The practice of chopping pepper fish is homely, and the practice of chopping pepper fish is homely

Chopped pepper fish method:

Ingredients: 1 fish (weighing about 500 grams), chopped pepper, ginger, green onion, coriander, sesame oil, light soy sauce and pepper;

Method:1Clean up the fish first (but ask the owner of the fish seller to slaughter the fish, it's very troublesome to get it yourself!) There is a black membrane in the belly of the fish, so be sure to clean it, and then cut two diagonally on each side of the fish;

2.Cut the green onion, cut the coriander into sections, shred the ginger, and cut a part of the ginger into minced pieces;

3.Put the minced ginger into the belly of the fish, which can greatly reduce the fishy smell of the fish;

4.Put oil in the pan, add the fish when the oil is hot, and fry it over low heat until it is slightly yellow on both sides;

5.Add an appropriate amount of salt, sprinkle in cooking wine, add a little pepper, ginger and an appropriate amount of chopped chili;

6.Add two small bowls of water, bring them to a boil over high heat, add a few drops of sesame oil, turn to low heat and cook for about 5 minutes;

7.Add chopped green onions, coriander and a small amount of light soy sauce.

2.Adding a pinch of salt to the oil can also prevent it from sticking to the pan;

3.Rubbing a little starch on the fish will also prevent it from sticking to the pan.

4.Before putting the fish into the pot, heat the pan thoroughly and heat the oil to prevent it from getting wet.

Chopped pepper fish is a simple home-cooked method, spicy and delicious, and you can learn it if you don't know how to cook.

The recipe for chopping pepper fish is as follows:Ingredients: 1 bream, a pinch of shallots, a pinch of ginger, a pinch of green and red pepper, a pinch of oil, 2 teaspoons of salt.

1. Prepare a bream, I asked the boss to cut off the head directly, remove the fins next to it, don't cut the belly, and wash it as shown in the figure below.

2. Then cut off the tail and cut it evenly on the back of the fish into small pieces as shown in the figure below.

3. Put the fish in a basin, add salt and cooking wine and marinate for 15 minutes, as shown in the picture below.

4. Put the fish in a basin, make a shape, add salt, cooking wine, ginger slices and chopped pepper and steam for 20 minutes as shown in the figure below.

5. Take out and pour out the excess soup, leaving a little as shown in the figure below.

6. Drizzle the steamed fish soy sauce, sprinkle with chopped green onions, and decorate with red and green peppers at the tail as shown in the picture below.

The recipe for chopping pepper fish is as follows:Ingredients Tools: silver carp head, chopped pepper, vegetable oil, salt, cooking wine, ginger, chives, garlic, sugar, steamed fish and black bean sauce, steamer, plate.

1. Prepare the original ingredients with imitation.

2. Wash and cut the head of the silver carp in half, do not cut it off, and marinate evenly with salt and cooking wine for 10 minutes.

3. Wash and chop the green onion, ginger and garlic.

4. Pour out the pickled fish water, add chopped pepper, green onions, ginger and garlic to the marinated fish head.

5. Add steamed fish and black bean sauce.

6. Add sugar.

7. Add water to the steamer and bring to a boil over high heat, and add the fish head.

8. Steaming over high heat for 10 minutes destroys the bell or so.

9. Take out the fish head and sprinkle with minced chives, heat the pan with cold oil until it is ten percent hot, and pour it on the fish head.

Preparation of chopped pepper fish:

Ingredients: 1 sea bass (about 2 catties).

Ingredients: about 100 grams of chopped chili peppers, 3 shallots, 5 slices of ginger, half a lemon, 1 2 teaspoons of salt, 1 teaspoon of sugar, 1 tablespoon of Weida Meipin's cooking wine, 1 tablespoon of June fresh lemon steamed fish soy sauce.

Steps: 1. Prepare a large sea bass, remove the smell of green onion, ginger and lemon cooking wine, and chop pepper, salt, sugar and soy sauce to taste.

2. Cut the knife from the tail of the fish, slice the lower half of the fish meat along the spine to the direction of the fish head, cut it off at the fish head, and slice the other half of the fish meat in the same way.

3. Chop the fish bones into large pieces, and split the fish head in half.

4. Slowly slice the knife down the fish ribs and remove the fish ribs.

5. Now slice the fish fillet, hold the knife in the right hand, the fish tail is on the left, the knife is tilted as much as possible, and slice the fish fillet from the direction of the fish head to the direction of the fish tail, because it is a steamed fish fillet, the fish fillet can be thicker.

6. Clean the fish fillets and fish bones.

7. Spread the green onion and ginger on the bottom of the plate, cover with fish bones, sprinkle half of the salt and sugar and spread well.

8. Add the remaining salt and sugar to the fish fillet, and 1 tablespoon of Weida Mei Fine Cooking Wine.

9. Repeatedly grasp and pinch until the liquid is absorbed by the fish fillet and the fish fillet is viscous.

10. Put the fish fillet and fish skin up on the surface of the fish bone, squeeze in half a lemon juice, I thought I was shooting, but I actually forgot to press the video button, and the steamed fish soy sauce in the back is also.

11. Spread the chopped pepper and drizzle with the soy sauce of steamed fish with fresh lemon in June.

12. Bring a pot on cold water, bring to a boil over high heat, and continue to steam for 10 minutes, paying attention to the high heat throughout the process.

13. When the time is up, get out of the pot and sprinkle with chopped green onions, which are fresh and slightly spicy, full of color and flavor!