Do you want to learn how to make spicy fish?

Spicy fish Ingredients: a live fish, preferably 1 to 2 catties, preferably grass carp.

Excipients: bean sprouts, celery or your favorite vegetable.

Seasoning: ginger (a large piece, sliced), garlic (one head, a slight pat, no need to cut), an appropriate amount of green onion, bean paste (or chopped pepper), Sichuan pepper, dried red pepper, salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil, corn starch, egg white. If you are troublesome, of course, you can also go to the supermarket to buy ready-made seasoning packets, it is recommended to buy Chongqing and Chengdu.

Also, these seasonings can be mixed and matched at will, so you don't have to force them to be complete.

Method: 1. Kill and wash the fish, chop off the head and tail, slice into fish fillets, and chop the remaining fish steak into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes. The head and tail and the fish steak are served separately and marinated in the same way).

2. Boil a small pot of water, wash the bean sprouts or lettuce, put it in boiling water and blanch it, put it into a large basin, and set aside.

3. Add three times the usual stir-fry oil in a clean wok, about 200ml, after the oil is hot, add three tablespoons of watercress (or chop and stir-fry) and stir-fry until fragrant, add ginger, garlic, green onions, peppercorns and dried red pepper and stir-fry over medium-low heat. After stir-frying the fragrance, add the head and tail and fish steak, turn to high heat, stir-fry, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into a large bowl with the bean sprouts or lettuce. If you buy ready-made, you need to refuel first, but you don't need to add so much oil, the same amount of oil as usual. After the oil is hot, stir-fry the seasoning packet, wait for the fragrance to be fried, pour the head and tail and the fish steak into the pot, turn to high heat, stir-fry, continue to stir-fry for a while, add some hot water, wait for the water to boil, turn to medium heat, after 5 minutes, turn to high heat, put the marinated fish fillets one by one, use chopsticks to disperse, 3 5 minutes to turn off the heat.

Pour the boiled fish and all the soup into a large bowl with the bean sprouts or lettuce.

4. Take another clean pot and pour in an appropriate amount of oil (if you are afraid of fat, put less oil). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste. If you buy a ready-made seasoning kit, you don't need this step.

5. When the color changes quickly, turn off the heat immediately, pour the oil and pepper pepper in the pot into the large basin containing the fish, and be careful to scald!

Note: 1. The amount of water used to cook the fish should not be too much, and the fish fillets should be put in and just submerged in the water. After boiling and pouring into a bowl, some of the fish fillets will be exposed.

2. Before boiling the fish, fry some peppercorns and chili peppers first, and when cooking, you can fully leach out the red pigment in the chili peppers to make the oil red and bright.

3. When marinating fish, do not put too much salt, it will be salty, and it will also destroy the deliciousness of the fish.

Ingredients for spicy boiled fish:

1 fresh freshwater fish, 1 handful of soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, 2 coriander.

Seasoning of spicy boiled fish:

1 large handful of Sichuan peppercorns, 1 large handful of dried chili peppers, 1 teaspoon of salt, 1 teaspoon of chicken essence, 1 teaspoon of pepper, 1 tablespoon of starch, 5 slices of garlic, 10 slices of ginger, 6 slices of green onions, 50 ml of cooking wine, 1 tablespoon of Pixian bean paste, 1 tablespoon of chili powder, 1 egg white, 500 ml of water.

Preparation of spicy boiled fish:

1. Fillet the fish into thin fillets, then marinate with pepper, egg whites, cooking wine, 5 slices of ginger, 3 green onions, starch and salt for 20 minutes.

2. Pour an appropriate amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant.

3. Then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and boil together until boiling, after boiling, put the fish fillets into the blanch for 2 minutes, and put in the remaining green onions, then turn off the heat.

4. Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in, if it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, so I use a casserole to pack :)

5. Pour all the scalded fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.

6. Wash the wok and pour in more oil to heat, add the remaining half of the peppercorns and dried chili peppers and stir-fry until fragrant, but be careful not to burn the dried chili peppers.

7. Pour the spicy oil into the fish fillet, then add the coriander.

Sweet potato tips:

1. Try not to cut the fish fillet thick, but it should not be too thin, if it is too thick, it will taste bad if it is hot for a long time, and if it is too thin, it will be easy to break.

2. When the weather is hot, you can put the fish fillets in the refrigerator to marinate, and then take them out when everything else is ready.

