Main ingredients: grass carp, cucumber and 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 Chili noodles and coriander.

Characteristics of spicy and hot fish: spicy and delicious, fresh and tender fish, rich side dishes. Teach you how to cook spicy-hot fish, how to make spicy-hot fish delicious 1, cut grass carp into pieces, glue the beaten egg juice, wrap it with dry starch, fry it with edible oil at 60 degrees oil temperature, and pick it up after the surface of the fish piece is light 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.

How to cook boiled fish? The easiest way to do it.

Women.daqi/tag/pic/6172/index, this place is great! N a variety of practices, and they are all illustrated, so detailed! sh . 2 1/foods/knowledge/2004/04/28/ 15459 14。 Shtml boiled beef with boiled fish (with pictures and texts) is the most authentic: boiled fish is the flavor of Yubei, which seems to be original, and the actual workmanship is exquisite-fresh and tender.

It not only removes the fishy smell of fish, but also keeps the fish fresh and tender. It steals the limelight with its unique "spicy" characteristics: a lot of peppers are bright and eye-catching, spicy but not dry, hemp but not bitter, and they are delicious at first. After eating one bite, people are salivating and full of praise.

You're making me cry:] Here's a brief talk about how to cook fish. Method 1: Raw materials: a strip of fresh grass carp. Ingredients: 500g of soybean sprouts, edible oil1000g (the actual dosage is about100g), 250g of dried pepper, 50g of pepper, and a little salt, cooking wine and starch. Method: 1) First, wash grass carp, cut it into fillets, and add a little salt and cooking wine. 2) Wash soybean sprouts for later use; 3) Put about 500 grams of water in the pot. After boiling, blanch the bean sprouts in water until they are 8% mature.

Take it out and put it in cold water, dry it, and put it evenly at the bottom of a clean bowl; 4) Blanch the sliced fish in water for a while (78% mature) and code it on the bean sprouts; 5) After the wok is on fire, pour in cooking oil. After boiling, remove from the fire, add pepper and dried Chili, stir-fry a little (not too long, otherwise it will fry), and immediately pour it into a bowl filled with fish and bean sprouts (be careful not to burn); 6) At this point, a pot of delicious boiled fish is ready. = = = = = = = = = = = = = = = = = = = = = = = = = Method 2 Spicy boiled fish raw materials: grass carp 1000g, bamboo shoots 300g, refined oil 100g. 50 grams of Pixian watercress, 25 grams of cooking wine, 3 grams of pepper, 2 grams of refined salt, 2 grams of white sugar, 2 grams of soy sauce, 2 grams of monosodium glutamate, 0/5g of water starch/kloc-,0/00g of fresh soup/kloc-,and 0/0g of fermented glutinous rice juice/kloc-. Methods: 1, grass carp was slaughtered and cleaned, and the clean fish was fished out. Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut into pieces; Wash shallots and cut them into chopped green onions.

2. Put the pan on high fire, burn the refined oil until it is 4% mature, add dried Chili festival, pepper and Pixian watercress, stir-fry and color, add ginger rice and garlic rice, add fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head and fish bones, and cook until the taste is ripe. 3. Start another pot fire, burn a little refined oil, add green bamboo shoots and salt, stir fry and put them in a bowl for later use.

4. Take out the cooked fish heads and bones and pour them on the tips of green bamboo shoots. Boil the soup in the pot, add the fish fillets to boil, cook it with monosodium glutamate, put it in a bowl and sprinkle with chopped green onion. 5. Burn the refined oil in the pot until it is half-cooked, add dried pepper, pepper, ginger and garlic, stir-fry until fragrant, and pour it on chopped green onion.

Features: the meat is tender, spicy but not dry, fresh and mellow, with endless aftertaste. = = = = = = = = = = = = = = = = = Method 3: Raw materials: bass, catfish, grass carp, silver carp, flower chain (preferably not carp) and bean sprouts (or your favorite vegetables). A little sugar, a little salt, a little leek, a little vinegar, a little soy sauce, a little corn starch and egg white. Method 1: 1, kill the fish, wash it, cut 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. Put the fish head, fish tail and fish steak in another plate and marinate them in the same way. 2. Boil a small pot of water, wash the bean sprouts, scald them with boiling water, remove them and put them in a large pot, and sprinkle a little salt according to your personal taste.

