Teach you to cook three kinds of fish hotpot:
The first method of fish hot pot:
How to make tomato fish hot pot bottom material! Slice the fish first. The fish head is cut in half, and there are two white spots on the cross section of the fish body where there is red meat, which are called fishing lines. Knocking on the fish tail with the back of a knife can easily pinch out white spots and pull out the fishing line with your nails, so that the fishy smell of the fish will be greatly reduced. Cut the fish fillet into sections, then put an egg white, starch, salt and cooking wine in the fish fillet, mix and marinate for a while, and wipe the fish head with cooking wine. Prepare celery, onion, ginger slices, garlic, pepper and Pixian watercress. If you are not afraid of spicy food, you can also put dried Chili in the soup later, then add pepper, ginger, garlic and bean paste, stir-fry and boil. Better have broth. When the water boils, put the fish head first and cook it. I like rotten fish heads, delicious and delicious! ! Then put the fish steak, then put the fish fillets, add onions and celery and cook for about a minute, then eat the fish seasoning. I made it very simple, because I didn't have much time, so I put some fish soup and celery. Actually, I can also put chopped green onion, coriander, green pepper, fried soybeans or peas, and shredded mustard. The original tomato chafing dish is made of fine tomatoes with thin skin and thick meat, beef bones, old chickens, old ducks and pig bones for 8 hours, which is very nutritious. It tastes sweet and sour, and is the best formula in beauty beauty. Shuan fat beef, ribs and potatoes are all perfect flavors. Just graduated from college and worked in other places. When you are free, make yourself something to eat. I just cooked this dish the day before yesterday, which is quite easy. First, cut open the internal organs of the bought fish and wash them, then put salt on the whole body and pat them gently for the fish to absorb. I forgot to mention that I bought a catty of grass carp, and then I continued to smear it on my body and stomach with yellow wine, and then I put ginger in my rainy stomach for it to taste. Don't be idle at this time. After the wok is cleaned, cut the tomatoes. I cut them into small pieces with two fists, as well as garlic, sour bamboo shoots, sour peppers, green peppers and ginger slices! Ok, start cooking, and then pour the oil into the iron pan to heat it. It is estimated that when it is hot for 8 minutes, put the fish in, don't turn it over with a small fire, just occasionally move the side of the pot, and it will turn over in about 10 minutes. It only takes seven minutes to catch this side. At this time, the oil is still hot. You can put garlic, sour bamboo shoots, sour peppers, green peppers and ginger slices down for frying, add salt and fire! After the tomato juice is slightly boiled, add water! So the bottom of the pot is cooked! However, after the bottom of the pot is cooked, I will use a casserole to hold it, because the casserole has better heat preservation performance and can be eaten slowly, and the fish hotpot can't be cooked with strong fire, so the casserole is better to control the temperature! It smells delicious. I'm going to eat this tonight ... Ingredients: 2 tomatoes, 600 grams of ribs, Chinese cabbage? Coriander seasoning: 4 tablespoons tomato sauce, 1 teaspoon salt and 4 tablespoons clam juice. Practice: 1. Wash the spareribs, blanch them to remove blood, then rinse them, boil them with 10 glass of water, then add the spareribs and boil them first. 2. Wash the cabbage, cut it into small pieces and cook it together in ribs. Finally, add diced tomatoes, tomato sauce and salt to taste. 3: Cook until all the ingredients are cooked, soft and rotten, add the thicken juice, turn off the heat when the soup is thick, and sprinkle with coriander powder.
The second method of fish hotpot:
Fish hotpot can be said to be a home-cooked dish. Different places, different people have different practices. When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all. Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! This frying process is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Second, it will increase the flavor of meat (personal experience …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Then pour in soy sauce, not too much. Hurry up, or the sugar will burn. After the juice is boiled, pour in the fried meat, stir fry, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it in the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, bring to a boil, cover and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate and stop the fire.