How to make spicy fried whole fish, what is the method of fried fish?

Spicy fish is a home-cooked recipe, and the main ingredient is grass carp.

Raw materials of spicy fish: a large grass carp of more than 3 catties;

Ingredients for spicy fish: shiitake mushrooms, chili peppers, sesame peppers, green onions, ginger, garlic, cooking wine, chicken essence, salt, pepper, Yanxian bean paste, sesame seeds, etc.;

Spicy fish base: bean sprouts, kelp, raw cabbage;

Preparation of spicy fish:

1. Slice the grass carp and marinate in cooking wine, chicken essence, salt and pepper for 30 minutes;

2. Put oil in a wok and fry the chili peppers and peppers. Stir-fry green onions, ginger and garlic until fragrant, stir-fry the red oil in the bean paste, add the broth, and boil the mushrooms;

3. Then put in the light to save the chewing wedge containing the blind fish head, fish steak and fish fillet;

4. The base material in the pot is blanched bean sprouts, kelp, and raw cabbage;

5. When the boiled fish is out of the pot, pour it into a basin, and then sprinkle with green onions, ginger, garlic and sesame seeds;

6. Put oil in the pot, add the chili pepper and sesame pepper again and fry until fragrant;

7. Pour the oil into the basin

The aroma is fragrant, and the fresh spicy fish is complete!

The preparation of braised spicy fried small fish.

Ingredients. Deep-fried small fish.

400g green chili peppers.

50g red pepper.

50g excipients. Ginger. Amount.

Garlic. Amount. Pepper. Amount.

Soy sauce. Amount.

Chili sauce. Amount.

Essence of chicken. Amount. Scallions. Amount.

Salt. Amount. Oil. Amount.

Steps. 1.Prepare the ingredients, fried small fish, garlic, ginger, chili, green onions.

2.Prepare the seasoning, chop the green onion, Sichuan pepper, ginger and garlic, cut the green and red peppers, and an appropriate amount of chili sauce.

3.The oil in the pot is hot, and the fried small fish is fried once in the oil, pay attention to slow frying, keep turning, and fry until crispy.

4.Leave a little oil in the pot, put green and red peppers, ginger and garlic, and Sichuan peppercorns.

5.Put the chili sauce and fry over low heat.

6.Sauté over low heat until fragrant.

7.Put the fried small fish and stir-fry.

8.Add an appropriate amount of salt, chicken essence and soy sauce and stir-fry to taste.

9.Add an appropriate amount of water and start simmering.

10.Simmer for about 5 minutes and reduce the juice over high heat.

11.Finally, serve on a plate and sprinkle with chopped green onions.

Ingredients: 1500 grams of herring.

Excipients: appropriate amount of salt, appropriate amount of cooking wine, appropriate amount of dark soy sauce, appropriate amount of fennel, appropriate amount of light soy sauce, appropriate amount of sugar, appropriate amount of ginger, appropriate amount of chili pepper.

The method is as follows: 1. Scrape the scales of the herring to remove the internal organs and wash them, then divide them into several large pieces, add salt, bay leaves, white wine, ginger, and light soy sauce and marinate for about eight hours.

2. Wash the marinated fish, then cut it into slices and dry it in a ventilated place.

3. Add oil to the pot, add the fish fillets when the oil is hot, and wait until a minute later, gently push the fish fillets with chopsticks to avoid sticking together.

4. Put the ginger, star anise, chives, fennel, chili, dark soy sauce, light soy sauce and sugar into the pot and boil, add the fried fish, and soak for 10 minutes.

5. Remove from the pot and put on a plate, and the fried fish can be made.

Note: After frying, the fillets must be quickly thrown into the second marinade pot so that the fillets can fully absorb the soup.

How to fry whole fish:

Step 1: Prepare ingredients: a carp, Lao Gan Ma, garlic, ginger, dried chili, etc.; Ingredients:

oil, salt, starch, cooking wine, etc.; Slaughter the carp, first rinse the gills several times with clean water, and then cut the belly of the fish, and fry the whole fish without the internal organs, you can remove them all, put it under the faucet to rinse the inside of the belly.

Then put it on the cutting board, don't be in a hurry to marinate it first, scrape three cuts on both sides of the fish with a knife, then put it in a basin, add an appropriate amount of cooking wine and sprinkle it on the fish, and put two slices of ginger to marinate and let it stand. After cleaning the garlic, peel off the garlic skin and pat it flat with a knife and chop it into minced garlic for later use.

Step 2: Heat the oil, the bottom of the pot must be smeared with oil, if the oil at the bottom of the pot is not enough, you can add it, do not fry the marinated fish first, sprinkle the prepared starch on the fish, try to wrap all the fish in a layer, and then put the fish into the pot to fry, the first time to fry the time can be longer, I personally think that the whole fish is fried, and the fish is more delicious.

Especially the skin of the fish, after being fried, it is very delicious, when frying the fish, you should flip the fish to see if it is fried, stir-fry the fish to see that the surface of the fish is burned, and then take the carp out of the pot.

Step 3: Add an appropriate amount of oil to the pot, put the chopped garlic and dried chili peppers into the pot and fry, the dried chili peppers will be fried in chili oil when they are fried, and when they can smell the spicy taste, then put the fried fish in and stir-fry to taste, turn the carp several times, and the most essential part will come.

Add an appropriate amount of Lao Gan Ma, especially the chili oil in it to add more, pour it on the fish, then add a small amount of cooking wine, use a spatula to pour the juice in the pot on the fish repeatedly, constantly turn the fish, and finally add an appropriate amount of water and salt into it, cover the pot and simmer for two minutes, and when the time comes, the fish can be turned out of the pot.