3. Add three times as much oil as usual to a clean wok. When the oil is hot, add three tablespoons watercress and stir-fry until fragrant. Add ginger, garlic, onion, chilli, chilli powder and dried chilli, stir-fry over low heat. 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). When you pour it into a big basin, the fish and bean sprouts will all be submerged. 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.

When the pepper changes color, turn off the fire immediately and pour the oil and pepper in the pot into the big bowl of fish. Watch out for burns! ! (You can also put pepper and pepper in a large pot, and then pour the oil that has been burned to 90% heat into the pot. ) everything is settled. Another spicy "boiled fish" is out of the pot.

Note: 1, the amount of boiled fish should not be too much, just put the fillets in, just after being flooded. After cooking, pour it into the basin, and some fish fillets will be exposed.

Stir-fry some pepper and pepper before cooking fish. When cooking, the red pigment in pepper can be fully leached to make the oil turn red and bright. 3. When curing fish, don't put too much salt, it will be salty, and it will also destroy the delicacy of fish.

After the fish is done, you can pour the soup back into the pot and add tofu or vermicelli or konjac. , which is boiled fish hot pot. Or simply put the cooked fish in the electric hot pot at the beginning, and just fire it after eating the fish.

= = = = = = = = = = = = = = = = = = = = = = Method 4: Raw materials: perch (both perch and perch carp are translated, try it yourself), tilapia (tilapia) or catfish (catfish).

How to make spicy and hot fish delicious is a common practice of spicy and hot fish.

Ingredients: 1 silver carp, 1 bean sprout, 1 kg chopped green onion, 10 ginger, 1 pepper, appropriate amount of eggs, 1 garlic, 2 coriander peppers, appropriate amount of oil, a little salt, a little sesame oil, a little chicken essence, a little oil consumption and a little spicy taste. The cooking process takes 20 minutes, which is time-consuming. The procedure of home-cooked spicy fish is 1. Separate the fish heads first, and the bone fish heads and fish heads don't need to be marinated together. Cut the fish with an oblique knife. 3 Put the sliced fish into a bowl separately, add the onion, ginger and garlic starch salt, and marinate the eggs for 15 minutes (the salt content should be controlled by yourself, so don't put too much weight). 4 Wash the bean sprouts, put them in the pot, boil them with water, then take them out, and put the right amount of oil in the bottom 5 pots of the big bowl. Then add bean paste (2 tablespoons), add onion, ginger, garlic, pepper and pepper. Stir-fry the taste. Stir-fry the fish head and bones directly for half a minute, then add water to boil and simmer for 5 minutes (to cook the flavor of the ingredients). At this time, the fish head is cooked and placed on the bean sprouts. 8. Take out the fish head and put it on the fish bone. Fish heads can't be cooked for long. After boiling for half a minute, remove it and put it on the fish bones. In this way, it tastes layered (the meat at the top is the most tender, the fish bone in the middle and the bean sprouts underground). 9 After taking out, season the soup and pour it into a bowl, 10, then sprinkle with chopped green onion and coriander 1 1 until the last step is oiled. Wash the pan, add more than a dozen spoonfuls of oil, and add dried Chili and pepper. It can't be too long, lest the pepper turn black and smell the fragrance. Because the oil is very hot, you will hear a hiss when you pour it, and then the finished product 12 is finished. Please tell me if there are any shortcomings in the first upload. I hope you can forgive me. This dish is characterized by spicy and delicious flavor. Friends who want to try it can try kitchen utensils: boiling pot.

Home-cooked method of spicy and hot fish

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 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 easiest way to cook fish

Formula: two Longli fish, 500g soybean sprouts, one egg white, 20g pepper, appropriate amount of onion, ginger 1 slice, 2 garlic slices, appropriate amount of salt, and cooking wine 1 spoon.

The method of boiling fish in water: 1, and the onions, ginger and garlic are all cut. Slice the fish and add an egg white, a little salt, cooking wine and starch slurry.

