How to make spicy fish, how to make spicy fish and steps

Spicy fish, a home-cooked dish, spicy and delicious. At the same time, it has a variety of effects such as high blood pressure and malnutrition.

Chinese name. Spicy fish.

Main ingredient. Mullet.

Seasoning. Use salt, pepper, cooking wine, dry starch.

Condiments. Carrot.

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The practice of spicy fish is very homely.

Spicy boiled fish.

A home-cooked recipe for spicy whole fish.

Cooking method: A complete atlas of how to make spicy fish.

1.After slaughtering, the mullet (black fish) is washed and cut into pieces, grasped well with salt, pepper, cooking wine, and dry starch, and then poured in a little vegetable oil, and put it on a plate for later use;

2.Wash and cut carrots and celery into cubes;

3.Put the wok on the fire, put in the vegetable oil and heat it, add ginger slices, garlic slices, and green onion sections to stir-fry until fragrant, and then add dried chili peppers, peppercorns, and bean paste;

4.After the fragrance is stir-fried, then the fish head, fish tail and fish bones are slightly fried, cooking wine is cooked, the stock is poured in, the tangerine peel, carrot grains, celery grains are added, soy sauce, chicken essence, monosodium glutamate and vinegar are added, and when the flavor is cooked, the residue is removed, and the soup left behind is put into the flavor dish;

5.Boil the red oil in a pot until it is hot, pour it into a stainless steel basin, and serve it with the slurry fish fillets and flavor plate.

6.Quickly pour the fish fillets into the hot oil pan and disperse, wait for the fish fillets to be scalded and turn gray, and then put the fish fillets into the dipping sauce of the flavor dish and soak them for a while, and then serve.

Ingredients: pangasius, black royal pepper, cooking wine, egg white, starch, bean sprouts, salt, vinegar, vegetable oil, hemp pepper;

1. Choose pangasius fillets to do, because the spines have been processed, so you don't have to have the trouble of removing the spines.

2. Add a spoonful of salt, a spoonful of black pepper, two tablespoons of cooking wine, a quarter of an egg white and two spoons of starch to the fish fillet, grasp and marinate for 10 minutes.

3. Wash the mung bean sprouts, pour an appropriate amount of vegetable oil into the pot, pour in the bean sprouts, add a spoonful of salt and a spoonful of vinegar, stir-fry for one minute on high heat, and put it in the basin at the bottom.

4. Pour an appropriate amount of vegetable oil into the pot, add a small handful of peppercorns to fry the hemp leaves, then add a spoonful of Pixian bean paste, and stir-fry until the red oil seeps out.

5. Add a large bowl of water, bring to a boil over high heat, add a spoonful of salt, simmer for 5 minutes, pour in the marinated fish fillets, cut open with chopsticks and cook until the fish is white and turn off the heat.

6. Pour the fish slices and soup on the fried bean sprouts, and put a small handful of peppercorns, red pepper segments, black sesame seeds and chopped green onions on the fish fillets.

7. Burn out the hot oil, evenly pour it on the seasoning, stimulate the fragrance, and like to listen to the sound of pouring oil.

Spicy and refreshing! Spicy but not dry.

Material. Ingredients: 220 grams of blue wave fish;

Excipients: 100 grams of potato vermicelli, 20 grams of fungus, 20 grams of green bamboo shoots, 5 grams of chili powder, appropriate amount of cornstarch, 200 grams of homemade spicy soup, sesame oil, 5 grams of Sichuan pepper oil, 2 grams of chopped green onions, appropriate amount of crushed peanuts, 1 sprig of coriander.

Spicy fish. Remove the scales and slice the blue wave fish, wash the blood with water, add a little salt and cornstarch to taste, and set aside.

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Boil the pot with underwater potato vermicelli, green bamboo shoots, and fungus cooked and remove them and put them on a plate to cushion the bottom.

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Add homemade spicy soup to boil on the pot, put in the fish bones and cook for a minute, then add the fish fillet, cook over low heat, put some sesame oil and pepper oil, and pour the auxiliary materials out of the pot with the ditch point of lack of juice.

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Sprinkle with chili powder, garlic and chopped green onion.

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Boil sesame oil and peppercorn oil in a pot and pour it over the fish! Add parsley as well.

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Tips: The fish fillet is put into the pot on low heat, and the chili powder is choked!

Ingredients: grass carp, cooking wine, starch, green onion, chopped green onion, ginger slices, Sichuan pepper, soy sauce, dried chili, bean paste, bean sprouts, seed powder.

Steps: 1. Wash the fish and cut it into thin slices.

2. Heat the pan with oil, add the bean paste, Yin seed powder, green onions, and ginger slices and stir-fry until fragrant.

3. Put the fish bones and fish heads into the pot and stir-fry until even, then add the stock or water.

4. Cook the bean sprouts with water and put them in a pot.

5. Cook the prepared fish fillets in a pot and add cooking wine, soy sauce and other seasonings.

6. Cook and pour into a pot filled with bean sprouts.

7. Heat the oil in another pot, put the dried chili pepper and peppercorns into it to make the fragrance, and then pour it on top of the boiled fish.

8. Sprinkle with chopped green onions and a pot of delicious spicy fish will be out of the pot.

Spicy Boiled Fish: It's cold, and it's finally my turn!

Answer: One is spicy boiled fish: go to the supermarket to buy a pack of butter hot pot base, buy some dried chili, pepper, chives, coriander, celery, etc., first fry the butter until fragrant, and then add dried chili pepper and pepper, this accelerates, the amount is according to the degree of spicy you eat, and then add water, open the fish, put the vegetables, wait for a few minutes to cook and eat, this fish is more spicy.

Another way, cut the fish you bought into pieces, and then take it back to marinate for an hour or two, then take it to the pot to fry, fry it and take it out for a while, and then put some bean paste, fry fragrant, put the fish to fry, then add water, add millet spicy to boil, put coriander, etc., you can eat, if the fish is not pickled, it is easy to disperse, the fish made by these two methods is very spicy, these two kinds of individuals also like it, I hope you will like it.

Preparations——

1. A silver carp, tidy up and slice into pieces.

2. One or two celery and cut into sections.

3. One or two garlic sprouts, cut into sections.

4. One or two chives, cut into sections.

Method - 1. Put salt, cooking wine, and water starch in the fish fillet, mix well and taste for more than 10 minutes.

2. Put oil in the pot and cook until it is hot, then change the bean paste, ginger and garlic to low heat and fry for nearly two minutes to produce a fragrance.

3. Add about a pound of soup or water, add celery, garlic sprouts, green onions, cooking wine, soy sauce, salt, and monosodium glutamate to a boil.

4. When the various ingredients in the pot are boiled for about two minutes, remove them and put them on a plate.

5. Put the fish fillets into the soup in the pot and blanch them slightly, then cut them apart, and change to medium heat until the fish fillets are broken.

6. Add oil pepper and pepper powder.

7. Remove from the pot and pour the fish fillets into the trimmings on the plate and serve.