets, monosodium glutamate, and spicy ingredients to cook.

Steps to make a spicy fish pot.

1. Take an appropriate amount of carp meat slices, put two spoons of cooking wine and a spoonful of salt, grasp and marinate for a while, 2. Pick and wash the soybean sprouts, put them in after the water is boiled, and cook for a while to remove the beany smell.

4. Fillet over the water.

5. Put in the side dishes in the small hot pot first, and finally put the fish fillets and set aside.

6. Appropriate amount of spicy fish seasoning, pour vegetable oil into a non-stick pan, pour in the seasoning after heating, fry until the red oil comes out, pour in an appropriate amount of boiling water (I forgot to take pictures at this step).

7. Pour hot into the pot.

8Light a candle while eating, and you will be able to eat in a while.

9. The amount of materials is a small hot pot material, add it appropriately according to your own hot pot, because my pot is small, so the fish head and fish bones are useless, if it is a large hot pot, you can add the fish head and fish bones marinated in advance when stir-frying the seasoning.

10 Spicy and fragrant!

Preparation of raw materials Carp, Sichuan pepper noodles, Sichuan peppercorns, chili pepper noodles, chili peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine Utensils preparation: knife (quick knife), pot (iron pot), basin (deep basin) Open: 1. Wash the fish, pay attention to the black membrane on the inner wall of the fish's belly must be cleaned, 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, pass them in boiling water, and pick them up for later use 4. Put a lot of oil in the pot, wait for the oil 9 to become hot, first put the marinated fish head, fry it and put it into the basin containing the bean sprouts, and then put an appropriate amount of fish meat in the oil pot, slide it away and fish it into the pot containing the bean sprouts, until all the fish are 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.