2. Put the bean sprouts into a boiling water pot and cook until they are cut off. Add a proper amount of salt when cooking. Lay the blanched soybean sprouts flat on the bottom of the basin.

3, put the right amount of oil in the pot, add pepper particles to stir fry, turn off the fire, and then add dried red pepper to stir fry for later use. 4. Add a tablespoon of red oil chopped bean paste and stir-fry red oil. Add ginger slices and garlic slices and stir-fry for a while.

5, add the right amount of hot water to boil, the amount of water is subject to the fish fillets. Put the fillets into the pot one by one.

6. Cook until the fish fillets turn white, and pour them into the pot with bean sprouts and soup. Put the previously fried Chili granules on it with dried red peppers and onions. 7. Take another pot, heat it with proper amount of oil, pour it into the basin, and hear the sweet sneer, and the delicious boiled fish soup will be ready.

Tips 1。 Generally, fresh grass carp is used to cook boiled fish. I was lazy this time, because I found that Longli fillets were particularly like good grass carp. It turns out that Longli fish boiled fish is as delicious as boiled fish. 2, don't put too much starch in the pulp fish, just wrap the fish in a thin layer, too much cooked fish soup will become turbid.

3. When frying peppers, stay away from the pot or turn off the fire, so as not to fry the peppers black and keep their bright red color. 4, fish don't have to cook for too long, just change color, this level of fish is the most tender.

5. In the last step, the hot oil should be quickly poured into the basin, preferably on onions, peppers and dried red peppers, which can better stimulate the fragrance of these seasonings.

How to cook spicy and hot fish? Who has a recipe?

Material: grass carp

Side dishes: cucumber and rice paste

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

Practice: 1. Cut grass carp into pieces, paste the beaten egg juice, wrap it with dry starch, fry it in edible oil at 60 degrees oil temperature, and pick it up after the surface of the fish piece 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.

How to cook boiled fish? I want something a little spicy.

Materials for spicy boiled fish:

Fresh freshwater fish 1, soybean sprouts or mung bean sprouts 1, lettuce 1, celery 2, coriander 2.

Seasoning for spicy boiled fish:

Zanthoxylum bungeanum 1 a lot of dried peppers 1 a lot of salt 1 a teaspoon of chicken essence 1 a teaspoon of pepper 1 a teaspoon of starch 1 a teaspoon of garlic cloves, 5 slices of ginger 10 slices of onion, 6 slices of cooking wine, 50ml of Pixian bean paste.

The practice of spicy boiled fish:

1. Slice the fish fillet, then marinate it with pepper, egg white, cooking wine, 5 slices of ginger, 3 slices of onion, starch and salt for 20 minutes.

2. Heat the wok with proper amount of oil, then add the remaining ginger slices, garlic slices, 1.5% pepper and 1.5% dried pepper until the fragrance comes out, and then add the bean paste to stir fry together.

3. Then pour about 500ml of water (about 1 bowl) into the pot, add the fish bones and fish heads, and cook together. After boiling, put the fillets in a boiling pot for 2 minutes, add the remaining shallots, and then turn off the heat.

4. Put bean sprouts, lettuce and celery in another big container (I use mung bean sprouts, just put them directly. If it is soybean sprouts, please blanch it with boiling water in advance. Besides, I don't have big containers at home, so I will put them in a casserole:)

5. Pour all the scalded fish fillets into a large container filled with vegetables, and then sprinkle Chili powder on the surface.

6. Wash the wok, then pour in more oil and heat it. Add the remaining half of chilli and dried chilli and stir-fry until fragrant, but be careful not to burn the dried chilli.

7. Pour the spicy oil into the fish fillets, and then add the coriander.

Intimate suggestion:

1, fish fillets should not be cut thick as far as possible, but they should not be cut too thin. If it is too thick, it will taste bad if it is scalded for a long time, and if it is too thin, it will easily break.

When the weather is hot, you can marinate the fish fillets in the refrigerator until everything else is ready.

3. Use high fire 1 for 2 minutes when scalding fish fillets, and the taste is poor after a long time.

4. If you use soybean sprouts, you should cook them in advance. Lettuce and celery are easy to cook, so you don't need to blanch them.