How to make Sichuan vegetable fish, how many ways to make Sichuan cuisine fish?

Ingredients: a live fish, preferably 1 to 2 catties, preferably grass carp Excipients: bean sprouts, celery or your favorite vegetables Seasoning:

Ginger (a large piece, sliced), garlic (one head, a slight pat, no need to cut), an appropriate amount of green onions, 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 fish steak are put on a separate plate and marinated in the same way) 2. Boil a small pot of water, wash the bean sprouts or lettuce, put them in boiling water, blanch them, put them 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, immediately turn off the heat, 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 flooded. 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.

Spicy boiled fish Spicy boiled fish production materials: Ingredients: grass carp, soybean sprouts, parsley, green onions, ginger, garlic, peppercorns, dried chili peppers Preparation of spicy boiled fish:

Chopped green onions, ginger and garlic. Soybean sprouts and parsley, a little bit of green garlic is the best pound of grass carp, after cleaning, start to fillet the fish. The remaining meat of the fish is also sliced, and finally a bone frame is left, and the fish bones are slaughtered into sections.

Add starch to the fish fillet, cooking wine, and a little salt to marinate (the starch can be more, and the fish will be more tender) The preparation is completed, and the official start is done, add an appropriate amount of oil (about 30 more than the oil of a vegetarian dish), add pepper after heating, Pixian bean paste, green onion, ginger and garlic and stir-fry until fragrant, add soybean sprouts, parsley, add stock after frying, and then add cooking wine, soy sauce, sugar, appropriate amount of salt, boil and cook slightly, 2 3 minutes, scoop up the soybean sprouts and celery and put them in the basin to hold the fish for a while. Pour the fish heads and bones into a pot, bring to a boil over high heat, and simmer the soup over low heat for 10 to 15 minutes. It is estimated that when the soup is about the same, another pot of water is boiled, and the fish fillets that are starting to be marinated are put into the boil, and the fish fillets are gently dissolved with chopsticks after they are put into the pot When the fish fillet is boiled to the point of opening (at this time, it can be seen that it is not terrible to start putting more starch, don't worry about it mixing the soup, the process of this clear water will boil the excess starch), use a colander to carefully put out the fish fillet (when the fish fillet starts to slice, do not be too thin, so as not to break the fish fillet easily, hehe, the knife is not very familiar with the friend is just right), after the fish bones are boiled, use a colander to put the fish head and bones out of the pot, boil the fish soup, put in the fish fillet, and gently cut the fish fillet after boiling 1 2 minutes, turn off the heat, pour all into the basin, put peppercorns on the noodles, dried peppers (catties of fish, 1 tael of dried chili peppers, half a tael of peppercorns) to wash the pot, pour 1 catty of oil (estimated).

Today I will teach you a Sichuan dish without chili peppers, and the ginger juice is very delicious when you hear the name.

Post Pavilion crucian carp Post Pavilion crucian carp was originally seen in Dazu Post Pavilion, when cooking, it is first fried in a pot until it is yellow on both sides, and then cooked in soup, the fish is delicious and tender. The crucian carp was introduced into Chongqing hot pot, but the way to eat it was more innovative than Chongqing hot pot, it discarded the fresh oil dish and dry oil dish, and changed it to small seasonings such as broken rice peanuts, broken rice mustard, and chopped green onions. When the crucian carp is cooked in the hot pot, the eater takes out the whole crucian carp and puts it into the food plate, puts in various small spices as he likes, and then scoops a small scoop of hot pot soup and mixes it well, and eats it together; The crucian carp is spicy and tender, supplemented by the small seasoning peanut crispy and fragrant, the mellow aroma of mustard, and the aroma of shallots, all burst out in the mouth, and the taste is first-class.

If you are not satisfied, you can also order a few hairy tripes, seasonal vegetables, etc., as a change of wine and vegetables.

1. Sichuan home-cooked hairtail fish.

Ingredients: Bring a piece of fish, pickled pepper, pickled ginger, garlic, ginger, Sichuan pepper, green onion, salt, soy sauce, vinegar, corn starch, chicken powder, white sugar onion, coriander.

Methods of work. 1.Wash the hairtail, cut off the dorsal fin, chop it into sections, and marinate it with a little soy sauce, salt and ginger for ten minutes.

2.Chop the pickled peppers, pickled ginger, ginger, garlic and red onion.

3.Pour the marinated hairtail into the marinade, sprinkle with a little cornstarch and mix well.

4.Heat oil in a pan, put the hairtail in it, and fry over medium heat until the surface is golden brown.

5.After frying one side, turn over and fry again.

