How to cook homemade green pepper fish? How to make green pepper fish fillet?

There is a syndrome of difficulty in choosing food, I don't know what to do at home, the autumn fat is also pasted, and I feel a little greasy when I eat meat, so I want to have some refreshing and non-greasy dishes, but I am a carnivore, and I have to eat meat! What's the matter? The family said that they would talk about the green pepper fish they had eaten in the fish restaurant a while ago, the taste was fresh, refreshing, and not greasy.

Hey! Just do it! Just the whole green pepper fish. <>

Green pepper fish. First of all, choose the main ingredient: silver carp (bighead carp, bighead fish), we all know that in the chopped pepper fish head, chopped pepper and silver carp head are very compatible, of course, today's green pepper fish of course have to use tarpon, but the pepper does not need millet spicy, recently eat light, are a little hot.

Secondly, the selection of auxiliary materials: two wattle peppers (moderate spiciness, the elderly and children can withstand it), green onions, parsley.

Finally, the seasoning: an appropriate amount of fresh green peppercorns (now it is past the picking season, but it can be bought in some frozen stores, but it is not cheap, if there are conditions, pick fresh green peppercorns by yourself in the autumn of next year, freeze them, and set them aside at any time.) ), ginger, oyster sauce, chicken juice, monosodium glutamate, salt, cooking wine, starch, a pinch of pepper.

Method: 1|The tarpon fish is scaled, gills, teeth, disemboweled, viscerated, and the black membrane is washed in one go.

2|Use your superb knife skills to separate the fish bones and meat, chop the head and bones into pieces, and use old ginger, green onion leaves, cooking wine, and an appropriate amount of salt to taste for later use.

3|Fish slices are shaped into thin slices (the thinner, the better), wash twice with water, wash the blood water, add the bottom salt, stir the ginger juice well, and put an appropriate amount of starch on the yard (the weight is moderate in moisture).

4|Cut the two green strips into fish-eye shapes (small thin rings) for later use, and cut the green onions into sections. Take the parsley leaves, wash and drain for later use. <>

5|Wide pan with large oil, seven layers of oil temperature to fry the fish bones, fish head to lock the flavor, remove and drain the oil.

6|After the pot is simmered, add an appropriate amount of cooking oil and stir-fry ginger, green onions, oyster sauce, fish eye and two wattle strips to stir-fry until fragrant, add a small amount of sugar, add salt, chicken juice (or chicken essence), pour in the fish head and bones, add a little pepper and boil over high heat.

7|When the soup is white and thick, take out the fish head and bones and put them in the bottom of the basin, and sprinkle an appropriate amount of fresh green peppercorns on top.

8|Turn the original soup to low heat, slide the fish fillets until they are nine ripe, add a small amount of monosodium glutamate and pour it into the basin. <>

9|Wash the pot again, add clean cooking oil, fry the fish eye two green strips over medium heat, after the fragrance is clear, pour the oil on the fish fillet, add some parsley leaves to decorate, and it's done!

First of all, we will clean the herring, after the oil is hot, put in the herring and fry it until golden on both sides, put in the tomato paste, add sweet and sour salt and a little water, and simmer for about 20 minutes.

Garlic, pickled ginger, pickled greens, fish seasoning stir-fry until fragrant, add the fish head and water to boil until medium-cooked, put in the marinated fish fillets and cook, remove from the pot. Put chopped green peppers and peppercorns on top, pour a spoonful of hot oil, add chopped green onions, and you're done.

First of all, we start to heat the oil, after the oil is hot, put the herring into it, fry it until golden on both sides, add sweet and sour salt, light soy sauce, add an appropriate amount of water, and simmer for about 20 minutes.

Put the fish into the steamer and steam it on high heat for 8-10 minutes, then take it out, pour out the water, heat it in the pot, add oil, fry the chives, ginger, garlic, and then add the wild pepper, and fry the pepper until fragrant; Mix in the broth, bring to a boil over high heat, pour in the chopped green pepper, add salt, chicken essence, sugar, pepper and pour it on the fish.

The first practice, the material.

120 grams of sea bream, 60 grams of green pepper, 1 chili pepper, 15 grams of ginger, 1 6 tsp salt, 1 6 tsp chicken powder, 1 8 tsp fine sugar, 1 tsp rice wine, 1 tbsp water, 1 6 tsp white powder.

Method. 1.Cut the sea bream meat into fillets about 1 cm thick; Cut the green pepper into small pieces; Finely slice the chili pepper and ginger and set aside.

2.Mix all the seasonings with the ingredients for Method 1 and arrange them on a plate.

3.After sealing with plastic wrap, put it in the microwave oven for 3 minutes, then take it out, remove the plastic wrap and serve.

The second method is ingredients.

Black Fish 300g

3 green peppers.

3 millet peppers.

2 tablespoons cooking wine.

