The practice of chopping pepper crucian carp is the most authentic method

Steamed crucian carp with chopped peppers.

Prepare the ingredients as follows: 1 crucian carp, appropriate amount of salad oil, appropriate amount of ginger, appropriate amount of steamed fish soy sauce, 2 tablespoons of rice wine, 2 tablespoons of chopped pepper paste, appropriate amount of broth, appropriate amount of shallots.

The specific method is as follows: first prepare green onion and ginger, and then prepare some chopped peppers, pounce on the green onion under the plate, so that the taste of the green onion in the process of steaming, completely remove the fish, ginger cover the fish, the weather is cold, it doesn't matter if you cover a few more slices, after the green onion and ginger, pour a little rice wine, pickled pepper on the fish, after boiling water over high heat, steam for 7 minutes over the water, pick up the green onion and ginger, pour the soup, pour a little steamed fish soy sauce, heat the pot, get some hot oil and pour it on! Another method is to fry the crucian carp in oil and then steam, which makes the taste even better!

Method 2: Materials.

Crucian. Eat a few and use a few.

Sliced ginger. A few pieces.

Wine. Two scoops.

Pepper. A handful.

Millet spicy. A handful of green and red. Garlic. Half.

Step 1: Clean the crucian carp and make a few marks on the surface with a knife; Rub salt on the inside and outside, put ginger slices, add cooking wine to remove the smell (can I say I poured it in from the mouth of the fish), and marinate for 10 minutes.

Step 2Chop the chili pepper and slice the garlic for later use.

Step 3: Put it in the pot and steam for about 15 minutes, making sure that the fish is steamed but not too old.

Step 4 Start another oil pot, the oil must be more, after the oil is hot, put a large amount of peppercorns, millet spicy and garlic, add salt, monosodium glutamate and other seasonings, stir evenly and then get out of the pot, pour all the oil juice on the steamed fish.

Children by the sea can not do without all kinds of seafood, crucian carp is nutritious and delicious, and it is a high-protein and low-fat food, so we have to eat it often, today I made the simplest steamed sea crucian carp with chopped pepper, it is really fresh and spicy, the taste is great, and the fresh eyebrows are really ......

Ingredients. 6 crucian carp.

8 grams of cooking wine. Chop 20 grams of pepper paste.

6 grams of green onions. 3 slices of ginger.

5 grams of sesame oil.

A pinch of white sesame seeds.

Accessories. 1 gram of salt.

Step 1: A complete list of the practice of chopping pepper sea crucian carp.

Start by preparing all the ingredients.

Step 2: How to chop the sea crucian carp**.

After removing the internal organs of the crucian carp, rinse it with tap water (especially the black membrane in the belly of the crucian carp must be cleaned......）

Step 3: The home-cooked practice of chopping pepper sea crucian carp.

Drain the cleaned crucian carp and put it in a basin.

Step 4: A simple way to chop the sea crucian carp.

Sprinkle salt evenly to taste.

Step 5: How to eat chopped pepper crucian carp.

Then pour in cooking wine to remove the fishy smell.

Step 6: How to chop the sea crucian carp with peppers.

Add the shredded green onion and ginger and stir well, then marinate for 20 minutes.

Step 7: How to fry the sea crucian carp with chopped peppers.

Place the marinated crucian carp on a steamable plate.

Step 8: How to cook crucian carp with chopped peppers.

What to spread on chopped pepper sauce.

Step 9: How to stew sea crucian carp with chopped peppers.

Pour an appropriate amount of water into the pot and bring to a boil, then add the crucian carp.

Step 10: How to stir-fry the sea crucian carp with chopped peppers.

Cover the pot. Step 11: How to stir-fry the sea crucian carp with chopped peppers.

Steam on high heat for 8 minutes before turning off the heat.

Step 12: How to chop pepper crucian carp.

Lalala, the spicy and delicious steamed sea crucian carp with chopped pepper is out of the pot.

Step 13: How to fry the sea crucian carp with chopped peppers.

Sprinkle with chopped green onions and white sesame seeds on top.

Step 14: How to cook chopped pepper crucian carp.

Drizzle with sesame oil and enjoy.

The recipe for chopping pepper fish is as follows:Ingredients: 1 bream, a pinch of shallots, a pinch of ginger, a pinch of green and red pepper, a pinch of oil, 2 teaspoons of salt.

1. Prepare a bream, I asked the boss to cut off the head directly, remove the fins next to it, don't cut the belly, and wash it as shown in the figure below.

2. Then cut off the tail and cut it evenly on the back of the fish into small pieces as shown in the figure below.

3. Put the fish in a basin, add salt and cooking wine and marinate for 15 minutes, as shown in the picture below.

4. Put the fish in a basin, make a shape, add salt, cooking wine, ginger slices and chopped pepper and steam for 20 minutes as shown in the figure below.

