What fish should I choose for spicy fish? How to make authentic spicy fish?

Spicy fish. It is a very delicious food, which is very enjoyable and spicy, and is deeply loved by everyone, and the fish used to make spicy fish is also very particular, and the best thing to use is grass carp, because the meat of this fish is relatively tender, and the bones of grass carp are relatively few, and it is convenient to eat. <>

First, the practice of spicy fish

1. Buy a grass carp first, you can ask someone else to help you clean it, you need to chop the fish head and fish steak into pieces. Then slice the fish into slices and use light soy sauce, vinegar and pepper.

Dried peppercorns and salted for 20 minutes.

2. Heat the pot, add the green onion, ginger and garlic and stir-fry until fragrant, then add the bean paste.

Stir-fry for a while, add dried chili peppers and stir-fry until fragrant, add an appropriate amount of water to boil over high heat, add the marinated fish head and fish steak and cook for 10 minutes.

3. Add side dishes and fish fillets, and cook for two or three minutes. It is best not to cook the fillet for too long, so as not to affect the taste.

4. Put the chicken essence in the pot.

Season and put in a basin.

After mid, sprinkle with chopped green onion and coriander. This very delicious spicy fish is ready. <>

Second, the practice of sauerkraut fish

Grass carp can not only make spicy fish, but also make sauerkraut fish, which are very good choices. The recipe for sauerkraut fish is actually similar to that of spicy fish.

1. First remove the head of the grass carp and debone it, then remove the fish meat on both sides, and then slice the fish head from the middle.

2. Chop the bones of the fish into 2 cm segments, then slice the fish, and then add a small amount of salt, a small amount of egg white, pepper, cooking wine, and water starch to the fish.

Mix well and marinate together.

3. Cut the sauerkraut, chop the green onion, ginger and garlic, and cut the dried chili pepper into sections.

4. Put cooking oil in the pot, add sauerkraut and fry until fragrant, add ginger, green onion and garlic and fry until fragrant, add water, add fish bones after the water boils, cook for 3 5 minutes on high heat, take out the sauerkraut and fish bones and put them in the basin, add salt, chicken essence and pepper to season the soup, and then, poke the fish slices into the slices over low heat, and then cook for 30 seconds to remove and pour into the basin.

5. Finally, put cooking oil in the pot, add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, then pour the oil on the fish, add chives and coriander. <>

Spicy fish has a spicy and fragrant taste, especially under the rice, many people like to eat spicy fish. But I don't know what kind of fish they should use to make spicy fish. In fact, if you want to make delicious spicy fish, we had better use grass carp to make spicy fish.

Moreover, the preparation method of spicy fish is not difficult, even if you are not particularly good at cooking, you can still try to cook delicious spicy fish. The first thing we need to do is go to the market and buy a fresh grass carp and let the stall owner handle it for themselves. After that, we need to cut the fish bones into segments, then cut the meat on both sides into slices and put them in a bowl for later use.

After the above operation, we need to marinate the fish with light soy sauce, cooking wine, salt and water starch for a while. Then pour green onions, minced garlic and minced ginger into the pot, stir-fry until fragrant, pour the cut fish bones into the pot and fry until golden brown on both sides, and then pour an appropriate amount of water into the pot. After the water boils, you can slowly put the fish into the pot in turn, when the fish floats, it means that the fish is cooked, and you can take it out and put it in a bowl for later use.

Then we can blanch some of our favorite vegetables in the pot, and after scalding, we can also put a piece in a bowl for later use. We put the appropriate minced garlic and dried chili peppers and peppercorns in a bowl, pour them with freshly boiled hot oil and serve. Some people think that the last step of pouring hot oil can be omitted, but I think this step cannot be omitted, because this step can greatly stimulate the aroma of the fish and increase our appetite.

However, if we don't find the right grass carp, we can also use dragon carp instead of grass carp to cook spicy fish. Dragonfish is also a good choice, its meat is also very tender, and the fish bones are relatively small, suitable for people who do not like to debon.

I believe that after the above introduction, you should know which kind of fish you should choose when making spicy fish, if you also like to eat spicy fish, you might as well try to cook it in your daily life.

