Practice:
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, cornmeal and an egg white and marinate for 15 minutes. Head, tail and fish chops are put on separate plates and marinated in the same way)
2. Boil a small pot of water, wash the bean sprouts, scald them in boiling water, fish them into a large basin, and sprinkle a little salt according to personal taste for later use.
3. Add three times as much oil as usual in a clean wok. When the oil is hot, add three tablespoons of watercress (or chopped pepper) and saute until fragrant. Add ginger, garlic, onion, pepper granules, Chili powder and dried red pepper and stir-fry over low heat. Add the head, tail and fish chops, turn to high heat, stir well, add cooking wine, soy sauce, pepper and sugar, continue to stir fry for a while, add some hot water, and season with salt and monosodium glutamate (taste salty). When the water boils, keep the fire, put the fillets one by one, disperse them with chopsticks, and turn off the fire in 3~5 minutes. Pour the cooked fish and all the soup into the big pot with bean sprouts just now.
4. Take another clean pot and pour half a catty of oil (the specific amount of oil depends on the size of the prepared container. When pouring into a large basin, all the fish and bean sprouts will be submerged, so you can visually check). When the oil is hot, turn off the fire and let it dry first. Then add a lot of pepper and dried pepper (depending on the degree of personal spicy), and slowly stir-fry the fragrance of pepper and pepper with low fire. Pay attention to the fire is not too big, so as not to fry.
5. When the color of pepper changes quickly, turn off the fire immediately, and pour the oil in the pot and pepper pepper into the big pot of fish. This delicious boiled fish will be fine.
Another way to do it
Materials:
2 kg of fish, (three servings) three or two large red dried peppers (to be cut open), half a bowl of pepper, ten garlic cloves, one piece of ginger, five scallions, a little salt, half an egg white, a little starch, three or two sunflower seeds oil, two or two Chili oils, a handful of white sesame seeds, a cucumber and soybean sprouts.
step
1. Clean the fish, and pay attention to washing the black part of the fish belly white. Pick out the fish along the fish bones, and use a knife to cut the fish fillet into a half-centimeter-thick fish fillet obliquely, so as not to have so many thorns. (Tip: You can ask the master to help you pick out the fish head and bones when you buy fish. As for the fillets, you should go home and slice them slowly, because the master doesn't have much time to help you slice them.
2. Put the fish fillets on the plate, add the egg white, salt and starch, grab them evenly by hand, cut the garlic into garlic for later use, remove the seeds from the dried peppers and cut them into sections, and cut the sauerkraut and Jiang Ye into pieces for later use.
3. Pour the oil into the pot and heat it, stir-fry ginger, garlic, red pepper and pepper, fry the fish bones, then put in cold water. After equal rolling, pour the cut cucumber and soybean sprouts into the pot.
4。 Add fish fillets evenly, add a little salt and monosodium glutamate, and sprinkle with white sesame seeds to serve in a large basin. You don't need to wait for the water to boil after you put in the fillets, just a little bubbling, so that the fillets will be smooth and tender! )
This is the most important thing! It depends on whether the fish smells good or not. Heat the pan, pour in oil and chili oil, heat it to 80%, put down red pepper and pepper and saute it (be careful not to fry it for too long, just change color slightly), pour it directly on the fish noodles, only hear the sound of "squeaking", sprinkle with chopped green onion, and the fragrance will come to you, filling the whole kitchen and floating into the dining table, ready to serve.
Cooking fish at home
Ingredients: fresh fish, bean sprouts, shredded mustard.
Seasoning: cooking wine, salad oil, onion, ginger, garlic, pepper, pepper, bean paste and starch.
Practice:
1 Wash and slice the fresh fish, put them in a bowl and marinate them with cooking wine, salt, chopped green onion and ginger foam. After about 20 minutes, add starch for later use.
2. Add a little oil to the pot. After heating on high heat, turn on low heat, add bean paste and saute until fragrant. Put the salted fish into the pot and add water to boil for about 3 ~ 5 minutes.
3. Copy the bean sprouts, put them in pots, spread the shredded mustard tuber, remove the cooked fish and spread them on the bean sprouts and mustard tuber for later use.
4. Pour out the soup of boiled fish, wash the pan and boil it dry, pour in salad oil (the amount of oil can cover the fish fillets is appropriate), add pepper, pepper, ginger slices and garlic foam after low heat, fry until fragrant, and sprinkle with 3 spoonfuls of salt.
5. Pour the fried oil juice into the basin and sprinkle with chives.
Tips:
1, mustard tuber can be optionally added.
2. When frying peppers, you must use a small fire to avoid frying. Edit this paragraph | Return to the top process tip 1. The amount of water for cooking fish should not be too much. After the fillets are put in, they have just been flooded. After cooking and pouring into the basin, some fish fillets will be exposed. 2. Stir-fry some pepper and pepper before cooking the fish. When cooking, you can fully leach the red pigment in the pepper to make the oil red and bright. 3. The taste of fish is marinated from the front, so you can't consider seasoning it again in the back as usual, and you should marinate it thoroughly. You can put a little chicken essence. 4, don't stir-fry pepper or something, because it is fried by oil, so don't use fire, otherwise it will all affect your appetite and be unhealthy. 5, the specific amount of oil fried pepper and pepper depends on the size of the container prepared, in order to pour into a large basin, all the fish and bean sprouts are submerged, you can visually check. 6. After the fish is finished, you can pour the soup back into the pot, put tofu or powder belt or konjac, etc., which is the boiled fish hot pot. Or simply put the cooked fish into the electric hot pot at the beginning, and after eating the fish, just fire directly. Edit this paragraph | Back to the top recipe to nourish grass carp: Grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and is a good food for cardiovascular patients; Grass carp is rich in selenium, which has anti-aging and beauty-caring effects when eaten regularly, and also has certain preventive and therapeutic effects on tumors; It also has the effects of warming the stomach, calming the liver, expelling wind, treating arthralgia, stopping malaria, benefiting the intestine and improving eyesight, and is mainly used for treating fatigue, headache due to wind deficiency, hyperactivity of liver yang, hypertension, headache and chronic malaria.
Soybean sprouts: Soybean sprouts are rich in vitamins. Eating more soybean sprouts in spring can effectively prevent vitamin B2 deficiency. Vitamin E contained in bean sprouts can protect skin and capillaries, prevent arteriosclerosis and prevent hypertension in the elderly. In addition, because soybean sprouts contain vitamin C, they are beauty food. Eating soybean sprouts often can nourish hair, keep it black and bright, and have a good effect on facial freckles. Eating soybean sprouts is of great benefit to teenagers' growth and development, preventing anemia, etc. Eating soybean sprouts often also has the effects of strengthening the brain, anti-fatigue, anti-cancer, preventing gum bleeding, cardiovascular sclerosis and low cholesterol.