Lanzhou Chicken Pot Fish is a Lanzhou-style dish. Chilli pot fish to fresh grass carp as the main material, the fish cut into slices and wrapped in flour, the pot with hot oil deep-fried to golden brown on the bottom of the pot; will be specially made to heat the oil, put all kinds of auxiliary ingredients chili, and then poured to the fish slices, so that a pot of fragrant chilli pot fish is ready. The fish is crispy on the outside and tender on the inside, and the meat is very flavorful. The most special thing is that after eating the fish, you can add fresh soup to the pot and have hot pot. With the fresh flavor of the fish in the pot, add lamb, vegetables and other shabu-shabu dishes, and you'll have a unique taste.

Chongqing choking fish:

Sichuan cooking method "choking" refers to the use of peppercorns, peppers, etc. fried sauce, but with the Cantonese cuisine of "stir-fry" and some differences -- the finished product is still oily. --The finished product is still oily.

Main ingredients: sea bass (or grass carp), vermicelli, Huadiao wine, pepper, peppercorns, cilantro and celery.

Practice:

1, wash the fresh fish, remove the viscera, fish meat slicing, de-boning, head and tail, bone, meat separate spare. Sheng dish to sour coleslaw and vermicelli bottom.

2, fish head, fish tail to "blanch" cooked (that is, after boiling the water, put salt, pepper, carved with flowers to cook). Put on top of the fans.

3, with salt, pepper, monosodium glutamate, soybean meal mixture, the fish fillets marinated for 3-5 minutes, and boiled water into 7 mature, served on a plate.

4, with a small amount of oil, respectively, parsley, celery, minced meat stir-fried, pepper stir-fried, successively drizzled onto the fish can be.

Points: fish fillets what is seven mature? It is to see the fish fillets become white, slightly curled, it is necessary to immediately fish up, plus later two fried hot oil, the fish is just cooked through.