How to make spicy back to the pot fish, what is the practice of spicy back to the pot fish

Method. 1. Remove the head of the fish, cut the abdomen, remove the black membrane and internal organs in the stomach, wash it and cut it into sections; Cut the ginger into ginger foam, cut the chives into white and green onion into segments, cut the garlic into foam, and chop the red pickled pepper; Put the fish in a container, add cooking wine, a small portion of ginger foam, green onions, and an appropriate amount of salt to marinate for 10 minutes; Evenly coat each piece of fish with dry starch; Heat a frying pan, pour in more oil than the usual fried egg, fry the fish pieces over medium-low heat until golden brown on both sides, and then remove them; Stir-fry in a wok, add 1 tablespoon of peanut oil, heat the oil, add pickled pepper, ginger and garlic foam and stir-fry until fragrant; Add tomato sauce and sauté to color; Add about 40ml of water, water starch and soy sauce to the bowl and pour it into the pot; Continue to boil over medium-low heat until the juice is bright and transparent; Add the fried fish pieces, turn gently, or push the pan until the fish pieces are evenly juiced, add the green onion and turn twice, and it is ready.

Method. 2. Take a section of fresh grass carp and remove the large spines on the belly; (Wipe the surface of the fish dry, it is easier to absorb the flavor when marinating, and the texture and taste of the fish is better), cut the fish longitudinally into one-centimeter-thick fillets; (The thickness of the fillet should be even, so that the maturity is the same and the taste is good.) The fish fillet should not be too thin, one is fragile, and the other is that after frying and frying, the taste will be dry and hard), grasp it well with salt, cooking wine, white pepper and starch, let it stand for 10 minutes, cut the green onion, garlic slice, ginger and shredded pepper and coriander, and cut it for later use; Heat the pan with cold oil, after the oil is hot, put in the fish fillets and fry over high heat; Fry until golden brown on both sides, use the bottom oil in the pan, stir-fry chives, ginger, garlic, chili star anise and bay leaves; (Stir-fry the spices over low heat, the fragrance is strong, and then add the main ingredient at this time, which will enhance the taste of the whole dish), and stir-fry the fried fish fillets; (The stir-fry action should be light, so as not to break the fish fillet), cook in cooking wine, fresh soy sauce and a little hot water, season with a little sugar, stir-fry evenly, reduce the juice over high heat, sprinkle with coriander segments and get out of the pot.

1. Cut the grass carp meat into slices, marinate it for a while with ginger, green onion, refined salt, pepper and cooking wine, remove the ginger and green onion, add egg white, water bean flour and grasp the starch; Remove the stems and seeds of large green peppers and red peppers, and cut them into diamond-shaped pieces; Pixian bean paste and tempeh are finely chopped; Garlic sprouts cut into garlic sprouts.

2. Put the wok on the fire, put in the refined oil and heat it, put the fish fillets and the large green pepper and red pepper pieces into the pan respectively and remove them after passing the oil.

3. Leave a little bottom oil in the pot, fry the Pixian bean paste and tempeh until fragrant, add the fish fillet, cook the cooking wine, and then add the big green pepper pieces, big red pepper pieces, garlic sprouts, etc. and stir-fry evenly, add sugar and monosodium glutamate, and put it on the plate after it is evenly reversed.

Preparation of spicy back to the pot fish Ingredients: tarpon [fish] [fish] slices Dried chili pepper Cucumber Green onion White sesame condiment Fish-flavored eggplant Ingredients: 1

The process of turning fish into [fish] fillet was done for me by asking my aunt who was on the field to help me do it, which saved me a lot of time. Take it home, wash it and drain it. Add 1 tablespoon of light soy sauce, half a tablespoon of dark soy sauce, 1 medium tablespoon of rice wine, 1 4 teaspoons of salt, 1 teaspoon of minced chicken essence, ginger and minced garlic, mix well with chopsticks, and add 1 medium tablespoon of cornstarch for later use.

The large spoon is about 8ml, the medium spoon is about 5ml, and the small spoon is the smallest in the seasoning jar). 2.Rinse the dried chili peppers, blot the water with kitchen blotting paper, and cut a hole in the middle of the chili pepper with scissors.

Cucumber cut into slices and set aside. How to make grilled pork ribs with squid and hazelnut mushrooms (main dish) 3Put more oil in the pot, put in the [fish] slices from step 1 when it is very hot, divide it into two parts, leave the [fish] untouched after getting out of the pot, and fry the [fish] over high heat until it is completely floating and golden brown.

The picture below shows the fried [fish]. Detailed steps and**.

An authentic way to make spicy back to the pot?

Grass carp fillet: 400 grams.

Green onion: 1 stalk.

Garlic sprouts: 1 stalk.

Ginger: 1 piece.

Garlic: 2 cloves.

Candid peppers: 2 sprigs.

Dried chilies: 4 pcs.

Dried peppercorns: 10 pieces.

