The practice of authentic paste and spicy fish, and the practice of spicy paste

Spicy fish is a must-have in the Yunnan Yunnan flavor cuisine system, and it is known for"A must in Yunnan"As we all know, Yunnan has 26 ethnic groups and is a multi-ethnic province with rich ethnic resources"The plant kingdom, the medicine kingdom, the spice kingdom"The production of spicy fish fully reflects this. The fragrant ingredients in the bottom of the spicy fish pot (it is the essence of spicy dishes) are carefully developed from more than 100 kinds of Chinese herbs and spices unique to Yunnan, and the ingredients used such as chili pepper and black pepper are also local specialties of Yunnan. These unique fragrant ingredients and careful single-pot stir-frying make the flavor of the spicy fish more mellow and thick, and truly achieve the spicy fish"It is simmering but not burnt, the fragrance is mellow, spicy but not dry, the stomach is refreshing, the fish flavor is endless, tender and delicious"The highest level.

Ingredients: flour, chili powder, eggs, pepper, salt, green onion, ginger, green garlic sprouts. Add flour and water, stir out the thin batter, cut the green onion and garlic sprouts, and cut the ginger into cubes.

Heat the green onion and ginger in a hot pan with cold oil, add chili powder, pepper and salt, stir-fry the red oil and add two small bowls of water. Once the water is boiling, pour in the thin batter and stir quickly to avoid solidification and sticking. To start bubbling, crack in an egg, stir well, and put a handful of green garlic sprouts.

Ingredients: a handful of flour, an appropriate amount of chili powder, an egg, a little pepper, a little salt, a green onion, a small piece of ginger, and a green garlic seedling.

1. Add flour and water, stir out the thin batter, cut the green onion and garlic sprouts, and cut the ginger into cubes.

2. Add chopped green onion and ginger in a hot pan with cold oil, then add chili powder, pepper and salt, stir-fry the red oil and add about two small bowls of water.

3. After the water boils, pour in the thin batter and stir quickly to avoid solidification and sticking to the pan.

4. When you start to bubble, beat an egg, stir well, put a handful of green garlic sprouts, wait until the pot begins to boil, and you can get out of the pot when it bubbles.

1. Ingredients: 500 grams of grass carp, 100 grams of mung bean sprouts, 100 grams of celery, 50 grams of green garlic, 20 grams of coriander, 5 grams of sesame seeds.

Seasoning: 50 grams of chili pepper, 25 grams of bean paste, 10 grams of Sichuan pepper, 25 grams of ginger, 25 grams of garlic, 10 grams of cooking wine, 3 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 2 grams of pepper, 10 grams of soy sauce, 3 grams of green onion juice, 2 grams of ginger juice, 12 grams of starch (corn), 200 grams of chili oil, 100 grams of vegetable oil.

2. Method: 1) Remove the fish meat into slices with a thickness of centimeters and a weight of about 3 grams;

2) Fish heads and bones are retained;

3) Celery and garlic sprouts cut into 8 cm long pieces for later use;

4) Add 2 grams of salt, cooking wine, green onion and ginger juice, pepper and dry starch to the fish fillet, mix well and marinate for 10 minutes;

5) Put oil in the pot, and when it is 60% hot, add the bean paste and fry over low heat for 2 minutes;

6) Stir-fry garlic and ginger over low heat for 1 minute;

7) Add fresh soup, 1 gram of salt, monosodium glutamate, soy sauce and chicken essence to a boil;

8) Then add bean sprouts, celery and garlic sprouts and blanch them over low heat for 2 minutes;

9) Remove the bean sprouts, celery, and garlic sprouts and put them into the bottom of the pot;

10) Put the fish head and fish bones into the pot, simmer for 3 minutes, remove and put into the bottom of the pot;

11) Finally, put in the fish fillets and cook over low heat for 2 minutes, then pour them into a basin with the soup and meat;

12) Put red oil in the pot, add dried chili peppers and peppercorns and fry over low heat for 3 minutes when it is hot, pour it into the pot out of the pot, sprinkle with sesame seeds and coriander.

