The home cooked method of spicy fish is simple, and the method of spicy fish

Preparation of spicy fish.

Ingredients. Grass carp, bean sprouts, green onion and ginger, pickled pepper, peanut oil, chicken essence, dried red pepper, garlic, salt to taste.

Steps. 1. Clean the fish, slice it into fillets, and grasp it well with starch and a little salt;

2. Put the fried garlic in the wok, then add the Sichuan pepper, green onion and ginger and stir-fry until fragrant;

3. Then pour in the fish bones and stir-fry until fragrant, then add boiling water, simmer for 10 minutes, add mung bean sprouts and bring to a boil;

4. Add salt to the bean sprouts after they are ripe, season with chicken essence, and put them into the basin to the bottom;

5. Then put the fish fillets into the pot, cook and pour on the bean sprouts;

6. Appropriate amount of pepper oil in a clean pot, fry dried chili pepper and peppercorns, and then pour it on top of the fish fillet.

Ingredients: 1 piece of dragon fish, a handful of seafood mushrooms, a little gram of salt, a little starch, 2 spoons of chili sauce, a little ginger and garlic, a shallot, and an appropriate amount of beer.

Steps: 1. Prepare the ingredients.

2. Marinate in an appropriate amount of beer for 15 minutes.

3. Drain the water and add starch.

4. Add salt. <>

5. Mix well and marinate for a while.

6. Add ginger and garlic to warm oil and stir-fry with chili sauce to stir-fry the red oil.

7. Add water and cook with seafood mushrooms.

8. Remove and serve.

9. Turn the heat down and add the fish fillet.

10. After boiling, turn off the heat and simmer for 2 minutes.

11. Fish.

12. Sprinkle with chopped ginger, garlic and green onion.

13. Drizzle with hot oil and sprinkle with sesame seeds.

14. a finished product.

Ingredients: fish, green onions, ginger, garlic, pepper, dried chili, pepper, chicken essence, monosodium glutamate, bean paste at will, side dishes at will, bean sprouts, QQ powder, potatoes, hot pot dishes can be at will.

Steps: 1. In addition to the green onion, garlic and other ingredients can be put together to prepare for the pot.

2. It is necessary to pay attention to the pure stuffed rapeseed oil in the most beautiful Han, there are about three taels of oil in the pot, pour in the ingredients and stir-fry repeatedly, you must fry for a while, and it will be more fragrant.

3. After three or five minutes of stir-frying, pour in the fish and stir-fry for one minute, and the key is not to add water before pouring the fish.

4. The appropriate amount of cold water at home, the amount of water depends on the amount of vegetables and fish you add.

5. If there is tofu, you must put the tofu first, the tofu is resistant to cooking, this craft is absolutely true, cut the tofu by hand.

6. This is the dish we added.

7. Put the dish in the pot.

8. Cook the tofu for three to five minutes and pour in the garnish you just had.

9. Sprinkle with garlic sprouts, cut a little short here, it is recommended to cut one garlic sprout with a knife.

10. The bean sprouts in the side dish are put last.

11. After two minutes, get out of the pot, remember that the vegetables are sprinkled on it, and you must not use a spoon to shovel at the bottom of the pot to prevent the fish from being shoveled.

12. The fragrant Roche spicy fish was born, which is the hottest on a large table during the Chinese New Year.

The above content refers to Encyclopedia - Spicy Fish.

Ingredients: 400 grams of grass carp, 350 grams of soybean sprouts, 50 grams of mustard, 5 slices of ginger, 1 handful of red pepper, 15 grams of Sichuan pepper

1 head of garlic, chopped shallots, 1 egg white

15ml cooking wine, 1 teaspoon salt, 10g cornstarch, 180g salad oil.

Steps. 1) A grass carp of more than three catties, remove the scales, internal organs, wash and remove the head;

2) Remove the large bone spurs and collect the clean meat;

3) Oblique blades into thin slices;

4) Add cooking wine, egg white, corn starch and salt and mix well;

5) Prepare Sichuan peppercorns, ginger slices, dried pepper segments, garlic slices and chopped green onions;

6) Pick and wash soybean sprouts;

7) Prepare boiled fish seasoning packets and mustard vegetables;

8) Add 100g of oil to the pot, cook until it is hot, add ginger, garlic, dried pepper and Sichuan pepper in turn and stir-fry until fragrant, and stir-fry the chili oil over low heat;

9) Add bean sprouts and mustard and stir-fry;

10) Add the boiled fish seasoning;

11) Add a pot of water, bring to a boil over high heat, turn to low heat and cook for another 15 minutes;

12) Put the boiled bean sprouts into the soup pot;

13) Turn the heat to high and bring the soup to a boil, then add the marinated fish fillets;

14) Turn off the heat immediately when the fish is raw;

15) Pour all the fish fillets and soup into the soup bowl;

16) Sprinkle with chopped green onions;

17) Boil the remaining oil in a pan until it smokes;

18) Pour hot oil on the surface.

Tip: If you want a stronger soup, cook fish bones or heads with bean sprouts.

Spicy fish is a home-cooked recipe, and the main ingredient is grass carp.