5. Take out and pour out the excess soup, leaving a little as shown in the figure below.

6. Drizzle the steamed fish soy sauce, sprinkle with chopped green onions, and decorate with red and green peppers at the tail as shown in the picture below.

Preparation of chopped pepper fish:

Ingredients: 1 sea bass (about 2 catties).

Ingredients: about 100 grams of chopped chili peppers, 3 shallots, 5 slices of ginger, half a lemon, 1 2 teaspoons of salt, 1 teaspoon of sugar, 1 tablespoon of Weida Meipin's cooking wine, 1 tablespoon of June fresh lemon steamed fish soy sauce.

Steps: 1. Prepare a large sea bass, remove the smell of green onion, ginger and lemon cooking wine, and chop pepper, salt, sugar and soy sauce to taste.

2. Cut the knife from the tail of the fish, slice the lower half of the fish meat along the spine to the direction of the fish head, cut it off at the fish head, and slice the other half of the fish meat in the same way.

3. Chop the fish bones into large pieces, and split the fish head in half.

4. Slowly slice the knife down the fish ribs and remove the fish ribs.

5. Now slice the fish fillet, hold the knife in the right hand, the fish tail is on the left, the knife is tilted as much as possible, and slice the fish fillet from the direction of the fish head to the direction of the fish tail, because it is a steamed fish fillet, the fish fillet can be thicker.

6. Clean the fish fillets and fish bones.

7. Spread the green onion and ginger on the bottom of the plate, cover with fish bones, sprinkle half of the salt and sugar and spread well.

8. Add the remaining salt and sugar to the fish fillet, and 1 tablespoon of Weida Mei Fine Cooking Wine.

9. Repeatedly grasp and pinch until the liquid is absorbed by the fish fillet and the fish fillet is viscous.

10. Put the fish fillet and fish skin up on the surface of the fish bone, squeeze in half a lemon juice, I thought I was shooting, but I actually forgot to press the video button, and the steamed fish soy sauce in the back is also.

11. Spread the chopped pepper and drizzle with the soy sauce of steamed fish with fresh lemon in June.

12. Bring a pot on cold water, bring to a boil over high heat, and continue to steam for 10 minutes, paying attention to the high heat throughout the process.

13. When the time is up, get out of the pot and sprinkle with chopped green onions, which are fresh and slightly spicy, full of color and flavor!

<>1. Practice 1:

Ingredients: Half a silver carp head (1 is also OK) This is the head of Baotou fish, 1 non-spicy red meat pepper, 5 garlic pieces, a few green onions, and 5 slices of ginger.

Wash the red pepper, remove the seeds and dice, marinate with salt (2 grams) for about 10 minutes, remove the water, and pour out the water.

Add chopped green onions, minced ginger and minced garlic, add 30ml salad oil, 1g salt, stir well.

Wash the fish head, cut the fish meat part twice with a knife to facilitate ripening and flavoring, use 5 grams of cooking wine to smear the fish head to remove the fishy smell, and cover the pickled chopped pepper on it.

After the water is boiled, put the fish into the pot and steam, cover with a lid, half a fish head weighs about 300 grams, and steam it on high heat for 4 minutes. If you are afraid of being uncooked, you can steam it for 1 more minute, sprinkle some chopped green onions out of the pot, and eat it while it is hot.

2. Method 2:

Ingredients: Carp.

Excipients: fresh shiitake mushrooms, ginger, green onions, green onions, ginger, garlic.

Seasoning: tempeh, chopped pepper, chicken essence, cooking wine, oyster sauce, steamed fish soy sauce.

Prepare all the ingredients. Slice the shiitake mushrooms, cut them into thick strips, and cut the green onions into sections.

Clean up the fish first, make three knives on the front and back, evenly sprinkle an appropriate amount of green onion, ginger and garlic powder and oyster sauce, and coat well. Pour an appropriate amount of cooking wine, massage well and marinate for 20 minutes.

Take one** and spread the green onion and ginger on the bottom of the plate. Add the marinated carp.

Spread sliced shiitake mushrooms on and around the fish and sprinkle with an appropriate amount of chicken essence. Spread the chopped pepper and tempeh on the fish, put the plate in the steamer, and steam it over high heat for 10 to 12 minutes.

Heat the oil in another pan and pour over the fish while it is hot. Finally, boil an appropriate amount of steamed fish soy sauce.

3. Method 3:

Ingredients: silver carp head, fresh red pepper, pickled pepper, garlic, ginger, green onion white (or green onion).

Ginger and green onion shreds are buried at the bottom of the plate, and after the fish head is split into two petals, put the split two sides down on the ginger shreds and green onions.

