Is grilled fish spicy or spicy, and how to make spicy grilled fish more delicious?

Depending on personal taste, those who can eat spicy can choose spicy.

Let's look at personal taste: Spicy is actually similar to spicy taste.

All delicious combined according to your taste.

This should be according to your own taste, and everyone's favorite taste is different!

The spicy grilled fish is crispy on the outside and tender on the inside, and the fish is fragrant and delicious, with your favorite vegetables, meat and vegetables, and you can have a small wine or drink, which is simply delicious!

Spicy grilled fish method;

Ingredients. 1 grass carp, appropriate amount of dried chili, 1 green onion, 1 piece of ginger, 2 tablespoons of cooking wine, 3 teaspoons of salt, 2 tablespoons of light soy sauce, 3 tablespoons of Pixian bean paste, 2 tablespoons of Haidilao spicy fragrant pot base, 1 handful of Sichuan pepper, appropriate amount of enoki mushrooms, 8 shiitake mushrooms, 2 sheets of 1,000 sheets, appropriate amount of peanuts, 3 coriander, half a bowl of cooking oil.

Method. 1. Clean up the grass carp, slice the fish body, and cut it in the middle, but do not cut it off.

2. Smear salt on the body and belly of the fish, add green onions, sauce and cooking wine and marinate for half an hour.

3. Changdi oven selects hot air circulation mode, preheats at 220 degrees, and spreads tin foil on the baking sheet.

4. Put the marinated fish on a baking sheet, drizzle with soy sauce and brush evenly.

5. Place the baking tray in the preheated oven and bake at 220 degrees for 20 minutes.

6. Shred 1,000 sheets, slice the mushrooms, peel the garlic and beat it into minced garlic. After the wok is heated, pour in an appropriate amount of cooking oil, over medium-low heat, put three tablespoons of Pixian bean paste, and stir out the red oil. Pour in minced garlic and continue to stir-fry until fragrant, pour in the oyster mushrooms and stir-fry until the oyster mushrooms change color.

Add 1000 zhang and enoki mushrooms, pour in water and bring to a boil over high heat, turn to low heat and cook until 7 ripe.

7. Pour half a bowl of cooking oil into the wok, fry the peanuts over low heat first, remove the peanuts, add chili peppers and peppercorns, and stir over low heat to bring out the fragrance.

Pour over the grilled fish, then pour the coriander and peanuts on top, and the delicious grilled fish is ready.

The ingredients you need today are as follows:

Sea bass, cooking wine, light soy sauce, oyster sauce, cumin powder, salt, chili powder, green onion, ginger and garlic, onion, grilled fish stock, thousand zhang, lettuce, potato, cabbage, bean sprouts, enoki mushroom, green and red pepper, white sesame seeds, dried chili.

Once we have these ingredients, we can start making this delicious dish.

1. Clean the sea bass you bought, put it in a tray, then add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce, a teaspoon of salt and cumin powder, and a spoonful of chili powder.

2. After adding the seasonings, we spread them evenly and marinate for about 15 minutes.

3. Put the green onion, ginger, garlic and onion in the tray, and then put the marinated sea bass into the tray.

4. Then put it in the oven, adjust the temperature to 200 degrees, and adjust the time to 30 minutes.

5. Pour oil into the pot, add the green onion, ginger and garlic and stir-fry until fragrant, and add a packet of grilled fish after the oil is boiled and stir-fry until fragrant.

6. After the grilled fish is stir-fried, pour in water.

7. Then add the various side dishes we have prepared (thousand sheets, potatoes, lettuce, cabbage, bean sprouts, enoki mushrooms).

8. After boiling for a while, we can put in the grilled sea bass.

9. Then add green and red chili peppers, dried chili peppers, and white sesame seeds.

10. Pour the cooked cooking oil on top of it, so that our delicious grilled fish is complete.

Ingredients: grass carp, green onion, ginger, salt, water, garlic, onion, celery, potato, lotus root, bean paste, spicy sauce, spicy fish, cooking oil, dried pepper, Huadiao wine, light soy sauce, sugar, chicken essence, enoki mushroom, dried chili, cumin powder, white sesame, chopped green onion, coriander Production steps: Step 1:

Fresh grass carp scrape off the scales, then make a knife from the tail, and then use the tip of the knife to cut the fish along the backbone (the head of the fish is split directly); Next, remove the black membrane from the teeth and stomach and wash it thoroughly with running water. Step 2: Put a word knife on the grass carp, then turn it over and chop the backbone, so that the fish will not be cocked when frying.

Step 3: Prepare ginger slices and green onions in a bowl, add a little salt and a spoonful of water, and then pinch out the juice in the green onion and ginger; Then pour the prepared green onion and ginger water into the fish, sprinkle with a little salt, spread well and marinate for 20 minutes. Step 4:

A little more garlic finely chopped; Ginger and green onions finely chopped; small half an onion, finely shredded; Appropriate amount of celery cut into strips; Then spread the shredded onion and celery into a flat tray for later use. Step 5: Wash the lotus root and potatoes, peel them, and cut them into 3 mm thick slices for later use.

