How to make authentic dry pot fish, how to make dry pot fish

Ingredients: 800 grams of silver carp.

1 tablespoon of hot bean paste.

Potatoes 1 pc.

Onion 1 pc.

A few cloves of garlic (you can add more if you like).

Ginger several slices.

1 green garlic.

1 handful of dried red peppers.

1 2 tablespoons tempeh paste.

Light soy sauce 1 tablespoon.

1 tablespoon of cooking wine.

1 2 teaspoons of sugar.

1 tablespoon of liquor.

Preparation of dry pot fish.

Cut the silver carp in half along the backbone, and then change the knife into pieces; The fish pieces should not be cut too small, otherwise the fish meat is easy to break;

Potatoes and onions are processed separately into chunks, and the side dishes are not limited to these two, what to put or what you like; green garlic and dried red pepper cut into sections;

Heat a spoonful of oil in a wok, pour in garlic cloves, onions and potato cubes, fry over medium-low heat until garlic cloves and onions are fragrant and soft, potato cubes are slightly charred and about 60% cooked, pour into the prepared casserole pad bottom;

Re-stir the ginger slices in the pan slightly, add the fish pieces and fry them until the surface is slightly charred (the fish pieces have the effect of removing the smell after oil), add cooking wine, bean paste and tempeh sauce and stir-fry well;

Transfer the fish pieces to the casserole and pour it on the bottom side dish, sprinkle with dried red pepper segments, drizzle with light soy sauce and a little sugar, cover the casserole, and cook over medium-low heat (two circles of mung bean fire) until fragrant (about 10 minutes);

Open the lid and sprinkle with green garlic, then cover back the lid, pour a spoonful of white wine along the gap between the casserole lids, turn off the heat and serve after 1 minute, open the casserole lid, and the aroma is overflowing.

The practice of Sichuan authentic dry pot fish is delicious and delicious, and it is a trick to learn.

Dry pot fish recipe.

1. Raw materials: a grass carp (about 800 grams), 200 grams of potatoes, 150 grams of onions, 50 grams of green peppers, 100 grams of lotus vegetables, 100 grams of potato chips, 150 grams of cabbage, 1 chives, 3 coriander, 1 garlic sprout.

2. Seasoning: Pixian bean paste, dark soy sauce, light soy sauce, vinegar, sugar, Sichuan pepper, thirteen spices, dried chili, garlic, ginger, pepper, star anise, grass fruit, bay leaves, cinnamon, bean drum, salt, chicken essence, oil consumption, salad oil.

How to make it: 1. Wash the fish, cut it into pieces, put it in a bowl, and marinate it with light soy sauce, salt, green onion and ginger for 20 minutes.

2. Cut potatoes into thick slices, green peppers into diamond-shaped slices, lotus cabbage slices, onion slices, cabbage slices, chives into sections, garlic sprouts into sections, coriander into sections, ginger and garlic slices, the above preparations should be done in advance.

3. Heat the oil, the oil should be poured into two-thirds of the pot, wait for the oil temperature to rise, after the smoke, pour the marinated fish pieces into the oil pan, fry until golden brown, remove and drain the oil, and then pour in the potato slices to fry golden brown can be removed, and the oil is poured out of other basins.

4. Heat the oil in the pot, the appropriate amount of oil can be, and then in turn such as pepper, grass fruit, star anise, bay leaves, cinnamon, dried chili, fry the fragrance, take out the ingredients, and then put in garlic and ginger, Pixian bean paste, add bean drum and stir-fry after stir-frying, add an appropriate amount of boiling water, then add green onions, garlic sprouts, after boiling, add soy sauce to adjust the color, light soy sauce, oil consumption, chicken essence, salt, sugar, and finally add some vinegar into it, an appropriate amount can be. Be sure to bring out the salty taste, and then put in the ingredients you just fished, and then put in all the fried fish pieces, and boil over low heat.

5. Prepare another frying pan or small wok, put in the prepared cabbage first, and then add onions, lotus vegetables, potatoes, these vegetables should be placed in layers, each layer.

