How to cook the boiled fish and the red chili oil in the roast chicken

The practice of boiled fish is detailed Cuisine and efficacy: home cooking recipes.

Ingredients for boiling fish: Ingredients: 1

Remove the scales and remove the fintail grass carp, catty (those who love to eat fish heads can also use fathead fish); 2.a pound of soybean sprouts (copied with boiling water until eight mature and set aside); 3.A small bag of mustard 4

Peel the two heads of garlic and chop off the roots and set aside (pat twice with a knife); 5.a slice of peeled ginger (about 50 mm square); 6.Sichuan pepper and dried chili pepper to taste 7

a bowl of salad oil; Teach you how to make boiled fish, how to make boiled fish to be delicious, and start to do it:

1.Chop off the head of the fish and divide it in half;

2.Lay the fish flat and use a sharp knife to separate the two large pieces of fish meat from the steak;

3.Continue to fillet two large pieces of fish into an appropriate amount of fillet;

4.Divide the fish steak into three or four sections and put it together with the fish head for later use;

5.Put an egg white (as long as the egg white), a pinch of salt, dry starch and cooking wine in the fillet, mix well (it is best to grasp it well with your hands); It's time to start a fire:

1.Pour a small bowl of salad oil, all Sichuan peppercorns and chili peppers into the pan and fry slowly over low heat;

2.After the pepper changes color, use a spatula to remove half of the oil and peppercorns, and set aside;

3.Turn on the heat, put in the clapped garlic cloves and ginger slices, and after the fragrance comes out, drain the fish head into the pot;

4.Stir-fry twice, pour in about a small bowl of cooking wine, half a spoon of salt, and add three or four bowls of boiling water;

5.When the fish head soup boils and the flavor is revealed, place the fish fillets one by one into the boiling soup;

6.The fish fillet will cook quickly, put an appropriate amount of chicken essence, white pepper and salt and pepper powder before cooking; Finally ready to pot

1.Be sure to use a large enough pot (you can also consider using an electric hot pot) with soybean sprouts and mustard that have been copied in the pot;

2.Pour a series of soup water into this basin of fish fillets;

3.Finally, pour the half bowl of chili pepper and oil on top;

First take a little chili powder and put it in a bowl, then put some oil in the pot and heat it to about 200 degrees, pour the oil into the chili powder, mix a few times, and it's done

Method:1Prepare shredded green onion and ginger, 100g of chili noodles, Sichuan pepper, bay leaves, grass fruit (be sure to shoot open), spices, cinnamon, and other similar spices (in fact, the kind of seasoning package sold in the supermarket that is specially used for stewed meat is good, put it in).

2.After about 500g of oil is heated, add the green onion and ginger shreds, change the heat to low, fry the green onion and ginger shreds, remove them and throw them away;

3.Throw the bay leaves, grass fruits, ingredients, cinnamon, and peppercorns into the oil, and continue to slowly fry these things over low heat to bring out the fragrance, and I feel that they are almost all fished out and thrown away; Heat the oil in the pan until it smokes slightly, then turn off the heat.

4.Put the chili noodles in a large container, pour a quarter of the hot oil on the chili noodles, stir it, then pour in half more, stir, and finally pour in the remaining oil and stir well.

5.After the red oil cools, the chili noodles basically settle down; The last thing to do is to divide the oil and the dried chili noodles into 2 bottles. The red oil and the chili noodles left over from the fried red oil are all good for cold dishes, so eat them slowly!

Dried chili peppers and bean paste are sautéed in oil until fragrant, with a little more oil.

That is, put oil in the pot and heat it, and then put in the Pixian bean paste hot sauce to produce red oil.

It is fried with Pixian bean paste hot sauce.

Pour in the dried chili peppers and bean paste, stir-fry until fragrant and red oil.

That's the red oil used to make hot pot, you can't make it yourself, go to the hot pot restaurant to buy it, and fry it in oil for a while with chili, pepper, and ingredients at home to make it fragrant, and you can also use it with some sesame seeds. Not as good as authentic red oil.

Put the appropriate canola oil or peanut oil in the pan, fry for a while, reduce the heat, and then add the appropriate chili powder (depending on whether you can eat spicy or not).Fry in the pan for a while longer, and turn off the heat when fragrant. You can put in appropriate spices, such as ginger, Sichuan pepper, etc.

Go to a hot pot restaurant and buy it.

What you made yourself must not be as good as what you bought

The easiest way is to put the dried red pepper and Hanyuan pepper into the oil and boil it over low heat.

The practice of boiled fish, the fish meat is tender, spicy and fragrant.

Slice the fish, separate the bones, marinate the refined salt, chicken powder, pepper and starch, add green onions, ginger, garlic and chili peppers to stir-fry, put water to boil, and add fish fillets and fish bones.

Spicy and enjoyable home-cooked boiled fish recipe.

