Who knows how to boil the oil for boiled fish? Little brother is grateful! Add me to those who know!

If you like sour and spicy taste, you should put the wok on the fire, put a little oil to heat, add peppercorns, ginger slices, garlic cloves to fry the fragrance, pour in the pickled green sauerkraut and stir-fry the flavor, add the soup to boil, put the fish head, fish bones, and boil over high heat. Skim off the foam of the soup and add cooking wine to remove the smell. Then add refined salt and pepper for later use.

If you like spicy fish, pour an appropriate amount of oil into the wok and heat it, then put in the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry, and then pour about 500 ml 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 scalding for 2 minutes, and put in the remaining green onions, you can turn off the heat and put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put it in, If it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, so I use a casserole to fill it, pour all the scalded fish fillets into a large container with vegetables, and then sprinkle chili powder on the surface, wash the wok and then pour in more oil to heat, put in the remaining half of the peppercorns and dried peppers and stir-fry until fragrant, but be careful not to burn the dried peppers, pour the spicy oil into the fish fillet, and then put in the coriander.

Refining of boiled fish dander oil.

Raw materials and dosage for refining boiled fish fat:

200 grams of ginger, 150 grams of green onions, 30 grams of Sichuan pepper, 80 grams of star anise, 50 grams of triadow, 50 grams of cinnamon, 4 grass fruits (patted), 30 grams of bay leaves, 15 kilograms of salad oil.

The preparation method is: stainless steel barrel on the fire, put in the salad oil to burn until three percent hot, put in ginger pieces, green onion section fried fragrant, put in pepper, star anise, three persimmon, cinnamon, grass fruit, bay leaves, turn off the fire, cover, to cool down and remove the slag, that is.

If the flavor of the spices is not completely out after the fat is cooled, the fat can be heated with a small sensitive fire to completely release the flavor of the spices.

2 Easy ways to boil boiled fish oil: The refining method of oil is relatively simple, but the method of refining oil will be somewhat different depending on the region. There are two different refining methods available here:

Method 1: 1Put 4500 grams of salad oil and 500 grams of fragrant chicken fat in the pot, when the oil temperature rises to 70 percent, put 500 grams of dried chili seeds, fry over low heat, and when the oil temperature rises to 50 percent hot, then put 500 grams of chili seeds, 50 grams of cinnamon and 50 grams of grass, continue to fry until the oil temperature rises to 70 percent hot, put 500 grams of dried chili seeds for the third time, fry the fragrance over low heat and leave the fire, let stand for 24 hours, filter and take the oil.

2.Put the refined chili oil in the pot, when it is burned to sixty percent hot, put in 250 grams of peppercorns (50 grams of pepper in advance and mix slightly), stir-fry over low heat, and when the oil temperature rises to seventy percent hot, put in 1 kg of dry bullet peppers, stir-fry over low heat, soak for 25 minutes away from the fire, and then use it for cooking.

Method 2: Put 1500 grams of salad oil, 500 grams of rapeseed oil, green onion and ginger oil in the pot, put 200 grams of pickled pepper sauce and 300 grams of Pixian bean paste into the pot and fry over low heat until it is hot, put in 100 grams of green onions, ginger slices, garlic slices, and shallots, 10 grams of star anise, grass fruit, and bay leaves, and then add 200 grams of chili peppers and 150 grams of Axiangpo beef sauce after stir-frying, fry over low heat for 20 minutes, and filter to extract oil.

Allspice oil ingredients: 2 star anise, 5 grams of Sichuan pepper, 10 grams of dried chili pepper, 1 piece of Kaempfera, 1 piece of cinnamon, 2 bay leaves, 500ml of oil

Method: 1. Deal with the fish first. Fillet the fish into a fillet, see super detail**How to cut a fish fillet, super detailed**Oh, I guarantee you will learn it as soon as you learn.

2. Start making five-spice oil, this oil is my private fragrance enhancement secret! It will make the boiled fish particularly fragrant, and you can also make more at one time, and store it for seasonal use. Method:

Put oil in the pot, put star anise, Sichuan pepper, dried chili, kaempfera, cinnamon, bay leaves, heat over low heat until the spices are fried to brown yellow, remove the spices, and set aside.

3. Bring hot water to a pot, put in 1 teaspoon of salt, add soybean sprouts to cook, remove and spread at the bottom of a deep basin for later use.

