Spiced fish materials: grass carp 1, pepper, chopped pepper, Pixian bean paste, onion, ginger, minced garlic, cooking wine, sugar, sesame oil, peanut oil, coriander and fried sesame. Practice: 1. After the grass carp is slaughtered, it is washed, cut off two pieces of fish, cut a flower knife on the fish, marinate it with cooking wine, salt and onion ginger, put it on a plate and steam it in a cage for later use.

2. Heat oil in a wok, add chopped pepper, pepper, Pixian bean paste and minced onion, ginger and garlic, stir-fry until red oil is produced, cook wine, add fresh soup, salt and sugar, burn for a few minutes, remove residues and pour in sesame oil. Tip: Function

Bright red color, spicy and delicious, fresh and tender meat.

knack for cooking

According to personal taste, the amount of pepper and pepper can be increased or decreased.

3. Cool the juice and pour it on the fish. Sprinkle with fried sesame seeds and coriander powder.

Introduction of spicy red and white boiled fish: Speaking of boiled fish, it was quite funny when I first came into contact with it. At that time, Tianma came to Sichuan for the first time and couldn't stand spicy food. I didn't see anything not spicy except rice! Every meal is a test for me. Towels are a must. Eating is my pain! Once I went to a restaurant with my friends and flipped through the menu. I saw a light dish-boiled fish! I ordered this dish excitedly and waited for the boiled fish for a while with great expectation! I saw a layer of red oil with peppers on it, and white fish fillets were exposed in the Red Sea. I didn't faint on the spot! My friend just said that everything cooked is spicy, such as boiled fish, boiled meat slices and boiled beef. This Sichuan dish left a deep impression on me. . . When Tianma left Chengdu, she found that she could not live without boiled fish. Today, she ate boiled fish for a long time, and both LG and I felt deeply. Ingredients: one fish, at least one and a half Jin, Pixian watercress, onion, ginger, shredded pepper, pepper powder, pepper granules, garlic sprouts, bean sprouts and coriander. Exercise:

It's a skill to slice the fish after washing it. After this attempt, my mother felt that today was a relatively successful one.

Sliced fish draw a line from the fish back line, and then gradually walk along the line to the fish belly, slowly.

Marinate the sliced fish fillets with salt, cooking wine and raw flour for 20 minutes, and you can add more raw flour, so that the fish fillets are tender and smooth.

Slice ginger and onion, prepare shredded pepper, pepper powder and Pixian watercress.

Fish bones should be cut into pieces to make soup, which is better than using white water directly Boil the pot with water, add fish bones and stew for ten minutes. The soup is slightly white.

Prepare the next dish. I bought soybean sprouts. Stir-fry with a little salt and pour into a basin for later use.

Take another pot, boil water, pour the marinated fish fillets, turn off the heat immediately after pouring, stir gently with chopsticks, and take out the fish fillets separately with a colander.

Add hot oil to the pan and add three spoonfuls of bean paste. I used Pixian bean paste, which is essential. Add ginger slices, onion slices, pepper grains and garlic sprouts, stir fry slightly, add fish soup cooked with fish bones, bring to a boil, and pour in the fish fillets.

As soon as the water boils, hurry out of the pot, because the fish fillets are cooked, and if you cook them again, they will rot. Pour into a pot with a bottom dish and pour with pepper powder and shredded pepper.

Boil the pot dry and pour in a certain amount of oil, not too little. The burnt oil is poured on the pepper powder and shredded pepper with smoke. The stinging sound is really beautiful.

Add a little coriander and a pot of spicy red and white boiled fish will be ready. Ingredients: grass carp, bean sprouts, coriander, onion, ginger, garlic, pepper, dried pepper. Practice: Chop onion, ginger and garlic and put them in a bowl.

2, bean sprouts and coriander, a little green garlic is the best.

3, a 2.3 kg grass carp, after cleaning, began to fish fillets. The first step is as follows

Step 2: Start slicing the fish, cut off the remaining meat from the fish, and finally leave a bone frame.

Step 3: Cut the fishbone into sections. Marinate fish fillets with starch, cooking wine and a little salt (more starch can make fish smoother)

5. After the preparatory work is completed, it officially begins. Add an appropriate amount of oil (about 30% more than that of frying a vegetarian dish), heat, add pepper, Pixian bean paste and minced onion, ginger and garlic (as shown in figure 1), add bean sprouts and coriander, stir-fry, add stock, then add cooking wine, soy sauce, sugar and a little salt, and bring to a boil.

6. Pour the fish head and bones into the pot, bring them to a boil with high fire, and simmer for 10- 15 minutes.

7. It is estimated that there is still a pot of water here when the soup is almost cooked. After boiling, add the fillets that have already begun to marinate. Pay attention to the fish fillets and melt them gently with chopsticks.

8. When the fish fillets are cooked until they are about to open (it can be seen at this time that it is not terrible to put too much starch at first, so don't worry about mixing with the soup, and the excess starch will be cooked in this clear water process), carefully remove the fish fillets with a colander (when the fish fillets are sliced, they should not be too thin, so as not to be easily broken, hehe, it is good for friends who are not familiar with the knife), and wait until the fish bones are almost cooked, and use a colander.

9. Turn off the fire 1-2 minutes after the fillets are boiled, pour them all into the pot, wash the pot, pour in about 1 kg of oil (estimated), heat them, and then add the pepper and dried pepper as shown in Figure 1 (2). 3 kg of fish, dried Chili 1 2, Chili semi-A Liang) fried, and then directly poured into the fish tank.

spicy boiled fish