Ingredients: Longli fish, dried chili skin, Sichuan pepper, bean paste, garlic, ginger Method 1, put dried chili peel, Sichuan pepper, bean paste, garlic and ginger in a frying pan, stir-fry with oil until fragrant.

2. Slice the dragonfish, mix well with salt, black pepper and cornstarch, and marinate. Use a nonstick frying pan to lightly oil the fillet. This is better than going directly down to prevent the soup of boiled fish from becoming cloudy.

3. Add water to the pot, add dark soy sauce and light soy sauce to a boil. Add the fish fillets until the water is boiling, turn off the heat and remove from the heat.

4. Put the cabbage in the water and boil it, pick it up, and put it in a frying pan to spread out. Cover the fish and soup with the cabbage, cover the pot and simmer for a few minutes, and the fish is ready.

1.Prepare the ingredients. Slice the garlic and ginger and set aside.

2.Remove the head of the grass carp and remove the meat. When taking the clean meat, cut it next to the middle bone spur of the grass carp, and slice the fish meat against the fish bone. Remember to take a rag and pad it on the cutting board to handle the fish so that it won't slip and cut your hands. Wash the removed meat to remove the blood.

3.When taking the meat from the belly of the fish, remember to scrape off a thin black membrane inside the belly of the fish with a knife to remove the fish. Then go to the side of the bone spurs. Clean the bones again. Split the head of the grass carp in half.

4.Then cut the bones into small pieces. Slice the fish and change the thickness to about it.

5.The thickness is moderate, not easy to break, and not too thick to taste.

6.When boiling water, starch the fish fillet, add 3g of salt, 5g of chicken essence, 5g of monosodium glutamate, 5g of pepper, and a little white wine to remove the fish.

7.If you feel too dry, you can add a little water, put an egg white and stir well, and then put in a spoonful of cornstarch. Then place, set aside.

8.Bring a pot of water to a boil. Blanch the sprouts in boiling water, add a little salt, and remove.

9.Put the bottom oil in the pot on the fire, after the oil is hot, put 20 peppercorns, a small handful of dried chili peppers, green onion and ginger slices, then put in the bean sprouts and stir-fry, seasoning, salt 5g, chicken essence 5g, monosodium glutamate 5g, pepper 3g, fry evenly, and then put the bean sprouts into the bottom of the bowl for later use.

10.Put a little more base oil on the pot, after it is hot, add Sichuan pepper and stir-fry until fragrant. Then add a handful of dried chili peppers, 30g of bean paste, stir-fry ginger and garlic until fragrant, then put the fish head and fish bones and stir-fry.

11.Stir-fry a few times and put water, the amount of water is the same as that of the fish bones.

12.After boiling, make a simple seasoning, 3g of salt, 5g of chicken essence, 5g of monosodium glutamate, and 5g of pepper.

13.Cook for a while to let the bones absorb the flavor, then remove the bones and place them on top of the bean sprouts.

14.Slowly put the slurry fish fillets into the soup where the fish bones were just cooked, do not stir quickly with chopsticks to prevent depulping, and wait for the fish fillets to turn white and mature. Pour all the soup and fish fillets into a bowl with bean sprouts and fish bones. Put the dried chili peppers and peppercorns on top of the fish.

15.In another pot, put the bottom oil, you can put more, and the oil is burned until it smokes and then poured on the peppercorns and dried peppers.

16.This spicy and fragrant boiled fish is ready.

Master cheats. 1. The fish fillet should be sliced to the left and right, if it is too thick, the taste will be poor, and if it is too thin, it will be easy to break.

2. The fish fillet can be marinated with high liquor to remove the fishiness and enhance the fragrance.

3. The fish fillets made with cornstarch are whiter and smoother.

Recipe Classification --

Cold dew, February 2, Dragon Boat Festival, Sichuan cuisine, hot dishes.

See the full recipe category.

Boiled fish is super tasty to do.

Do this boiled fish, are complimented that you are a chef.

Boiled fish do so tender and smooth.

Chop the prepared crucian carp into pieces, put some salt, oil, cooking wine and marinate evenly for 20 minutes, put oil in the pot, put some chili sauce to fry the red oil, add pickled peppers and other side dishes and stir-fry until fragrant, pour the fish pieces down and stir-fry evenly, pour in the broth, put some perilla and ginger and cover the lid and stew for 8 minutes.

The family version of boiled fish, I like to eat the old iron double-click flat 666

The practice of boiled fish.

Ingredients for boiled fish:

1 fresh freshwater fish, 1 handful of soybean sprouts or mung bean sprouts, 1 lettuce, 2 celery, 2 coriander.

Seasoning of boiled fish:

1 large handful of peppercorns.

1 large handful of dried chili peppers.

1 teaspoon of salt. 1 teaspoon of chicken bouillon.

1 teaspoon of pepper.

1 tablespoon starch.

5 garlic cloves, sliced.

10 slices of ginger.

6 green onion segments. 50 ml of cooking wine.

1 tablespoon of Pixian bean paste.

1 tablespoon paprika.

1 egg white. 500 ml of water.

