How to make spicy fish, how to make spicy fish

Spicy fish. Cooking category:

Ingredient category: Taste: Season: Unrelated.

Cuisine: Sichuan.

Ingredients: Raw materials: 1 mullet (about 600 grams), 100 grams of carrots, 100 grams of celery, 10 grams of ginger, 20 grams of garlic slices, 30 grams of green onions, 10 grams of dried chili peppers, 5 grams of Sichuan pepper, 25 grams of Pixian bean paste, 50 grams of Wuhu centennial hot sauce, refined salt, soy sauce, rice wine, pepper, monosodium glutamate, chicken essence, five-spice powder, tangerine peel, balsamic vinegar, dry starch, fresh soup, salad oil, 750 grams of chili oil.

Method: After the mullet is slaughtered, the head, tail and bone spurs are removed, the two clean fish meat are cut into butterfly slices, grasped well with refined salt, pepper, rice wine and dry starch, and then poured in a little salad oil, put it on a plate and set aside; Cut the fish head in half and then cut it into pieces; Fish bones cut into knots; Finely chop the carrots and celery.

Put the wok on the fire, put in a little salad oil and heat it, add ginger slices, garlic slices, and green onion sections to stir-fry until fragrant, and then add dry chili peppers to cut sections, Sichuan pepper, Pixian bean paste finely chopped, Wuhu centennial hot sauce to fry red oil, then put in fish head, fish tail, fish bones slightly fried, cook into rice wine, mix with fresh soup, add tangerine peel, carrot grains, celery grains, add soy sauce, pepper, chicken essence, monosodium glutamate, five-spice powder, balsamic vinegar, cook for about 15 minutes until the flavor comes out, beat off the residue, the soup left is the dipping sauce, and put it into the flavor dish.

Boil the chili oil in a pot until it is hot, pour it into a stainless steel basin, and serve it with the slurry fish fillets and flavor plate. Then quickly pour the fish fillets into the hot oil and disperse, after the fish fillets are blanched and white, then put the fish fillets into the dipping sauce of the flavor dish and soak them for a while, and then eat.

Key points: The thickness of the fish must be consistent when slicing.

The chili oil used should be clear and clean, otherwise it will affect the flavor of the finished dish.

After the fillets are blanched in oil, they must be soaked in a dipping sauce to absorb the flavor and reduce the heat.

Pay attention to safety when serving food to avoid hot oil splashing and injuring people.

Features: The fish fillet is delicate and smooth, spicy and fragrant, and the dining atmosphere is warm.

Ingredients: carp, Sichuan peppercorns, Sichuan peppercorns, chili 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. For freshness, add a little sugar and flavor.

fine, add a small amount of cooking wine (preferably rice wine), marinate for 20-30 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 they are 8 ripe, put in the chili peppers, wait for the chili peppers to fry until they are dark red, and pour the oil in the whole pot into the basin containing the bean sprouts and fish.

Preparation of spicy fish.

First of all, we need to buy a grass carp, if you go to the vegetable market to buy it, you can ask the seller to kill it for you, and then you take it home and clean it, and then cut the grass carp into slices for later use, as shown in the figure below.

Then the cut fish fillet is marinated with salt, cooking wine, etc. for about 15 minutes, and then the seasoning sticky to the fish fillet is cleaned with clean water, until the water does not change color, it is still clear, and then the fish bones and fish head are also marinated with seasoning for 15 minutes, the operation is the same as step 2, in order to save time, we can prepare the seasoning when marinating the fish meat, cut the garlic into sections, slice the ginger for later use, and then chop the garlic and dry chili pepper for later use, and then prepare soybean paste and bean paste, First go to the bean sprouts and then clean them, cut the tofu into slices and fry them until they are golden brown on both sides, then put more oil in the pot, then put in the soybean paste and bean paste, and then put in other prepared seasonings after the fragrance is fried, then add an appropriate amount of water, then put in the prepared bean sprouts and tofu, put in the fish bones after the water boils, cook for two minutes and then put in the fish fillets, cook for a while, pour in the crushed garlic and dried chilies, and finally heat the pan to heat the oil, and then pour it on the dried chili peppers, and you're done!

Pay attention to the heat, so that the tofu tastes chewy, and the fish is more tender and not easy to age.

Raw materials: a large grass carp of more than 3 catties;

Ingredients for spicy fish: shiitake mushrooms, chili peppers, sesame peppers, green onions, ginger, garlic, cooking wine, chicken essence, salt, pepper, Yanxian bean paste, sesame seeds, etc.;

Ingredients: bean sprouts, kelp, raw cabbage;

Method: 1. Blanched bean sprouts, kelp, and raw cabbage at the bottom.

