Let's just say it depends on the species.

Common grouper, snapper, snapper,

Cuttlefish, scallops, scallops, shrimps, fresh crabs and lobsters are all suitable.

Thick-skinned, ocean-going and large-scale marine fish are more suitable.

What deep-sea fish is good for hot pot?

It doesn't taste good after eating for a month.

What fish is the best to make hot pot? How to cook hot pot fish?

Buy a grass carp weighing 3 kg and slaughter it clean. Slice the fish fillets, and marinate the fish fillets with salt, cooking wine and ginger rice 15 minutes. Ingredients: millet pepper, pickled ginger, pickled beans, onion, ginger, garlic, pepper and pepper. Put the pot on fire, add water, add fish head and tail, fish skin, onion and ginger cooking wine, and then add fish fillets. It will be fine if the pot is boiled.

At the same time, put millet pepper, pickled ginger, pickled beans, onion, ginger, garlic, pepper and pepper into a wok, stir-fry until fragrant, and then pour into a fish pot.

You can eat it. After eating the fish fillets, you can open fire and rinse all kinds of dishes suitable for hot pot. A key step is missing.

~ Marinate the sliced fish fillets with salt, cooking wine and ginger rice 15 minutes. ~

After this ~

Remember to mix the fish fillets and bean flour (less) in the basin! The fish made in this way is very tender ~

How to cook 50 sea fish in a big pot?

food

Deer roe fish 1 strip

Proper amount of oil

Proper amount of salt

2 red peppers

Appropriate amount of onion, ginger and garlic

Proper amount of cooking wine

Proper amount of vinegar

Proper amount of sugar

Proper amount of soy sauce

Production time: 30min-1 hour.

step

1 roe, remove intestinal scales and wash. Leave the fish oil in your stomach. This fish is fat.

Cut several holes in the belly of the fish, put a layer of salt on the belly of the fish, and marinate it with onion, ginger, garlic and cooking wine for 20 minutes.

3 put oil in the iron pan, wipe the pan with ginger slices, and fry the fish on low fire. Cut the fish into three sections, because the fish is bigger.

4. After the pan cools, turn it over and fry the other side (this is to prevent the pan from sticking off the fish skin).

5 put the pot down to cool, and then take out the fish first. Put a little oil in the pot, saute shallots, ginger, garlic and peppers, add a proper amount of cooking wine, 1 tablespoon sugar, 2 tablespoons vinegar, 1 tablespoon soy sauce, a proper amount of salt and water, and then add fish. Simmer until the soup is dry.

6 take out the fish segments, reassemble them into a whole piece, sprinkle with coriander and pour into the soup.

How to eat and stew marine fish?

1. Wash the fish, remove gills and internal organs, scrape the scales clean, and cut off the redundant tail wings and ventral fins. If you don't like the smell of marine fish, remove the black film from the internal organs. )

2. Put vegetable oil in the pot, add a little pepper and 2 aniseed, stir-fry until fragrant, then take it out, add a proper amount of onion, ginger, garlic and dried chili shreds, stir-fry, put the fish in the pot, cook a proper amount of cooking wine, soy sauce and vinegar, add a teaspoon of sugar, add water to the fish, bring to a boil, and simmer for about 20 minutes until the soup is cooked. Sprinkle coriander powder before cooking and put it on a beautiful plate.

Tip: We people who live by the sea stew fish in many ways. If you stew with tofu, it will be more nutritious. Tofu tastes better than fish.

How to make a seafood fish pot delicious? Ask the chef for advice.

Marine fish should eat its original flavor, so Guangdong's practice is: cut into pieces and put some salt. After half an hour, put oil in the pot (not too much), put the fish pieces in (medium heat) and fry on the other side. When they turn yellow, you can cook. It smells delicious.

What fish is delicious in hot pot?

Sticky fish is best for making hot pot. Because fish hot pot is best sliced, it can't be sliced if there are too many thorns.

Wuchang fish, hairtail and piranha are all good.

Generally speaking, it is better to use cuttlefish, and you can eat it by slicing or dicing. Squid is ok, but it ages easily. And eels, but make fish balls.

The most common types of seafood shabu-shabu are shellfish scallop, sea rainbow, fat clam, duckling conch, shrimp, red shrimp, bamboo tube shrimp, sandwich shrimp, squid octopus and sea cucumber. Fish rarely enter the shabu shabu, because the meat is loose after cooking, and it is not wise to simply rinse the fish. Moreover, among the fish I know, it is easy to cross-taste, and almost every fish has its own unique taste.

Excuse me, what kind of fish can I buy to eat hot pot?

It depends on what kind of fish you like.

But it's better to buy fish with fewer thorns if you make hot pot.

Otherwise, the thorns will fall into the pot and stick to the leaves when you wash vegetables. . .

I like to eat catfish hotpot. . .

It is delicious. it wont hurt you to try it

Catfish meat is tender. . . And catfish has oil, which means it is fatter than other fish.

Hot pot tastes better this way.

The most important thing is that catfish basically has no thorns. . . In addition, fish are big, just like fish chops.

It is convenient and refreshing to eat!

What kind of sea fish is better to eat in hot pot?

The following is for reference.

What kind of sea fish do you use to eat hot pot?

The seafood that is often used is

Cuttlefish, squid, grouper, salmon, snapper, tuna

Oyster, clam, scallop, abalone, shrimp, squid.

What are the seafood suitable for hot pot?

Marine fish, shrimp, crab, shellfish, snail, mollusk. Such as yellow croaker, Spanish mackerel, saury, hairtail, pike, perch, octopus, squid, sea cucumber, prawn, green shrimp, sea shrimp, bamboo shrimp, Pippi shrimp and so on.

, clams, clams, clams, clams, meretrix meretrix, scallops, fresh shellfish, oysters, swimming crabs, crabs, etc.