The practice of spicy fish hot pot, the practice of spicy hot pot fish

Method: 1. It is generally better to use grass carp or black fish. 2. Wash the fish, pay attention to wash the black membrane in the abdominal cavity, cut off the shark fin 3, separate the body and the head, and cut the fish head in half.

It is not advisable to cut off) 4. Press the body of the fish with your hand, hold the knife with the other hand and push it closer to the upper edge of the fish's backbone, feel the position of the fish bone, adjust the direction of the knife in time, and separate the head from the fish. (If you like to eat with bones, you can also ignore this step, but this method is not encouraged) 5. Put the fish horizontally, and use a knife to slice them one by one along the direction from the tail to the head of the fish, and the thickness of each slice is about 5-7 mm (should be large but not small). (Note here!)

Don't go in the opposite direction, otherwise the fish fillets will break when cooked. 6. Take an egg, pour it with your left and right hands, pour out the egg whites and stir with half a bowl of water and cornstarch for later use. 7. Cut the green onion, ginger and garlic and set aside.

8. Cut the fish bones into sections, put them in a basin with the fish fillets and fish heads, add salt and cooking wine and stir a little, then add egg whites and cornstarch soup and mix evenly. (Can be placed for a while for better results) 9. Sauerkraut .........Emerald flowers, sauerkraut... One pack or two packs are fine, put more if you like, cut into segments 10, mountain pepper.

Cut the mountain peppers into granules and place them in the chopped sauerkraut. 11. Heat oil in a pot, preferably large oil, but for ......Let's make it with ordinary oil! When the oil is 6 hot, put the bean paste, garlic (granules), ginger (granules) in, and then put the mountain pepper and sauerkraut into the pot and copy it, and after the aroma overflows, the fish head and fish bones will be put in.

Then add water or stock to bring to a boil (cold water is preferred) 12. Simmer over low heat for 5-7 minutes, then season the chicken essence and salt. Try with a small spoon of soup. (Slightly more chicken essence) 13. Then use a colander to scoop up the fish bones and sauerkraut and put them into the basin to be filled.

14. Let the water boil again on high heat, then put the fish fillets into the boiling water, and wait for the water to boil again for 10 seconds (about 40 seconds for the general family because of the small fire) and then put all the soup and fish fillets into the basin with the bones. (Note: Do not turn the fillet too much when cooking, this will ensure the integrity of the fillet.)

15. Then put the green onion, pepper and sesame seeds on the surface. 16. Wash the pot, put in about 1 tael of oil, add dried chili peppers, a little peppercorns, wait until the oil is hot, pour the oil into the previous basin. Such a fragrant sauerkraut fish is ready.

Hot pot fish is easy to make, but it still takes a lot of thought to make it delicious.

Ingredients: 1500 grams of fish, 300 grams of base, appropriate amount of hot vegetables, appropriate amount of salt, appropriate amount of monosodium glutamate, appropriate amount of chicken essence, appropriate amount of white pepper, appropriate amount of green onion, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of dried chili, appropriate amount of dried Sichuan pepper, appropriate amount of chopped green onion, appropriate amount of coriander, appropriate amount of peanuts, appropriate amount of Lao Gan Ma, 1. Prepare raw materials, wash all ingredients and set aside.

2. Wash the fish slices, drain the water, pour in the cooking wine and grasp it well, and pour out the cooking wine in the basin. Grass carp, silver carp, silver carp can be, see what you like, 3, add 6 spoons of salt, keep mixing the fish with your hands, until the fish fillet is sticky, because the fish head is large, it is best to take it out separately and marinate. 4. Put an appropriate amount of white pepper to remove the fishy taste, pour in an appropriate amount of sesame oil, and enhance the fragrance.

Add an appropriate amount of starch to enhance the tenderness of the fish. Don't put too much starch, otherwise you should faint the soup when cooking, 5. Cut the green onion into sections, break the garlic, slice the ginger, dry chili, and dried peppercorns with water to wash off the surface dust, and then cut the dried chili pepper into segments for easy flavor. If you don't eat spicy, you can leave it alone.