It is best to choose carp, or you can also choose some fish without spines, catfish is also very good, and the spicy fish is very simple.

To make spicy fish, you can choose grass carp or carp, both of which are particularly good and very suitable for making spicy fish, because both of these fish have fewer spines.

To make spicy fish, you should try to choose fish with no spines or few spines, such as bearfish, grass carp and so on.

1. Clean the crucian carp.

2. Pour the marinade powder of the boiled fish directly on the fish and mix well.

3. Fry the slightly marinated fish in a pan.

4. Pinch the bean sprouts, cut the potatoes into thick slices, tear the oyster mushrooms into small pieces, wash the enoki mushrooms, and cut the gourd into small pieces.

5. Slice the ginger, cut the green onion into about 5cm segments, peel the garlic and set aside. Heat the remaining oil from frying fish in a pan, add ginger, garlic and sauce and stir-fry until fragrant.

6. Add water to the stir-fried sauce and boil. Then according to the ease of ripening of the ingredients, add them one by one to make them hungry.

7. Potatoes are the most difficult to cook, cook them first, and then add ham, gourd, crucian carp, bean sprouts, oyster mushrooms, and enoki mushrooms.

8. After cooking, pour it into the source basin, sprinkle with chili powder, pour hot oil, sprinkle with slippery green onions, coriander, sesame seeds, and drizzle some sesame oil.

Ingredients: grass carp, bean sprouts, green onion, ginger, pickled pepper, peanut oil, salt, chicken essence, dried red pepper, garlic.

Method] 1. Chop off the fish head with a knife and split it from the middle. More than 3 catties of fish and half are enough. Start with the tail and fillet the fish and grasp well with sweet potato starch.

2. Wash the bean sprouts and set aside all kinds of spices.

3. Put oil in the pot, first enlarge the garlic and fry until fragrant, then add the peppercorns, green onions and ginger to stir-fry the pot, then fry the fish bones, and soak the pepper. After boiling water, simmer for 10 minutes, add mung bean sprouts to boil.

4. After the bean sprouts are ripe, add salt and chicken to the pot. Then put the fish fillets into the pot one by one with chopsticks.

5. After boiling, it will be cooked, and the soup will be added to the bean sprouts.

6. Add peanut oil to the pot, put dried chili peppers and peppercorns on low heat to bring out the spiciness, about 2 minutes.

7. Put the boiled chili pepper on the fish fillet, the spicy fish is OK!

The preparation of authentic spicy fish is as follows:

1. Prepare the spicy fish seasoning and cut the green onion into sections, chop the shallots, and chop the garlic. Then prepare about 5 dried chilies, a few peppercorns, garlic cloves, ginger slices in another bowl.

2. Pour the small bowl of the picture above + Qiuxia's chili oil seasoning + Pixian bean paste, stir-fry until fragrant. Add water after 4 minutes.

3. After the water is boiled, boil the fungus first, then boil the sea cabbage for 5 minutes, and then add the oyster mushrooms after 5 minutes. Cook for 2 minutes to enlarge the green onions. When it's about cooked, pick up the vegetables first. (Fish and vegetables should be cooked separately to avoid spoiling the fish).

4. The fish is marinated in the white seasoning packet. Of course, I also sprinkled half a spoonful of salt and 2 spoons of starch to marinate. Hairy tripe is boiled with fish and duck blood.

The duck blood is boiled in advance) is cooked quickly. Put the fish in one by one, and then put the duck blood, try not to stir it to avoid the fish from spoiling. If the water can submerge the fish, it's fine.

When it's almost ready, put the hairy belly, and turn off the heat after about 15 seconds.

5. Then pour the second cooking into the basin where the previous dish was based. Sprinkle the surface with crushed garlic and chili powder.

6. This step is particularly important, the oil must be heated. Pour a little more cold oil, and immediately pour in the dried chili peppers and peppercorns. Stir-fry from a cold pan. Keep paddling around. At the same time, turn on low heat and avoid frying peppers and peppercorns.

