How to make fragrant pot fish? How to make a home cooked fish pot delicious, how to make a home cook

1.1 silver carp, 75 grams of hot pot base, appropriate amount of bean sprouts, 1 piece of 1,000 sheets, appropriate amount of ginger, appropriate amount of coriander, 1 egg, appropriate amount of cornstarch, appropriate amount of salt, 1 teaspoon of cooking wine, 1 teaspoon of dark soy sauce, 1 teaspoon of aged vinegar, 1 teaspoon of bean paste, appropriate amount of chives, appropriate amount of pepper, appropriate amount of sesame oil, appropriate amount of cooked sesame seeds, appropriate amount of dried chili husk, appropriate amount of cooking oil.

2.Wash the bean sprouts and parsley and set aside.

3.Cut 1,000 pieces into strips, chop the chives into chopped green onions, cut the shells of dried chili peppers into granules, and shred the ginger for later use.

4.Remove the scales and gills of the tarpon, wash and drain the water, cut the fish bones into small pieces, and slice the fish meat for later use (remove the scales, remove the gills, break the fish belly, and deal with the internal organs, or you can ask the boss to help deal with it when you buy it).

5.Place the fillets in a clean bowl, add the right amount of salt, the right amount of cornstarch, and an egg white (do not have the yolk).

6.Grasp evenly with your hands and set aside to marinate.

7.Heat the oil in the pot, add half of the hot pot base and stir-fry to melt.

8.After the base is stir-fried, add the ginger shreds, put 1 spoon of Pixian bean paste and continue to stir-fry a few times.

9.Add an appropriate amount of water, add the fish head and chopped fish bones.

10.After the heat is boiled, add 1,000 sheets, add 1 tablespoon of cooking wine, 1 tablespoon of dark soy sauce, 1 tablespoon of aged vinegar, and an appropriate amount of salt.

11.Cook on high heat for about 15 minutes, scoop up the fish and 1000 sheets with a colander and put them into the bottom of the hot pot pot, and spread them flat.

12.Add the sprouts and cook over high heat for two minutes.

13.Remove the boiled bean sprouts with a colander and cover them on a thousand sheets.

14.Bring the soup to a boil, pour in the marinated fillets, do not turn the fillets too hard, and gently open them with a spatula without turning them over.

15.Cook on high heat for about two minutes until the fillets turn white.

16.Pour all the soup and fish fillets into the hot pot basin.

17.Sprinkle with chopped green onions, cooked sesame seeds, pepper, and appropriate amount of sesame oil.

18.Wash the pot and heat it, put in an appropriate amount of oil again, the oil is heated until it is 70% hot, turn off the heat and put the dried chili shells, and pour it on the fish fillet.

Ingredients: 50 grams of carrots, 50 grams of white radish, 3 pieces of celery, 1 piece of soft tofu, 100 grams of Korean kimchi, 300 grams of fresh fish slices, 3 slices of fish plates, 2000 clove fish stock, 1 teaspoon ginger puree, 1 4 teaspoons chili powder, 1 teaspoon sesame oil, 1 tablespoon soy sauce.

Method 1Wash and drain the red and white radish, peel and slice; Wash the celery, drain and cut into sections; Cut the soft tofu and kimchi into small pieces and set aside.

2.Take a pot, put all the ingredients in recipe 1 into the pot, then add the fresh fish slices, fish plates and clove fish stock, and bring to a boil over medium-high heat.

3.Mix all the seasonings, pour into the pot of method 2 and mix well to taste.

The fish pot created by my mother is simple to operate, nutritious and delicious, and it is also a must-have for spring health!

First put the fish into the pot and fry it until it is browned, then put a little cooking wine, a little vinegar, green onions, ginger, garlic, and ingredients into the pot together, put a little tempeh oil after bursting out the fragrance, then add boiling water until the fish is not over, add salt and a little chicken essence, then put in tofu and persimmon, stew for 20 minutes, put in rape and coriander.

Simmer for another three or four minutes before serving.

Ingredients: 1 grass carp about 1000 grams Seasoning: 1 egg, 1000 1500 grams of salad oil, 1250 grams of soup, 5 grams of refined salt, 3 grams of monosodium glutamate, 4 grams of pepper noodles, 15 grams of cooking wine, 3 grams of ginger slices, 7 grams of garlic cloves, 8 grams of green onions, appropriate amount of Sichuan pepper and dried chili pepper Method:

1. Grass carp is slaughtered and cleaned, remove the net fish meat, oblique blade into slices about centimeter thick, and then put it in a bowl, add salt, cooking wine, water starch and evenly; Fish heads and bones are chopped into pieces; Peel and wash the ginger and garlic, and cut into minced ginger and garlic; Wash the green shoots and cut them into slices; Wash the shallots and chop them into finely chopped shallots. 2. Put the pot on the fire, burn the refined oil until it is 4 mature, put in the dry chili pepper, Sichuan pepper, Pixian bean paste and stir-fry until fragrant and colored, put in ginger rice and garlic and fry slightly, mix in fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, mash juice, fish head, and fish bones to boil until cooked. 3. Put another pot on the fire, burn a little refined oil, put in the tips of the green bamboo shoots, add salt and fry the raw ones, put them in a bowl and set aside.

4. Remove the fish head and bones that have been boiled out and pour them on the tips of the green bamboo shoots, boil the soup in the pot, put in the fish fillets to slip and cook, cook into monosodium glutamate and evenly, put them in a bowl and sprinkle them with chopped green onions. 5. Heat the refined oil in the pot until it is 5 ripe, add dried chili peppers, Sichuan pepper, ginger and garlic and stir-fry until fragrant, and pour it on the chopped green onions. Features:

The meat is delicate, spicy and not dry, fresh and mellow, and has an endless aftertaste.