2. Slice the grass carp and marinate in cooking wine, chicken essence, salt and pepper for 30 minutes;

3. Put oil in a wok and fry the chili peppers and peppers. Stir-fry green onions, ginger and garlic until fragrant, stir-fry the red oil in the bean paste, add the broth, and boil the mushrooms;

4. Then put in the fish head, fish steak and fish fillet in turn.

5. After the boiled fish is out of the pot, pour it into a basin, and then sprinkle with green onions, ginger, garlic and sesame seeds;

6. Put oil in the pot, add the chili pepper and sesame pepper again and fry until fragrant;

7. Pour the oil into the basin and serve.

Two red peppers and more than 10 peppercorns are stirred in the oil pan to bring out the fragrance. Fry the fish on both sides of the pan. Add cooking wine, light soy sauce, simmer until the fish is cooked, add salt, and you can.

At first, marinate the fish with salt and a little starch, it is best to cut some small mouthfuls to taste, put it in a pan to fry yellow, put a little wine, simmer, and set it aside. Then stir-fry the ingredients: a number of dried red peppers, Sichuan pepper, ginger and garlic cut into granules, put them in a pot and stir until fragrant, boil a little water, thicken the starch, and pour it on the fish.

Spicy fish fillet. Ingredients: A silver carp, sliced into slices, one or two celery, cut into sections, one or two garlic sprouts, cut into sections, one or two chives, cut into sections, a tablespoon of watercress, three tablespoons of oil chili, a tablespoon of Sichuan pepper powder, a small piece of ginger, minced, two cloves of garlic, cut and ended, two tablespoons of soy sauce, two tablespoons of cooking wine, two tablespoons of starch, add water to make a sauce of sauce, salt, and an appropriate amount of monosodium glutamate.

Operation: 1. Put salt, cooking wine and water starch in the fish fillet and mix well for more than 10 minutes.

2. Put oil in the pot and cook until it is hot, then change the bean paste, ginger and garlic to low heat and fry for nearly two minutes to produce a fragrance.

3. Add about a pound of soup or water, add celery, garlic sprouts, green onions, cooking wine, soy sauce, salt, and monosodium glutamate to a boil.

Ingredients: A silver carp, sliced into slices after tidying up, one or two celery, cut into sections, one or two garlic sprouts, cut into sections, one or two chives, cut into sections, a tablespoon of watercress, three tablespoons of oil chili, a tablespoon of Sichuan pepper powder, a small piece of ginger, minced, two cloves of garlic, minced, two tablespoons of soy sauce, two tablespoons of cooking wine, two tablespoons of starch, add water and mix into an appropriate amount of sauce, salt and monosodium glutamate.

Operation: 1. Put salt, cooking wine and water starch in the fish fillet and mix well for more than 10 minutes.

2. Put oil in the pot and cook until it is hot, then change the bean paste, ginger and garlic to low heat and fry for nearly two minutes to produce a fragrance.

3. Add about a pound of soup or water, add celery, garlic sprouts, green onions, cooking wine, soy sauce, salt, and monosodium glutamate to a boil.

4. When the various ingredients in the pot are boiled for about two minutes, remove them and put them on a plate.

5. Put the fish fillets into the soup in the pot and blanch them slightly, then cut them apart, and change to medium heat until the fish fillets are broken.

6. Add oil pepper and pepper powder.

7. Pour the fish fillets into the accessories on the plate and serve.

Nutritional value: Bighead carp - also known as fathead fish, pendulum carp, silver carp, bighead fish, bighead carp, silver carp, yellow carp, whale. Fathead fish, also known as big-headed fish, scientific name bighead carp, is one of the four famous big fish in China.

Process: Boiled Taste: Spicy Ingredients:

Blackfish (300g) Excipients: Carrot (50g) Celery (50g) Seasoning: Ginger (10g) Garlic (20g) Green Onion (30g) Chili (Red, Sharp, Dry) (10g) Sichuan pepper (10g) Watercress (25g) Salt (4g) Soy sauce (10g) Cooking wine (15g) Monosodium glutamate (2g) Essence of chicken (2g) Tangerine peel (3g) Vinegar (3g) Starch (corn) (5g) Vegetable oil (40g) Chili oil (30g).

Cooking method in this paragraph.

Spicy fish. 1.After slaughtering, the mullet (black fish) is washed and cut into pieces, grasped well with salt, pepper, cooking wine, and dry starch, and then poured in a little vegetable oil, and put it on a plate for later use; 2.

Wash and cut carrots and celery into cubes; Radical 3Put the wok on the fire, put in the vegetable oil and heat it, add ginger slices, garlic slices, and green onion sections to stir-fry until fragrant, and then add dried chili peppers, peppercorns, and bean paste; 4.After the fragrance is stir-fried, then the fish head, fish tail and fish bones are slightly fried, cooking wine is cooked, the stock is poured in, the tangerine peel, carrot grains, celery grains are added, soy sauce, chicken essence, monosodium glutamate and vinegar are added, and when the flavor is cooked, the residue is removed, and the soup left behind is put into the flavor dish; 5.

Boil the red oil in a pot until it is hot, pour it into a stainless steel basin, and serve it with the slurry fish fillets and flavor plate. 6.Quickly pour the fish fillets into the hot oil pan and disperse, wait for the fish fillets to be scalded and turn gray, and then put the fish fillets into the dipping sauce of the flavor dish and soak them for a while, and then serve.