6. Then take out the fish pieces just now, place them on the top layer of the vegetables in turn, and then pour all the fried soup evenly into the dish, and then reduce the heat, and turn to low heat to dry the juice after the atmosphere.

7. Sprinkle the coriander on the top and you can eat, what a fragrant fish.

Ingredients: 1 catfish, 100 grams of edamame seeds, 4 potatoes.

Excipients: a little oil, 2 tablespoons of cooking wine, a little salt, 1 tablespoon of hoisin sauce, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of light soy sauce, a little white pepper, a little green onion, an appropriate amount of ginger, an appropriate amount of garlic.

1.First, the catfish is gutted from the inside.

2.Wash and cut into small pieces.

3.Put the fish pieces into a basin, add cooking wine, salt, hoisin sauce, light soy sauce, dark soy sauce, oyster sauce and white pepper, mix well and marinate for more than half an hour.

4.Blanch the edamame seeds, peel the potatoes and cut into hob pieces, and prepare the green onions, ginger and garlic.

5.Put a little oil in a pot and heat it, then stir-fry the garlic and ginger slices.

6.Add the potato wedges and sauté until the edges are browned.

7.Then add edamame and stir-fry evenly.

8.Spread the marinated fish pieces on top of the vegetarian dish, cover and simmer for 10 minutes.

9.After simmering for another 5 minutes, bring to a boil and sprinkle with chopped green onions.

10.Can. The finished product is shown below.

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

1. Ingredients: a fish head.

Ingredients: shiitake mushrooms, garlic, ginger, salt, cooking wine, sugar, oyster sauce, pepper, green and red peppers, soy sauce.

1. Soak the mushrooms, cut the ginger into large slices, peel the garlic and peel it into garlic cloves, and slice the green and red peppers.

2. Split the fish head in half, wash it, and taste it with salt, light soy sauce, cooking wine, pepper, oyster sauce and sugar for 2 hours.

3. Put garlic cloves, shiitake mushrooms and ginger slices into the bottom of the pot, and sprinkle a little salt evenly.

4. Put the marinated fish head in the pot.

5. Put a little more oil into the pot, cover the lid and cook on high heat for 5 minutes, then low heat for 5 minutes, add the chopped green and red peppers, and finally turn off the heat and simmer for a minute.

This method does not require adding a drop of water, so pay attention to the bottom of the pot during the operation process to prevent the fire from sticking to the bottom of the pot too much.

2. Raw materials: fish pieces, special dry pot fish.

Excipients: green onion, ginger, garlic, Sichuan pepper, seasoning, dried red pepper, green pepper, seasoning: soy sauce, vinegar, salt, sugar, cooking wine, pepper, method: 1Cut the fish into pieces, add eggs and flour, mix well, and fry in an oil pan until golden brown (I used to fry and put it in the refrigerator after frying).

2.Heat the oil in the pot for 7, put in the peppercorns, and then put the green onion and ginger into the oil pan and stir-fry until fragrant. Fish pieces and seasonings stir-fry! 3.Add stock to the pot and simmer slowly over low heat to reduce the juice!

Place of origin: Sichuan.

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 grass carp, appropriate amount of peanut oil, appropriate amount of salt, appropriate amount of Sichuan pepper noodles, appropriate amount of flour, appropriate amount of starch

Appropriate amount of green pepper, appropriate amount of red pepper, a little chicken essence, appropriate amount of sesame oil, appropriate amount of green onion, appropriate amount of ginger

Dried chili pepper to taste, Sichuan pepper to taste, star anise to taste.