The practice of boiled fish.

1. Fillet the fish into thin fillets, then marinate with pepper, egg whites, cooking wine, 5 slices of ginger, 3 green onions, starch and salt for 20 minutes.

2. Pour an appropriate amount of oil into the wok and heat it, then add the remaining ginger slices, garlic slices, 1 and a half peppercorns and 1 and a half dried chili peppers to stir-fry until fragrant.

3. Then pour about 500ml of water (about 1 bowl) into the pot, put in the fish bones and fish heads and boil together until boiling, after boiling, put the fish fillets into the blanch for 2 minutes, and put in the remaining green onions, then turn off the heat.

4. Put bean sprouts, lettuce and celery in another large container (I use mung bean sprouts, just put them in, if it is soybean sprouts, please blanch them with boiling water in advance, and I don't have a large container at home, so I use a casserole to pack :)

5. Pour all the scalded fish fillets into a large container with vegetables, and sprinkle chili powder on the surface.

6. Wash the wok and pour in more oil to heat, add the remaining half of the peppercorns and dried chili peppers and stir-fry until fragrant, but be careful not to burn the dried chili peppers.

7. Pour the spicy oil into the fish fillet, then add the coriander.

Sweet potato tips:

1. Try not to cut the fish fillet thick, but it should not be too thin, if it is too thick, it will taste bad if it is hot for a long time, and if it is too thin, it will be easy to break.

2. When the weather is hot, you can put the fish fillets in the refrigerator to marinate, and then take them out when everything else is ready.

3. When scalding the fish fillet, use high heat for a few minutes, and the taste will be poor after a long time.

4. If you are using soybean sprouts, they should be blanched in advance, lettuce and celery are easy to cook, and there is no need to blanch.

Ingredients: grass carp, soybean sprouts, parsley, green onions, ginger, garlic, Sichuan pepper, dried chili.

Method: 1. In the bowl is chopped green onions, ginger and garlic.

2. Soybean sprouts and parsley, a little bit of green garlic is the best.

3. After a catty of grass carp is cleaned, start to fillet the fish. The first step is as follows.

4. Step 2: Start slicing the fish, slice the remaining meat on the fish, and finally leave a bone frame.

Step 3: Cut the fish bones into sections. Add starch, cooking wine, and a little salt to the fish fillet (the starch can be more, and the fish will be more tender and smooth5, the preparation is completed, and the official start is done, add an appropriate amount of oil (about 30 more than the oil of a vegetarian dish), add pepper after heating, Pixian bean paste, green onion, ginger and garlic (see Figure 1) After stir-frying, add soybean sprouts, parsley, add stock after stir-frying, and then add cooking wine, soy sauce, sugar, appropriate amount of salt, boil slightly after boiling, 2 3 minutes, scoop up the soybean sprouts and celery and put them into the basin to hold the fish for a while.

6. Pour the fish head and fish bones into the pot, bring to a boil over high heat, and boil the soup on low heat for 10 to 15 minutes.

7. It is estimated that when the soup is about the same, another pot of water here, after boiling, put in the fish fillets that begin to marinate, pay attention to the fish fillets after the pot is gently melted with chopsticks.

8. When the fish fillet is boiled to be opened (at this time, it can be seen that it is not terrible to start putting more starch, don't worry about it mixing soup, the process of this clear water will boil the excess starch), carefully put out the fish fillet with a colander (when the fish fillet starts to slice, do not be too thin, so as not to break the fish fillet easily, hehe, the knife is not very familiar with the friend is just right), after the fish bones are boiled, use a colander to put the fish head and bones out of the pot, boil the fish soup, put in the fish fillet, and gently cut it.

9. After the fish fillets are boiled for 1 2 minutes, turn off the heat, pour all the pepper into the basin, and put the pepper and dried pepper in Figure 1 on the noodles (catty of fish, 1 tael of dried chili pepper, half a tael of pepper), and you can eat.

Ingredients: 1500 grams of grass carp.

Excipients: oil, salt, ginger, dried peppercorns, garlic, chives, hot sauce, dried chilies, cooking wine, egg whites, raw starch, soybean sprouts.

1.Clean up a grass carp.

2.Slice the meat on the back of the fish.

3.Add egg whites, cooking wine, salt, cornstarch and cut the fish fillets and mix well.

4.Cut the fish bones into cubes.

5.Finely chop the ginger in the bean paste, finely chop the leeks, and peel the garlic.

6.Once the water is boiling, blanch the soybean sprouts until they break.

7.Place the blanched bean sprouts in a bowl.

8.Grease the hot pan.

9.Stir-fry the red oil with bean paste.

10.Add ginger and garlic.

11.Put down the head and pieces of fish.

12.Add water and cook for 8 minutes.

13.Cook the orange slices until whitened and transfer them to a bowl.

14.Heat the oil, peppercorns, turn off the heat, and add the red pepper.

15.Pour the pepper and chili oil into a bowl and sprinkle with the chives.