4. Heat a wok, add 3 tablespoons (45ml) of five-spice oil, then add the chopped Pixian bean paste and stir-fry until fragrant, be sure to fry the red oil. Then add 10 grams of dried chili peppers, 10 grams of Sichuan pepper, minced garlic and ginger slices and stir-fry together to bring out the fragrance.

5. Add the fish head and fish steak and stir well. Add soy sauce, cooking wine, sugar, and pepper and stir-fry together.

6. Add the broth (or boiling water) and cover the fish.

7. After the soup boils, put the marinated fish fillets in one by one, disperse them with chopsticks, and turn off the heat after the fish fillets are boiled and discolored. Pour the fillets and broth into a deep basin with the sprouts laid out in advance.

8. Wash the pot, pour in the remaining five-spice oil (the amount of oil can cover the fish fillet, and the amount of oil can be determined according to the size of the container), burn until 5 is hot, put in the remaining dried chili pepper segments and peppercorns, and fry the fragrance of peppers and peppercorns over low heat.

9. Pour hot oil over the fish fillets.

Ingredients: grass carp or black fish.

Excipients: bean sprouts, bean skin, a small amount of sauerkraut, bell pepper, Chaotian pepper Spices: bay leaves, star anise, Sichuan pepper, green onions, garlic, jiang, rice wine or cooking wine, baking soda, eggs, corn starch.

After slicing the fish, marinate with cooking wine and a little salt, add some baking soda at the same time, add water to stew the fish bones, fish head and fish tail later, 30 minutes need to add ginger slices and a little cooking wine, fish soup stewed and set aside, add egg white corn starch and a little vegetable oil to the fish slices and mix evenly, talk about the bean skin, bean sprouts and sauerkraut into the fish soup and cook for about 5 minutes on high heat, take out, and then put it in the basin, put the fish slices in the fish soup pot on high heat for about 3 minutes, pay attention to the fire time should not be too long, the fish is not good when it is old, Turn off the fire and take out the fish and put it in the vegetable pot, put the dried chili pepper star anise pepper bay leaves, green onion sourcing, ginger slices, put about a pound of rapeseed oil in the pot and boil it directly on the fish OK finish.

Pour oil into the pot, the oil must be more, and there is a certain oil temperature, fry the red pepper and Sichuan pepper in the oil for a while, until the fragrance overflows, and then pour it on the fish.

Spicy boiled fish with zero misses! There's nothing better than spicy poached fish.

Answer: Hello, glad to answer for you. Boiled fish is a very famous Sichuan dish, full of color, flavor and flavor, many people who like to eat spicy, go to the restaurant must order a dish, the following will share with you the practice of boiling boiled fish in full oil.

1. First clean and wash the grass carp, then cut it into fillets, clean it with water, and then control the moisture.

2. After that, marinate the cut fish fillets with starch, salt, white pepper and cooking wine, and fully dress them evenly.

3. Next, clean the bean sprouts and chrysanthemum for later use.

4. After that, put a small amount of vegetable oil in the pot, and fry the minced garlic, chopped green onions, and Pixian bean paste until fragrant.

5. Next, add chili flakes, salt, sugar, chicken powder, green onions, garlic and other seasonings, as well as 1000 grams of water or broth, pour into the pot and boil until boiling.

6. After that, add bean sprouts and chrysanthemum, cook for a while, then remove and spread at the bottom of the bowl, then put the marinated fish fillets into the pot and cook for about 5 minutes.

7. Then, take out the boiled fish fillets, put them on the bean sprouts and chrysanthemum, and sprinkle with some chili flakes, peppercorns, and sesame seeds.

8. Finally, drizzle with hot oil, boil the whole oil and boil the fish to make it.

Slice the fish, separate the bones, marinate the refined salt, chicken powder, pepper and starch, add green onions, ginger, garlic and chili peppers to stir-fry, put water to boil, and add fish fillets and fish bones.

The practice of boiled fish, the fish meat is tender, spicy and fragrant.

Boiled fish do so tender and smooth.

Spicy and enjoyable home-cooked boiled fish recipe.

Is there another way to do this?

The seasonings prepared are: 500 grams of glutinous chili pepper, 50 grams of sugar, 50 grams of minced Pixian bean paste, spices (50 grams of star anise, 10 grams of Kaempfera, 15 grams of cinnamon, 10 grams of grass fruit, 10 grams of bay leaves, 10 grams of fragrant fruit, 5 grams of cloves), 5000 grams of rapeseed oil, and 200 grams of ginger and garlic.

