Tips on how to cook fish in a dry pot, how to cook fish fillets in a dry pot

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 the lid again, pour a spoonful of white wine along the gap between the lid of the casserole, turn off the heat and serve after 1 minute.

Dry pot fish is a dish in Sichuan, which is delicious, nutritious, spicy and refreshing. Here's a brief introduction to its practices and tips:

1. Cut the fish into pieces, wipe off the water, and add salt, pepper, soy sauce, etc. to taste.

2. Prepare green onions, ginger and onions, cut or slice.

3. Pour oil into the pot, then put garlic cloves, ginger slices, and green onions in cold oil, without stir-frying, directly put the marinated fish pieces on top, so that it will not stick to the bottom of the pan. Finally, put the green pepper and onion on top.

4. Cover the pot with a lid and cook over medium heat for 7 to 8 minutes, then you can light the small stove, move the pot to the top, and eat while burning.

Ingredients: 1 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 need to add a drop of water, so the operation process should be accompanied by the vertical observation of the bottom of the pot to prevent the chaos from sticking to the bottom of the pot.

A common practice of grilling fish in a dry pan.

Ingredients: grass carp.

Seasoning: salt, cooking wine, starch, light soy sauce, ginger slices, green onions, Pixian bean paste, Lao Gan Ma, oil chili, chicken essence, sugar, dried chili peppers, white sesame seeds.

Grilled fish method: 1. Scrape the scales of grass carp (carp, grass carp, tilapia) and disembowel (when buying fish in the market, you can ask the merchant to deal with it), wash it repeatedly with running water, and the black membrane in the belly of the fish must be cleaned off, otherwise the fishy smell will be heavy.

2. Cut off the fins (it is best to cut off near the head, because the fish head soup needs to be fried before making the fish head soup, and the fins are easy to be burned), cut off the fish head and cook the soup (because the fish you bought is too big, there is more fish meat when you cut the fish head, or you can't put it in the baking dish).

3. Break the fish in half along the fish spine, and the fish head can also be cut opposite side (both avoid the hardest part in the middle, but kitchen knives and scissors can be used together) to facilitate frying.

4. Use a knife to draw several one-line openings on both sides of the fish body to marinate and absorb the flavor. The fish body can be marinated in salt, cooking wine, starch, light soy sauce, ginger slices, and green onions for a quarter of an hour. The fish head is marinated with salt, cooking wine, and ginger slices for a while before being fried in the pan.

5. Fry the fish head in a frying pan until golden brown on both sides. Take another pot, add an appropriate amount of cold water, put in two slices of ginger, put in the fried fish head, turn to low heat after boiling, and cook until milky white. Add a pinch of salt before removing from the pan.

6. Preheat the oven at 200 degrees for 5 minutes; Put the ginger slices and green onions of the marinated fish in a small bowl for later use, line the baking tray with tin foil, put the marinated fish into the baking dish, coat the surface with salad oil, and bake in the upper oven at 200 degrees for 20 minutes (I turned on the upper and lower heat for 15 minutes, and then turned on the heat for 5 minutes, so that the surface of the fish can be grilled until slightly browned). It varies depending on the size of the fish).

7. Prepare celery and coriander during the grilling of fish, and cut them into sections.

8. Put an appropriate amount of oil in the pot, fry the chives, ginger slices and garlic pieces after heating, continue to add 3 tablespoons of Pixian bean paste and 2 tablespoons of Lao Gan Ma oil chili, fry until the oil is bright and then add the fish soup (you can add water, the advantage of adding soup is very fresh, the disadvantage is that the soup is a little thick, and the appearance of pouring oil is not good enough). Continue to add the homemade oil and splash the chili peppers.

1. Wash the grass carp, scale from the tail to the head of the fish, clean the gills, and then turn the fish over, from the head to the tail of the fish with a knife to cut in half, be careful not to cut off the back of the fish. 2. Slice the green onion and ginger, put it into the cut fish belly, smear the fish body with salt, cooking wine, pepper noodles and pepper noodles, coat both sides inside and outside, and then marinate for about 10 minutes to make the fish fully flavorful. 3. Put the marinated fish back up into the baking tray, you can apply some oil on the baking tray, which can prevent the fish from sticking to the pan during the baking process, and then put the baking tray containing the fish into the oven, it is best to use the upper and lower heat, adjust it to 220 degrees, and bake for 15 minutes.

4. Pour an appropriate amount of oil into the wok, put the dried chili pepper and Sichuan pepper into the pot, stir until fragrant, then add cinnamon, bay leaves, star anise, green onions, ginger slices, garlic cloves and tempeh paste, and then add an appropriate amount of soy sauce, sugar, salt and stir-fry to make a fragrant fragrance, and then add an appropriate amount of water to make a soup. 5. Take out the grilled fish, pour the seasoning soup you just made on it, and sprinkle some chopped fresh chili peppers and coriander.

The kitchen is steaming hot in the morning, and this is the moment to enjoy a delicious meal in peace, and the breakfast grilled fish with ice powder.