How to make a very spicy and refreshing spicy fish at home?

You need to prepare some fresh fish and peppers, bean sprouts, green onions, ginger and garlic, edible oil, coriander, sesame, bean paste and other materials, slice the fish and change the knife to be used, put some cooking wine, green onions, ginger, garlic, pepper in the fish for stirring and marinating, heat oil in the pot and add green onions, ginger and garlic in the pot to stir-fry, put in the fish and fry until golden on both sides, pour some water, put bean sprouts, and other seasonings, and simmer the chili pepper over low heat.

The production process is particularly simple, first of all, the fish must be washed, then the fish is cut into thin slices, and then all the side dishes are cut for later use, the appropriate amount of seasoning should be added to the fish fillet and stirred evenly, marinated for about 10 minutes, and then the oil is boiled to add all the ingredients, fried for a period of time, and then add bean paste, put the fish in, then add garlic sprouts and celery, cover the lid and cook for about 15 minutes.

When spicy fish, first of all, we need to put more chili peppers in Kangli, put more peppers, and at the same time, we should also add some seasoning positions, and we should also add more water when sitting, and then it will be better and better in about half an hour.

First, the fish is cleaned and marinated in advance, then the green onions, ginger and garlic are stir-fried, seasonings and chili peppers are added, and finally a small amount of water is added, and the fish is put in, and it can be out of the pot after 15 minutes.

Prepare the ingredients you need and sauté them in oil until fragrant. Then bring to a boil, add the fish, add water and simmer for 30 minutes.

1. Ingredients preparation: grass carp, edible oil, Sichuan pepper, mushrooms, green onion and ginger, dried chili, bean paste, hot pot base, chicken essence, sesame pepper, dried chili, bell pepper, sesame seeds. First of all, remove the head and tail of the fish, open the fish fillet along the fish bone, chop the fish bone into segments, chop the large spiny slice into segments, cut the fish meat into large slices, and soak it in water.

Later water control for backup.

2. For the fish with clean water, add a spoonful of green onion ginger, Sichuan pepper, cooking wine and salt and stir evenly and marinate for about 15 minutes.

3. Add an appropriate amount of cooking oil to the pot, use the time to heat the oil, pour the marinated fish into the fence to control the water again, pick out the green onions, ginger and peppercorns inside, and then pat the powder.

4. Burn the oil temperature to 60% oil temperature, fry the fish meat until, fry the fish head and fish bones until, and then finally put in the fish meat, and wait for the fish to be tender and cooked and take out for later use.

5. Put the pot on the heat, add an appropriate amount of water, put the mushrooms into the boiling water after the water boils, remove the mushrooms and control the water after the water boils, and put them at the bottom of the plate.

6. Add the bottom oil to the net pot, add Sichuan pepper, green onion and ginger, dried chili, bean paste, hot pot base and stir-fry the fragrance, stir-fry the small ingredients to make the fragrance, add an appropriate amount of water and boil for two minutes, and then beat out the residue.

7. Put the fish bones into the soup and boil, add salt and chicken essence to taste, cook for about a minute, remove the plate, then add the fish to cook and taste, and pour it into the container.

8. Put the pot on the heat, add an appropriate amount of vegetable oil, add Sichuan pepper, sesame pepper, dried chili pepper and bell pepper and fry until fragrant, and then add minced garlic and fry until fragrant.

9. Pour the oil over the fish while it is hot, then sprinkle with chives and white sesame seeds. So that a delicious spicy fish dish is ready.

Notes:

1. The spicy fish must be marinated to absorb the flavor, so as to remove the fishy smell.

2. The fish is relatively easy to cook, so pay attention to the heat when cooking to avoid burning for too long and affecting the taste.

1. Ingredients: 500 grams of grass carp, 100 grams of mung bean sprouts, 100 grams of celery, 50 grams of green garlic, 20 grams of coriander, 5 grams of sesame seeds.

Seasoning: 50 grams of chili pepper, 25 grams of bean paste, 10 grams of Sichuan pepper, 25 grams of ginger, 25 grams of garlic, 10 grams of cooking wine, 3 grams of salt, 5 grams of monosodium glutamate, 5 grams of chicken essence, 2 grams of pepper, 10 grams of soy sauce, 3 grams of green onion juice, 2 grams of ginger juice, 12 grams of starch (corn), 200 grams of chili oil, 100 grams of vegetable oil.

2. Method: 1) Remove the fish meat into slices with a thickness of centimeters and a weight of about 3 grams;

2) Fish heads and bones are retained;

3) Celery and garlic sprouts cut into 8 cm long pieces for later use;

4) Add 2 grams of salt, cooking wine, green onion and ginger juice, pepper and dry starch to the fish fillet, mix well and marinate for 10 minutes;

5) Put oil in the pot, and when it is 60% hot, add the bean paste and fry over low heat for 2 minutes;

6) Stir-fry garlic and ginger over low heat for 1 minute;

7) Add fresh soup, 1 gram of salt, monosodium glutamate, soy sauce and chicken essence to a boil;

8) Then add bean sprouts, celery and garlic sprouts and blanch them over low heat for 2 minutes;

9) Remove the bean sprouts, celery, and garlic sprouts and put them into the bottom of the pot;

10) Put the fish head and fish bones into the pot, simmer for 3 minutes, remove and put into the bottom of the pot;

11) Finally, put in the fish fillets and cook over low heat for 2 minutes, then pour them into a basin with the soup and meat;

12) Put red oil in the pot, add dried chili peppers and peppercorns and fry over low heat for 3 minutes when it is hot, pour it into the pot out of the pot, sprinkle with sesame seeds and coriander.

Preparation of paste spicy fish.

Ingredients: carp, dried red pepper, ginger, garlic, chives, bean paste, sugar, soy sauce, vinegar, cooking wine, salt.

2. Put oil in a pot and cook until it is hot, and fry the fish until golden brown.

3. Drain the oil and set aside.

4. Leave a small amount of oil in the pot and fry the dried chili peppers.

5. Remove the fried chili peppers and chop them.

6. Put oil in the pot and cook until it is hot, and fry the bean paste over low heat until it is dark red.

7. Stir-fry the minced ginger and garlic until fragrant.

8. Add about 1 kg of soup or water, bring to a boil, add fish, soy sauce, vinegar, sugar, and cooking wine to boil, change to low heat and burn slowly.

9. When the soup is about to dry, chop the green onion and reduce the juice over medium heat.

10. Put the fish on a plate after the oil is brightened.

11. Sprinkle the ground chili evenly over the fish.

12. Put oil in the pot and boil until it is hot, then pour it on the fish and serve.