Production method: 1. Soak the spices in warm water for 10 minutes, the bitterness and peculiar smell of cardamom, kaempfera, grass fruit and other spices are strong, and in this process they rise and absorb water, and soak out a part of the bitterness and astringency;

2. Soak the spices in 60 degrees liquor for 2 minutes to further remove the peculiar smell, bitterness and astringency, so that the aroma can quickly volatilize with the alcohol;

3. Put the rapeseed oil into the pot and cook until it is hot, add the ginger and garlic grains and fry them over low heat to dry the water, put the Pixian bean paste and glutinous pepper into the pot, and fry slowly over low heat (keep stir-frying during the frying process to prevent sticking to the pan);

4. After about half an hour, the color of Pixian bean paste is dark, and when the oil in the pot is soaked in fish roe, add the soaked grass fruit, cinnamon, channael, and star anise and boil for 10 minutes;

5. Add the soaked bay leaves and cloves, fry for 20 minutes, simmer away from the fire, wait for it to cool, the oil becomes clear and no longer turbid, and the clarified oil can be beaten.

Note: Rapeseed oil must be refined first, otherwise it will have the taste of lettuce oil. Put lettuce seed oil in the pot and boil until it is hot and you see smoke, take a white basin, use a spoon to drop a little on the basin, if the color of the oil is whitish, it is cooked.

Vegetable oil is used, and the specific method is as follows:

Ingredients: 1500g tarpon, dried chili pepper, garlic, pepper, vinegar, dry flour, pepper, pickled ginger, pepper, onion, sugar, bean paste, cooking wine, light soy sauce, oyster sauce, salt, vegetable oil.

1. First of all, handle the fish well and clean it.

2. Then use a kitchen knife to cut the green onions, garlic, pickled pepper and pickled ginger, and set aside for later use.

3. Put vegetable oil in the pot, heat over high heat, add the prepared dried peppercorns, garlic, pickled ginger, pickled sea pepper, and bean paste, and use a spatula to stir-fry quickly.

4. Then put the washed fish, chives and fresh soup into the pot and start to cook over high heat.

5. Cook until the color is white, add cooking wine, salt, sugar, pepper, soy sauce and balsamic vinegar.

6. Pour the fish head into a pot with a spoon and spread the prepared chives.

7. Pour the fish fillets and soup into a basin, sprinkle with the prepared peppercorns, minced garlic and green onions, and mix well with chopsticks.

8. Put vegetable oil, dried chili pepper and Sichuan pepper in the pot and heat over high heat.

9. Wait for the heat to be poured on the fish, and it is ready.

1. Kill and wash the fish, chop off the head and tail, slice into fillets, and chop the remaining fish steaks into several pieces. Marinate the fillets with a pinch of salt, cooking wine, cornstarch and a egg white for 15 minutes. The head and tail and the fish steak are served separately and marinated in the same way).

2. Boil a small pot of water, wash the bean sprouts, put them in boiling water and scald them, put them into a large basin, sprinkle a little salt according to personal taste, and set aside.

3. Add three times the usual oil to a clean wok, after the oil is hot, add three tablespoons of watercress (or chop and stir-fry) and stir-fry until fragrant, add ginger, garlic, green onion, peppercorns, chili powder and dried red pepper and stir-fry over medium and low heat. After the flavor, add the head and tail and fish steak, turn to high heat, stir well, add cooking wine, soy sauce, pepper, and sugar, continue to stir-fry for a while, add some hot water, and add salt and monosodium glutamate to taste (to taste salty). Wait for the water to boil, keep the heat high, put the fish fillets one by one, use chopsticks to disperse, and turn off the heat for 3 to 5 minutes.

Pour the boiled fish and all the soup into a large pot with the bean sprouts.

4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the container prepared, and when pouring it into a large basin, all the fish and bean sprouts will be submerged, which can be visually inspected). When the oil is hot, turn off the heat and let it dry. Then add a lot of peppercorns and dried chili peppers (depending on the individual's spicy level), and slowly fry the peppercorns and chili peppers over low heat to bring out the aroma of peppercorns and chili peppers.

Pay attention to the fire not too much, so as not to fry the paste.

5. When the color of the chili pepper is about to change, immediately turn off the heat and pour the oil in the pot and the pepper pepper into the large pot with the fish. This fragrant boiled fish is good.

Does it mean the oil that is poured over the boiled fish at the end? It is generally boiled with chili, pepper, ginger and garlic.