7. When you see that the dried chili peppers are about to turn dark red, turn off the heat. Don't wait for it to turn black. When it turns black, it is a beard. Drizzle it on at the end. Sizzle. Sprinkle with shallots and you're done.

1. Grass carp slaughter to remove scales, gills, and internal organs, pull out the fishy tendons, and rub off the black membrane in the fish's belly by hand.

2. Grass carp slaughter and remove scales, gills, and internal organs, pull out the fishy tendons, and rub off the black membrane in the fish belly with a simple hand, (the black membrane and fishy tendons should be removed) If the fish is large, it can be cut in the middle, or cut into segments;

3. Put the pork belly and seasoning in the pot, and finally put in the processed fish and water;

4. Cover the pot lid, start the function of [braised fish with sauce], and the cooking program will be executed automatically;

5. After cooking, use a fish spatula to bring out the fish, stir the remaining ingredients in the pot, and pour it on the fish.

Ingredients for spicy boiled fish: 1 fresh freshwater fish, 1 handful of soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, 2 coriander.

Seasoning of spicy boiled fish: 1 large handful of Sichuan pepper, 1 large handful of dried chili pepper, 1 teaspoon of salt, 1 teaspoon of chicken essence, 1 teaspoon of pepper, 1 tablespoon of starch, 5 slices of garlic, 10 slices of ginger, 6 sections of green onions, 50 ml of cooking wine, 1 tablespoon of Pixian bean paste, 1 tablespoon of chili powder, 1 egg white, 500 ml of water.

1. Divide the fish fillets into thin fillets, then marinate them with pepper, egg whites, cooking wine, 5 slices of ginger, 3 green onions, starch and salt for 20 minutes.

2. Pour an appropriate amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant.

3. Then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and boil together until boiling, after boiling, put the fish fillets into the blanch for 2 minutes, and put in the remaining green onions, then turn off the heat.

First, the practice of spicy fish

Ingredients: grass, carp, ripple fish can be even, pepper noodles, peppercorns, pepper noodles, chili pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably no peanut oil), cooking wine.

1. Wash the fish, pay attention to the black membrane on the inner wall of the fish's belly, and then slice it from the tail, cut the fish into two, take out the fish bones, and start from the tail to slice, the fish fillet is large and thin.

2. Add an appropriate amount of salt, pepper noodles and chili noodles to the sliced fish fillets, and mix well. For freshness, add a little sugar and flavor.

fine, add a small amount of cooking wine (preferably rice wine), marinate for 20-30 minutes.

3. Wash the washed bean sprouts, put them in boiling water for a while, and pick them up for later use.

4. Put a large amount of morning bright oil in the pot, wait for the oil to be 9 hot, first put in the marinated fish head, fry it and put it into the basin containing the bean sprouts, and then put an appropriate amount of fish meat in the oil pot, slide it open and scoop it into the basin containing the bean sprouts, until all the fish meat is smoothed.

5. Put the peppercorns into the pot and fry them until 8 mature, put in the pepper segments, wait for the peppers to fry until they are dark red, pour the oil in the whole pot into the basin containing bean sprouts and fish, and the kitchen will be filled with the fragrance of boiled fish in an instant, and it will be completed.

Second, the practice of spicy fish.

Material: grass carp.

Garnish: cucumber, rice jelly.

Seasoning: eggs, dry starch, cooking oil, butter, green onion, garlic, spicy fish seasoning, brown sugar, white pepper, salt, chicken essence, Sichuan pepper, dried chili, dried chili noodles, coriander.

Method: 1. Cut the grass carp into pieces, wrap it in dry starch after sticking the egg juice, fry it in cooking oil at 60 degrees oil temperature, and pick it up after the surface of the fish is light yellow.

2. Fry the spicy fish seasoning with the remaining oil in the pot, the oil temperature should not be too high, keep stir-frying, add garlic cloves, Sichuan pepper, and dried chili pepper (cut into 2 cloves), then pour in the fried fish pieces and stir-fry evenly, add water to the fish pieces, add salt, chicken essence, pepper noodles, chili noodles, 2 spoons of brown sugar, butter and chopped green onions, and then pour the cucumbers cut into macro strips, and the rice jelly cut into pieces into the pot, and then get out of the pot when the side dishes are cooked, and sprinkle with chopped green onions and coriander.