Rock sugar: 1 piece.

Bean paste: 1 tablespoon.

Old Godmother: 2 scoops.

Oyster sauce: 1 scoop.

Salt: to taste. White pepper: to taste.

Cornstarch: to taste.

Breadcrumbs: 100 grams.

Rapeseed oil: about 200 grams.

Method Steps:

1.Marinate the fillets with salt, white pepper, cornstarch and a little water for 10 minutes.

2.These 10 minutes are used to prepare side dishes. Cut the green onion and garlic sprouts into inch sections, slice the ginger and garlic, cut the green and red bell peppers into one section, and cut the dried chili peppers into two sections.

3.Prepare breadcrumbs and ration them according to the amount of fillet.

4.Heat the pan with rapeseed oil.

5.Fish fillets are breaded on both sides.

6.The fish fillets are all wrapped in breadcrumbs and should be dry and not dripping.

7.When the oil temperature is 5 mature, the fish town hall slices, because my rapeseed oil has been cooled and bottled before, so it can be 5 into hot fish, pure lettuce oil will taste Ha, corn oil can also be used here.

8.Deep-fried fish fillet over medium heat.

9.Deep-fry until the fillet is picked up with chopsticks and feels hard, and the appearance is browned.

10.Remove the fillet.

11.There is a spoonful of oil left in the pot, and a rock sugar is boiled over low heat, and it will look good in a while.

12.Dry peppercorns in the pot.

13.Ginger garlic and bell pepper stir-fry until fragrant.

14.The green onions and garlic sprouts are also stir-fried together.

15.A spoonful of old godmother's tempeh oil chili.

16.A spoonful of Pixian bean paste is stir-fried over medium heat until fragrant, and oyster sauce is added to the concealment.

17.Put the freshly fried fish pieces into the pan.

18.Keep it on medium heat and stir-fry, and the breadcrumb-coated fish fillets are not easy to fall apart after being fried.

19.Seeing that the condiments are evenly coated after stir-frying, the fish fillets can be out of the pot.

Ingredients: 600g grass carp. Excipients: 2 dried chili peppers.

Steps: 1. Prepare the ingredients: take out the internal organs of the fish (the store will clean it in this step), wash the black membrane to remove the head and tail, and cut it into sections with a horizontal knife.

2. Finely chop the ginger and garlic, cut the green onion into sections, and cut the dried chili pepper into small pieces.

3. Put the fish on a plate, add green onions, ginger, appropriate amount of cooking wine and salt and marinate for 10 minutes.

4. Evenly dip each piece of fish with dry starch.

5. Add a little oil to a frying pan and fry the fish over medium-low heat until golden brown on both sides. Set aside.

6. Fill a small bowl of water, put an appropriate amount of dry starch, and mix 2 tablespoons of fresh soy sauce into a soup for later use.

7. Heat another wok and put an appropriate amount of oil. Stir the green onions, garlic, ginger and dried chili peppers over medium-low heat until fragrant.

8. Add 2 spoons of tomato paste to color.

9. Add the prepared broth.

10. Boil the soup over medium-low heat until it is transparent and viscous.

11. Add the fish pieces and gently push them to make the fish pieces evenly hang and flavor them. Do not force the fish to prevent it from breaking.

12. Sprinkle with chives and serve on a plate.

3. Return to the pot fish.

Ingredients: 1 grass carp, 1 green onion, 1 ginger, 1 garlic, 3 tablespoons of cooking wine, 1 tablespoon of pepper, 5 grams of dried chili peppers, 5 grams of Sichuan peppercorns, 2 spoons of Pixian bean paste, 2 spoons of water starch. Method 1: Shred the green onion, ginger and garlic, remove the head and tail of the grass carp, and cut it into 1-2 cm thick pieces. 2. Add a teaspoon of pepper, 3 tablespoons of cooking wine, add shredded green onions, ginger and garlic and dried chili peppers, stir well, and marinate for more than half an hour.

3. Remove the green onions, ginger and garlic from the marinated fish pieces, and absorb the water with a kitchen paper towel. 4. Heat the pot over high heat, turn to low heat, pour in cold oil and immediately throw in a small handful of peppercorns, and fry them a little and remove them immediately; Then put in a spoonful of Pixian bean paste, stir-fry the red oil, remove it, turn to high heat and heat the oil. 5. After the oil is hot, add the fish pieces and fry them, fry them until golden brown on both sides, then remove them, and then re-fry them again to make the surface more crispy.

6. Heat the pot, put in an appropriate amount of oil, add 1 tablespoon of bean paste and fry slightly, then add shredded green onions, garlic slices and green onions, ginger and garlic picked out of the pickled fish before, peppercorns and bean paste taken out when frying fish, add an appropriate amount of water after stir-frying the fragrance, add two spoons of water starch after boiling until the soup is thick. 7. Pour the fried fish pieces into the sauce and stir-fry, so that the sauce can fully wrap the fish pieces and then get out of the pot. This step should be fast, don't rub it, otherwise the fish will be soft on the outside.

