Exercise 1
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 Chili, stir-fry a little (not too long, otherwise it will fry), and immediately pour it into a bowl filled with fish and bean sprouts (be careful not to burn);
6) At this point, a pot of delicious boiled fish is ready.
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Exercise 2
spicy boiled fish
Raw materials:
Grass carp 1000g, bamboo shoots 300g, refined oil 150g, dried chili festival 250g, Chinese prickly ash 10g, ginger 15g, garlic 10g, onion 10g, etc.
Method:
1. Slaughter the grass carp, take out the clean fish, cut it into pieces about 0.2 cm thick with an oblique blade, then put it in a bowl, add salt, cooking wine and water starch and mix well; Cut the fish head and bones into pieces; Peel and wash ginger and garlic, and cut into minced ginger and garlic; Wash green bamboo shoots and cut into pieces; Wash shallots and cut them into chopped green onions.
2. Put the pot on a big fire, burn the refined oil until it is 4% mature, add dried Chili festival, pepper and Pixian watercress, stir-fry and color, add ginger rice and garlic rice, add fresh soup, add salt, cooking wine, pepper, sugar, soy sauce, fermented glutinous rice juice, fish head and fish bone, and cook until it tastes delicious.
3. Start another pot fire, burn a little refined oil, add green bamboo shoots and salt, stir fry and put them in a bowl for later use.
4. Take out the cooked fish heads and bones and pour them on the tips of green bamboo shoots. Boil the soup in the pot, add the fish fillets to boil, cook it with monosodium glutamate, put it in a bowl and sprinkle with chopped green onion.
5. Burn the refined oil in the pot until it is half-cooked, add dried pepper, pepper, ginger and garlic, stir-fry until fragrant, and pour it on chopped green onion.
Features: the meat is tender, spicy but not dry, fresh and mellow, with endless aftertaste.
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Exercise 3
Raw materials:
Bass, catfish, grass carp, silver carp and flower chain can be used (preferably without carp), bean sprouts (or their favorite vegetables), dried red pepper 1 two ginger 1 two, Pixian watercress, a little pepper, garlic 1 two, cooking wine.
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.
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Exercise 4
Ingredients: perch (both perch and perch are translated into perch, try it yourself)
Or tilapia (tilapia)
Or catfish (catfish), preferably live fish, not carp.
project
Ingredients: bean sprouts, or your favorite vegetables.
Seasoning: ginger (a large piece, sliced loosely), garlic (just pat one end lightly, don't cut it), and onion.
Watercress (or chopped pepper), chilli, dried red chilli, chilli powder,
Salt, monosodium glutamate, pepper, cooking wine, soy sauce, a little vinegar, cooking oil.
Additional requirements: raw flour, cooking wine, a little salt and one protein.
Exercise:
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 of watercress (or chop and stir fry) and stir fry with ginger, garlic, onion, pepper, Chili powder and dried pepper. 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.
5. The color of pepper changes quickly. Turn off the fire immediately and pour the oil and pepper in the pot into the cauldron of fish. Be careful! !
Eat! !
As a big 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.
I don't think the peppers and peppers bought in America are as fragrant as those in China, so it's better to fry them before pouring oil. Domestic materials are good, you can pour hot oil directly on peppers and prickly ash.
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.
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Exercise 5
Grass carp 1 (about 1000g) is the main material.
Accessories: egg 1 piece, salad oil 1000- 1500g, soup 1250g, salt 5g, monosodium glutamate 3g, pepper noodles 4g, cooking wine 15g, ginger slices 3g and garlic cloves 7g.
manufacturing process
1. Grass carp scales, gills, laparotomy, viscera removal and cleaning. Take off two pieces of fish with a knife, and chop the head and bones into pieces.
2. Slice the fish with an inclined blade, add refined salt, cooking wine, monosodium glutamate and egg white and mix well, so that the fillets are evenly covered with a layer of egg paste.
3. Put the wok on the fire, add the broth and salt to boil, add the fish head and bones, and cook over high heat. Skim the foam from the noodle soup and add cooking wine to remove the fishy smell. Put the bean sprouts at the bottom of the soup basin. After the fish bones are cooked, pick them up and put them in the soup basin.
4. Shake the fish fillet into the pot, pick it up when it is just broken and put it on the fish bone. Then add ginger slices, garlic cloves, onion knots, pepper noodles, monosodium glutamate, pepper, dried peppers and so on. 5, wash the pot, add salad oil to 70% heat, pour into the soup basin, simmer for a minute or two.
The taste depends on the quality of pepper, the raw materials of pepper and the level of cooking red oil. Restaurants generally have red oil in advance, so pay attention to the oil temperature. If it is high, it is easy to paste peppers and dried peppers. ● Not spicy or fragrant. Fish must be live fish, such as grass carp, snakehead, fat head fish, carp and so on. Soup must have a taste, and cooked fish fillets have a taste. In addition, it seems wasteful for families to use two or three kilograms at a time. Pepper and pepper can be increased or decreased according to their own tastes.
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Exercise 6
Material preparation:
1. Grass carp with scales and fins, 2.5 kg -3.5 kg (chubby fish can also be eaten by people who like fish heads);
2. One catty of soybean sprouts (copied with boiling water until it is eight ripe for use);
3. A small bag of mustard tuber ("Yuquan" brand is enough);
4. Peel off two garlic heads and cut off the roots for later use (twice with a knife);
5. A peeled piece of ginger (about 50 mm square);
6. Appropriate amount of pepper and dried pepper (in my experience, you can use the "delicious" brand, about a small bag);
7. A small bowl of salad oil;
Start work:
1. Chop the fish head and divide it into two halves;
2. Put the fish flat, and separate two large pieces of fish from the fish steak with a sharp knife;
3. Continue to slice the two big fish into appropriate fillets;
4. Divide the fish chops into three or four sections and put them together with the fish heads for later use;
5. Put an egg white, a little salt, dry starch and cooking wine in the fish fillet and mix well (preferably by hand);
You can dismiss:
1. Pour a small bowl of salad oil, all pepper and pepper into the pot, and fry it slowly over low heat;
2. After the pepper changes color, use a shovel to dig out half of the oil and pepper for later use;
3. Turn on the fire, add garlic cloves and ginger slices, and put the fish head into the pot after it smells;
4. Stir fry twice, pour cooking wine for about one night, half a spoonful of salt, and add three or four bowls of boiling water;
5. When the fish head soup is cooked to taste, put the fish fillets flat in the boiled soup;
6. Fish fillets will be cooked quickly, and appropriate amount of chicken essence, white pepper powder and salt and pepper powder will be added before taking out the pot;
Finally, the basin can be filled with:
1. Be sure to use a large enough pot (electric hot pot can also be considered) with copied soybean sprouts and mustard tuber inside;
2. Pour a series of fish fillet soup into this basin;
Finally, pour half a bowl of pepper and oil on it.