I.
1. Buy mackerel and cut it into fillets.
2. Sizing the fish fillets (salt, monosodium glutamate, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)
3. A little water boiled, put the fish fillets scalded (80% can be), and immediately fish out. Load pin pot, water do not.
4. will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan chili pepper color slightly black when the oil poured on top of the fish fillets.
5. In the restaurant to eat boiled fish often in the fish slices under the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, the bean sprouts can be dispensed with.
6. When the oil is just poured on, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for the boiled fish must be a little bigger.
Two,
Raw materials: Bass (Bass or Perch two are translated into bass, try it yourself)
or Tilapia (Tilapia)
or Catfish (Catfish) can be, preferably live fish, do not use Carp (Carp)
A
A
A toppings: Bean Sprouts or their favorite vegetables
Seasoning: ginger (a large, pat loose slices), garlic (a head, slightly pat can, do not have to cut), green onion moderate
Bean petals (or chopped peppers), peppercorns, dried red chili peppers, chili powder,
Salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar a little bit of cooking oil
Additional: cornstarch, cooking wine, salt a little bit of protein a
Another: raw flour, cooking wine, salt a little bit of egg white
Another: a little bit of egg white
Another: a little bit of raw flour, cooking wine, salt a little bit of egg white
Practice:
1, kill the fish and wash, chop off the head and tail, sliced into fish fillets, and chop the rest of the fillet into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, wash the bean sprouts, put into the boiling water, scalded, fished into a large pot, according to personal taste sprinkle a little salt, standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dry red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.
5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together into the fish pot, be careful hot!
Eat it!!!!
For the big note:
1, the amount of water to cook the fish should not be too much, to the fish fillets into the just after the water can be submerged. After cooking and pouring into the pot, some of the fillets will be exposed.
2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.
3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, I think, the U.S. bought peppercorns and chili peppers are not as fragrant as the domestic ones, so it is better to fry them before splashing oil. The domestic material is good, so you can just splash hot oil on the chili peppers.
5, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac, etc., is boiled fish hot pot. Or simply the beginning of the boiled fish into the electric hot pot, after eating fish, direct fire on the line
Responders: problem households - Senior Manager Level 6 11-21 16:48
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Other Answers*** 5 a.
1. Buy mackerel and cut it into fillets.
2. Sizing the fish fillets (salt, MSG, green onion, ginger, wine, pepper, or if you like, you can put five-spice powder or a variety of other flavors you prefer)
3. A little water boiled, put the fish fillets scalded (80% can be), and immediately fish out. Load pin pot, water do not.
4. will be a lot (a lot) of oil is hot plus dry red pepper and pepper a number of (depending on personal taste to order), to be in the frying pan chili pepper color slightly black when the oil poured on top of the fish fillets.
5. In the restaurant to eat boiled fish often in the fish slices under the pad has a lot of soybean sprouts. The fish fillets are just a layer on top of the bean sprouts. If you eat it at home, the bean sprouts can be dispensed with.
6. When the oil is poured on, because the oil temperature is high, be careful not to let the oil splash out and burn yourself, so the utensils for boiled fish must be a little bigger.
Two,
Raw materials: Bass (Bass or Perch two are translated into bass, try it yourself)
Or Tilapia (Tilapia)
Or Catfish (Catfish) can be, preferably live fish, do not use Carp (Carp)
A
A
Applications: Bean Sprouts or their favorite vegetables
Seasoning: ginger (a large, pat loose slices), garlic (a head, slightly pat can, do not have to cut), green onion moderate
Bean petals (or chopped peppers), peppercorns, dried red chili peppers, chili powder,
Salt, monosodium glutamate, pepper, cooking wine, soy sauce, vinegar a little bit of cooking oil
Additional: cornstarch, cooking wine, salt a little bit of protein a
Another: raw flour, cooking wine, salt a little bit of egg white
Another: a little bit of egg white
Another: a little bit of raw flour, cooking wine, salt a little bit of egg white
Practice:
1, kill the fish and wash, chop off the head and tail, sliced into fish fillets, and chop the rest of the fillet into several pieces. Fish fillets with a little salt, cooking wine, cornstarch and an egg white scratched well, marinated for 15 minutes. The head and tail and fish steak another plate, with the same method of marinade)
2, boil a small pot of water, wash the bean sprouts, put into the boiling water, scalded, fished into a large pot, according to personal taste sprinkle a little salt, standby.
3, in a clean frying pan with three times the usual frying oil, oil hot, put three tablespoons of soybean (or chopped fried) burst incense, add ginger, garlic, green onions, peppercorns, paprika, chili powder and dry red chili stir-fry in a small fire. After the taste, add the head and tail and fish fillet, turn to high heat, turn well, add wine and soy sauce, pepper, sugar to taste, continue to stir-fry for a few moments, add some hot water, and at the same time, put salt and monosodium glutamate to taste (to taste salty and bland). When the water boils, keep the heat high, put the fish slices in one by one, use chopsticks to disperse, turn off the heat for 3~5 minutes. Pour the cooked fish and all the broth into the large pot with bean sprouts.
4, another clean pot, pour half a catty of oil (the specific amount of oil depends on the size of the container prepared to pour into a large pot, the fish and bean sprouts all submerged shall prevail, you can eyeball it). When the oil is hot, turn off the heat and let it cool for a while. Then add more peppercorns and dried chili peppers (depending on the individual's degree of numbness and spiciness), and slowly stir-fry the peppercorns and chili peppers with a small fire. Pay attention to the fire is not too big, so as not to fry paste.
5, the color of the pepper is changing, immediately turn off the fire, the pot of oil and pepper chili together into the fish pot, careful hot!
Eat it!!!!
Note:
1, the amount of water to cook the fish should not be too much, in order to the fish fillets into the just after the water can be submerged. After cooking and pouring into the pot, some of the fillets will be exposed.
2, cook the fish before the part of the pepper and chili first fried, in the cooking, you can fully leach the red pigment in the chili, so that the oil color red.
3, pickled fish, do not put too much salt, will be salty, but also will destroy the freshness of the fish.
4, I think, the U.S. bought peppers and chili peppers are not as fragrant as the domestic ones, so it is better to fry them before splashing oil. The domestic material is good, so you can just splash hot oil on the chili peppers.
5, fish eaten, you can pour the soup back into the pot, under the tofu or vermicelli or konjac and so on, is boiled fish hot pot. Or simply at the beginning of the boiled fish into the electric hot pot, after eating fish, directly open fire on the line