Materials:

1 grass carp (catfish, snakehead, etc. They are all about 1.5 kg), soybean sprouts 200 g, dried peppers 100 g (diced), pepper 20 g, Pixian watercress 2 tablespoons (30ml), soy sauce 1 tablespoon (1 tablespoon). Egg white 1, 2 teaspoons of cooking wine (10ml), salt, chicken essence, sugar 1 teaspoon (5g), pepper and clear soup.

Five kinds of sesame oil materials:

2 pieces of star anise, 5g of pepper, dried pepper 10g, kaempferia kaempferia 1 piece, cinnamon 1 piece, 2 pieces of fragrant leaves and 500ml of oil.

Exercise:

1, fish first. Slice the fish into fillets

2. Put oil in the pot, add star anise, pepper, dried pepper, kaempferia kaempferia, cinnamon and fragrant leaves, heat with low fire until the spices are brown, remove the spices and use oil for later use.

3. Boil hot water in the pot, add 1 teaspoon of salt, add bean sprouts and cook, remove them and spread them at the bottom of the deep pot for later use.

4. Heat the wok, add 3 tablespoons (45 ml) of sesame oil, and then add chopped Pixian watercress and stir-fry until fragrant. Be sure to fry the red oil. Then, add 10g dried chili segments, 10g pepper, minced garlic and ginger slices, stir-fry together until fragrant.

5. Drain the fish head and fish and stir well. Add soy sauce, cooking wine, sugar and pepper and stir fry together.

6. Add clear soup (or boiled water) without fish.

7. After the soup is boiled, put the marinated fish slices in one piece, fork them with chopsticks, and turn off the fire after the fish slices are boiled and discolored. Pour the fish fillets and soup into a deep pot with bean sprouts laid in advance.

8. Wash the pan, pour in the remaining five portions of sesame oil (the amount of oil can cover the fish fillets, and the amount of oil can be determined according to the size of the container), heat it to 50%, add the remaining dried pepper segments and pepper, and stir-fry the pepper and pepper with low heat. Be careful not to fry, turn off the heat if the color of pepper changes slightly.

9. Pour hot oil on the fish fillets.

Small note:

1. When cooking five sesame oil and pepper oil in the last step of the recipe, you must slowly stir-fry the flavor in the seasoning with a small fire, but be careful not to stir-fry.

2. In addition to soybean sprouts, you can also choose your favorite vegetables such as lotus root slices, green bamboo shoots and bamboo shoots, or wait for the fish to eat almost. You can heat the soup and add all kinds of vegetables, vermicelli and noodles you like.

3. When frying Pixian watercress, you can also add a proper amount of Fuling mustard tuber, which will add a special flavor.

4, fish fillets can be boiled and discolored, don't cook for too long, you can gently push them away with chopsticks, but don't stir hard, otherwise it will easily spread out.

All the spices in the five kinds of sesame oil can be bought in the supermarket.

Pay attention to fish selection: tilapia, catfish, grass carp, silver carp and flower chain (of course, carp can also be used).

The practice of cooking fish 1:

1. Buy carp and cut it into fillets.

2. Size the fish fillets (salt, monosodium glutamate, onion, ginger, wine, pepper, or if you like, you can put spiced powder or other flavors you like).

3. Boil a little water, add the fillets and cook them (80% is enough), and take them out immediately. Pot, no water.

4. Heat a lot of oil, add some dried red pepper and pepper (according to personal taste), and pour the oil on the fish fillets when the pepper in the oil pan turns slightly black.

Boiled fish eaten in restaurants often have a lot of bean sprouts under the fillets. Fish fillets are just spread on the bean sprouts. Bean sprouts can be avoided if eaten at home.

6. When you just pour the oil, be careful not to let the oil overflow and burn yourself because of the high oil temperature, so the vessel for cooking fish must be bigger.

Method 2 for cooking fish:

Raw material preparation:

Carp, pepper, pepper, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine.

Equipment preparation:

Knife (sharp knife), pot (iron pot), basin (deep basin)

Exercise:

1, wash the fish, pay attention to the black film on the inner wall of the fish belly must be cleaned, and then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.

2. Add the right amount of salt, pepper noodles and pepper noodles to the fish fillets and mix well. For refreshing taste, add a little sugar and monosodium glutamate, and add a little cooking wine (preferably yellow wine) to marinate for 20~30 minutes.

3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.

4. put a lot of oil in the pot (LD is very distressed). When the oil is 90% hot, first put the marinated fish head, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and fish it into the pan with bean sprouts until all the fish slip out.

5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the chilies are deep red, pour the whole pot of oil into the pot with bean sprouts and fish, and then the kitchen will be filled with the smell of boiled fish.

Practice 3 of cooking fish:

The easiest way to cook fish!

1. Carp washed and sliced. I didn't cut it thin enough, but it was ok.

2. Fish fillets are salty and delicious, not salty and delicious!

3. Drain the water and cook the fillets until they are cooked, not too old, for about three minutes.

4. Use another pot to make oil, a lot of oil, and be sure to soak all the fish fillets. I just didn't want to drain the oil at that time, and it turned out to be a little dry. The oil is hot, you can turn off the fire.

5. Prepare a large pot, put onions, ginger, garlic, and copy bean sprouts. I use tofu when I don't have bean sprouts at hand. It's up to you anyway.

6. Put the cooked fish fillets into the basin, and finally pour in the peppers brought from the restaurant and pour in the hot oil. With Alice's voice, the boiled fish is ready.