Ingredients: fresh catfish bamboo shoots

Accessories: sauerkraut (a bag of sauerkraut for making sauerkraut fish), old tofu (half a piece), taro (2 or 3 pieces), vermicelli (what kind of noodles you like) Decide for yourself, generally more broad noodles are used, you can boil them first and soak them in cold water)

Ingredients: sesame oil bean paste, small sansho pepper (soaked), peppercorns, old ginger and green onion (1 stick), rice wine Garlic salt, MSG, Sichuan pepper powder, white pepper powder, chili powder

It is best to use a larger casserole.

Hmm~ Now that we are almost ready, let’s start processing the materials;

First kill the fish, remove the head and tail, and put the head and tail aside (you will use them later) and then chop the fish into pieces. (You can decide on the size by yourself.) Put the slaughtered fish in a basin, add some rice wine and a little salt (don’t put too much, just use less salt than you usually use for cooking), then cut the white part of the green onion into a section with a knife Crush it into pieces (it’s best to use a pounded one, so the green onion can easily release the flavor) and mix it evenly with the fish. Once done, put the fish aside to marinate for a while (so that when the fish is done, it won’t taste so good on the outside but inside). The fish meat still tastes white, and some of the muddy smell can be removed); next, prepare the rest. Separate the white and green scallions, and cut the white and green scallions into sections (about 5cm long), then cut the green and green scallions into chopped green onions; cut the ginger into small pieces (about a big finger) size) soak in water first (to remove the spicy taste); chop the garlic into minced garlic.

Start now:

Crack open the head and tail of the fish, put a little essential oil in the wok, heat it, put down the peppercorns (more than 10) and keep heating until the peppercorns start to change color. Slices (5 or 6 slices) of scallions are put into the pot and stir-fry for a few times until fragrant. Add the fish head and tail and stir-fry for a few times. Add water (either hot or cold) and cook first (don't add salt or MSG), then put it in a casserole. Heat it first (heat it over low heat) until it is like a little sesame oil. When the sesame oil smell comes out in the casserole, the fish head soup on the side should be boiled for a while. Then put the fish head soup into a casserole and simmer it slowly over low heat! Then clean the wok, put water in it, put the tofu in the water, boil it, take out the tofu and cut it into pieces with the taro, put it in a casserole and stew it with the fish head! (Having said all this, it only takes less than 10 minutes to make it very quickly.)

The fish next to it should be marinated now. Clean and dry the wok and heat it with a little oil until it is 70% hot. (A lot of smoke) Add the green onion and ginger and stir-fry for a few times. Add some bean paste and stir-fry until fragrant. Add the fish and stir-fry for a few times. Then add a few spoons of fish head soup and simmer the fish for a while (just half a minute). Put the casserole into the pot. Turn up the heat (the fish head soup turns into milk color), put the powder and chopped pickled cabbage into half a bag of soup and bring to a boil. Pour the stuffed fish in.

High heat for 3-5 minutes and then test the taste of the soup. Add salt and MSG to adjust to taste and turn off the heat.

Finally: put green onion, Sichuan peppercorns, pepper, chili powder and garlic paste on the cooked soup noodles (how much depends on your taste)

Heat a spoonful of essential oil in a wok until it is 80% hot (It looks like it’s about to burn when the oil smoke is coming out.) Then pour the ingredients on the soup surface and cover it with a lid.

! ! ! ! ! ! ! Note that the longer the fish head soup simmers, the more fragrant it will be. Add enough water at one time and don’t add water halfway. At least until the soup turns milky white, add sauerkraut and fish. Once the fish is put in, it must not be cooked again after 5 minutes (unless you are that The fish is very large) otherwise it will be overcooked

Ingredients: One fresh fish (about 1250g), 50g mushrooms, 125g tomatoes, 100g eggs, 75g onions, cooked 500 grams of potatoes, 250 grams of celery, and 150 grams of peanuts. Seasoning: 100g cooking oil, 500g cream sauce, 10g chili, 20g coriander, 50g grated cheese. Appropriate amount of refined salt, a little pepper, 50 grams of butter, 50 grams of sugar, appropriate amount of MSG, 2 grams of pepper, 100 grams of aniseed, 50 grams of coriander, and 100 grams of secret oil.