Steps Prepare a grass carp, remove the scales, gills, and internal organs of the fish, and clean them;

then cut into large pieces;

Then put green onions, ginger, peppercorns, appropriate amount, starch and flour and marinate for 20 minutes;

Put an appropriate amount of peanut oil in the pot, and when the oil temperature is five or six hot, put in the fish pieces and fry it;

Fry the fish until golden brown and remove the oil;

Leave the bottom oil in the pot and add green onion and ginger, dried chili, Sichuan pepper, star anise and stir-fry until fragrant;

Then put the green and red pepper cubes, stir-fry them, then put the fish pieces in, put a little salt and stir-fry;

Stir-fry evenly, turn off the heat, turn off the heat and put a little chicken essence and sesame oil;

Remove from pan and serve. Tips:

The fish should be wrapped in batter and fried, and an appropriate amount of starch should be put in the batter, and the fried fish pieces will be crispy and delicious.

Ingredients: A black fish, a generation of dry pot ingredients, an appropriate amount of garlic, an appropriate amount of green onions, an appropriate amount of celery, an appropriate amount of green and red peppers

Appropriate amount of seafood soy sauce, appropriate amount of cumin powder, appropriate amount of Sichuan pepper, appropriate amount of oil, appropriate amount of salt.

Step 1 ] The black fish is slaughtered and processed in the fish shop, and it is easy to go home;

2 ] Remove the bones of the black fish and cut it into fillets with a knife, the fillets are slightly thicker than those of the boiled cabbage fish;

Fish bones can be boiled in fish broth)

3 ] Put the fish fillets in a bowl, add a little salt, mix with cooking wine and marinate for about 10 minutes;

4] Prepare the ingredients, green onions, small celery, green and red peppers, garlic;

5] Wash and cut the green and red peppers into cubes, slice the garlic, cut the green onion into sections, cut the small celery into sections, prepare an appropriate amount of starch, Sichuan pepper, and dry pot material;

6 ] Add starch to the marinated fish fillet;

7 ] Grasp evenly by hand;

8 ] Heat the oil in the pan and fry the fish fillets slightly;

9] After removing the oil control, put it in a bowl for later use;

10 ] Heat the oil in the pot, put garlic slices, and stir-fry peppercorns until fragrant;

11 ] Stir-fry the ingredients in a dry pan over low heat to bring out the fragrance;

12 ] Stir-fry the green and red peppers over medium heat;

13 ] Put the fried fish fillets, add an appropriate amount of seafood soy sauce;

14 ] Put an appropriate amount of chicken essence and stir-fry;

You don't need to put salt in this, because the dry pot material is salty inside, and salt is also added to the marinated fish fillet).

15 ] In the green onion section, celery leaves, cumin powder appropriate amount, stir-fry quickly;

16 ] Finally, stir-fry evenly and turn off the heat;

17 ] Shovel it on a plate and it's ready to serve.

Tips Fish fillets can be filled with egg whites and oiled to make the fillets smoother;

The fish fillet is only fried slightly, not for a long time, so the taste is not good;

You can also add some vegetables to the dry pot fish fillet, such as potato chips and lotus root chips, but these must be fried before stir-frying.

The home-cooked recipe for dry pot fish is as follows:

Step 1: Wash the fish and cut it into the kind of fillets that are used for boiled fish.

Step 2, use the diagonal cut, so that the fish fillet will be more delicious, and the marinated fish will be more delicious.

Step 3, cut the fish pieces, add ginger cooking wine, oil and salt, light soy sauce, chicken essence and marinate for 10 minutes, then add an egg white, and finally add starch, and after standing for 5 minutes, the fish is finished.

Step 4: Wash the vegetables you want to use (you can choose the vegetables according to your taste).

Step 5, cucumbers, lotus roots, potatoes, all cut into strips.

Step 6, pour a lot of oil into the pan, and when the oil is boiling, fry the fish first, and then fry the potatoes and cucumbers as well, (anyway, they are all stir-fried in one pot, so I scooped them up and put them together).

Step 7, after the ingredients in 6 are scooped up, fry the peanuts, the fire should not be too big, otherwise it will burn, you can also take some twist flowers (twist flowers are best sweet, and then make small pieces) over the oil, it is delicious.

Step 8, after the peanuts are scooped up, leave some oil, add green onions, ginger and garlic, and when the fragrance comes out, add bean paste, then put in Sichuan pepper, chili pepper, white pepper, then put in fried fish and vegetables, and finally put some cooking wine, oil, salt, chicken essence and a small amount of sugar to taste. (Sugar can be put or not).