Step 6: Add 3 tablespoons of bean paste, 2 tablespoons of spicy sauce and 1 tablespoon of spicy fish base to a bowl and stir well. Step 7:

Heat the pot well, add enough cooking oil, turn on high heat to heat the oil to 60% hot; Then put the potato slices into the pot, turn on the high heat to fry the whole process, and fry until the surface is slightly yellow, add the lotus root slices and oil them; Then use a colander to scoop up the potato slices and lotus root slices to control the oil. Step 8: Continue to boil the oil temperature in the pot until it is 60% hot (about 180°), then put the fish skin up and down into the pot, do not rush to turn it, and let the fish fry until it is set; Fry the fish over high heat throughout the whole process until crispy and golden, and then take it out to control the oil and set aside (the whole process is fried for about 8 minutes on a small family stove).

Step 9: Pour out the excess oil in the pot, leave a little base oil, heat the pot fully, add green onions, ginger and minced garlic and stir-fry until fragrant, then add a little dried peppercorns and stir-fry until fragrant. Step 10:

Put the prepared sauce into the pot and stir-fry the sauce together; Then add a spoonful of Huadiao wine, a little light soy sauce and an appropriate amount of water to the pot, then season a little sugar and chicken essence, and bring to a boil over high heat. Step 11: Break the prepared enoki mushrooms into the pot, then add the fried potato slices and lotus root slices, and bring to a boil over high heat; Then use a colander to scoop up all the side dishes and put them in the bottom of the tray.

Step 12: Put the fried grass carp into the pot and cook for about a minute to let the fish fully absorb the flavor; Once cooked, scoop out the fish with a colander and place it in a tray and pour in the broth. Step 13:

Heat the pot and add an appropriate amount of cooking oil, after the oil is hot, add the dried chili peppers and dried peppercorns to fry until fragrant; Then pour the fried peppercorns and chili peppers over the fish; Finish with a sprinkle of cumin powder, white sesame seeds, chopped green onion and coriander, and you're done!

Two home-cooked grilled fish recipes, never want to eat out again after learning it!

The spicy and flavorful spicy beer grilled fish tutorial picture is at the end, turn it back, and unlock two ways to eat it at once

Spicy grilled fish method;

Green onion leaves and ginger slices are used to pat loose, and then a little peppercorns, the fish belly should be washed to remove the black film, etc., soaked for 30 minutes, fished out, and wiped dry the water on the fish with kitchen paper, so that the fish can better absorb the seasoning.

Marinade: chili flakes, cumin powder, Sichuan pepper powder, white sesame seeds, 1 teaspoon of salt (you can put a little more for large fish strips).

Mix all the marinade together, brush both sides of the fish with a layer of cooking oil, massage it to allow the oil to absorb slightly, and spread the marinade evenly on both sides of the fish.

Preheat the oven at 220 degrees for 10 minutes, put the fish on the net rack, bake the inside first, bake for 15 minutes, take out the fish and turn it over, and continue to bake for 5 minutes on the side with the skin.

If you want to eat the charcoal smell of the barbecue stall outside, after the fish is grilled, sprinkle a little wood in the bruno fruit wood cooking box, and bake it in smoked mode for about 8 minutes.

Spicy beer fish preparation:

Ingredients preparation: dried chili, green and red peppers, garlic, ginger slices, Sichuan pepper, green onion white (if there is no green onion, use the green onion instead of the spoon Pixian bean paste, a piece of butter hot pot base, half a can of beer, side dishes (onions, bean sprouts).

The same method as spicy grilled fish.

Pour a little more oil into the pot, low heat throughout the whole process, fry all the above spices together until fragrant, add the oil, a few spoons of light soy sauce, half a can of beer, add your favorite side dishes, stir-fry evenly, and then put the side dishes and fish together in the baking tray and cover with tin foil.

Preheat the oven to 190 degrees, put it in the preheated oven, and bake for about 25 minutes (if there are many ingredients and the meat is thick, extend the time appropriately).

Spicy grilled fish is a home-cooked dish made with fish and chili peppers as the main ingredients. The taste is spicy. It has the characteristics of delicious meat and fresh juice.

Method 1. Ingredients:

Crucian carp, pickled peppers, leeks, salt, monosodium glutamate, dried chili noodles, cumin, cooking oil, green onions, ginger.

Operation: 1. Pick chili peppers and leeks and chop them, slice ginger, stuff them into the stomach of the crucian carp, and smear salt, monosodium glutamate, dried chili noodles, cumin, and cooking oil on both sides of the crucian carp (cumin and cooking oil should be less, and it is best not to have too much oil flow on the plate).

2. Put it in the microwave, turn the heat to Yamato-medium, and bake for 2 minutesAfter taking it out, sprinkle another layer of cumin, put it in the microwave and bake for 1 minute, then sprinkle with chopped green onions and eat!