6.After stir-frying, put the fish on the side, put a little chili pepper in the middle and stir-fry until fragrant, then pour in ginger, garlic and green onion and stir-fry until fragrant.

7.Stir-fry the ginger with pickled peppers, then add an appropriate amount of soy sauce, vinegar, sugar, and chicken powder to taste, then stir the fish pieces well and simmer over low heat for 2 minutes.

8.Sprinkle with chopped coriander and chopped green onion before removing from the pan and mix well.

2. Sichuan spicy boiled fish.

Now the boiled fish of Sichuan cuisine is more popular, but the practice of circulating now is not the same, there is the practice of red soup and clear soup, the red soup is fried with oil with bean sauce, the clear soup method is to fry the dried chili peppers with oil, and the dried chili peppers are beaten with a small colander when eating, which method is better?

The most common one is spicy fish.

Ingredients: 1 carp, 20 grams of pork belly.

Seasoning: 5 grams of green onion, 3 grams of ginger, 3 grams of garlic, 5 ml of cooking oil, 30 grams of dried chili, 2 grams of sesame pepper, 15 grams of pickled pepper, 20 grams of bean paste, 3 grams of dark soy sauce, 5 grams of cooking wine, 2 grams of salt.

Preparation steps: 1. Cut the green onion, ginger and garlic for later use.

2. Slice the pork belly.

3. The carp hits the oblique knife.

4. Put oil in the pot, add chili, pepper, green onion, ginger and garlic and stir-fry until fragrant.

5. Pour in the pork belly, bean paste, and add water.

6. Boil and add fish, then add water, cooking wine, dark soy sauce, boil over high heat 7, turn to medium-low heat and simmer for 30 minutes.

1. Dry-braised fish tail.

Ingredients: 3 grass carp tails, 1 red pepper, 10 grams of winter ru, 10 grams of ginger and green onion.

Seasoning: 500 grams of peanut oil (100 grams of actual oil consumption), 10 grams of salt, 8 grams of monosodium glutamate, 3 grams of sugar, pepper, a little dark soy sauce.

Production process: 1. Marinate the fish tail with a little salt and monosodium glutamate for about 30 minutes, cut the red pepper into cubes, cut the winter ru into cubes, cut the ginger into rice, and cut the green onion into flowers.

2. Heat the oil in the pan, and fry the fish tail at a temperature of 130 degrees until golden until cooked.

3. Leave oil in the pot, add ginger rice, winter ru grains, red pepper grains, fish tail, add clear soup, salt, monosodium glutamate, sugar, pepper, and dark soy sauce until the juice is fragrant, thicken with wet cornstarch, and pour sesame oil into it.

2. Male trumpet fish.

Ingredients: fathead fish, vetch powder, green pepper, millet pepper.

Method: Fathead fish slaughter and wash the internal organs, soak the flour and put it in the bottom of the plate, cut off the fish head and tail and put it at both ends of the plate, slice the fish in the middle and put it in the middle, steam it for about 8 minutes until the fish head is cooked, take it out, sprinkle with green and red pepper rings, and pour a little hot oil and fish juice.

Features: This dish is a delicacy that the captains of the Three Gorges of the Yangtze River like to eat.

1. [The practice of saliva fish].

Ingredients: 1 silver carp, 2 tbsp starch, about half a tael of fried peanuts, 2 tbsp cooked white sesame seeds.

Grilled fish with bean paste, it is delicious, and it is suitable to make it at home. Fry the fish first, then put the bean paste and fry until fragrant, add water to the fish, and put in the seasoning to cook thoroughly. I won't talk about the specifics. You can check the watercress fish. The method is the same. Thank you.

Ingredients: Carp.

Excipients: soybean sprouts.

Seasoning: pepper noodles, Sichuan peppercorns, chili powder, red pepper (cut into small pieces), sugar, salt, salad oil, monosodium glutamate, cooking wine.

Method: 1. Wash the fish, especially the black membrane in the fish's belly, and then open it from the tail, cut the fish into two, take out the fish bones, and start from the tail to be slice, preferably large and thin.

2. Add an appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets, and mix well. In order to enhance freshness, add a little sugar and monosodium glutamate, add a little cooking wine not too much, and marinate for 20 to 30 minutes.

3. Wash the bean sprouts and fry them in the water.

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, then put in the pepper segments, wait for the peppers to fry until dark red, and pour the oil in the whole pot into the basin containing the bean sprouts and fish.

The delicious river fish is ready!!

