How to make the best fish hot pot, how to make the fish hot pot delicious

The delicious method of fish hot pot is as follows:Ingredients: 1 grass carp.

Excipients: 5g dried chili pepper, 3g Sichuan pepper, 1 head of garlic, 1 piece of ginger, 200g of sauerkraut, 1800ml of water or high vertical soup, 1 egg white, 1 spoon of pepper, 2 spoons of salt, side dishes according to personal preference.

1. Handle the fish cleanly, cut 2-4 cm thin fish fillets with an oblique knife, add seasonings and marinate for about 30 minutes, and cut the fish bones into small pieces for later use.

2. Pour an appropriate amount of oil into the pot, fry the fish bones first to remove the fishy smell, and remove them.

3. Boil a little more oil, stir-fry the green onions, ginger, garlic and dried chili peppers until fragrant, pour in the sauerkraut and fry together.

4. Pour in the broth, turn to hot pot mode and bring to a boil.

5. After the soup boils, pour in the fish bones and cook for three minutes, then pour in the fish meat and add your favorite side dishes. Bixian is noisy.

Longli fish is the most delicious.

Dragonfish belongs to the order Floiceformes, Tongue Soles, and Tongue Soles, commonly known as sub-plate fish, sole, sole, inner.

It is a kind of warm and warm offshore capacity.

Large demersal fish that live all year round in China's coastal waters.

It has the characteristics of wide temperature, wide salt and adaptation to changeable environmental conditions, suitable temperature range, the most suitable water temperature is 14-24, and the suitable salt range is 14-33.

Semi-smooth tongue sole has little natural resources, fresh and delicious, high meat yield, smooth taste, fish meat is cooked for a long time and does not get old, no fishy smell and peculiar smell, belongs to high protein, rich in nutrition, has always been the best product for the majority of consumers in China's coastal hospitality, favored by the majority of consumers, and the live fish is currently very high.

In addition, the semi-smooth tongue sole has a fast growth rate, low food level, low oxygen tolerance, and few diseases, which is suitable for breeding turbot and flounder in the greenhouse.

With only a backbone in the middle, there are few spines and a lot of meat, and there is hardly any fishy smell, so it can be used to make a variety of dishes.

I bought a 3-pound grass carp and slaughtered it. Slice the fish into slices and marinate the slices with salt, cooking wine and ginger for 15 minutes. Material:

Millet pepper, pickled ginger, pickled beans, green onions, ginger and garlic, chili peppers, Sichuan peppercorns. Put the pot on the fire, add water, put in the fish head and tail, fish skin, green onion and ginger cooking wine, cook and then add the sliced fish fillet. The pot is ready to boil.

At the same time, put millet pepper, pickled ginger, pickled beans, green onions, ginger, garlic, chili peppers, and peppercorns into a wok and stir-fry until fragrant and pour them into the fish pot.

You can eat it, and after eating the fish fillet, you can **shabu all kinds of dishes suitable for hot pot. One crucial step is missing.

Marinate the fish fillets with salt, cooking wine and ginger for 15 minutes. After this

Remember to use soy flour (put less) in a pot and stir with the fish fillet! In this way, the fish is tender

Baotou fish, the best to make sauerkraut fish hot pot, never get tired of eating.

The taste of the sauerkraut fish hot pot is not bad, I recommend it.

Spicy fish is also very good, depending on your taste, of course.

Grass carp should be slaughtered alive, the seasoning should be complete, the cooking technique should be appropriate, and pay attention to the heat in order to make delicious hot pot fish.

Ingredients: 1 fresh grass carp, 300 grams of hot pot base, 200 grams of Pixian bean paste, 250 grams of pickled chili powder, 150 grams of pickled ginger, 15 grams of dried chili peppers, 35 grams of minced black beans, 30 grams of ginger, 100 grams of pickled cabbage, 4 grams of Sichuan pepper, 30 grams of garlic slices, 100 grams of green onions, 40 grams of crispy soybeans, 20 grams of chicken essence, 15 grams of monosodium glutamate, 25 grams of liquor, appropriate amount of salt, 8 grams of sugar, 100 grams of cooking wine, 60 grams of dry fine soybean flour, 800 grams of salad oil.

