How to cook Sichuan style spicy fish as the title Thank you

To prepare the fish to be made, buy a grass carp at the market, which can be slipped in advance, and then the fish is wrapped in marinade, cooking wine, and marinated. (There is a prepared marinade package in the seasoning packet, so use it directly).

Then boil the pot until it smokes, pour in the oil, dried chilies, Sichuan peppercorns, ginger, garlic, and seasoning packets and fry together for about a minute.

Then add water to boil, then you can put the fish meat, remember to put the fish head, fish tail and fish bones to put Oh, cook for about a minute and then put the fish fillet.

Cook on high heat for about 2 minutes, add green onion leaves, and wait until the fish fillets are just cooked.

Method. Mix the white fish cubes with the marinade and let it sit for 1 hour to absorb the flavor.

Boil a pot of water, blanch the bean sprouts and celery in a deep pot and set aside.

Put all the ingredients of the allspice oil in a small cooking pot and simmer until the aroma comes out and set aside.

In another wok, stir-fry the minced ginger, minced garlic and dried chili peppers on low heat until the aroma comes out.

Add the bean paste in the seasoning and stir-fry first, then add the remaining seasoning.

Add an appropriate amount of hot water to step 5 (you can use the water of scalding bean sprouts and celery), add the marinated fish fillets, then pour in the boiled fish fillets, spread the cut dried chili peppers and coriander on top, and then drizzle with hot five-spice oil (about 3 tablespoons) to finish.

The representative work of spicy crucian carp in Sichuan cuisine is the crucian carp in the post pavilion, its meat is fresh and tender, spicy and fragrant, spicy and not noisy, it is warmly welcomed by customers, recently but in the northeast of Sichuan, there is a special food called happy grass carp that prevails, the taste belongs to the small spicy in life, the grass carp is used up and down from 150g to 200g, and the aged old pickled radish and grinding taro in the Sichuan pickle jar are supplemented by the rock material, and the cooking is given with the hemp flavor type, the fried chicken shreds are spicy and fragrant, the meat texture is delicate, spicy but not noisy, and the aroma of pickled radish is highlighted.

Remove the scales and internal organs of the carp, clean and add a small amount of salt, reserve rice wine, slice sour radish, grind taro and cut into slices, pat the garlic, soak ginger and cut into slices, celery, and chives into strips. 200 grams of cooking oil in the pot, 250 grams of old oil in the hot pot, boil until 50% hot, Pixian bean paste, hot pot base, dried pepper, garlic, pickled ginger, millet pepper, old sour radish stir-fry until fragrant, put 2000g of water to boil and put in the grass carp seasoning, change to low heat and cook until 5 minutes to taste and get out of the pot. Consume 200g of oil in the pot, add another 250g of hot pot oil to boil, and pour dried peppercorns, Dongru and celery on the boiling oil.

Food: 1 fresh grass carp, chili, green pepper, shallot, sesame pepper, light soy sauce, monosodium glutamate, ginger, garlic, salt are appropriate. Method: Clean and reserve the fresh grass carp, disconnect the shallots, cut the ginger slices, cut the garlic, chop the chili peppers and green peppers and set aside.

Pour vegetable oil into a pan, bring to a boil, pour in the grass carp and fry, add appropriate salt, and fry on both sides. Remove the fish and put it on a plate, ginger slices, garlic, green onions, peppers, etc. into a pot and stir-fry, add appropriate salt and monosodium glutamate. Stir-fry into a seasoning, sweet and delicious, and serve on the surface of the fish on the plate.

500 grams of grass carp, 3 tablespoons of condiment oil and chili, 1-2 tablespoons of light soy sauce, salt, Sichuan pepper powder, chicken essence, sugar, vinegar, pure grain wine, 1 tablespoon of sesame oil. Method: Clean up the grass carp, wipe the water, stir the salt, pure grain wine and vinegar, wipe the inside and outside of the fish, and marinate for 30 minutes.

Mix light soy sauce, sugar, chicken essence, Sichuan pepper powder, spicy seeds, and sesame oil into a spicy sauce. Put appropriate oil in the frying pan and boil until moist and hot, remove the grass carp from the crispy, soak it in the spicy sauce for a while, put the fish into the spring rental plate, and pour the excess juice on the fish.

Wash the fish, put oil in the pot and slow the potato hall, then put in the salt, put the fish in the pot, pay attention to the heat when frying, do not turn over, fry one side until golden brown and then fry the other side, put it on the plate after frying on both sides, pour oil again in the pan, and then pour in chopped pepper, green onion, ginger, garlic, pepper, star anise, spice, cooking wine, soy sauce, and then put in the bean paste and keep stir-frying, then put in the fish and cook for 10 minutes, then put in the chopped green onion, pour in the oyster sauce chicken essence after turning off the fire.