Ingredients: 500 grams of yellow and spicy diced (scientific name yellow catfish, that is, Gayu, also known as yellow girl), 100 grams of Sichuan pickled cabbage, 30 grams of Sichuan pepper section, 50 grams of garlic, 50 grams of fresh tomatoes, 30 grams of celery, 20 grams of chives. The base is equipped with 20 grams of watercress, 10 peppercorns and peppercorns, 10 grams of ginger, 15 peanuts, 10 grams of rock sugar, 5 star anise, 4 bay leaves, 20 grams of scallion oil, 1000 grams of broth, 10 grams of chicken essence, and 10 grams of salad oil.

Method l: Slaughter the yellow and spicy dice, tear off the gills and internal organs and wash them with water for later use. Chop the celery into 3 cm long pieces and then cut them into thin strips. Cut the tomatoes into centimeter-thick slices, remove the garlic cloves and set aside, and cut the chives into 5 cm long pieces.

2. Put the pot on the fire, add scallion oil and cook until it is hot, fry the rock sugar over low heat until it is reddish brown, then add the bean paste, Sichuan pepper, pepper, ginger, peanuts and rice to stir-fry over high heat to make the fragrance and add the broth, chicken essence and boil over medium heat to make the soup bright red, thick and fragrant, and then filter the residue for later use.

3. Put a small amount of salad oil on the pot and burn it until it is hot, stir-fry the pickled cabbage, yellow spicy dice, and celery over high heat to bring out the fragrance, add the boiled red soup and simmer for 8 minutes to taste, add the Sichuan pepper section, whole garlic, fresh tomatoes, and chives to serve with the fire.

A small slice of herring, salad oil. Thirteen spices, 1/4 of solid hot pot base, salt, monosodium glutamate, spices, sesame pepper, pointed pepper, fresh soup. Green onions, ginger oil boiling put:

Green onion, ginger, pointed chili, slightly fry and put: fresh soup, spices, pepper, 4/4 of solid hot pot base, boiling water: fish, thirteen fresh, medium heat, put from the pot:

Salt, monosodium glutamate, simple and clear, and the taste is also good If you eat it at home, you can try it.

1: Eat it yourself, the ingredients should be good, it is best to buy black fish, the meat is tender and there are few spines.

2: The general vegetable market will buy the condiments of the Sichuan River fish, it is dry goods, what bay leaves, star anise or something, I don't understand, as long as you tell someone to buy a condiment of the Sichuan River fish, people will help you choose the materials, it is best to tell him how big the fish you bought. He'll pay attention to the weight.

3) Slice the fish, thicken with egg whites, and remember to add some salt. Set aside.

4: Boil the remaining fish head and middle bones in the water first, there will be a layer of white bubbles after the water boils, scoop it off with a spoon. Then the condiments of the river fish are boiled together in the pot. Remember to add some garlic and wait for the fish broth to turn white. The proof is already good (remember to put salt).

5: Put more oil, the fish fillet is too oily, remember that the fish fillet is cooked, and it will not be tender after a long time.

Put it in the fish broth, then squeeze the red pepper and sesame seeds together in oil and put it in the soup.

That's it, I'm not a chef. Let's look into it.

Sichuan boiled fish fillet.

HeartRecipe.com. Boiled fish fillet 3 ingredients.

Fish fillet, soybean sprouts, Sichuan pepper, dried chili, ginger powder, chicken essence, pepper, chili powder, sugar, vinegar, starch, garlic, ginger, green onion, cooking wine, Pixian bean paste, egg white, broth, chives.

Method. 1. Slice the tilapia into slices and marinate with a little salt, cooking wine, ginger powder, cornstarch and an egg white for 15 minutes.

2. Put water in a pot, blanch the bean sprouts until they are 8 ripe, control the moisture, and put them evenly into the basin.

3. After the oil is heated in a hot pot, add Sichuan pepper and three tablespoons of red oil and bean paste and stir-fry until fragrant, add ginger, garlic, green onion and dried red pepper and stir-fry over medium heat.

4. Pour in the broth, add salt, cooking wine, pepper, chili powder, a little vinegar, sugar, soy sauce, (taste salty). Bring the soup to a boil and keep the heat high, put the fish fillets in one by one, disperse them with chopsticks, and turn off the heat by adding chicken essence (or monosodium glutamate) for 3 to 4 minutes.

5. Pour the boiled fish and all the soup into the large pot where the bean sprouts were just placed.

6. Take another clean pot, pour in the oil, wait for the oil to be hot, turn off the heat and dry it first. Then add a lot of peppercorns and dried chili peppers (depending on the degree of personal spiciness, I don't like too spicy so I didn't put too many chili peppers), slowly fry the aroma of peppercorns and chili peppers over low heat, pour the oil in the pot and peppercorns and chili peppers into a large basin containing fish, (you can also put chili peppers on top of the large pot, and then pour the hot oil of cooked peppercorns into the basin) and sprinkle chives on top.