Pour a little white vinegar, cooking wine, steamed fish soy sauce (soy sauce) on the fish head, sprinkle a small amount of chicken essence, and sprinkle some sugar if you can accept the sweetness.

Finely chop the fresh red pepper, chop the garlic and chop the garlic, chop the pickled pepper, add salt and stir together, the salt should be slightly more.

Heat up the oil pan, put the mixture of red pepper and garlic pickled pepper in the pot and fry it slightly, the time should be short, 10 seconds, and the fragrance will run away after a long time.

Pour the fried red pepper and other hot oil evenly over the fish head.

Boil the water in the steamer (be sure to boil the water next to the stall first), put the fish head and steam for 8-10 minutes, the time depends on the size of the fish head, the time can not be long, and the meat of the fish head will be old after a long time.

Materials. Ingredients: 750 grams of grass carp.

Excipients: green beans to taste, sweet corn to taste.

Seasoning: appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of cooking wine, 1 bowl of chopped pepper, appropriate amount of sugar, appropriate amount of pepper, 1 small handful of shallots.

1.Wash the grass carp and cut out the flower knife with scissors.

2.The fish is marinated in pepper and placed in a steaming tray.

3.Chop pepper, salt, sugar, chopped chives, minced garlic, green beans and minced ginger and mix into a sauce.

4.Place the mixed sauce evenly on top of the fish.

5.Put it in the steamer and steam it.

6.Steam over medium-low heat for 8 minutes.

Dietary tips.

1. Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients.

2. Grass carp is rich in selenium, which has the effect of anti-aging and beauty when eaten regularly, and also has a certain prevention and treatment effect on tumors.

3. For people who are thin and have a loss of appetite, grass carp meat is tender but not greasy, which can be appetizing and nourishing.

Ingredient breakdown.

1 grass carp head.

1 grass carp tail.

Appropriate amount of green onion and ginger.

Appropriate amount of garlic and appropriate amount of chopped pepper.

Salt to taste, pepper to taste.

Cooking wine to taste. Moderate amount of oil for medium and spicy taste.

The steaming process takes one hour.

Easy difficulty. Steps to chop pepper fish.

1. Clean the fish head, cut it in half, and connect one side to the other. Cut the tail of the fish vertically a few times, do not cut off. Marinate the fish with cooking wine, pepper and a pinch of salt for 30 minutes.

2. Finely chop the green onion, ginger and garlic.

3Mix the chopped pepper and minced ginger well and spread the whole fish head and tail.

4. After the water is boiled, steam in a steamer for 10 minutes, turn off the heat and simmer for 2 minutes. After opening the lid, sprinkle the minced green onion and garlic.

5. Heat an appropriate amount of oil in a pot and wait a few seconds after the smoke rises.

6. Pour onto the minced green onion and garlic.

Tip 1: The head and tail of the fish can be steamed without being cut, but it is easier to steam and absorb the flavor when cut.

2. Finally, pour hot oil to stimulate the fragrance. Remember that the oil temperature must be high enough, otherwise it will not be fragrant.

3. The soup can be mixed with noodles, and the taste is very fresh.

Ingredients: Ingredients.

4 small crucian carp.

Adjuncts: Homemade chopped peppers.

1 tablespoon pickled pepper. 20 shallots.

1 piece of ginger. A garlic clove.

4 cloves of fresh peppers.

20 grains of cooking wine.

Appropriate amount of water starch.

A pinch of peanut oil.

Appropriate steps. 1.Raw materials.

2.Clean the crucian carp, remove the black membrane in the internal organs, scales, gills, throat teeth, and fish belly, and cut one knife on each side of the head and tail of the fish to extract the tendons.

3.Make a few cuts on each side.

4.Cut the green onion into small pieces, ginger and garlic cloves.

5.Put the green onions, ginger and garlic into a container for crucian carp, add cooking wine, and marinate for an hour (my pickled peppers and chopped peppers are salty, if the taste is light, add a little salt when marinating the fish).

6.Rinse the pickled peppers in clean water, then soak them for an hour.

7.Chop the pickled pepper finely.

8.Put an appropriate amount of peanut oil in the pot, and use absorbent paper to absorb the excess water of the crucian carp, and then put it together with the green onion, ginger and garlic.

9.Fry until yellow on both sides, remove the fish from the pan and set aside.

11.Add chopped peppers and minced pickled peppers and stir-fry.

12.Add boiling water to taste.

13.Cook the fish for about 5 minutes until flavorful.

14.Remove the fish and put it on a plate, and add a little water starch to the soup.

15.Drizzle the chopped pepper sauce over the fish, and a plate of spicy and fragrant crucian carp is ready.

Tip 1: Pickled peppers are soaked in cold white to remove the sourness and taste better;

Two: Since pickled peppers and chopped peppers are relatively salty, no salt is added during the production process, and friends set them according to their own raw materials;