Ingredients: grass carp, cucumber, bean jelly

Accessories: eggs, dried starch, cooking oil, butter, onion, garlic, spicy and hot fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dried pepper, dried Chili noodles and coriander.

Characteristics of spicy-hot fish:

Spicy and delicious, fresh and tender fish, rich side dishes.

Teach you how to cook spicy-hot fish, and how to cook spicy-hot fish is delicious.

1. Cut the grass carp into pieces, paste the egg evenly, coat it with dry starch, fry it in edible oil with an oil temperature of 60 degrees, and pick it up after the surface of the fish pieces turns pale yellow.

2. Stir-fry the spicy and hot fish seasoning with the remaining oil in the pot. The oil temperature should not be too high. Keep stirring. Add garlic cloves, pepper and dried Chili (cut into 2 pieces), then pour in the fried fish pieces and stir well. Add water to the fish pieces, add salt, chicken essence, pepper noodles, Chili noodles, 2 tablespoons of brown sugar, butter and chopped green onion, then pour cucumber slices and rice into the pot.

The practice of cooking fish introduces the dishes and their functions in detail: home cooking recipes.

Materials for making boiled fish:

Composition: 1. Grass carp with scales and fins removed 1 piece, 2.5 kg-3.5 kg (chubby fish can also be eaten by people who like fish heads); 2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use); 3. A small bag of mustard tuber. 4. Peel off two garlic heads and cut off the roots for later use (twice with a knife); 5. A peeled piece of ginger (about 50 mm square); 6. Zanthoxylum bungeanum and dried peppers. 7. A bowl of salad oil;

How do you cook boiled fish? How to cook boiled fish to taste good?

Start work:

1. Chop the fish head and divide it into two halves;

2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife;

3. Continue to slice the two big fish into appropriate fillets;

4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;

5. Put an egg white (just egg white), a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand);

You can dismiss:

1. Pour a small bowl of salad oil, all pepper and pepper into the pot, and fry it slowly over low heat;

2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;

3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;

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

5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;

6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot;

Finally, the basin can be filled with:

1. Be sure to use a large enough pot (electric hot pot can also be considered) with copied soybean sprouts and mustard tuber inside;

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

3. Finally, pour half a bowl of pepper and oil on it;