Ingredients: tilapia, catfish, grass carp, silver carp, flower chain (preferably not carp).

Ingredients: bean sprouts (or your favorite vegetables)

Dry red pepper 1 two ginger 1 two.

Pixian Douban 2 Liang Zanthoxylum Bunge a little.

Garlic 1 a little pepper

Add a little monosodium glutamate to the cooking wine.

A little pepper and a little sugar.

A little salt, a little leek.

A little vinegar and a little soy sauce.

Additional requirements: raw flour, one protein.

Production method:

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. Put the head, tail and fish chops in different plates and marinate them 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 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). 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. 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, don't use too much water to cook fish, 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.

Respondent: Wan Yan Kangkang-Flower Exploration 1 1 Grade 9-20 13:5 1

★ The practice of cooking fish ★

Ingredients: one grass carp, three ounces of dried pepper, half a bowl of pepper, ten garlic cloves, one piece of ginger, five onions cut into chopped green onion, a little salt, a little egg white filtered from eggs, a little starch, three ounces of oil, pepper oil 1 vial, a little white sesame, cucumber strips and soybean sprouts.

Practice: First, clean the fish, cut off the head, remove the fishbone, and cut the fish into fillets with a knife, so that the treated fish will not have many thorns. Then add salt and starch to the bowl filled with egg white to make egg white paste, and then set aside the fillets covered with egg white paste. Then cut the garlic into minced garlic, cut the ginger into filaments, cut the dried pepper into sections, and remove the pepper seeds. The preparations are done, and you can cook!

We only need three or two oils to cook boiled fish, but we need to use these three or two oils twice. First, we pour two-thirds of the oil into a hot pot. When the oil is hot, we add minced garlic, shredded ginger, dried peppers and peppers and stir-fry for a while. //Then we pour the fish heads and bones into the pan and fry them, and then we can add cold water. After the water is boiled, we pour the sliced cucumber strips and soybean sprouts into the pot. Then put the fish fillets into the pot, add appropriate amount of salt and a little chicken essence according to the taste, and when the water boils, sprinkle a pinch of white sesame seeds and put them in a big pot to eat.

The next step is crucial. The taste of this boiled fish depends on it. Reheat the washed pot and pour in the oil and pepper oil. When it is 80% hot, add dried Chili and pepper and stir-fry until fragrant. Be careful not to fry for too long until the dried pepper and pepper change color slightly. Then pour the oil directly on the fish noodles and sprinkle with chopped green onion.