Step 9: Take a plate and wrap it in tin foil to hold the fish. Put the coriander, sprinkle with peanuts, and when you're done, start eating.

Introduction: Although the dry pot originated in Sichuan, we Hunan people are the same as Sichuan people, and when it is cold, we like to eat all kinds of dry pot or hot pot, and the family sits around to eat steaming. The following is the relevant content of the Sichuan flavor dry pot fish practice that I have compiled for you, I hope it can help you!

(1) Dry pot fish head

Material. Fish head, 5 slices of ginger, 6 cloves of garlic, 5 slices of green onions, 2 star anise, 4 Sichuan peppercorns, 2 dried chilies, 1 spoonful of soy sauce, 1 spoonful of fish sauce, 1 spoonful of cooking wine, appropriate amount of salt, 2 spoons of sugar.

Method. 1.Wash the fish head and marinate it with salt and cooking wine for 20 minutes.

2.The fish head is covered in dry flour and picked up to shake off the excess'Flour, put in a hot oil pan and fry to change color and remove it.

3.Heat another pot of oil and add seasonings to stir-fry until fragrant, add the fried fish head, add water over the fish head, add soy sauce, cooking wine, fish sauce, salt, sugar, after boiling over high heat, change to low heat and cook until the soup is dry.

(2) Dry pot fish fragrant tofu

Material. 3 pieces of 250g of dried beans, 50g of dried fish, 70g of preserved pickles, 70g of preserved beetroot, 8 dried chili peppers, 250g of okra, 30g of ginger, 6 cloves of garlic, 1 teaspoon of Sichuan pepper, sugar, head soy sauce, tanning oil.

Method. 1. Cut the dried tofu into a 4cm rectangle, put it in boiling water and blanch, remove and drain the water, and fry it slightly with a little oil for later use.

2. Soak the dried fish and preserved vegetables in water for 10 minutes, remove and drain.

3. Wash the okra and cut into oblique slices, soak the chili pepper and cut it softly, slice the ginger, and peel the garlic.

4. Pour an appropriate amount of oil into the pot and fry the ginger, garlic, pepper and chili pepper until fragrant.

5. Add the dried fish and preserved vegetables and stir-fry until fragrant and dry.

6. Add dried tofu, okra, 1 teaspoon sugar, 1 tablespoon of soy sauce and an appropriate amount of dark soy sauce and stir-fry until the okra is broken.

Tips. The salty, sweet and spicy levels are adjusted according to personal taste.

(3) Dry pot fish fillet

Recipe description. In this way, the fish bones, fish heads, and fish tails can be braised or made into soup, a fish.

Material. A grass carp is about 3 catties, a zucchini, lettuce, half a cauliflower, 2 taels of fungus, chopped green onions, ginger and garlic coriander, and a dried chili egg (vegetables can also be used according to their own tastes and preferences, and other fish can also be used).

Method. 1. Cut the fish into thin slices first, (you can also let others deal with it directly when you buy it, and get it back after cutting the slices.) Wash it, drain the water, put it in a bowl and stir and marinate it for 10 minutes.

2. After pouring water into the pot and boiling, put some salt, pour in the cut vegetables, and wait for the pot to cook and set aside.

3. Pour oil into the pot and heat it, and fry the marinated fish fillets until the surface is slightly yellow (don't fry for too long, or there will be no crispy texture).

4. Put the fried fish fillets on a plate for later use, pour out the oil in the pot, leave a little oil to heat, add bean paste, minced garlic and ginger to stir-fry, put the boiled vegetables into the pot and stir well, add an appropriate amount of salt. Chicken essence and monosodium glutamate sugar can be removed from the pot and put in a bowl.

5. Spread the fried fish fillets in a bowl, sprinkle the coriander and green onion on top, and sprinkle some dried chilies. Heat the appropriate amount of oil in a pot and pour it into a bowl.