Remove the internal organs of the crucian carp, clean the crucian carp and chop it into sections, put oil in a frying pan and add a small amount of salt to fry the fish until golden brown on both sides, and put the fried fish on a plate for later use. Put cooking oil, oyster sauce, Yuli wine, flower tung pepper, star anise, bean paste in the wok, add water, pour some cooking wine to remove the smell and boil the soup, put in the prepared crucian carp, simmer over low heat for about 10 minutes.

Generally, the crucian carp is first closed and the spines are removed, then some lard and cooking oil are added, and then the crucian carp is put in after the sail hand oil is hot, and finally some twist and chili oil are put in.

Homemade method of boiled fish fillet: Preparation of sauerkraut fish, grass carp and seasoning.

Boiled fish fillet is a traditional local dish with both color and flavor, and the ingredients are carp, herring, chili sauce and so on. It belongs to Sichuan cuisine or Chongqing cuisine. As a well-known Chongqing specialty dish throughout the country, it originated from the folk of Yubei and developed in Yubei restaurants.

The primitive boiled fish was boiled in water and came from the extensive diet of the boatmen. Catering practitioners in Cuiyun Township, Jiangbei County, Chongqing, took the lead in researching and creating modern boiled fish slices on the basis of learning from modern Sichuan cuisine boiled beef and boiled pork slices. Soon, boiled fish fillets gradually became popular in Chongqing and eastern Sichuan, and even swept the whole country, and Yubei District of Chongqing became a well-deserved birthplace of boiled fish fillets.

The most authentic way to make spicy boiled fish is as follows.

1. The raw materials are fresh and fresh live fish, and give full play to the effects of chili pepper to keep out the cold, nourish qi and nourish blood, and the cooked meat will not be tough at all, and the taste is smooth and tender, oily but not greasy. The fishy smell of the fish is maintained, and the freshness of the fish is maintained. The full of chili peppers is bright and eye-catching, spicy but not dry, numb but not bitter.

2. Beginner steps.

Raw material; 1000 grams of grass carp, 300 grams of green bamboo shoots, 150 grams of refined oil, 250 grams of dried chili peppers, 10 grams of Sichuan pepper, 15 grams of ginger, 10 grams of garlic, 10 grams of shallots, 50 grams of Yexian bean paste, 25 grams of cooking wine, 3 grams of pepper, 2 grams of refined salt, 2 grams of sugar, 2 grams of soy sauce, 2 grams of chicken essence, 15 grams of water starch, 100 grams of fresh soup, 10 grams of keto juice.

3. Preparation method: Grass carp is slaughtered and cleaned, the net fish meat is removed, the oblique blade is divided into slices about centimeters 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, cut them into slices, wash the shallots, and cut them into chopped green onions.

4. Put the pot on the fire, burn the refined oil until it is 4 mature, put in the dried chili pepper, Sichuan pepper, Pixian bean paste and fry until fragrant and colored, put in ginger rice and garlic rice 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.

5. 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.

6. Remove the fish head and bones 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 in monosodium glutamate and evenly, put them in a bowl and sprinkle with chopped green onions.

7. Boil the refined oil in the pot until it is 5 mature, add the dried chili pepper, Sichuan pepper, ginger and garlic and stir-fry until fragrant, and pour it on the chopped green onion. Characteristics: The meat is delicate, spicy and not dry, fresh and mellow, and the aftertaste is endless.

Spicy boiled fish

Spicy boiled fish, as long as it is a Sichuan restaurant, no matter how big or small, almost all have this dish, and even some street shops and food street stalls also take it as the main dish, but if you mention the origin of this dish, the first to introduce authentic boiled fish to Beijing's boiling fish town, of course, has the most right to speak.

The dish of spicy boiled fish is very delicious and delicious, and spicy and fragrant, very good for rice, and the chili peppers that are matched with some peppers, and then the taste of the whole dish is very good, coupled with the addition of red oil, so that this dish is very bright, and the color and flavor are complete, it is a classic sauerkraut, and the method is relatively simple, it is a dish that many of our novices can make.

To make this dish, we have to prepare some fish, preferably grass carp meat, generally prepare about 400 grams, if there are many people, you can also prepare more, up to 1000 grams, when we buy fish, it is best to choose the fish killed by the merchant, we take it home and can be made directly without processing. Then prepare some seasonal vegetables, such as bean sprouts, green vegetables, and if you don't like to eat them, you can also prepare some mustard. Then it is necessary to prepare all kinds of chili peppers, flavored chili peppers and flavored chili peppers can be prepared, and if we have spicy chili peppers, we can also prepare some, if we can't eat too spicy, we can also prepare some less spicy chili peppers.

