Teach you six kinds of spicy and hot fish:
The first method of spicy-hot fish:
Ingredients: a fish, onion, ginger and garlic.
Seasoning: salt, soy sauce, cooking wine, sugar, bean paste, pepper powder, starch, salad oil and broth.
Production process:
1. Wash the fish, powder them, fry them in the oil pan, and take them out for later use.
2. Leave the bottom oil in the pot, add the onion, ginger and garlic, stir fry, add the broth and seasoning to boil, and then add the fish to cook thoroughly before serving.
Features: bright red color, spicy and delicious.
Tips:
1. Don't make the fish too big, it will take a long time to collect the juice.
This dish should not be too light.
The second method of spicy fish:
Spicy and hot fish can be said to be a home-cooked dish. Different places, different people have different practices.
Raw materials: grass carp 1 (about 1000g), Flammulina velutipes 200g, onion 50g, pepper 30g, refined salt 3g, monosodium glutamate 5g, chicken essence 3g, cooking wine 20g, pepper 2g, salad oil 100g, egg 1.
Production method:
1. After the grass carp is slaughtered, it is disemboweled, scaled, gilled, eviscerated, washed, boned and cut into fillets. Cut the onion and slice the ginger. Wash Flammulina velutipes, blanch it with boiling water, remove it and put it in a bowl to make a base. Add a little cooking wine to the fish fillets, and add egg white and bean powder for later use.
2. Put the wok on the fire, add 50g salad oil and heat it to 60% heat. Stir-fry ginger slices and scallion until fragrant, and add clear soup, cooking wine, salt, pepper and chicken essence to boil. Put the coded fish fillets into a pot and a bowl until they are 90% ripe, and add monosodium glutamate.
3. Start another pot fire, put 50g salad oil and heat it to 70%. Stir-fry Chili peppers and pour them on the fish fillets.
Features: The dosage of pepper slices in pepper is dozens of times than usual. After intense stimulation, it gives people a sense of suffocation, which is a carefree feeling. In the production of fish fillets, we strive to be tender and smooth, which can be described as extremely fine.
The third method of spicy-hot fish:
Making materials: main ingredients: grass carp, cucumber and rice paste.
Accessories: eggs, dried starch, cooking oil, butter, onion, garlic.
Spicy and hot fish seasoning, brown sugar, white pepper, salt, chicken essence, pepper, dried Chili, dried Chili noodles, coriander.
Exercise:
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.
3, according to personal preferences, you can also put some dried peppers in and fry together. The color can be brighter and the taste will be richer. You can add water when the color is good, and then wait for the water to boil ~ ~ ~
4. After the water boils, just simmer on a small fire! 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.
The practice of spicy fish:
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.
The fifth method of spicy-hot fish:
Ingredients: a fresh grass carp.
Ingredients: 500g of soybean sprouts, edible oil1000g (the actual dosage is about100g), 250g of dried pepper, 50g of pepper, a little salt, cooking wine and starch.
Production method:
1) firstly, clean grass carp, cut it into fish fillets, add a little salt, cooking wine and starch, and stir well for later use;
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 pepper, stir-fry a little (not too long, otherwise it will fry), and immediately pour into a bowl filled with fish and bean sprouts.
The sixth method of spicy-hot fish-special spicy-hot fish;
Raw materials: mullet 1 about 600g, carrot100g, celery100g, ginger slice10g, garlic slice 20g, onion 30 knots, dried pepper10g, pepper 5g, and wild rice.
Specific practices:
1. Slaughter mullet, wash it, remove the head, tail and bone spurs, take two clean fish fillets, cut them into butterfly slices, grab them evenly with salt, pepper, yellow wine and dried starch, then pour in a little salad oil and put them on a plate for later use; Cut the fish head in half and then slice it; Fish bones are cut into sections; Dice carrots and celery, dice dried peppers, and chop Pixian watercress.
2. Heat a wok with a little salad oil, add ginger slices, garlic slices and shallots to stir fry until fragrant, then add dried Chili slices, prickly ash, chopped Pixian watercress and Wuhu Centennial Chili sauce to stir fry red oil, then add fish heads, fishtails and fishbones, boil yellow wine, add fresh soup, and add dried tangerine peel, carrot granules and celery.
3, Chili oil into the pot to 70% to 80% heat, pour into the basin, and then quickly pour the fish fillets into hot oil to disperse. After the fish fillets are blanched, put them in the dipping sauce of the flavor dish and dip them slightly. You can eat them. Note: After the fillets are cooked in oil, be sure to dip them in sauce to reduce calories!