Raw materials:
Clean carp meat and crucian carp 500g, fresh shrimp 200g, white gourd, green vegetable or Chinese cabbage1000g, vermicelli 300g, ginger150g, lard 250g, salt10g, pepper 2g, pickled pepper and onion 50g, fresh soup.
Exercise:
A, removing gills, laparotomy, scales and internal organs of crucian carp, washing and draining, and putting into a fresh soup pot (hot pot) until the soup is white and fragrant, and removing fishbones.
B, set fire to the wok, add lard to heat it, add ginger slices, onion segments, pickled peppers (minced) and 500g pickles (cut), stir-fry the fragrance, pour it into hot pot steam to boil, then add the remaining pickles, and add refined salt, pepper and monosodium glutamate, which is the marinade.
C. fresh carp meat is cut into pieces. Wash and drain the shrimps. Peel, peel and slice the wax gourd. Remove the old leaves of green vegetables or Chinese cabbage, and wash them. If the vermicelli is unevenly distributed, wash it. Put the above materials on the table separately and surround the hot pot.
D. Add sesame oil to taste the vegetables when eating, one for each person, and dip them in. Note that aged kimchi is not suitable for kimchi, because it is too sour and salty, which affects the flavor. It is best to use freshly soaked kimchi (10 days or so). At present, bagged pickles are mostly used in the market, and the effect is acceptable. The soup of crucian carp can be boiled with chicken skeleton, pig bone, fish bone, tomato, ginger, cooking wine and onion, and pepper can also be added. Crucian carp soup can't be boiled in boiling water, otherwise the marinade will be tasteless and the effect will be too poor. ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ The first method of spicy fish: 1. Cut the pork belly (that is, the lean meat and fat meat are layered) into 1 cm square (regardless of thickness). 2. Put oil (more) in the pot, add a spoonful of sugar (white sugar is ok) (more) after heating, and fry until it is paste (there should be smoke in the pot at this time, don't be afraid). Pour chopped meat and seasonings (thick slices of ginger, garlic, cinnamon, dried pepper, star anise and dried tangerine peel (not dried tangerine peel)) and stir-fry for three minutes until the meat turns dark red; 3. Add a proper amount of salt, a spoonful of soy sauce, 1/5 tablespoons of vinegar, half a spoonful of sugar, two tablespoons of cooking wine, half a spoonful of chicken essence, and clear soup (cold water is also acceptable) until the meat is submerged for 3 mm, and the fire boils (it begins to smell); 4. Pour into a saucepan and simmer for 1.5 hours. At this point, the soup should be small and sticky (if there is too much soup, you can collect the soup on high fire, but you should stand by and watch), add green pepper (not very fat lantern pepper), add some coriander, then taste the salty taste and simmer for 3 minutes. Serve the dish before the saliva drips into the pot, and secretly eat another piece without others knowing.
The second method of spicy and hot fish: spicy and hot fish can be said to be a home-cooked dish. Different places, different people have different methods. When you buy meat, you must buy pork belly with skin. Fat meat and lean meat account for half, so be sure to bring pigskin, or you won't do it at all. Wash the meat and cut it into 2 cm square cubes. Don't bleach with water. Pour the right amount of oil directly into the pot (I used peanut oil). When the oil is hot, fry the meat in the pot! This frying process is indispensable. First, the lard in the fat will be removed and it will not be greasy to eat. Second, it will increase the flavor of meat (personal experience …………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………………… Then pour in soy sauce, not too much. Hurry up, or the sugar will burn. After the juice is boiled, pour in the fried meat, stir fry, pour in water (bone soup is the best, but I don't have time to cook it), and then-put it in the pressure cooker! If you have time or no pressure cooker, stew for at least an hour. The worse, the better. Don't forget to add water. There is only a little less water in the pressure cooker than meat. Add salt, increase the amount of material, bring to a boil, cover and stew for 25 minutes, then cease fire and naturally cool. When there is no pressure, open the lid and then fire to collect the juice. After the juice is thick, add a little monosodium glutamate and stop the fire.
The third method of spicy and hot fish: cut the white meat into pieces of appropriate size. Then blanch it in boiling water for 5 minutes and take it out to remove the fishy smell and foam! (secret recipe: it is best to add some white wine! Prepare seasonings first: pepper, aniseed, cinnamon, ginger, onion, cooking wine and soy sauce. Put a little oil in the wok, add sugar, and stir-fry until it is brown. To achieve the purpose of coloring and frying, you should immediately add the prepared seasoning and meat! At the slightest sign of bubbling, I will put down my things! If you like, you can also add some dried peppers and fry them together. The color can be brighter and the taste will be richer. When the color is good, you can add water, and then when the water boils, put down the fire and stew! When there is not much water left, put salt and collect juice on fire.
The fourth method of spicy-hot fish:
Ingredients: carp, pepper noodles, pepper, pepper noodles, pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably peanut oil is not used), cooking wine.
1, wash the fish, pay attention to the black film on the inner wall of the fish belly must be cleaned, and then slice it from the tail, split the fish in two, take out the fishbone, and slice it from the tail. The fillets should be large and thin.
2. Add the right amount of salt, pepper noodles and pepper noodles to the fish fillets and mix well. For refreshing taste, add a little sugar and monosodium glutamate, and add a little cooking wine (preferably yellow wine) to marinate for 20~30 minutes.
3. Wash the washed bean sprouts, soak them in boiling water and pick them up for later use.
4. put a lot of oil in the pot. When the oil is 90% hot, first put the marinated fish head, fry it and put it in the pot with bean sprouts. Then put a proper amount of fish in the oil pan, slide it open and fish it into the pan with bean sprouts until all the fish slip out.
5. When the pepper is fried in the pot until it is 80% mature, add the pepper segments. When the chilies are deep red, pour the whole pot of oil into the pot with bean sprouts and fish, and then the kitchen will be filled with the smell of boiled fish.