Vegetable oil 40 ml.

Ground black pepper 1 3 tablespoons.

1 tablespoon of salt. 1 scoop cornstarch.

Egg whites 1 to 3 pcs.

Ginger 1 piece. 2 chives.

30 Sichuan peppercorns.

1 scoop of vinegar. 1 tablespoon sugar.

Method steps.

Clean the black fish and fillet it.

Place the fillets in a soup bowl and add the black pepper, cooking wine, salt, cornstarch and egg whites.

Grasp well and marinate for 10 minutes.

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Slice the green pepper, cut the millet pepper, slice the ginger, and cut the chives into sections.

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Pour vegetable oil into the pot, add peppercorns and stir-fry until fragrant.

Pour in green peppers and millet peppers, add salt, sugar, vinegar, stir-fry over high heat, stir-fry until tiger skin, and serve.

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In another pot, heat the vegetable oil and stir-fry the fish fillets until white.

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Pour in the stir-fried double peppers and stir-fry lightly to mix evenly.

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Out of the pot and put on the plate, the taste is spicy and fragrant, and it is very good for rice.

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Summary. 1. Clean the black fish meat and slice it into fillets.

2. Put the fish fillets in a soup bowl, add black pepper, cooking wine, salt, corn starch and egg whites.

3. Grasp well and marinate for 10 minutes.

4. Slice the green pepper, cut the millet pepper, slice the ginger, and cut the chives.

5. Pour vegetable oil into the pot, add Sichuan pepper and stir-fry until fragrant.

6. Pour in green pepper and millet pepper, add salt, sugar and vinegar, stir-fry over high heat, stir-fry until tiger skin is raised, and serve.

7. Heat the vegetable oil in another pot, pour in the fish fillets and fry until white.

8. Pour in the fried double peppers, stir-fry lightly and evenly, remove from the pot and put on a plate.

Steps to prepare green pepper fish fillet.

Ingredients: 1 black fish.

4 green peppers. 2 red peppers.

1.Wash the black fish, remove the head, tail, bones, and meat.

2.Fillet the fish.

3.Add ginger, garlic, cooking wine, light soy sauce, pepper and cornstarch to the sliced fish and marinate for 10 minutes.

4.Pour in the hot oil into the fish fillets, gently slide the fish fillets with chopsticks until the fish fillets change color, remove and drain the oil.

5.Sauté the chili peppers with the remaining oil in the pan until raw.

6.Add the drained fish fillets and stir-fry gently, add oyster sauce and stir-fry evenly.

Prepare a grass carp cut into slices and put cornstarch, egg white, salt, green onion and ginger water and stir well. Heat the oil in the pot and add a little green pepper, minced garlic and bean paste and fry until fragrant, add a large bowl of hot water and boil evenly into the fish fillets to cook, sprinkle chopped green onions before going out of the pot, and pour hot oil on the green peppers.

After the fish is washed, all the spines are kicked out, and the remaining fish is cut into thin fillets. After pouring oil into the pot and boiling, stir-fry with chopped green onions until fragrant, then put fish fillets and green peppers, and stir-fry them over high heat.

The fish is killed, then sliced or diced; Sprinkle the fish feed on the fish and marinate evenly; Cut the green onions into small pieces or granules; Cut the tofu into small pieces in turn to make it flavorful; Heat the pan, add cooking oil, then add fish sauce, pour the chili buns and green pepper buns at the bottom of the pan into the oil pan, stir-fry evenly; Stir-fry with clean water, the amount of water is probably enough to drown the fish. The bottom of the pot is boiled, and the fillet is ready to be put in. Put the bones (head and steak) first, then the fish; After the fish is cooked, add the tofu; In about 3 minutes, you can put the green onions in, then turn off the heat and serve.

Green pepper fish is a delicacy, and the main ingredient is grass carp and sea bass.

Ingredients: grass carp sea bass.

Excipients: green pepper, Hangzhou pepper, small red pepper, small green vegetables.

Seasoning: salt, steamed fish, soy sauce.

Exercise: 1First, the fish is deboned and the flesh is turned into fillet.

2.Wash the fish with clean water to remove blood stains.

3. Use salt to grasp the strength, put the egg white evenly, and finally put the starch evenly.

4.Cut the green and red peppers into small pieces.

5.First, blanch the fish bones.

6.Remove the bones, then the fillets and vegetables.

7.Remove the plates.

8.Pour oil into a pot, stir-fry green peppers and green peppers, and add a little salt to taste.

9.Pour the fried sauce over the fish, then boil the steamed fish in soy sauce while the pan is hot and pour it over. The dish is ready.

10. The combination of meat and vegetables is tender and delicious, which is very suitable for a good dish in summer.

The method of Sichuan authentic green pepper fish is to marinate the cut fish pieces, coat them with starch, stir-fry the ingredients until fragrant, add water, and then put the fish pieces into a pot and boil.