Method:1After the fish is slaughtered, the meat is cleaned up, the abdominal spines are removed, and the slices are cut into large tiles, which are about 2 cm thick. Chop the fish bones into large pieces, split the fish head into 4-6 pieces, add a little salt and white wine for a few minutes, rinse the blood and mucus on the fish pieces with water, and then stick the dry fine bean flour.

Cut the pickled cabbage into thin slices and the green onion into 6 cm pieces.

2.Put the pot on the fire, pour in the oil and cook until it is 60% hot, first add garlic slices and peppercorns and stir-fry until fragrant.

3.Then add Pixian bean paste, pickled chili, pickled ginger, black bean sauce, and old ginger to stir-fry until fragrant.

4.Then put the fish bones and fish fillets into the pot separately; When the surface of the fish fillet is solidified and formed, add 1500 grams of water quickly, then put in cooking wine, hot pot base, dried chili pepper, chicken essence, monosodium glutamate, refined salt, sugar, green onion section and other seasonings, pour it into the hot pot basin, and finally sprinkle in crispy soybeans to serve.

Preparation of hot pot fish.

1. Salt the liquor. If your fish is made after 3 hours of slaughter, remember to add an appropriate amount of ginger and mash to remove the smell.

2. Put the sauerkraut in the pot where the lard has boiled and stir-fry until fragrant. Medium heat is fragrant, preferably fried and stands.

3. The sauerkraut in the pot is full of oil and stands up.

4. In another pot, heat the oil, fry the coriander, onion, shallots, and ginger, and add the peppercorns when they are almost dry.

Such hot pot fish is delicious.

Soak the oil bean skin and yellow flowers in warm water in advance, then drain the water and cut the oil bean skin into wide strips. Pick and wash the green onions, celery and soybean sprouts. Chop a piece of ginger, a head of garlic, and half a bowl of dried chili peppers, then add a tablespoon of Pixian bean paste, a small piece of hot pot base, a small half spoon of sugar, half a handful of peppercorns, and a spoonful of pepper noodles to prepare.

Cut the ham sausage into oblique slices. (This is ordered by my daughter, I usually add ham sausage when I eat it for the second time) Pat the head of the fish with the back of the knife, scrape the scales and gills when the fish is not moving, cut the abdomen to remove the internal organs, and clean the black membrane in the belly of the fish, and then rinse the fish and keep the fish bubbles. (Be sure to sharpen the knife before slicing the fish) Chop off the head and tail of the fish first, then lay the fish flat, hold the fish body with the left hand, hold the fish body with the knife in the right hand and stick to the fish bone to smoothly slice the meat of the fish body, and the other side is also sliced down in the same way, and then chop the fish head in half, and chop the back bone of the comb of the fish into blocks.

Put the skin of the fish face down, press the fish body flat with the left hand, and hold the knife with the right hand to slice the fish fillet at an angle of about 30 degrees, the fish fillet is too thin, and it is easy to break when cooking; The fillet is too thick, and the taste is not tender or flavorful, so the fillet should not be thick or thin. The long spine of the fish is cut diagonally along the long spine of the fish, and then cut it diagonally along the long spine of the fish into strips, so that the body of the fish remains. 9.

Marinate the fish head, tail, fish steak and fish belly meat with two spoons of salt, two spoons of cooking wine, green onions, and ginger slices for about 10 minutes. 10.Marinate the fish fillets with a spoonful of salt, a spoonful of cooking wine, green onions, and ginger slices for about 10 minutes.

In the same way, marinate the fillets for about 5 minutes. After marinating, remove the green onion and ginger slices, add egg white, water starch, monosodium glutamate, and pepper noodles and marinate again for about 5 minutes. 13.

Heat the pot, add a spoonful of lard and two tablespoons of rapeseed oil, turn off the heat and pour the seasoning into a small bowl when the oil is hot, and stir out the red oil and fragrance. 14.Add the stock (or water) to a boil over high heat, and simmer over low heat to bring out the spicy flavor.

15.Cook for about 15 minutes, add all ingredients and bring to a boil over high heat. 16.

After the ingredients are broken, they can be taken out with chopsticks and placed at the bottom of the pot. 17.Add the head, tail and bubble and cook for 3 minutes, then add the fish steak and cook for 1 minute, then add the fish belly strips and cook for 1 minute.