Then prepare some peppers, and some seasonings, green onions, ginger and garlic, and cooking oil.

First of all, we change the fish meat, remove the head and tail, and then as long as the fish body, the fish meat is changed into thin fish slices, and then the fish is put into a bowl, add some cooking wine and green onions, ginger and garlic, and marinate. After that, we start the pot to heat the oil, and then add a variety of sauces, such as bean paste, etc., first fry the seasoning, then add the processed vegetables for stir-frying, and then add the fish to fry, then add water, boil the water, and then stew, the stewing time can not be too long, and the fish can be cooked.

After the fish is cooked, we put it in a basin, then sprinkle some chopped shallots, chili peppers, and peppers, and then we boil some cooking oil, heat the oil and pour it on the ingredients we have prepared, and then this delicious spicy boiled fish is ready.

Find a grass carp first, then wash it, cut it into thin slices, put salt in a bowl, stir the cooking wine and water starch evenly, turn the fish head and fish bones into pieces, then peel and wash the old garlic, cut it into ginger and garlic, and then wash some side dishes, cut some green onions, get out of the pot, burn the oil until 7 hot, put in the dry chili, pepper and county bean paste, then put in cooking wine, salt, pepper, sugar, soy sauce, put in the fish head, fish bones to boil, and then heat the oil, put in some side dishes for stir-frying, Put it in a bowl and set aside, put the boiled fish head and fish bones on top of the side dishes, consume the soup in the pot, put in the fish fillet, sprinkle with chopped green onions, and cook for about 10 minutes.

I think you must prepare the relevant materials and some accessories when you make it at home, and then we clean the fish, put it in the pot and cook it, and then take it out and add some other accessories, such as millet pepper, yellow pepper and green pepper, put it in the pot and stir-fry it again.

Slice the fish, put the spicy soup base in the pot, and then put the fish fillet into the soup base and cook.

Spicy Fish 1After 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; 3.

Put 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.

Ingredients: grass carp, cucumber, rice jelly.

Excipients: eggs, dry starch, cooking oil, butter, green onion, garlic, spicy fish seasoning, brown sugar, white pepper, salt, chicken essence, Sichuan pepper, dried chili pepper, dried chili noodles, coriander.

Features of Spicy Fish:

The spicy and fragrant fish is tender, and the side dishes are rich in flavor.

Teach you how to make spicy fish and how to make spicy fish delicious.

1. Cut the grass carp into pieces, wrap it in dry starch after sticking the egg juice, fry it in cooking oil at 60 degrees Celsius, and pick it up after the surface of the fish is light yellow.

2. Fry the spicy fish seasoning with the remaining oil in the pot, the oil temperature should not be too high, keep stir-frying, add garlic cloves, Sichuan pepper, dried chili pepper (cut into 2 cloves), then pour in the fried fish pieces and stir-fry evenly, add water to the fish pieces, add salt, chicken essence, pepper noodles, chili noodles, 2 spoons of brown sugar, butter and chopped green onions, and then pour the cucumbers cut into strips and the rice jelly cut into pieces into the pot, and then the side dishes can be boiled and then the pot can be sprinkled with green onions and coriander.

1 main ingredient.

Auxiliary ingredients: oil, appropriate amount of salt, appropriate amount of bean sprouts, 1 handful of chopped chili, 1 spoonful of seven-flavor powder, a little garlic, a few cloves of celery, a few steps, Sichuan fragrant spicy fish, step 11All the ingredients are ready for the Sichuan fragrant spicy fish practice step 22Step 33 of the practice of patting it with a knife, peeling it and cutting it into Suegawa fragrant spicy fish

Wash the soybean sprouts, control the dry water, and set aside the Sichuan spicy fish, step 44Put the fillet in a bowl and add salt, cooking wine, egg white, starch, and shichimi powder.

Step 55 of the Sichuan fragrant spicy fishAfter kneading evenly, marinate for about 10 minutes, step 66Cut the celery into segments, and separate the leaves and stems from the Sichuan fragrant spicy fish in step 77

After the oil pan is heated, add ginger slices and stir-fry the fragrant and spicy fishStep 88Pour the celery and bean sprouts into it and stir-fry the Sichuan-flavored spicy fishStep 99Add white vinegar to the pan.

Step 1010Add kilograms of water and cook for one minute in step 1111Season with salt.

Step 1212Take out the bean sprouts and spread them in a bowl Step 1313Put the fish fillets in the soup, simmer for one minute, and pour the spicy fish into the basin Step 1414

Add minced garlic and chopped chili pepper to the fish filletStep 1515Add 30 grams of peanut oil to the pot and burn until eight mature, then take out the Sichuan fragrant spicy fish, step 1616Pour over the fillet.