Practice 2. Ingredients: 1 black fish (carp, grass carp, catfish and other fish can also be used, about catty), 50 grams of celery, 1 potato, 1 piece of konjac tofu, 20 grams of ginger, 100 grams of garlic, 100 grams of dried chili pepper, 15 grams of Sichuan pepper, 2 tablespoons (30ml) of Pixian bean paste, 1 tablespoon (15ml) of soy sauce, appropriate amount of salt, 1 teaspoon of sugar (5 grams), a little chicken essence, 250ml of fresh soup, oil.

Pickled fish seasoning: green onion, ginger slices, salt, cooking wine, chili noodles, Sichuan pepper noodles, cumin powder, soy sauce, oil.

1. Wash the black fish, cut off the fins, and then separate the fish along the fish bones, so that the fish is divided into two halves and the back of the fish is connected. Rub the fish with green onions, ginger slices, 1 tablespoon (5ml) of cooking wine and 1 teaspoon (5g) of salt and marinate for 10 minutes.

2. Spread tin foil on the baking sheet, brush with a layer of oil, put the fish on top, put green onions and ginger slices below, brush the fish body with oil and soy sauce, and sprinkle with chili pepper noodles, pepper noodles and cumin powder.

3. Put it in a preheated 220 degree oven and bake it for 20 minutes (turn over once in the middle, you can brush the soy sauce and oil again).

4. Cut the potatoes into strips and fry them in a pan of oil.

5. Put 2 tablespoons of oil in the wok, cook until 5 is hot, add minced ginger, garlic cloves, green onion and stir-fry until fragrant, and then add Pixian bean paste.

6. Stir-fry the red oil over low heat, then add the dried chili peppers and peppercorns and stir-fry until fragrant. Add the fresh soup to a boil, add soy sauce, salt, sugar, and chicken essence to taste.

7. Add the konjac tofu cut into strips and cook together. Add the fried potato strips and bring to a boil.

8. Remove the green onion and ginger from the grilled fish, put it in a **, and use a baking tray if not. Pour the prepared side dishes and soup over the grilled fish and bake in the oven again at 200 degrees for 5 minutes.

9. Finally, you can also boil 2 tablespoons of oil until 5 is hot, add an appropriate amount of dried chili pepper and pepper and stir-fry until fragrant, and then pour it on the grilled fish while it is hot.

1. Fish cutting flower knife, cut in the middle can be tiled, washed and marinated for half an hour, smeared with salt, cooking wine, cut off a few green onions, cut a few slices of old ginger and put it under the fish. Then smear with a layer of oil and chili noodles, put it in the oven, preheat the oven for 10 minutes, bake in the oven for one hour 2 prepare seasonings, dry chili, sharp peppers, green onions, garlic 3, fungus should be soaked in hot water for half an hour in advance, konjac cut into small slices, wash and put water in the pot to boil, wait for the grilled fish to bake for an hour, put the cooked side dishes in it 4, pour an appropriate amount of oil into the hot pan, after the oil is hot, pour in the appropriate amount of bean paste, a small piece of hot pot base, stir-fry for a while, pour in the ingredients prepared before, and then pour soy sauce, sugar seasoning, After stir-frying, pour it into the grilled fish plate 5, in order to make the side dishes more flavorful, I put it in the oven and bake it for 20 minutes6, take it out and put some dried chili pepper and pepper on it, burn an appropriate amount of hot oil and pour it up, the fragrance is overflowing, and finally put coriander and shallots 7, the final finished picture, it is so delicious, spicy and refreshing, especially for rice.

Summary. The ingredients of spicy grilled fish and spicy fish hot pot are not exactly the same, although their main flavor is spicy. Generally speaking, spicy grilled fish is mainly based on grilled fish, with chili, pepper, green onion and ginger and other seasonings, and then poured hot oil after grilling, showing a unique spicy taste.

The spicy fish hot pot is based on fish meat, with a variety of vegetables, tofu and other ingredients, adding spicy seasoning and broth, and eating after cooking. Although the taste of the spicy seasoning is relatively similar, the main ingredients and ingredients are different, so their taste and eating methods are also different.

The ingredients of spicy grilled fish and spicy fish hot pot are not exactly the same, although their main flavor is spicy. Generally speaking, spicy grilled fish is mainly based on grilled fish, with chili, pepper, green onion and ginger and other seasonings, and then poured hot oil after roasting, presenting a unique spicy taste with socks. The spicy fish hot pot is based on fish meat, with a variety of vegetables, tofu and other ingredients, adding spicy seasoning and broth, and eating after cooking.

Although the taste of the spicy seasoning is relatively similar, the main ingredients and ingredients are different, so their taste and eating methods are also different.

Can the ingredients of spicy grilled fish be used on hot pot fish?

The ingredients of spicy grilled fish can be used on hot pot slag oakfish, but it needs to be adjusted according to the actual situation. Because the ingredients of spicy grilled fish are generally rich, if they are used directly for hot pot fish, it may make the whole hot pot taste too heavy. You can appropriately reduce the amount of chili pepper and Sichuan pepper, or add some light spices, such as ginger slices, green onions, star anise, cinnamon, etc., to balance the spicy taste and make the hot pot more delicious.

In addition, if you are not sure how to match it, you can refer to some recipes for spicy hot pot, or adjust it according to your personal taste.