3. When scalding the fish fillet, use high heat for a few minutes, and the taste will be poor after a long time.

4. If you are using soybean sprouts, they should be blanched in advance, lettuce and celery are easy to cook, and there is no need to blanch.

It's the practice of boiling fish, and it's all at once.

A home-cooked version of spicy fish that is easy to use.

Ingredients: 1 grass carp.

5 slices of ginger and 5 cloves of garlic.

30 Sichuan peppercorns.

Egg white: 1 pc.

3 green onions, 2 coriander.

2 tablespoons of soy sauce.

1 tablespoon of cooking wine.

Salt to taste.

2 tablespoons of bean paste.

2 tablespoons of spicy hot pot base.

Soybean sprouts half a catty.

Mushrooms half a catty.

1 scoop cornstarch.

A home-cooked version of spicy fish that is easy to use.

Grass carp scales, gills, open edges, fish head, tail, fish bones separated, cut into sections, fish meat slices thin fish fillets.

Put the fish bones on a plate and set aside, and marinate the fish meat with cooking wine, corn starch, egg white, salt, and soy sauce for 10 minutes.

Wash the soybean teeth and mushrooms, and remove them after passing through the water.

Stir-fry ginger slices, garlic, bean paste, and spicy hot pot base in hot oil until fragrant, stir-fry the red oil, add water and bring to a boil. Boil the fish head and bones for about 10 minutes, add the blanched vegetarian vegetables, cook for 2 minutes, remove and lay the bottom.

Put the fish fillets into the pot, add a little salt, soy sauce to taste, the bean paste and the hot pot base are salty, pay attention to the taste and then add salt. Cook the fish fillet for 2 minutes and then put it out, do not turn it at will, which will cause the soup to be cloudy and affect the appearance.

Sprinkle peppercorns, dried chilies, shallots, a little sesame seeds, pour hot oil and coriander on the fillet.

Please click Enter a description.

Spicy boiled fish.

Ingredients: Grass carp is alive; Scallions; Ginger; Garlic; dried red peppers; hemp pepper; Aniseed; Cinnamon; bay leaves; Pixian bean paste; soybean sprouts; Celery; Egg white; Starch; pepper;

Method Fresh grass carp to scale, gills and abdomen, the black membrane in the abdomen must be thoroughly cleaned, cut longitudinally from the back of the fish with a sharp knife, remove the middle backbone, cut the good fish meat obliquely with a knife into uniform thick fish fillets, chop the backbone and fish head for later use.

Mix the fillets with cooking wine, salt, light soy sauce and pepper, then add starch and egg whites and marinate for 20 minutes.

Bring water to a boil, blanch the soybean sprouts until they are cooked through, remove and drain the water and spread on the bottom of the pot.

Stir-fry the celery with a little oil until it breaks and spreads on top of the soybean sprouts.

Stir-fry star anise, sesame pepper, red pepper, bay leaf, cinnamon, green onion, ginger and garlic, add two spoons of Pixian bean paste and stir-fry the red oil.

Add hot water, bring the fish heads and bones to a boil, continue to simmer for 10 to 20 minutes, add cooking wine, light soy sauce, sugar and salt to taste.

Pick the marinated fish fillets into the pot one by one, gently spread them, and after boiling over high heat, pour the fish and soup into the pot where the vegetables are laid.

In another oil pot, add most of the dried red pepper segments and sesame peppers, fry them slowly over low heat to bring out the spicy fragrance, pour them into the fish bowl while they are hot, and sprinkle with coriander.

Preparation of spicy fish.

Ingredients. Grass carp, bean sprouts, green onion and ginger, pickled pepper, peanut oil, chicken essence, dried red pepper, garlic, salt to taste.

Steps. 1. Clean the fish, slice it into fillets, and grasp it well with starch and a little salt;

2. Put the fried garlic in the wok, then add the Sichuan pepper, green onion and ginger and stir-fry until fragrant;

3. Then pour in the fish bones and stir-fry until fragrant, then add boiling water, simmer for 10 minutes, add mung bean sprouts and bring to a boil;

4. Add salt to the bean sprouts after they are ripe, season with chicken essence, and put them into the basin to the bottom;

5. Then put the fish fillets into the pot, cook and pour on the bean sprouts;

6. Appropriate amount of pepper oil in a clean pot, fry dried chili pepper and peppercorns, and then pour it on top of the fish fillet.

Tips. The starch is sweet potato starch, and the fish fillets are not crumbly.