Preparation method

Chop the intestines from the fish, remove the head and tail, wash and cut into 4 pieces, add a little salt and 1 pepper and marinate for a while; wash and slice the mushrooms and tomatoes. ; Wash and shred the onions; slice the cooked potatoes; boil the eggs and slice them, set aside.

Heat the frying pan and pour in the cooking oil. When the oil is 50% hot, add the fish fillets dipped in flour and fry until golden brown. Remove and drain the oil. Add in a layer of water. Put the cream sauce in the baking pan; set aside. Heat the pan and pour in the cooking oil. When the oil temperature is 60% hot, add the shredded onion and stir-fry until yellow. Pour it onto the fish fillets in the baking pan and add mushrooms and eggs. , tomatoes, put potato slices around, then pour cream sauce, sprinkle with grated cheese, pour hot butter, bake in the oven until fragrant and ready to eat.

Chongqing Wanzhou grilled fish home recipe

Main ingredients: one fish, half lotus root, one green bamboo shoot, appropriate amount of fungus, cabbage, onion, wide rice noodles (you can add various kinds according to personal taste (Growing shabu-shabu)

Accessories: salt, five-spice powder, cooking wine, Pixian hot sauce, lantern red pepper, onion, ginger, coriander

1. Wash the fish first, cut with a knife , split into two pieces, marinate with salt, cooking wine and five-spice powder

2. Marinate the fish for a while, grease a baking pan with oil, put the fish on the middle shelf of the oven, and bake at 200 degrees Cook for 15 minutes

3. Wash and slice or dice the side dishes

4. After the fish is grilled for the first time, place the onions or cabbage under the baking pan. Then stir-fry the other ingredients with Pixian hot sauce. You don’t need to stir-fry for too long and grill them. Then pour over the fish and cabbage.

5. In another pot, sauté the onion, ginger and lantern chili until fragrant, and pour it onto the side dishes in the baking pan (put more oil)

6. Put the baking pan Then put it in the oven (put one layer down, otherwise it will be easy to burn on top), bake at 200 degrees for 20 minutes, just sprinkle with coriander

Milan Grilled Fish

Ingredients: Apple 1 -2 pieces, 1 onion, 600 grams of cod fillet (or other large fish), 2-3 tomatoes (medium size), 2 tablespoons of flour, 2 teaspoons of curry powder, 20 grams of cooked vegetable oil, appropriate amount of refined salt

Preparation:

1. Peel and core the apples and cut into large pieces. Chop the onion into fine pieces. Cut tomatoes into wedges. Cut the fish into 3-4 pieces.

2. Mix flour, curry powder and salt evenly. Coat each piece of fish with a layer of mixed flour.

3. Take a baking pan and put fruits, vegetables and fish pieces in staggered layers, that is, one layer of fruits and vegetables, one layer of fish, and the top layer is fish. Then pour in cooked vegetable oil. 4. Preheat the oven to 200℃, place the baking pan in the middle, and bake for 30 minutes.

Chongqing Spicy Grilled Fish

Ingredients: 1 crucian carp

Accessories: half a red onion and 5 parsley

Seasoning: 1 onion, 5 grams of ginger, 5 grams of garlic, 8 grams of peppercorns, 10 grams of cooking wine, 1 tablespoon of bean paste, 2 tablespoons of bean paste

1. Cut open the belly of the fish, remove the intestines, remove the scales and wash it. Spread 1/4 teaspoon of salt and 1 tablespoon of cooking wine all over the fish and marinate for 15 minutes.