Raw materials of spicy fish: a large grass carp of more than 3 catties;

Ingredients for spicy fish: shiitake mushrooms, chili peppers, sesame peppers, green onions, ginger, garlic, cooking wine, chicken essence, salt, pepper, Yanxian bean paste, sesame seeds, etc.;

Spicy fish'Ingredients: bean sprouts, kelp, raw cabbage;

Preparation of spicy fish.

1. Slice the grass carp and marinate in cooking wine, chicken essence, salt and pepper for 30 minutes;

2. Put oil in a wok and fry the chili peppers and peppers. Stir-fry green onions, ginger and garlic until fragrant, stir-fry the red oil in the bean paste, add the broth, and boil the mushrooms;

3. Then put in the fish head, fish steak and fish fillet in turn;

4. The base material in the pot is blanched bean sprouts, kelp, and raw cabbage;

5. When the boiled fish is out of the pot, pour it into a basin, and then sprinkle with green onions, ginger, garlic and sesame seeds;

6. Put oil in the pot, add the chili pepper and sesame pepper again and fry until fragrant;

7. Pour the oil into the basin, the fragrance will come to your nose, and the fresh spicy fish will be completed!

1. Be sure to use fresh fish, and the fish fillets must be kept crisp and tender;

2. This dish should not be too light.

Eat Healthy:

1. Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients;

2. Grass carp is rich in selenium, and regular consumption has anti-aging and beauty effects, and it also has a certain prevention and treatment effect on tumors;

3. For people who are thin and have a loss of appetite, grass carp meat is tender but not greasy, and can be appetizing and nourishing.

Food taboos:

Grass carp and pig liver are mutually restrictive, avoid eating and be cautious.

Authentic spicy fish recipe ingredients: a fresh grass carp Ingredients: 500 grams of soybean sprouts, 1000 grams of cooking oil (about 100 grams of actual consumption), 250 grams of dried chili pepper, about 50 grams of Sichuan pepper, salt, cooking wine, a little starch Production method:

1) Wash the grass carp first, slice it into fish fillets, add a little salt, cooking wine, starch, stir evenly and set aside; 2) Wash the soybean sprouts and set aside; 3) Put about 500 grams of water in a pot, bring to a boil, and blanch the bean sprouts until they are 8 ripe. Take it out and put it in cold water, dry the water, and evenly stack it at the bottom of a clean large bowl; 4) Blanch the slurry fish fillets in water for a while (seven or eight ripe), and stack them on the bean sprouts; 5) Put the wok on the heat, pour in the cooking oil, boil until boiling, remove from the heat, put in the peppercorns and dried chilies, fry them slightly (the time is not too long, otherwise it will be fried), and immediately pour them into the bowl with the fish and bean sprouts (be careful not to burn);

Blackfish (300 grams) Excipients: carrots (50 grams) Celery (50 grams).

Seasoning: Ginger (10g) Garlic (20g) Green onion (30g) Chili pepper (red, sharp, dry) (10g) Sichuan pepper (10g) Watercress (25g) Salt (4g) Soy sauce (10g) Cooking wine (15g) Monosodium glutamate (2g) Essence of chicken (2g) Chicken broth (5g) Tangerine peel (3g) Vinegar (3g) Starch (corn) (5g) Vegetable oil (40g) Chilli oil (30g).

1.After slaughtering, the mullet (black fish) is washed and cut into pieces, grasped well with salt, pepper, cooking wine, and dry starch, and then poured in a little vegetable oil, and put it on a plate for later use;

2.Wash and cut carrots and celery into cubes;

3.Put the wok on the fire, put in the vegetable oil and heat it, add ginger slices, garlic slices, and green onion sections to stir-fry until fragrant, and then add dried chili peppers, peppercorns, and bean paste;

4.After stir-frying the fragrance, then add the fish head, fish tail and fish bones to fry slightly, cook in cooking wine, pour in broth, add tangerine peel, carrot cubes, celery grains, chicken essence into soy sauce, chicken essence and vinegar, when cooking to taste, beat off the residue, and put the soup left in the flavor dish;

5.Boil the red oil in a pot until it is hot, pour it into a stainless steel basin, and serve it with the slurry fish fillets and flavor plate.

6.Quickly pour the fish fillets into the hot oil pan and disperse, wait for the fish fillets to be scalded and turn gray, and then put the fish fillets into the dipping sauce of the flavor dish and soak them for a while, and then serve.

If you find the above method troublesome, you can use the following method:

Ingredients: fish, spicy fish, vegetable oil.

1. Wash and slice kilograms of live fish by disembowelment, add 1 bag of pickled fish and an appropriate amount of cooking wine to wipe well and set aside;

2. Pour about 100 grams of vegetable oil into the pot and heat it, pour in 1 bag of this seasoning package and stir-fry until fragrant, then add about 800 grams of stock or water to the pot and boil;

3. Cook the fish head for 1 minute, then add other fish fillets and cook for 3-5 minutes.

4. Sprinkle 1 bag of dry ingredients evenly on the fish;

5. Pour the vegetable oil (hot and smoking) on the dry ingredients that have been burned to 8 maturity, put in the green onion knots and eat;