Materials:
2 kg of fish, (three servings) three or two handfuls of dried red peppers (to be cut open), half a bowl of peppers, ten garlic cloves, one piece of ginger, five onions, a little salt, half an egg white, a little starch, three or two sunflower seeds oil, two or two Chili oils, one white sesame seed, one cucumber and one soybean sprout.
Steps:
1. Wash the fish and pay attention to the black part of the belly. Pick out the fish along the bones, and cut the fillets obliquely into half-centimeter-thick fillets with a knife, so there are not so many thorns. (Tip: When buying fish, you can ask the master to help you pick the fish head and fishbone. As for the fish fillets, you'd better go home and slice them slowly, because the master doesn't have much time to slice them for you.
2. Put the fish fillets into a dish, add egg white, salt and starch, grab them evenly by hand, cut garlic into mashed garlic for later use, remove seeds from dried peppers and cut them into sections, and cut sauerkraut and Jiang Ye into sections for later use.
3. Heat the oil in the pot, add ginger, garlic, red pepper and pepper, stir fry the fish bones, and then put them in cold water. After rolling, pour the cut cucumber and soybean sprouts into the pot.
4。 Add fish fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds, and serve in a large basin. You don't need to wait for the water to boil after you put in the fish fillets, just a little bubbling, so the fish fillets will be smooth and tender! )
This is the most important thing! Look at the smell of fish. Heat the pan, pour in the oil and Chili oil, and heat it to 80%. Put down the red pepper and pepper and stir-fry until fragrant (be careful not to stir-fry for too long, only slightly change color). Pour it directly on the fish noodles, only listen to the "squeaking" sound, sprinkle with chopped green onion, and the fragrance will come to your face, diffuse throughout the kitchen and float to the table, and you can eat it.
Exercise 2
1, kill the fish, wash it, chop off the head and tail, slice it into fillets, and chop the remaining fish chops into several pieces. Grab the fillets with a little salt, cooking wine, corn flour and an egg white and marinate for 15 minutes. The head, tail and fish chops are put in different plates and marinated in the same way.
2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, take them out and put them in a large basin, and sprinkle a little salt according to personal taste.
3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. Add head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir for a while, add some hot water, add salt and monosodium glutamate to taste (salty). When the water boils, keep the fire, put the fish slices in one by one, spread them out with chopsticks, and turn off the fire after 3~5 minutes. Pour the cooked fish and all the soup into the cauldron where the bean sprouts were just put.
4. Take a clean pot and pour in half a catty of oil (the specific amount of oil depends on the size of the container. Fish and bean sprouts will be submerged when poured into a large basin. Turn off the fire when the oil is hot and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), stir-fry slowly with low fire to get the fragrance of pepper and pepper. Be careful that the fire is not too big, so as not to explode.
5. When the color of pepper changes quickly, turn off the fire immediately and pour the oil and pepper in the pot into the big pot of fish. Cooking a pot of delicious boiled fish mainly depends on the use of salt, pepper and oil. Putting more salt is mainly to adapt to the heavy taste of northerners. Pepper can stimulate appetite and add color to dishes. Oil is mainly used to improve the taste and also to make the fish look more delicious.
A two-catty fish basically needs four or five catties of oil. The end result of these seasonings is to greatly stimulate the appetite of diners.
Legend has it that boiled live fish originated in Sichuan, but developed in Xiamen. Nowadays, signs for cooking live fish are everywhere in the streets.
The cooking methods of live fish are summarized as follows:
Materials:
2 kg of fish, (three servings) three or two handfuls of dried red peppers (to be cut open), half a bowl of peppers, ten garlic cloves, one piece of ginger, five onions, a little salt, half an egg white, a little starch, three or two sunflower seeds oil, two or two Chili oils, one white sesame seed, one cucumber and one soybean sprout.
Steps:
1. Wash the fish and pay attention to the black part of the belly. Pick out the fish along the bones, and cut the fillets obliquely into half-centimeter-thick fillets with a knife, so there are not so many thorns. (Tip: When buying fish, you can ask the master to help you pick the fish head and fishbone. As for the fish fillets, you'd better go home and slice them slowly, because the master doesn't have much time to slice them for you.
2. Put the fish fillets into a dish, add egg white, salt and starch, grab them evenly by hand, cut garlic into mashed garlic for later use, remove seeds from dried peppers and cut them into sections, and cut sauerkraut and Jiang Ye into sections for later use.
3. Heat the oil in the pot, add ginger, garlic, red pepper and pepper, stir fry the fish bones, and then put them in cold water. After rolling, pour the cut cucumber and soybean sprouts into the pot.
4。 Add fish fillets evenly, add a little salt and monosodium glutamate, sprinkle with white sesame seeds, and serve in a large basin. You don't need to wait for the water to boil after you put in the fish fillets, just a little bubbling, so the fish fillets will be smooth and tender! )
This is the most important thing! Look at the smell of fish. Heat the pan, pour in the oil and Chili oil, and heat it to 80%. Put down the red pepper and pepper and stir-fry until fragrant (be careful not to stir-fry for too long, just change color slightly). Pour it directly on the fish noodles, only listen to the "squeaking" sound, sprinkle with chopped green onion, and the fragrance will come to your face, spread throughout the kitchen, and float to the table, and then serve.
material
Green beans 1 kg, minced meat 1 tsp, shrimp skin 1 tsp, winter vegetables 2 tsp, chopped green onion 3 tsp, Jiang Mo 1 tsp, minced garlic 1 tsp, wine 1 tsp.
manufacturing method
1, pick and wash the green beans and drain the water. Soak dried shrimps in water until soft, and cut into powder. Wash and chop the winter vegetables.
2. Heat 3 cups of oil in the pot, fry the green beans over high heat, and fry until the skin is slightly wrinkled.
3. Pour out the frying oil, leaving 1 tbsp of oil, add dried shrimps, winter vegetables, minced garlic, Jiang Mo and minced meat, and fry until dry.
4. Add seasonings such as green beans, stir-fry and add to the dish.
pay attention to
Pay attention to the heat when frying, and don't burn the green beans!
trait
Dry-frying is a very common practice in Sichuan cuisine, which mainly involves slowly frying vegetables with oil to produce a special smooth, tender, fragrant, fresh and refreshing taste.