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

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.

Method: 1 Divide the fish fillets into large slices and submerge them with egg white, starch, cooking wine, and light soy sauce for 10 minutes.

2 Put the flooded fish fillets into the oil pan and fry the fish fillets to turn white 3 Use the remaining oil to fry the spicy bean paste, add an appropriate amount of water, you can add more, because the potato flour is more watery, and then add the fish fillet, tofu, and potato powder to the pot and boil, change to low heat, add salt to taste, and put it out

4 Pour oil into the pot, stir-fry the dried chili peppers, and pour the peppercorns on the fish that has just come out of the pot, and a pot of spicy and spicy hot pot fish is ready

1. The fish is scaled and processed into slices, and the fish head and bones are separated from the fish slices (this process can be sold by the 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, and stir-fry twice.

5. Add boiling water, don't do more, I feel that the fish can be put in to cover the fish.

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 lightly rare, and tofu when medium-rare.

8. Add some monosodium glutamate and a small amount of salt when starting from the pot (if the perfume fish blend contains salt, adjust it according to your appetite).

Tips: 1. The effect of using egg greens: the taste of fish is good, and the fish is fleshy.

2. The effect of celery: fragrant, eat some celery when eating fish, and match it with muddy vegetarian.

Ingredients: 1 fresh grass carp.

Ingredients: 500 grams of soybean sprouts, 1,000 grams of cooking oil (about 100 grams of actual consumption), 250 grams of dried chili peppers, about 50 grams of Sichuan pepper, salt, cooking wine, a little starch.

Production method: 1) Wash the grass carp first, slice it into fish fillets, add a little salt, cooking wine, starch, stir evenly and set aside;

2) Wash the soybean sprouts and set aside;

3) Put about 500 grams of water in a pot, bring to a boil, and blanch the bean sprouts until they are 8 ripe. Take it out and put it in cold water, dry the water, and evenly stack it at the bottom of a clean large bowl;

4) Blanch the slurry fish fillets in water for a while (seven or eight ripe), and stack them on the bean sprouts;

5) Put the wok on the heat, pour in the cooking oil, boil until boiling, remove from the heat, put in the peppercorns and dried chilies, fry them slightly (the time is not too long, otherwise it will be fried), and immediately pour them into the bowl with the fish and bean sprouts (be careful not to burn);

6) At this point, a pot of boiled fish with an enticing aroma is done.

The practice of homemade fish hot pot.

Slice the fish into slices, marinate the slices with salt, cooking wine, and ginger rice for 15 minutesIngredients: millet pepper, pickled ginger, pickled beans, green onions, ginger, garlic, chili, peppercorns Put the pot on the fire, add water, put in the fish head and tail, fish skin, green onion and ginger cooking wine, and then add the sliced fish slices.

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.

I don't think it's delicious, you try it, the river crab, put it in and cook it first, cook the old one, the soup is very fresh.

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.

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.