Fish is a delicious and protein-rich food, and it is prepared in a variety of ways. Sichuan people like to make fish into green pepper fish, and its taste is also a must, so let's talk about the practice of authentic green pepper fish in Sichuan.

01 Prepare the ingredients: cut the dragon fish into cubes, cut the green onion and pepper into sections, slice the ginger, peel the garlic into garlic cloves, 4-5 pickled peppers, a little green pepper, enoki mushrooms and black bean sprouts and wash and set aside.

02 Add cooking wine, starch and chicken essence to the fish and marinate for 10 minutes.

03 Evenly coat the fish with starch.

04 Enoki mushrooms, black bean sprouts blanched in boiling water and set aside.

05 Peppercorns on low heat.

06 Add some green onions and ginger slices and stir-fry until fragrant.

07 Add the pickled peppers, garlic and peppers and continue to sauté until fragrant.

08 Wait for the spices to bring out the rich aroma, add two large bowls of water and bring to a boil, then simmer for 5 minutes to thoroughly cook the spicy flavor of the sharp peppers and pickled peppers.

9 Add the marinated fish fillets to the pot and cut through with a spoon.

10 Add salt and chicken essence to a pot, bring to a boil over high heat, and simmer for 10 minutes.

11 Put the fish fillets into a soup bowl with enoki mushrooms and bean sprouts in the soup bowl where you have placed them in advance, and finally sprinkle in the green onions.

Preparation materials: green pepper: a small plate, fish (the variety is not required, it is best to have fewer thorns): one, egg lifting bridge clear: one, ginger, garlic: a little, dried chili: 2-3.

1. Cut green peppers and dried chili peppers, ginger and garlic into cubes.

2. Cut the fish into small pieces, add starch, salt, peppercorns and egg whites and marinate for 20 minutes.

3. When the time is up, boil oil in the pot.

4. Fry the fish in a pan.

5. Remove from the pan after frying.

6. Stir-fry the condiments and green peppers, add salt, and also make the green peppers flavorful.

7. Stir-fry the fish that has been fried together.

8. Stir-fry and remove from the pan.

Fish stew with green peppercorns.

Ingredients: 1 grass carp (about 1500 grams), 240 grams of green bamboo shoots, 80 grams of chopped green onions, 30 grams of dried green peppercorns, 100 grams of homemade pepper paste, 15 grams of spice powder, pickled ginger rice, chopped wild pepper, salt, monosodium glutamate, chicken essence, pepper oil, cooking wine, wet corn starch, lard, salad oil.

Preparation method: 1. Slaughter and clean the grass carp, take the fish head, fish tail and fish bones and chop them together; Slice the fish with skin in large slices. After the pots are put into the pots, add salt, cooking wine and wet cornstarch, and starch the flavor and set aside. Slice the green bamboo shoots into long slices and place them in the bottom of the platter.

2. Put a small amount of lard in the net pot and heat it, first soak the ginger rice, wild pepper and 15 grams of spice powder and fry until fragrant, mix with water and boil, cook the fish head, fish tail and fish bones, and take it out and put it on top of the green bamboo shoots. In addition, add salt, monosodium glutamate, chicken essence, pepper oil and pepper paste to the soup in the pot, shake it and then add the fish fillet, cook it over low heat, and pour it on the fish bones together with the soup.

3. Sprinkle chopped green onions and dried green peppercorns on the fish fillet, and pour hot oil to stimulate until fragrant.

Homemade pepper paste: It is made by taking green onion leaves, dried green peppercorns, green peppers and an appropriate amount of salad oil, putting them in a blender and grinding them into a paste, then putting them out and mixing them with rattan pepper oil. Pepper paste should be made on the spot.

Ingredients: 3 catties of silver carp, 1 slice of pickled greens, 1 pickled ginger, 3 pickled peppers, garlic granules, 50 grams of fresh green peppercorns, 10 dried peppers, Pixian bean paste, green onions, cooking wine, soybean flour, 1 egg white, salt, monosodium glutamate, white pepper.

Method 1, when buying silver carp, clean it and fillet it. Take it home and wash it, drain the water, and use 1 egg white, soybean flour, cooking wine, and salt to taste.

2. Cut the kimchi into thick shreds, the pickled pepper into sections, the pickled ginger into granules, the garlic granules, and the dried chili peppers.

3. Stir-fry the pickles, pickled peppers, pickled ginger, garlic, bean pastes, and dried peppercorns together in a hot oil pan until fragrant, mix with water, and put pepper. First, bring the fish head and fish steak to a boil.

4. After boiling for 3 minutes, put the fish fillets into the cooking, add salt, green onions, and monosodium glutamate.

5. Pour into a large basin, put fresh green peppercorns and dried peppers on the fish, and drizzle with hot oil. The taste is fragrant and delicious.