Who told me how to make a sliced fish hot pot

Fish hot pot can be said to be a common dish, and the method is definitely different in different places and different people. When buying meat, you must buy pork belly with skin, fat meat and lean meat basically account for half, and you must bring pork skin, otherwise you don't do it at all. Wash the meat and cut it into cubes, 2 cm square, do not blanch with water, pour an appropriate amount of oil directly into the pot (I use peanut oil), put the meat into the pot after the oil is hot, and fry!

The process of frying is indispensable, one is to remove the lard * from the fatty meat, which is not greasy to eat, and the other is to increase the flavor of the meat (personal experience.........The fire should not be too violent), fry until the appearance of the meat is somewhat golden, stop the fire, remove the meat, and pour out the oil. Another pot, pour an appropriate amount of oil, put in green onions, ginger, peppercorns and stir-fry, especially remind that the garlic should be enlarged, slightly patted, peeled, no need to cut, put in the whole, at least one head, stir-fry together until fragrant, and then it is very important - don't forget to put sugar! Rock sugar is the best, white sugar is also OK, at least 1 tablespoon, (I put 2 spoons,) don't be afraid to put too much, the meat is like sugar.

Then pour in the soy sauce, not too much. Be quick, or the sugar will be mushy. After boiling the juice, pour in the fried meat, stir-fry, pour in water (bone broth is the best, unfortunately I don't have time to boil), and then - on the pressure cooker!

If you have time, or don't have a pressure cooker, simmer slowly, at least for an hour, the more rotten, the better, and don't forget to add water in the meantime). The water in the pressure cooker can be slightly submerged with the meat, add salt, increase the ingredients, boil over high heat, cover and simmer for 25 minutes, stop the fire and cool naturally, open the lid after no pressure, and then collect the juice, after the juice is thick, add a little monosodium glutamate, stop the fire and remove from the pot. Fish hot pot Ingredients:

1 fresh grass carp (about 1500 grams) or silver carp (2000 grams), 300 grams of hot pot base, 200 grams of Pixian bean paste, 250 grams of pickled chili powder, 150 grams of pickled ginger, 15 grams of dried chili peppers, 35 grams of minced black beans, 30 grams of ginger, 100 grams of pickled cabbage, 4 grams of Sichuan pepper, 30 grams of garlic slices, 100 grams of green onions, 40 grams of crispy soybeans, 20 grams of chicken essence, 15 grams of monosodium glutamate, 25 grams of liquor, appropriate amount of salt, 8 grams of sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dry fine bean flour, 800 grams of salad oil. Production: 1. After the fish is slaughtered, the two clean meat are removed, the abdominal thorns are removed, and the slices are cut into tile-shaped slices with a thickness of about 2 cm with an oblique knife; Chop the fish bones into large pieces, split the fish head into 4-6 pieces, add a little salt and white wine to taste for a few minutes, rinse the blood and mucus on the fish pieces with clean water, and then stick the dry fine bean flour.

Cut the pickled cabbage into thin slices and the green onion into 6 cm pieces. 2. Put the pot on the fire, pour in the oil and burn until it is 60% hot, first stir-fry the garlic slices and peppercorns, then add Pixian bean paste, pickled pepper, pickled ginger, black bean sauce, and old ginger to fry until fragrant, and then put the fish bones and fish slices into the pot respectively; When the surface of the fish fillet is solidified and formed, add 1500 grams of water quickly, then put in cooking wine, hot pot base, dried chili pepper, chicken essence, monosodium glutamate, refined salt, sugar, green onion section and other seasonings, pour it into the hot pot basin, and finally sprinkle in crispy soybeans to serve. Dip the fish in a dish of dry oil.

The dry oil dish is made of dried chili noodles, cooked white sesame seeds, chopped crispy flower kernels, monosodium glutamate, chopped shallots, minced coriander, and hot pot soup.

1. Remove the scales, wash and remove the gills, cut the fish and make slices. Use salt, cooking wine, yard to taste. Add an egg white and stir well and set on a plate.

2 seasonings are equipped.

Appropriate amount of bay leaves, white cole, star anise, fragrant fruit, cinnamon, etc.

Ginger, garlic, peppercorns to taste.

Pixian Douban. Dried red peppers.

3. Heat the oil in the pot, and the amount of oil depends on the size of the fish. The overall oil is more and the fish is tender.

4. After the oil temperature rises, the first step is to refine the sugar. I fry the color with white sugar.

5. After the color comes out, add dried red pepper. Spices.

6. Fry until fragrant, add ginger, garlic, peppercorns, and watercress.

In this way, the base soup is ready.

1. Ingredients: 300 grams of fish maw, 1 bamboo shoot, 3 shiitake mushrooms, 3 slices of green cabbage, 1 handful of winter powder, 2500cc broth, 1 2 tbsp salt, 1 tsp mushroom essence, 1 tsp rice wine, 1 tsp lard.

2. Cut the fish maw into thin slices and put it on a plate for later use.

3. Cut the corn shoots into fine pieces, soak the mushrooms until soft and slice them, wash the cabbage, and then soak the winter flour in water to soften and set aside.