18.Cook for about 5 minutes, then remove and place on top of the garnish. 19.

The last procedure is to evenly put in the fish fillet, add a spoonful of chicken essence and monosodium glutamate, and when the soup is boiling, turn off the heat and pour it into the basin. 20.A pot of numb, spicy, and tender hot pot fish is out of the pot!

What dishes are delicious under the fish hot pot.

Ingredients: two green onions, one fish, 200 grams of enoki mushrooms, an appropriate amount of cooking wine, five cloves of garlic, three bean shengs, 100 grams of oil, 100 grams of salt, 100 grams of hot pot ingredients.

Preparation of hot pot fish.

1.Wash the fish and marinate it with cooking wine, salt, starch for fifteen minutesGarlic, hot pot ingredients, Sichuan pepper, ginger, chopped and set aside 3

Handle the green onion and enoki mushroom and set aside 4Cut the dousheng and set aside5With oil, sauté the condiments until fragrant 6

Add water, bring the water to a boil, add green onions, bean fungus, enoki mushrooms and cook for 7Finally, add the fish, cook on high heat for 3 minutes, remove from the pot 8Heat the oil and pour over the shredded fish and shallots.

What dishes are delicious to use to make hot pot?

1. Beef: Beef is an indispensable ingredient in hot pot, cut the purchased beef into thin slices, and eat it directly when the hot pot is boiling, which is simple and convenient, and fast.

2. Mutton: Mutton also occupies a large place in the hot pot, and everyone often says that shabu mutton is to eat directly after slicing the thinly sliced mutton. The taste is also excellent.

3. Beef balls, fish steaks, shrimp dumplings, etc.: It is loved by the majority of young friends, and can be purchased directly in the supermarket. Pour directly into a boil and serve.

4. Shiitake mushrooms, mushrooms, etc.: mushroom ingredients are also very good, and they are delicious when put into a hot pot and can also nourish the soup and make the soup more delicious.

space5, potatoes, lotus roots, cauliflower, etc.: This kind of ingredients are also very popular with people, especially potatoes, and those who have children at home will definitely clamo for you to put potatoes. 6. Seafood:

Some seafood ingredients such as squid and cuttlefish can also be purchased appropriately according to the preferences of the family. 7. Whenever the hot pot is eaten at the end, people will always find a few vegetable leaves to blanch and eat, so you can prepare some cabbage, lettuce and other vegetable ingredients as the final ending.

Ingredient 1000g fish

Excipients: salt, chicken essence.

Steps to make authentic spicy hot pot fish.

1.Spicy hot pot fish.

Fish hot pot is a hot pot that has become more popular in recent years. First, cut the fish into cubes, add 20 grams of white wine and 5 grams of salt and grasp it well with your hands, and then marinate for more than 40 minutes. Then fry in the oil pan until both sides are browned, after the fish pieces are fried, fry the peppercorns with the remaining oil in the pot, add a large spoon of white wine, add an appropriate amount of boiling water in the pot, add the soaked mushrooms, boil over high heat, turn to medium heat, and add salt according to personal taste.

Add lactone tofu. When the soup is white and the fish is flavorful, add an appropriate amount of MSG and pepper to the soup, and add coriander and wolfberry. Switch to the hot pot and enjoy the deliciousness!

To make a hot pot with fish, our fish should not be cut into slices or small pieces, but should be slightly larger, because the taste is that the hot pot has been cooked for a long time, and the fish is too small to be easily crushed. Since the fish is a block, we should marinate it in advance, put more salt and liquor, and marinate it for a long time, at least 40 minutes, so that the fish can absorb the flavor, and at the same time, the marinated fish will not break after a long cooking time.

Hot pot fish refers to a hot pot with fish as the main ingredient, usually spicy, and is a typical Sichuan dish. It is made with tofu and seasonings; You can also add enoki mushrooms, oyster mushrooms, potatoes, etc. as a base material. The unique characteristic raw materials, secret recipes and strict frying process of hot pot fish ensure the competitive advantage of its core product hot pot, and it is well-known for its characteristic taste of "spicy but not dry, fresh but not fishy, fragrant in the mouth, and long aftertaste", rich in nutrition, excellent taste, brain and intelligence, safe and green health care.