2. Place onions on the baking sheet

3 Place the fish, sprinkle with minced ginger, and drizzle with a tablespoon of oil

4 Preheat the oven to 220 degrees and bake on the middle rack for 20 minutes

5 Start separately In a pot, put 3 tablespoons of oil in the pot. In cold oil, sauté the ginger slices, garlic slices, green onions, dried red peppers, and Sichuan peppercorns until fragrant

6 Add 2 tablespoons of bean paste and stir-fry until fragrant. Red oil.

7 Pour in 1 and a half cups of stock or water and bring to a boil, then turn to low heat and simmer for about 3 minutes

8 Add small parsley and cook for a minute /p>

9 Pour the cooked soup on the grilled fish

10 Oven at 220 degrees and place in the middle oven for about 5-8 minutes

Chongqing Spicy Grilled Fish

Ingredients:

1 grass carp (carp and other fish can also be used, about 1.5 pounds), 50 grams of parsley, 1 green bamboo shoot, 1 loofah (The side dishes can be lotus root, dried tofu, cucumber, potato, etc. according to your preference)

20 grams of ginger, 100 grams of garlic, 100 grams of dried chili peppers, 20 grams of pickled peppers, 15 grams of Sichuan peppercorns, 2 tablespoons of county watercress (30ml), 1 tablespoon of black bean paste (15ml), 1 tablespoon of soy sauce (15ml), appropriate amount of salt, 1 teaspoon of sugar (5g), a little chicken essence, 250ml of fresh soup, oil

Marinated fish seasoning:

Onions, ginger slices, salt, cooking wine, chili noodles, pepper noodles, cumin powder, soy sauce, oil.

Method:

1. Wash the freshly slaughtered grass carp, cut off the fins, cut both sides of the fish body with a knife, and then separate the fish parts along the fish bones. , cut the fish in half and connect the backs of the fish, rub the fish body evenly with green onions, ginger slices, 1 spoon (5ml) cooking wine and 1 teaspoon (5g) salt, and marinate for 10 minutes;

2. Place the marinated fish on a baking sheet lined with tin foil, place onion slices and ginger slices, brush the fish body with oil and soy sauce, sprinkle with chili powder, Sichuan pepper powder, and cumin powder, and put in preheated 220-degree Bake in the oven for 20 minutes (you can take it out in the middle and brush it with soy sauce and oil again);

3. Cut the ginger into minced pieces, cut the garlic into large pieces, remove the old leaves of celery, wash and cut into sections, add bean paste and soak Chop the peppers, peel the green bamboo shoots and cut them into cubes, peel and cut the loofah into cubes;

4. Put 50 grams of oil in the wok, heat until 50% hot, add minced ginger and garlic cloves Stir-fry until fragrant, add chopped Pixian watercress, pickled pepper and black bean paste and stir-fry until fragrant;

5. Add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant, add fresh soup and bring to a boil, add soy sauce, salt and sugar , season with chicken essence;

6. Add the green bamboo shoots and parsley and cook together. After breaking them, add the loofah and turn off the heat;

7. Remove the ginger and green onion from the grilled fish and put it into a In a deep basin (in fact, you can also put it into this deep basin from the beginning), pour the garnishes on the fish;

8. Put the fish with garnishes in the oven and bake at 200 degrees for 5 Minutes;

9. Wash and heat the wok, add 2 tablespoons (30ml) of oil and heat until 50% hot. Add an appropriate amount of dried chili and peppercorns and stir-fry until fragrant (be careful not to burn the peppercorns and peppers) ), pour it over the grilled fish while it's still hot, garnish with coriander and serve.

Chongqing Spicy Grilled Fish, a popular food across the country

Ingredients:

1 African crucian carp (tilapia), soybeans, celery, konjac, and chopped green onions section, dried chili pepper, dried Sichuan peppercorns, chili powder, Sichuan peppercorn powder, chili oil, Sichuan peppercorn oil, soy sauce, oil, a little salt, a little pickled pepper, garlic, ginger slices, 1 tablespoon of Pixian bean paste, and a little cooking wine.