Raw materials:

A: About three catties of catfish, 20 grams of oil, 15 grams of ginger, 15 grams of garlic, 15 grams of millet pepper, a teaspoon of dark soy sauce, 15 grams of cooking wine, 1 teaspoon of salt, and half a teaspoon of chicken essence.

b: 15 grams of butter, 10 grams of chili pepper, 10 grams of Sichuan pepper, 10 grams of minced ginger, 10 grams of minced garlic, 60 grams of spicy hot pot base, 30 grams of red oil bean paste in Yanxian County.

c: 1 cucumber, 2 lettuce, 2 carrots, 1 teaspoon salt, 1/2 teaspoon chicken essence, pepper, 20 grams of oil.

Preparation of catfish hot pot:

1. Clean the catfish and chop it into large pieces.

2. Finely chop the ginger and garlic and cut the millet pepper into small rings.

3. Put all the ingredients in material B into a pot and simmer until fragrant, put them in a bowl and let them cool for later use.

4. Put the catfish in a large pot, add all the condiments in material A, then add 20 grams of the finished sauce mixed with material B, mix well, and marinate for 5-15 minutes.

5. Cut the cucumber into long strips, peel the lettuce and carrot and cut it into a hob, put it in a pot, add the condiments in material C, add 15 grams of finished sauce, and mix well.

6. Place the marinated fish pieces on top of the vegetables.

7. Cover the pot, boil over medium heat until steaming, turn to the lowest heat, and simmer for another 7-10 minutes.

8. Open the lid, carefully copy the materials in the pot with a wooden spatula, cover the lid and simmer over low heat for 10 minutes.

Ingredients for soft-shelled turtle hot pot: 1 soft-shelled turtle, 100 grams of Chinese cabbage, 100 grams of winter melon, 100 grams of white radish. Excipients:

5 grams of green onions, 5 grams of ginger, 5 grams of pepper, 20 wolfberries, 3000 grams of boiled water. Seasoning Marinade: 10 grams of refined oil, 10 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of cooking wine, 10 jujubes Operation:

1) Cut the ginger shallots into 7 cm long and 2 mm thick filaments. (2) Slaughter the soft-shelled turtle and remove the skin and internal organs, cut it into 4 cm square pieces, put it in the soup pot and put it in boiling water, pick it up and set aside. (3) Chinese cabbage, winter melon, and white radish cut into 5 cm long and 5 mm thick slices, put them into a hot pot basin, add ginger and green onion shreds, monosodium glutamate, red dates, wolfberry, chicken essence, pepper, cooking wine mixed with boiled water, put soft-shelled turtle, and pour refined oil on the stage.

Ingredients: 1 fresh grass carp (about 1500 grams) or silver carp (2000 grams), 300 grams of hot pot base, 200 grams of Pixian bean paste, 250 grams of pickled chili pepper, 150 grams of pickled ginger, 15 grams of dried chili pepper, 35 grams of minced black beans, 30 grams of ginger, 100 grams of pickled cabbage, 4 grams of Sichuan pepper, 30 grams of garlic slices, 100 grams of green onions, 40 grams of crispy soybeans, 20 grams of chicken essence, 15 grams of monosodium glutamate, 25 grams of liquor, appropriate amount of salt, 8 grams of sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dried fine bean flour and 800 grams of salad oil. Production:

1. After the fish is slaughtered, it is cleaned up, the two clean meat are removed, the abdominal thorns are removed, and the slices are cut into tile-shaped slices with a thickness of about 2 cm with an oblique knife; Chop the fish bones into large pieces, split the fish head into 4-6 pieces, add a little salt and white wine to taste for a few minutes, rinse the blood and mucus on the fish pieces with clean water, and then stick the dry fine bean flour. Cut the pickled cabbage into thin slices and the green onion into 6 cm pieces. 2. Put the pot on the fire, pour in the oil and burn until it is 60% hot, first stir-fry the garlic slices and peppercorns, then add Pixian bean paste, pickled pepper, pickled ginger, black bean sauce, and old ginger to fry until fragrant, and then put the fish bones and fish slices into the pot respectively; When the surface of the fish fillet is solidified and formed, add 1500 grams of water quickly, then put in cooking wine, hot pot base, dried chili pepper, chicken essence, monosodium glutamate, refined salt, sugar, green onion section and other seasonings, pour it into the hot pot basin, and finally sprinkle in crispy soybeans to serve.

Dip the fish in a dish of dry oil. The dry oil dish is made of dried chili noodles, cooked white sesame seeds, chopped crispy flower kernels, monosodium glutamate, chopped shallots, minced coriander, and hot pot soup.

Teacher Nie, I have a pot, and I want to eat the fish back to the pot.

Teacher Nie, I have a pot, and I want to eat the fish back to the pot.