Ingredients: 1 sea bass, 3 folded ear roots, 20 dried chili peppers, 2 green peppers, 2 red peppers, 15 grams of cooked peanuts, 5 coriander, 1 egg white, 10 grams of ginger, 3 shallots, 3 garlic cloves, 15 grams of corn starch, 30 grams of cooking wine, 15 grams of light soy sauce, 30 grams of aged vinegar, 5 grams of salt, 5 grams of sugar.

Production steps: 1. Chop the green and red peppers, cut the coriander and folded ear roots.

2. Put salt in the wok and fry the hot peppers, then turn to low heat and put the chili peppers in until the skin is slightly blackened. The purpose of stir-frying the salt first is to make the peppers heat up faster.

3. Put the dried chili peppers in a stone mortar and mash them, and try to avoid breaking them with a machine, so as to retain the fragrance of the chili peppers to the greatest extent. If the machine beats it, all the pepper seeds will be broken, and the fragrance will be lost.

4. Cut off the head and tail of the sea bass first, slice the meat of the fish body along the fish bones, and then slice it into small pieces. Chop the fish bones into small pieces and keep them for a while to stew the soup and lack spring use.

5. Add some salt, cooking wine, egg white, and cornstarch to the fish fillet, and leave it for 5 minutes, so that the scalded fish fillets will be smoother and tenderer.

6. Sit in the soup pot with water, pour in 1 tablespoon of the ingredient containing the divine wine, then add the green onion knot and ginger slices to boil.

7. After boiling, put in the fish bones, head and tail to boil, boil until the soup is white, the fish bones are completely cooked and soft, and then you can take them out first, the whole process is about 15 minutes.

8. Then put the fish fillet in the soup and blanch, the fish fillet will be cooked in one minute, and it should be fished out in time, the fish fillet is easy to scald. The fish fillet is served with the tail of the fish bone.

9. Mix the green and red peppers, folded ear roots, and minced garlic, add 2 grams of salt, 1 teaspoon, 2 tablespoons of vinegar, 1 tablespoon of light soy sauce, 1 tablespoon of mashed chili powder, and finally add coriander and stir well. The root of the folded ear is the highlight of this dish, and if you can't accept the taste, you can also skip it.

10. Put the side dishes in the sauce on the fish first, then pour the sauce on it, and sprinkle some cooked peanuts.

Ingredients: 500 grams of grass carp and 100 grams of mung bean sprouts.

100 grams of celery and 50 grams of green garlic.

Accessories: 50 grams of chili pepper (red tip dry) and 25 grams of bean paste.

10 grams of Sichuan pepper and 25 grams of ginger.

25 grams of garlic (white skin) 10 grams of cooking wine.

3 grams of salt and 5 grams of monosodium glutamate.

5 grams of chicken essence and 2 grams of pepper.

10 grams of soy sauce and 3 grams of green onion juice.

2 grams of ginger juice 12 grams of starch (corn).

200 grams of chili oil 100 grams of vegetable oil.

Sesame seeds 5g coriander 20g

Steps to make the spicy fish.

1.Grass carp is slaughtered and cleaned, and the fish meat is cut into slices with a thickness of about 3 centimeters;

2.Fish heads and bones are retained;

3.Cut celery and garlic seedlings into 8 cm long pieces for later use; Add 2 grams of salt, cooking wine, green onion and ginger juice, pepper and dry starch to the fish fillet, mix well and marinate for 10 minutes;

4.Put refined oil in the pot, and when it is 60% hot, add the bean paste and stir-fry over low heat for 2 minutes.

5.Stir-fry garlic and ginger over low heat for 1 minute; Add fresh soup, 1 gram of salt, monosodium glutamate, soy sauce, chicken essence and bring to a boil; Then add bean sprouts, celery, and garlic sprouts and blanch them over low heat for 2 minutes;

6.Remove the bean sprouts, celery, and garlic sprouts and put them into the bottom of the pot; Then put the fish head and fish bones into the pot, simmer for 3 minutes, remove and put into the bottom of the pot;

7.Finally, put in the fish fillets and cook over low heat for 2 minutes, then pour the soup and meat into the basin together;

8.Put the copy red oil in the net pot, put in the dried chili pepper and pepper and fry on low heat for 3 minutes when it is hot, pour it into the pot out of the pot, sprinkle with sesame seeds and coriander.

