1 the practice of spicy fish

Carp, Zanthoxylum bungeanum, Zanthoxylum bungeanum, Chili (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably peanut oil is not used) and cooking wine.

1, wash the fish, pay attention to the black film on the inner wall of the fish belly, then slice it from the tail, cut the fish in half, take out the fish bones, slice it from the tail, and the fillets should be large and thin.

2. Add a proper amount of salt, pepper noodles and pepper noodles to the sliced fish fillets and mix well. In order to refresh, add a little sugar and flavor.

Fine, add a little cooking wine (preferably yellow wine) and 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 pan. 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 pot with bean sprouts until all the fish are slid out.

5. When the pepper is fried in the pot until it is 8% ripe, add the pepper segments. When the pepper is fried to deep red, pour the oil in the whole pot into the pot filled with bean sprouts and fish, and then the kitchen will be filled with the smell of boiled fish.

2, spicy fish practices, spicy fish fillets production method

Sichuan cuisine recipe-making method of spicy and hot fish

Raw grass carp 1 strip (about 1 000g), Flammulina velutipes 200g, scallion 50g, pepper 30g, refined salt 3g, monosodium glutamate 5g, chicken essence 3g, cooking wine 20g, pepper 2g, salad oil100g and egg/kloc-0g.

Production method 1, grass carp slaughtered to remove scales, gills, disembowelling, cleaning, and then boned and sliced into fillets. Cut the onion and slice the ginger. Wash Flammulina velutipes, boil it in boiling water, take it out 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 a strong fire, add 50g of salad oil and heat it to 60%. Stir-fry the ginger slices and scallions to give a fragrance, and add clear soup, cooking wine, salt, pepper and chicken essence to boil. Put the coded fish fillets into a pot and put them into a bowl until they are cooked to 90%, and add monosodium glutamate.

3. Put another pot on a strong fire, put 50 grams of salad oil and burn it to 70% heat. Stir-fry the pepper and pour it on the fish fillets.

Features:

Pepper fillets are used dozens of times more than usual in the use of pepper. After intense stimulation gives people a sense of suffocation, it is a sense of carefree. In the production of fish fillets, we strive to be tender and smooth, and it can be described as extremely fine.

3. Spicy fish head

Ingredients: fish head, onion, ginger, garlic.

Seasoning: salt, soy sauce, cooking wine, sugar, bean paste, pepper powder, starch, salad oil, broth.

Production process:

1. Wash the fish head, pat the powder on it, fry it in the oil pan and take it out for later use.

2. Leave the bottom oil in the pot, stir-fry the onion, ginger and garlic, add the broth and seasoning to boil, and then add the fish head to cook thoroughly before serving.

Features: bright red color, spicy and delicious. Tips:

1. The fish head should not be too big, and the juice collection time should be long.

This dish should not be too light.