How to make dry pot fish is the most delicious, and the practice of dry pot fish is the most authent

This is the correct way to do dry pot fish, salty and fragrant, the more you eat, the more addictive you are.

Ingredients: Grass carp.

Excipients: garlic, ginger, shallots, onions, dried chilies, Sichuan peppercorns, peppers, starch.

Seasoning: Oyster sauce, pepper, cooking wine, spicy sauce, beer, sugar, steamed fish and tempeh, chicken powder, chili red oil.

Dry pot fish] - spicy and fragrant.

1.Let's start preparing the ingredients.

Prepare a grass carp, have been slaughtered in advance, cut off the head of the fish and draw out the fishy line, slice the fish along the backbone, chop the fish bones and fish meat into small pieces, and wash them in clean water.

2.Let's marinate the fish pieces.

Add an appropriate amount of oyster sauce, pepper and cooking wine to the bowl, mix evenly, and marinate for 10 minutes.

3.Now let's start preparing the excipients.

Prepare a few cloves of garlic and cut into slices.

Prepare a piece of ginger and cut into diamond-shaped slices.

Prepare a few shallots, cut them into sections, and separate the white onions from the green onion leaves.

Prepare one onion and cut into slices.

Prepare a small bowl and put in a handful of dried chilies, a small handful of peppercorns, and a small handful of sesame peppercorns for later use.

4.Let's fry the fish pieces.

After the fish pieces are marinated, squeeze the sauce on the top, sprinkle in a little starch and grasp well, the starch can lock the moisture in the fish pieces, and it will be more crispy when fried.

Heat oil in the pot, when the oil temperature is hot, put the fish pieces into the pot in turn, turn on low heat and fry slowly, do not turn the fish pieces when they are not set, you can gently shake the pot to avoid sticking to the bottom, until the fish pieces are fried into golden brown fish bones are very burnt and crispy, take them out to control the oil.

5.Let's start cooking.

Leave the bottom oil in the pot, add the green onion, ginger and garlic to stir-fry together, after the fragrance is stir-fried, pour in the chili, pepper and sesame pepper, turn on low heat and stir-fry until the chili pepper changes color slightly, add a spoonful of spicy sauce, fry the sauce until fragrant, and fry the red oil.

Pour in the fried fish pieces and turn them evenly to let the fish absorb the flavor of the sauce, then pour in a can of beer, add an appropriate amount of water, add 2 grams of pepper, a little sugar to enhance the freshness, an appropriate amount of steamed fish soy sauce and chicken powder, turn to low heat and simmer for 8 minutes after boiling, and shake the pot often when stewing to prevent the fish from sticking to the bottom.

When the soup is about to dry, pour in an appropriate amount of chili red oil to brighten the color, sprinkle with chopped green onions and white sesame seeds to get out of the pot, sprinkle the onion in the dry pot to prevent the bottom from sticking, put the fish pieces on top of the onion, and it is delicious.

Preparation of dry pot fish.

Ingredients: 300 grams of black fish (snakehead), 1 red pepper, 1 green pepper, 1 lotus root, 2 coriander, 3 slices of ginger, 8 cloves of garlic, 2 shallots.

Seasoning: 1 tablespoon cooking wine, 1 2 tablespoons light soy sauce, 8 grams of salt, 1 3 teaspoons of ground black pepper, 1 teaspoon sugar, 3 tablespoons vegetable oil.

Homemade five-spice powder: 3 grams of star anise, 3 grams of cinnamon, 2 grams of bay leaves, 3 grams of grass fruit, 1 gram of cloves, 3 grams of Sichuan pepper, 3 dried chili peppers, 20 grams of cooked white sesame seeds (all the ingredients can be powdered together with the dry grinding function of the food processor, and they can be packed in a cret-garment bottle for cooking if they are not used up).

1.Prepare the ingredients, spices, and homemade five-spice powder.

2.Soak the black fish for a while to remove the blood, wash and drain it, slice it into fillets, add cooking wine, salt (about 6 grams) and a little black pepper and marinate for more than 10 minutes (the ratio of fish to salt is 100:2).

3.Peel the lotus root and cut it into thin slices and soak it in water for later use (it is not easy to oxidize when soaked in water, and it can also soak off excess starch, making the finished product more crispy).

4.Cut the green and red peppers into small pieces.

5.Slice the ginger, peel the garlic and pat it apart, finely chop the shallots, and cut the coriander into sections.

6.Pour more oil into a non-stick pan and heat it, add ginger and garlic and stir-fry until fragrant (the oil for fish fillets in a dry pan must be more).

7.Add the lotus root slices and green and red peppers and stir-fry until raw, add a pinch of salt (about 2g) to taste.

8.Pour in the fish fillets and stir-fry quickly until they change color (the fish fillets can be added with some oil before entering the pan to grasp well, do not stick to the pan, the fish itself will not stick together, do not put it into the pan for a long time, keep it fresh and tender, and completely change color).

9.Finally, stir-fry with a little light soy sauce and sugar, then sprinkle in homemade five-spice powder, minced green onions, cooked white sesame seeds and coriander.

The most authentic way to make the dry pot fish:Ingredients: 2 grass carp meat, 2 egg whites, 3g Sichuan pepper, 4 spicy millet, 5g green onions, 3g white wine, 1 spoonful of dark soy sauce, half a spoon of sugar, 4 or 5 garlic, appropriate amount of minced ginger, appropriate amount of salt, 1 spoon of light soy sauce.

Steps: 1. Prepare the fish and wash it, use Sichuan pepper, cooking wine, salt and marinate for 1 hour.

2. Prepare onions, green onions, hot pot ingredients, and garlic.

3. Heat oil in a pot and fry golden brown at 7 oil temperatures.

4. Fry it into this.

5. Add the oil from the fried fish to the hot pot ingredients, onions, green onions, and garlic and stir-fry until fragrant.

6. After stir-frying, add the fish pieces, add salt, chicken essence, stir-fry the vegetable ingredients, stir-fry, and remove from the pot.

Ingredients: 1 carp (or grass carp).

Ingredients: minced green and red peppers, minced green onions, minced garlic, minced ginger, diced shiitake mushrooms, diced bamboo shoots.

Cooking wine, salt, monosodium glutamate, sugar, vinegar, soy sauce, bean paste.

Method:1Handle the fish cleanly, control the moisture, and cut a knife on the fish (for flavor).

2.The pot is hot, put the oil, the oil temperature is 8 hot, put in the fish (don't move first, wait for the fish to fry for a while, the fish skin has some hardness, and then turn over and fry the other side, until both sides are yellow) to weigh the fish.

3.Leave a little oil in the pot, the oil temperature is 7 hot, put in the bean paste, stir-fry to bring out the fragrance, then add the minced green onion, minced ginger, minced garlic, stir-fry to make the fragrance, put in diced mushrooms, diced bamboo shoots, and add salt, sugar, vinegar, and soy sauce at the same time.

4.Once you have all these ingredients, pour in a little boiling water (even better with stock), wait for the pot to boil, add the sautéed fish, and add the cooking wine.

5.Stew the fish on high heat, do not cover the pot, and turn the fish in the middle to let both sides absorb the flavor, 6When the juice in the pot is about to dry, take out the fish and put it on a plate, then stir the ingredients in the pot with a spatula until it is viscous, turn off the heat and add monosodium glutamate, put the juice on the fish, and sprinkle with minced green and red peppers.

Note: The amount of salt, sugar, soy sauce and vinegar depends on personal taste, and the appropriate amount is good.

Shiitake mushrooms and bamboo shoots can be exchanged for other seasonal vegetables