Tip 1To make this dish, you should choose fish with fewer spines, such as grass carp, sea bass, and cinnamon fish;

2.Egg white can also be added when flavoring and sizing the fish, but if the method of adding egg white sizing is adopted, the battered fish must be boiled in hot oil for 30 seconds before cooking;

3.The raw materials at the bottom can also be tofu skin, enoki mushroom, bamboo shoot tip, etc.;

4.The production of red oil: 2000 grams of rapeseed oil are burned until 50% hot, 500 grams of bean paste, 500 grams of glutinous sea pepper, 50 grams of ginger, 50 grams of green onions, 30 grams of star anise, 10 grams of cinnamon, 5 grams of grass fruit, 15 grams of cumin, 5 grams of white cardamom, 15 grams of bay leaves, and boil for 30 minutes.

Ingredients: 1 grass carp 50 grams of chili pepper (red tip dry).

25 grams of bean paste and 10 grams of Sichuan peppercorns.

25 grams of ginger 25 grams of garlic (white skin).

10 grams of cooking wine and salt to taste.

Appropriate amount of monosodium glutamate Appropriate amount of chicken essence.

Pepper to taste Soy sauce to taste.

20g coriander 10g green onion.

10 grams of pepper 10 grams of bell pepper.

Cooking oil to taste.

Steps to make the spicy fish.

1.Heat the oil in a pan, add green onions, ginger, Sichuan pepper, sesame pepper, bell pepper, bean paste, stir-fry until fragrant, then add water, add seasonings, boil for 5 minutes, put in the fish pieces, pay attention to the water should be higher than the fish pieces, simmer for 5-10 minutes, turn off the heat, pour into the basin, sprinkle with coriander.

Ingredients: 1 grass carp.

Excipients: 1 piece of ginger, 5 cloves of garlic, 50 grams of dried chili pepper, 10 grams of Sichuan pepper, 1 tablespoon of light soy sauce, 1 tablespoon of bean paste, 1 teaspoon of sesame oil, 10 grams of cornstarch, 500 grams of peanut oil, 10 grams of egg white.

Steps: 1. Clean the fish, remove the internal black membrane, and remove the teeth.

2. Cut a knife next to the head and tail to pull out the tendons.

3. Remove the head and tail.

4. Carefully remove the two pieces of fish meat in the direction of the fish bones, and keep the fish bones and fish head and tail for other dishes.

5. Cut into thin slices along the texture of the fish.

6. Cut the ginger and garlic cloves into slices, and chop the bean paste finely.

7. Add bean paste, light soy sauce, egg white, sesame oil, cornstarch to the fish slices, grasp well, egg whites and sesame oil should be a little more, and cornstarch should be a little less, so that each piece of fish is very smooth and not sticky.

8. Add ginger slices and garlic slices, cover with plastic wrap and marinate for two hours.

9. Cut the dried chili peppers into sections.

10. Put part of the pepper segment and part of the pepper at the bottom of the pot, then put in the marinated fish fillet, loosen the fish fillet as much as possible, and then put the pepper segment and peppercorn grains on the surface.

11. Put peanut oil in a pot and burn until the oil smokes.

12. Pour in the oil in batches, and gently disperse the fish fillets while pouring slowly until the fish fillets are fully cooked.

13. Remove the excess pepper pepper on the surface, and the fragrant oil splash fish is ready.

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.Of course it's the big fishSlice into a sliceUse cooking wine, salt, pepper, egg white, and raw starch for use

Celery choppedChop the green onion into pieces and crush the gingerWhole garlic

red pepper cut into knotsSichuan pepperPaste spicy powder

Stir-fry the dried peppers until fragrant and chop the peppercorns on the sides).

Fill the pan with oilA lot ofSmall fire

add spicy bean sauce and stir-fry until fragrantThe oil is redAdd spicy pepper powder and stir-fry until the oil is redder

Add soy sauce to the soupSalt

Sugarmonosodium glutamatePepper

GingerGreen onionsCooking wine

Dried peppersSichuan pepperGarlic

Bring to a boilCalibration taste...In another pot, put oil 4 into oil and smooth the cooked fish fillet

Scoop upPut it in the soup potUnder celery

Pour into a soup potput on itGreen onions

Crushed garlicBroken flowers (crispy flowers) paste, spicy powderThen the oil is poured on it

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