6. Heat the pot with vegetable oil. There must be more oil and oil temperature.

When it is hot (there is smoke), pour in the green onion, ginger and garlic and stir-fry until fragrant, then pour in the chili pepper and Sichuan pepper, and fry for half a minute over low heat.

7. Add the hot pot base and add 1 to 1 liter of hot water. Be sure to heat the water, boil the soup on high heat, add the fish head, 4 tablespoons of salt, 2 tablespoons of chicken essence, and simmer for 10 minutes on low heat to fully release the flavor of the base and fish head.

8. Take out the cooked fish head and make a saucer. Take a small bowl and add minced garlic, chopped peanuts, monosodium glutamate, sesame oil, Lao Gan Ma, chopped green onions, and coriander. It is best to fry the peanuts before breaking them to make them more fragrant, scoop out the oil broth from the pan and put it in the oil dish.

9. Start cooking the fish fillet after beating the oil dish. Turn on a low heat, quickly put in one piece at a time, and turn to medium heat after all the heat is put in. Observe that all the fish fillets in the pot turn white, about 3 to 4 minutes, 10, get out of the pot and prepare to eat, after the fish is eaten, prepare hot vegetables, mushrooms, tribute vegetables, bean skin, etc., the dishes that have been cooked for a long time are put first, it is recommended not to cook the hot vegetables and fish together.

Ingredients: tarpon.

Excipients: eggs, water starch, cooking wine, ham, soybean sprouts (side dishes), dried red peppers, millet peppers, spices, cumin, bay leaves, grass fruits, cinnamon, star anise, lard, peppercorns, edible oil, lard, pepper noodles, Pixian bean paste, salt, monosodium glutamate, chicken essence, butter.

Method. 1.Pour about 6 taels of vegetable oil into the hot pan, add a spoonful of lard at the same time, ** wait for the lard to completely dissolve and then burn for 1 to 2 minutes, so that the burned oil has no raw flavor and special fragrance.

2.Change the heat to low first put the bean paste and ginger slices into the pot and fry, keep stir-frying to avoid stir-frying, and then put in the dry red pepper, pepper, spices, and butter one by one to continue stir-frying.

3.At this time, wash the fish you bought, filter the water and set aside (the fish I bought back is a good killing, good fillet), separate the fish head, bones, and meat into the flavor, add an appropriate amount of salt to the flavor, water starch, add an extra egg white to the fish, the meat is more tender, and add cooking wine to remove the fishy and set aside.

4.While boiling the soup, wash the chives and coriander and cut them into long strips for later use, and chop the millet spicy for later use.

5.Ham slices and bean sprouts are boiled in water, drained and put on a plate.

6.First, the ham and fish head are cooked in the pot, strained out with a colander and put in the fish steak, etc., and finally the fish fillet, and the fish fillet is served immediately after the fish changes color and white, so that the fish is fresh and tender.

7.Finally, put the chives in the pot, millet spicy, chicken essence, monosodium glutamate seasoning, generally do not need to add salt to see the personal taste and the amount of salt in the fish, because the watercress is generally salty, the soup in the pot is sprinkled with coriander.

Tips: This is mainly spicy, so chili peppers are essential.

Stir-fried hot pot spicy: Argument.

Ingredients: 500 grams of vegetable oil, 300 grams of butter, 300 grams of watercress, 350 grams of dried chili peppers, 20 grams of ginger, 40 grams of garlic, 60 grams of green onions, 30 grams of rock sugar, 100 grams of mash juice, 20 grams of star anise, 10 grams of Sannai, 10 grams of cinnamon, 10 grams of cumin, 5 grams of grass fruit, 5 grams of comfrey, 2 grams of bay leaves, 2 grams of vanilla, 1 gram of male cloves.

