How to make the dish of spicy fish, how to make spicy fish

Spicy Sichuan-style spicy fish [Cooking ingredients]: 500 grams of bagged pangasius fillets or frozen pangasius, 100 grams of lotus root slices, 15 grams of ginger, 30 grams of ginger, 25 grams of millet pepper and 30 grams of green peppercorns, a pinch of salt, 150 grams of mung bean sprouts or soybean sprouts, 12 grams of pickled pepper, 10 grams of garlic, 40 grams of hot pot base, 3 string peppers, 20 grams of red peppercorns, 800 ml of broth or boiling water. 【Cooking Steps】:

Freshly prepared pangasius is thawed, cut into slices with a knife, grasped with cooking wine, starch and salt, and set aside to marinate for 10 minutes. 2. Take a pot and boil water, after the water boils, cut the lotus root into slices and pick the clean bean sprouts, and after one minute, remove them and put them in a large bowl. 3. Pour an appropriate amount of oil into the pan, add the pickled peppers, ginger and garlic, millet chili rings, ginger strips and hot pot base, add an appropriate amount of stock and salt, then put in the fish fillets, and cook over high heat for 5 minutes.

4. After cooking, pour it all into a large bowl and spread a handful of green and red peppercorns. 5. Take a pot and heat the oil, and when the oil temperature reaches eighty percent hot, pour the hot oil on the green and red peppers and Sichuan peppercorns to stimulate its aroma, so that the authentic Sichuan-flavored spicy fish is also made.

1.Let's prepare the food and spices first. Start preparing a fish, 300 grams of bean sprouts, an egg, an appropriate amount of chopped green onions and ginger, two garlic cloves, and an appropriate amount of cooking oil, salt, chicken essence, sesame oil, oil consumption, Sichuan pepper, chili, bean paste, coriander.

When the ingredients are ready, it is time to make it, first take out the fish and kill it, cut the belly of the fish and take out the internal organs, then rinse the fish with water, cut the head and body of the fish, then split the body of the fish in half, and then put the remaining bones and head together. Then cut the fish evenly into thin slices, find a clean bowl and put it in after cutting, then wash and cut off the prepared green onion and put it in, wash and slice the ginger and peel the garlic together and put it in (keep some green onions, ginger and garlic for backup), and then put in some starch, some salt (don't put too much), some chicken essence, and finally knock the prepared egg into it, grab it and mix it well with your hands and start pickling.

2.When marinating the fillet, take out the bean sprouts and put them in a pot of clean water, after the water in the pot boils, then put the bean sprouts in to cook, then find a clean large bowl and put the boiled bean sprouts at the bottom of the bowl. Then pour out the water in the pot, boil the pot dry and pour the oil into it, put the prepared bean paste into two spoonfuls after the oil is hot, then put the remaining green onions, ginger and garlic in it, put the peppercorns and chili peppers in it, turn on high heat and fry it fragrantly, and then put the fish head and fish bones in and fry it for a while, start to prepare some clean water and pour it in, close the lid and cook it over low heat for six or seven minutes, cook the fish head (boiled out the fragrance), put it in the bowl of bean sprouts after cooking, and then put the marinated fish slices into the pot to cook.

3.When boiling fish fillets, don't cook them for too long, the fish fillets are easier to cook, cook for two or three minutes and they can be served, then put the cooked fish fillets on top of the fish bones, then pour the soup of the boiled fish into the fish bowl, and then put the appropriate amount of coriander and chopped green onions. Finally, wash the pot of boiling fish, pour in the appropriate amount of oil, wait until the oil is hot, and then prepare some dried chili peppers and peppercorns to put in, this time to slowly fry the fragrance over low heat, so that the peppers are not easy to fry black, after the fragrance is fried over low heat, start to turn off the fire, pour the chili peppers and hot oil into the fish bowl, hear the sound of the lala, float out a burst of tempting fragrance, today's spicy fish is ready.

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 peppercorns, 1 large handful of dried chili peppers, 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 slices 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.

Preparation of spicy boiled fish:

1. Fillet the fish into thin fillets, then marinate 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.

Spicy Fish:

Ingredients: 1 big-headed fish, 2 red peppers, 1 celery.

Ingredients: ginger, green onion, dried pepper, Sichuan pepper, bean paste, salt, light soy sauce, cooking wine, corn starch, pepper, chicken powder.

Method:1Slice the fish first.

2.Slice the fish with an oblique knife.

3.Add pepper, cooking wine, light soy sauce, salt to the sliced fish fillet, add a little cornstarch and finally add a little oil to grasp well.

4.Cut the parsley into pieces and slice the red pepper for later use.

5.Cut the green onion into sections, slice the ginger, cut the dried pepper into sections, wash the peppercorns and set aside.

6.Put oil in the pot, stir-fry the ginger slices, and add the dried pepper segments to stir-fry until fragrant.

7.Add a spoonful of bean paste and stir-fry the red oil, add parsley and red pepper and stir-fry slightly.

8.Pour in the fillets and stir-fry.

Add about 2 tablespoons of water and cook slightly, then add the chicken broth powder, add the green onion and stir-fry well.