Spicy-hot fish is a home-cooked dish, and the main raw material is grass carp.
The raw material of spicy and hot fish: a large grass carp weighing more than 3 kg;
Ingredients of spicy and hot fish: mushrooms, peppers, peppers, onions, ginger, garlic, cooking wine, chicken essence, salt, pepper, Xixian bean paste, sesame and so on;
The bottom material of mala Tang: bean sprouts, kelp and raw cabbage;
The practice of spicy fish:
1, sliced grass carp, marinated with cooking wine, chicken essence, salt and pepper for 30 minutes;
2, put oil in the wok, stir-fry pepper and pepper. Saute onion, ginger and garlic until fragrant. Stir-fry red oil with Xixian bean paste, add stock and cook mushrooms.
3. Put the fish head, fish chops and fish fillets in turn;
4. The bottom materials in the basin are blanched bean sprouts, kelp and raw cabbage;
5, cooked fish out of the pot, poured into the basin, and then sprinkled with onions, ginger, garlic, sesame seeds;
6, put oil in the pot, add pepper and pepper and stir fry again;
7. Pour the oil into the basin, and the smell will come, and the fresh spicy and hot fish will be ready!
Tips:
1, be sure to use fresh fish, and the fillets must be crisp and tender;
This dish should not be too light.
Healthy eating:
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, which has anti-aging and beauty effects if eaten regularly, and also has certain preventive and therapeutic effects on tumors;
3. For people with thin body and poor appetite, grass and fish are tender but not greasy, which can stimulate appetite and nourish.
Food taboos:
Grass carp and pig liver are very similar, so they eat without eating.