Jinyun hot pot fish is made from fresh fish, collecting folk food therapy formulas, mellow and kind, spicy and soft, and eating all-plant oil fish hot pot without medicinal taste, which truly achieves no fire. And into the fusion of more than 10 kinds of precious nourishing Chinese herbal medicines, fresh fish boiled for a long time, the taste is heavy, the soup color is red and bright, the fragrance is strong, it is not hot for a long time, it is suitable for men, women and children in all seasons, it has the effect of strengthening the body, and is green and environmentally friendly.

1: Remove the scales of the fish, process it into slices, separate the fish head and bones from the fish slices; (This process can sell fish boss**).

2: Take out the egg whites and stir with the fish, of course, the fish should be washed when you buy it, hehe!

4) Add garlic, ginger, star anise and green onion in time, then stir-fry twice;

5: Add boiling water, don't do more, feel that the fish can cover the fish when you put it in;

6: After the water boils, put the fish bones and fish head first, wait for one minute, and then put the fish fillet;

Add celery when it's medium-rare at 7:5 and tofu when it's medium-rare;

8: Add some MSG and a little salt when starting from the pot (if the perfume fish blend contains salt, adjust it according to your appetite).

1 fresh grass carp (about 1500 grams) or silver carp (2000 grams), 300 grams of hot pot base, 200 grams of Pixian bean paste, 250 grams of pickled chili powder, 150 grams of pickled ginger, 15 grams of dried chili peppers, 35 grams of minced black beans, 30 grams of ginger, 100 grams of pickled cabbage, 4 grams of Sichuan pepper, 30 grams of garlic slices, 100 grams of green onions, 40 grams of crispy soybeans, 20 grams of chicken essence, 15 grams of monosodium glutamate, 25 grams of liquor, appropriate amount of salt, 8 grams of sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dry fine bean flour, 800 grams of salad oil.

Preliminary work. 1. After the fish is slaughtered, it is cleaned up, the two clean meat are removed, the abdominal thorns are removed, and the slices are cut into tile-shaped slices with a thickness of about 2 cm with an oblique knife; Chop the fish bones into large pieces, split the fish head into 4-6 pieces, add a little salt and white wine to taste for a few minutes, rinse the blood and mucus on the fish pieces with clean water, and then stick the dry fine bean flour. Cut the pickled cabbage into thin slices and the green onion into 6 cm pieces.

2. Put the pot on the fire, pour in the oil and burn until it is 60% hot, first stir-fry the garlic slices and peppercorns, then add Pixian bean paste, pickled pepper, pickled ginger, black bean sauce, and old ginger to fry until fragrant, and then put the fish bones and fish slices into the pot respectively; When the surface of the fish fillet is solidified and formed, add 1500 grams of water quickly, then put in cooking wine, hot pot base, dried chili pepper, chicken essence, monosodium glutamate, refined salt, sugar, green onion section and other seasonings, pour it into the hot pot basin, and finally sprinkle in crispy soybeans to serve. Dip the fish in a dry oil dish. The dry oil dish is made of dried chili noodles, cooked white sesame seeds, chopped crispy flower kernels, monosodium glutamate, chopped shallots, minced coriander, and hot pot soup.

The production process. 1. Cut the red silver carp into sections (preferably 3 cm wide and 7 cm long, never cut too short, otherwise the fish bones will be thin and long), wash them, put them in a bowl and marinate them in soy sauce to taste. Soak for at least half an hour, turning several times to allow the fish to fully touch the soy sauce.

2. When cooking: Wash the tomatoes and cut them into cubes.

3. Put a little oil first, add a little salt to the tomatoes and stir-fry. After that, add water and wait for it to boil. (Some people think that the red carp is fishy, so you can add ginger slices.) ）

4. While waiting for water, put some sweet potato powder in the bowl and add a little water to melt it and form a paste. Allow the fish pieces to be fully coated with sweet potato powder. (Sweet potato powder is very easy to melt, so be sure to add water little by little, and don't add a lot of water at once.) ）

5. Once the water is boiling, put the fish into the pot piece by piece, turn it over, and add a little more salt as needed. After a maximum of 3 minutes, the pot can be filled.

6. Add a little sesame oil to make it more delicious.