4. Add corn shoots, broth, salt, mushroom essence, rice wine, and lard to the pot and boil together as the soup base of the hot pot.

5. Before eating, add fish fillets, shiitake mushrooms, green cabbage and winter noodles to the hot pot soup base in Method 3, and cook them.

Fish fillet hot pot is delicious and simple to make:

Ingredients: 1 black fish, 2 tomatoes, 2 tablespoons of tomato paste, 1 tablespoon of starch, 1 green onion, 1 slice of ginger, appropriate amount of cooking wine, appropriate amount of vinegar, appropriate amount of salt, appropriate amount of sugar, appropriate amount of sour radish.

Step 1: Slice the fish, put the fish head and tail fish bones together. The fillets are marinated in cooking wine, vinegar sugar, salt, starch, shredded ginger.

Bu Bi Pei Su 2, 2 tomatoes, one of which is cut into the end (right) and then the other is cut into pieces (left).

Step 3: Add a little oil, then put the minced tomatoes in a pan and stir-fry until the juice is stir-fried.

Step 4: After the tomatoes are fried and the juice is boiled, put in the water to boil, put in the pickled radish by yourself, put the fish head and tail bones together and cook for about two minutes after the water boils, and then put the fish fillets into the pot and boil.

Step 5: Finally, put in the shallots, sprinkle the green onion leaves on the fish fillet, and a bowl of tomato fish is out of the pot!

1. Raw materials: 7-8 fresh small sea fish, a little leek. 200 grams of cornmeal, 60 grams of soybean flour, 2 grams of baking soda.

2. Accessories: 4 green onions, 3 slices of ginger, 4 cloves of garlic, 6-7 dried chili peppers (small), 2 star anise, 10 Sichuan peppercorns, 2 tablespoons of noodle sauce, 2 teaspoons of sugar, 1 2 teaspoons of salt, 400ml of beer.

3. Unscrew (or cut off) the head of various small marine fish, pull out the internal organs, clean them, and set them aside.

4. Cut the green onion into sections, slice the ginger, crush the garlic, wash the leeks and cut them into small sections (about 1cm long).

5. Mix the cornmeal, soybean flour and baking soda evenly, pour in boiling water and stir to form a uniform and soft dough.

6. Pour an appropriate amount of oil into a frying pan and cook until it is hot, add green onions, ginger, garlic, star anise, dried chili peppers, Sichuan peppercorns, stir-fry until fragrant, pour in the noodle sauce and sugar, and fry over low heat for a while to remove the raw taste.

7. Pour in the beer, bring to a boil over high heat, and then add the fish.

8. Keep the heat high, take an appropriate amount of corn dough and form an oval cake in your hand, stick it on the edge of the pot in a circle, and dip the bottom in the fish broth.

9. Cover the pot, turn to low heat and simmer for about 15 minutes, add salt, continue to simmer on high heat until the soup is thickened and the bottom of the cake is golden.

1. Materials.

1 grass carp, 5g wolfberry, 1 green onion, 10g starch, 1 4 lemons, 5g codonopsis, 5g licorice, 5g of Huaiyao, 2 red peppers, 5g of rice wine, 5g of honey, 5g of light soy sauce, 10g of steamed fish oil

Second, the practice. Remove the scales and guts of the fish, then slice them into slices and put them in a pot for later use.

Pour an appropriate amount of salt, monosodium glutamate, rice wine, steamed fish oil, honey, light soy sauce, starch, chili noodles and lemon juice into the fish fillet and mix well. Marinate for 20 minutes.

Add an appropriate amount of salt and monosodium glutamate, and if there is chicken soup or broth, you can also add some to the soup, and then put in wolfberry, codonopsis, licorice, ginger, and medicine. And put the fish head into the soup, and then boil the soup, do not stir the soup before the water boils, or it will not be very fishy, after the soup boils, you can enlarge the green onion and go.

After the soup is boiled, you can start, the sliced fish is eaten in the hot pot, eat as much as you want, and when the fish is finished, you can also eat side dishes such as green vegetables and vermicelli.

Fresh fish from the tail of the fish like the gills of the fish will be removed, pay attention to the whole piece of fish, a fish shave two fast fish meat in the skin of the fish, the meat side up, with a knife oblique slice to the skin of the fish, pay attention to the skin not to break, two to a piece, in the fillet can be opened.

Ingredients: 2 to 3 catties of grass carp, half a catty of celery, 1 piece of tofu, 1 egg with perfume fish seasoning, 1 star anise, a few garlic, 1 piece of ginger, 1 green onion, and 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. Remove the egg whites and stir with the fish.

4. Add garlic, ginger, star anise, and green onion in time, and 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 lightly rare, and tofu when medium-rare.

8. Add some monosodium glutamate and a small amount of salt when cooking.

Usually the fresh fish is removed from the tail of the fish like the gills of the fish, pay attention to the whole piece of fish, one fish shaves the flesh twice.

When placing the skin side up, slice the skin diagonally with a knife, taking care not to break the skin, two to one piece, and open the fish wide.

Serve as a plate.

What kind of fish to see! This is what the sashimi master is proficient in! ~

Frozen, boneless pangasius, frozen into chunks like lamb. The fish is then sliced using a machine that shaves lamb slices.