2. Sprinkle a little salt on 1, marinate the fish with ginger slices, cooking wine and green onions for about 15 minutes;

3. Prepare side dishes, cut garlic and green onions into sections , cut dried chilies into sections, cut pickled peppers into sections, and soak soybeans in water for more than 1 hour in advance;

4. After marinating, smear 2 with soy sauce, chili oil, Sichuan pepper oil, and sprinkle with chili powder. Sichuan pepper powder;

5. Place green onions and ginger slices on a baking sheet, put 4 into the baking sheet, put it into a preheated oven, and bake at 220 degrees for 20 minutes;

6 . When grilling fish, put in another pot, put oil in the pot, heat 50%, add garlic, green onions, minced ginger, and pickled peppers. After frying until fragrant, add the bean paste;

7. After frying the red oil, add dried chili peppers and dried Sichuan peppercorns.

After the color of the chili becomes darker, add 1 cup of water and simmer for a while;

8. Add the side dishes, celery and konjac, and cook until the flavor is absorbed;

9. Heat another pot and put it in Pour in clean oil, add soaked soybeans when 50% hot, fry until the soybeans turn darker in color, then take them out;

10. After the fish is grilled, take it out and add 8 (cooked Side dishes), pour it on the fish, and then bake it in the oven at 220 degrees for 5 minutes (side dishes can be matched according to personal preference, lotus root, potatoes, kelp... very delicious);

11. Take out of the pan and sprinkle with coriander and fried soybeans.

Spicy Grilled Fish

Ingredients: 750g grass carp

Accessories: 50g celery (white stem), 1 lettuce, 1 loofah

Seasoning: appropriate amount of salad oil, appropriate amount of salt, appropriate amount of chicken essence, a little ginger, 20 grams of garlic, 100 grams of Sichuan peppercorns, 15 grams of dried chili peppers, 100 grams of cooking wine, appropriate amount of red pepper, 20 grams of Pixian beans, 30 ml of spicy beans, 15 ml of white sugar, 5 grams of stock, 250 ml of Sichuan pepper powder, appropriate amount A little cumin powder

1. Wash the slaughtered fresh grass carp, cut off the fins, use a knife to cut both sides of the fish body, and then separate the fish parts along the fish bones to divide the fish into two Cut the fish in half, connect the back of the fish, rub the fish body evenly with scallions, ginger slices, 1 spoon (5ml) cooking wine and 1 teaspoon (5g) salt, and marinate for 10 minutes. (Marinated fish seasoning: green onion, ginger slices, salt, cooking wine, chili powder, Sichuan peppercorn powder, cumin powder, soy sauce, oil)

2. Place the marinated fish on a baking sheet lined with tin foil , put green onions and ginger slices on top, brush the fish body with oil and soy sauce, sprinkle with chili powder, pepper powder, and cumin powder, put it in a preheated 220-degree oven and bake for 20 minutes (you can take it out in the middle and brush it with soy sauce and Oil).

3. Cut the ginger into minced pieces, cut the garlic into large pieces, remove the old leaves of celery, wash and cut it into sections, chop the bean paste and pickled peppers into small pieces, peel the green bamboo shoots and cut them into pieces, peel and roll the loofah. Knife block.

4. Put 50 grams of oil in the wok, heat it to 50% heat, add minced ginger and garlic cloves and stir-fry until fragrant, add chopped Pixian watercress, pickled peppers and black bean paste and stir-fry until fragrant.

5. Add dried chilies and Sichuan peppercorns and stir-fry until fragrant, add fresh soup and bring to a boil. Add soy sauce, salt, sugar and chicken essence to taste.

6. Add the green bamboo shoots and parsley and cook together. After breaking them, add the loofah and turn off the heat.

7. Remove the ginger and green onion from the grilled fish and put it into a deep basin (in fact, you can also put it into this deep basin from the beginning), and pour the side dishes on the fish.

8. Place the fish with garnishes in the oven and bake at 200 degrees for 5 minutes.

9. Wash and heat the wok, add 2 tablespoons (30ml) of oil and heat until it is 50% hot. Add an appropriate amount of dried chili and Sichuan peppercorns and stir-fry until fragrant (be careful not to burn the Sichuan peppercorns and chili peppers). Pour over the grilled fish while it's still hot, garnish with coriander and serve.