Preparation method: 1. Refine the vegetable oil first, cut the butter into small pieces, chop the bean paste finely, boil the dried chili pepper in the pot of boiling water for about 2 minutes, take out and grind it into a mushroom, that is, it will become a glutinous pepper, the ginger will be broken, the garlic will be peeled and peeled into petals, the green onion will be knotted, the rock sugar will be crushed, the star anise, sannai and cinnamon will be broken into small pieces, and the grass fruit will be broken.

2. Put the wok on medium heat, pour in the vegetable oil and heat it after the pan is boiled, put in the butter to boil, put in the ginger Huaigao, garlic cloves, and green onion knots to stir-fry until fragrant, then add the watercress and glutinous peppers, turn to low heat and slowly fry for about 1 to 15 hours, until the watercress is dry, the aroma is overflowing and the peppers are slightly white, pick out the green onion knots in the pot and do not use them.

3. Then add star anise, sannai, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, cloves, etc., continue to fry over low heat for about 15 to 20 minutes, until the color of the spices in the pot becomes darker, add rock sugar and mash juice, and slowly boil over low heat until the water in the mash juice completely evaporates.

1 piece of tofu, about 100 grams of fresh caviar, 1 coriander, 1 tablespoon of oil, salt to taste.

Seasoning. 1 2 tablespoons wine, 1 teaspoon light soy sauce, a pinch of pepper.

How to make it: 1. Cut the tofu into small triangular pieces and drain.

2. Remove the thin cavity on the surface of the fresh caviar and destroy the film, add seasonings, and cook with 1 tablespoon of oil.

3. Coat the tofu with a little salt, fry it in high heat until golden brown, and drain the oil.

4. Stuff a little caviar with each piece of tofu, put it on a plate, and garnish it with coriander.

Practice 2. Raw material. 300 grams of soft tofu, 10 grams of salmon roe, 100 grams of pumpkin juice, 50 grams of chicken juice, 100 grams of chicken broth, 3 grams of salt, 4 grams of sugar, 30 grams of chicken fat, 30 grams of water starch.

Method. 1. Cut the tender tofu into small pieces, soak it in water, blanch it and set aside. The salmon roe is steamed for 3 minutes and then removed and set aside.

2. Add pumpkin juice, chicken juice and chicken broth to a boil in a wok, put in the blanched tofu, add salt and sugar to taste after boiling for 5 minutes, thicken with water starch, pour chicken fat, and sprinkle with steamed salmon roe.

A bowl of carp roe, a piece of soybean curd, oil, shredded green onion and ginger, chili sauce, coriander.

Operation. 1. A bowl of carp roe.

2. Cut a piece of tofu into small pieces and fry it on both sides in an oil pan.

3. Fry the tofu slightly, don't fry it into a tofu bubble, so that the tofu inside will not be tender.

5. Add chili sauce and stir-fry well, then add soup and bring to a boil.

6. Put the fried tofu, simmer for a while and sprinkle some coriander to serve on the plate.

Other practices. Materials. 300 grams of fish roe.

1 piece of tofu. Seasoning.

5 grams of table salt. 1 tablespoon of sauce and oil.

3 slices of ginger. 3 cloves of garlic.

10 peppercorns.

1 tablespoon of cooking wine. 1 tablespoon of starch.

Peppers (red, pointed, dry) 5 pcs.

1/2 tablespoon sugar. Vegetable oil to taste.

1/2 tablespoon of pepper.

Water to taste. The preparation of roasted tofu with fish roe.

1.Prepare the raw materials, dip the surface of the tofu in a thin layer of starch and fry it in a pan.

2.Fry until both sides are slightly yellowed, then put out for later use, heat the pan with cold oil, and stir-fry the peppercorns.

3.Peppercorns stir-fried.

4.Put the fish roe in a frying pan over low heat and fry slowly until the roe is golden brown and the surface is slightly charred.

5.Add soy sauce, cooking wine and an appropriate amount of water, then add the freshly fried tofu, ginger slices and dried red pepper, cover and simmer for 2 minutes.

6.Add salt, sugar and Sichuan pepper powder, reduce the juice over high heat, cut the fish roe into appropriate size pieces with a spatula, and when the juice is not much, add the green garlic and stir-fry evenly.