The spicy fish is so delicious and simple:Ingredients: 1 piece of dragon fish, a handful of seafood mushrooms, a little gram of salt, a little starch, 2 spoons of chili sauce, a little ginger and garlic, a shallot, and an appropriate amount of beer.

Steps: 1. Prepare the ingredients.

2. Marinate in an appropriate amount of beer for 15 minutes.

3. Drain the water and add starch.

4. Salt. <>

5. Mix well and marinate for a while.

6. Add ginger and garlic to warm oil and stir-fry with chili sauce to stir-fry the red oil.

7. Add water and cook with seafood mushrooms.

8. Remove and serve.

9. Turn the heat down and add the fish fillet.

10. After boiling, turn off the heat and simmer for 2 minutes.

11. Fish.

12. Sprinkle with chopped ginger, garlic and green onions, drizzle with hot oil and sprinkle with sesame seeds.

13. a finished product.

Ingredients: fish, green onions, ginger, garlic, pepper, dried chili, pepper, chicken essence, monosodium glutamate, bean paste at will, side dishes at will, bean sprouts, QQ powder, potatoes, hot pot dishes can be at will.

Steps: 1. In addition to the green onion, garlic and other ingredients can be put together to prepare for the pot.

2. It is necessary to pay attention to the pure stuffed rapeseed oil in the most beautiful Han, there are about three taels of oil in the pot, pour in the ingredients and stir-fry repeatedly, you must fry for a while, and it will be more fragrant.

3. After three or five minutes of stir-frying, pour in the fish and stir-fry for one minute, and the key is not to add water before pouring the fish.

4. The appropriate amount of cold water at home, the amount of water depends on the amount of vegetables and fish you add.

5. If there is tofu, you must put the tofu first, the tofu is resistant to cooking, this craft is absolutely true, cut the tofu by hand.

6. This is the dish we added.

7. Put the dish in the pot.

8. Cook the tofu for three to five minutes and pour in the garnish you just had.

9. Sprinkle with garlic sprouts, cut a little short here, it is recommended to cut one garlic sprout with a knife.

10. The bean sprouts in the side dish are put last.

11. After two minutes, get out of the pot, remember that the vegetables are sprinkled on it, and you must not use a spoon to shovel at the bottom of the pot to prevent the fish from being shoveled.

12. The fragrant Roche spicy fish was born, which is the hottest on a large table during the Chinese New Year.

The above content refers to Encyclopedia - Spicy Fish.

First, the practice of spicy fish.

Ingredients: grass, carp, ripple fish can be even, pepper noodles, peppercorns, pepper noodles, chili peppers (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably no peanut oil), cooking wine.

1. Wash the fish, pay attention to the black membrane on the inner wall of the fish's belly, and then slice it from the tail, cut the fish into two, take out the fish bones, and start from the tail to slice, the fish fillet is large and thin.

2. Add an appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets, and mix well. For freshness, add a little sugar and flavor.

fine, add a small amount of cooking wine (preferably rice wine), marinate for 20-30 minutes.

3. Wash the washed bean sprouts, put them in boiling water for a while, and pick them up for later use.

4. Put a lot of oil in the pot, wait for the oil to be 9 hot, first put in the marinated fish head, fry it and put it into the basin with bean sprouts, and then put an appropriate amount of fish meat in the oil pot, slide it open and fish it into the pot with bean sprouts until all the fish meat is smoothed.

5. Put the peppercorns into the pot and fry them until 8 mature, put in the pepper segments, wait for the peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing bean sprouts and fish, and the kitchen will be filled with the fragrance of boiled fish in an instant, and it will be completed.

Second, the practice of spicy fish.

Material: grass carp.

Garnish: cucumber, rice jelly.

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

Method: 1. Cut the grass carp into pieces, wrap it in dry starch after the egg juice is evenly beaten, fry it in cooking oil at 60 degrees oil temperature, and pick it up after the surface of the fish pieces 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.

Spicy fish head. Ingredients: fish head, green onion, ginger, garlic.

Seasoning: refined salt, dark soy sauce, cooking wine, sugar, bean paste, Sichuan pepper powder, powder, salad oil, broth.

Production process:1Wash the fish head, pat it with powder, fry it in a pan and remove it for later use.

2.Leave the bottom oil in the pot, fry the green onions, ginger and garlic until fragrant, add the stock and seasonings to boil, and then put in the fish head to boil thoroughly and serve on a plate.

1.The fish head should not be too large, and the juice should be collected for a long time.

2.This dish should not be too light.