Chop off the head of the fish and split it in the middle, starting from the tail of the fish into fillets. Grasp well with starch. Wash the bean sprouts and set aside a variety of spices.

Heat the pan with oil and add pepper, ginger and green onions. Stir-fry the fish bones, put the pickled pepper and simmer for 10 minutes, put in the mung bean sprouts, add salt and chicken essence after the bean sprouts are ripe. Remove the bean sprouts.

Put in the fish fillet, and when cooked, pour it on top of the bean sprouts. Pour peanut oil into a hot pan, put dried chili peppers, and Sichuan peppercorns simmer over low heat. Pour the boiled chili over the fillet.

As the old saying goes, I've never eaten pork, I've seen pigs run, and my dad made fish delicious. Let me briefly describe what I saw. Ingredients: Processed fish, cut into pieces for later use, a number of green onions, ginger and garlic, 1 2 bags of Jialuo Douhu Fu spicy fish material.

Stew fish in clear water, add green onions, ginger and garlic The fish should be stewed for a long time before it tastes, and the fish is stewed and served out, and the hemp is fried and poured on the fish.

Here's the point!! I think it's best to make the fish delicious and kill the fish alive.

Spicy fish that can be completed in a few simple steps, hurry up and take a look at the land steak!

It's summer, but the heat can't resist people's love for spicy flavors. Humans are smart and know how to catch the summer nights and the cool evening breeze. Prop up a table, bring a few chairs, and eat spicy dishes and drink beer with a few friends in the cool evening breeze of a summer night.

The golden beer and the spicy and bright red dishes on the table complement each other and add a colorful touch to the canvas throughout the summer. The cool breeze in the evening and the cold beer in your hand turned the pain in your mouth that should have been blushing from the dishes into a refreshing feeling that permeated your whole body. The most popular spicy dish in summer is probably spicy fish, which has both the spicy flavor that people love, and the tenderness and flavor of fish.

When it comes to spicy fish, many people think that it belongs to Sichuan cuisine, but in fact, spicy fish is a traditional famous dish in the Northeast and belongs to Liao cuisine. The taste is spicy and fragrant, delicious and refreshing. The dish looks brisk and seems to have nothing to do with the benefits.

But in fact, this dish is rich in nutrients and has multiple effects such as high blood pressure and malnutrition. Today I will bring you the ingredients of the spicy fish to make carp. The protein content in the carp is not only high, but also of good quality, which is very easy to absorb in the human intestines.

Secondly, the early chain of carp is mostly unsaturated fatty acids, which can minimize cholesterol in the human body, suitable for all ages. The dish looks like it's hard to make, but it's not. The recipe for this dish is still very simple, so let's take a look.

Preparation of ingredients. Ingredients: 1 carp, 20 grams of pork belly.

Excipients: 2 grams of salt, 5 grams of cooking wine, 3 grams of dark soy sauce, 20 grams of bean paste, 15 grams of pickled pepper, 2 grams of sesame pepper, 30 grams of dried chili, 5ml of cooking oil, 3 grams of garlic, 3 grams of ginger, 5 grams of green onion.

Cooking steps: 1.Organize your ingredients. Cut the green onion into sections, slice the ginger and garlic and set aside. Slice the pork belly and clean the carp with a diagonal knife.

2.Put an appropriate amount of cooking oil into the pot, add chili, sesame pepper, chopped green onion, ginger and garlic. After stir-frying until fragrant, add the pork belly and bean paste. After stir-frying evenly, add an appropriate amount of water to the pan.

3.After boiling, continue to add an appropriate amount of water to the pot, then add 5 grams of cooking wine, 3 grams of dark soy sauce, 2 grams of salt, and bring to a boil over high heat. Finally, turn to medium-low heat and simmer for 30 minutes, and the spicy fish is done!

You can't imagine that such a delicious spicy fish recipe is so simple, isn't it also unexpected to you? Such a simple and delicious spicy fish, hurry up and start making it!