The first kind of spicy fish practice: 1, buy back the pork (that is, the kind of lean meat and fat had cascade-like) cut into 1 cm square (thickness, regardless of the length and width); 2, the pot put the oil (more), hot sugar (sugar can also be) a spoon (can be put more), stir-fried until the paste until (at this time the pot should be in the smoke, do not be afraid of). Pour into the cut meat and seasonings (thick slices of ginger, into cloves (do not break) of garlic, cinnamon, dry chili, star anise, orange peel (not peel)), stir fry three minutes over high heat, when the meat turned dark red; 3, add salt, a spoon of dark soy sauce, vinegar 1 / 5 spoon, half a spoon of sugar, two spoons of cooking wine, half a spoon of chicken broth, broth (cold water can also be) to submerge the meat 3 millimeters, boil over high heat (began to smell); 4, Pour into the stew pot and simmer on low heat for 1 ? hours, at this time the soup should be very little and is thick (if too much soup can be a large fire to collect the soup, but stand by and watch), add green peppers (not a very fat kind of lantern peppers), you can add a little cilantro, and then taste the saltiness, and then simmer for another 3 minutes. 5. Serve the dish before your mouth drips into the pot and sneak in another piece without anyone knowing.

The second way to make spicy fish: Spicy fish can be said to be a family dish, different places, different people, the practice is certainly not the same. Buy meat must buy skinned pork, fat, lean meat basically half of each, must be with pork skin, or simply do not do. Meat washed and cut square, 2 centimeters square, do not blanch, directly take the pot to pour the right amount of oil (I use peanut oil), when the oil is hot, put the meat into the pot, fry! Frying this process is indispensable, one is the fat in the lard * out, eat up not greasy, the second is to increase the flavor of the meat (personal experience ............ fire do not be too fierce), fried to the appearance of meat some golden, cease fire, meat out, oil pour out. Another pot, pour the right amount of oil, into the onion, ginger, pepper stir-fry, special reminder, to put garlic, slightly pat, peel, do not have to cut, the whole into the portion of at least one head, stir-fry until the flavor, and then it is very important - do not forget to put the sugar! Icing sugar is best, white sugar is fine, at least 1 tablespoon, (I put 2 spoons,) do not be afraid to put too much, the meat is like sugar. Then pour in the soy sauce, not too much. Move quickly, otherwise the sugar will be muddled. After boiling the juice, pour in the fried meat, stir-fry a little, pour in the water (bone broth is the best, but unfortunately I do not have time to boil), and then - on the pressure cooker! (If you have time or don't have a pressure cooker, simmer it slowly for at least an hour, the more rotten the better, don't forget to add water during the time). Pressure cooker water to slightly more than the meat can be, add salt, add ingredients, high heat to boil, cover and simmer for 25 minutes, cease fire and cool naturally, no pressure to open the lid, and then open the fire to collect the juice, the juice is thick, add a little bit of monosodium glutamate, cease fire out of the pot.

The third spicy fish practice: white meat cut into appropriate size pieces. Then blanch it in boiling water for 5 minutes and fish it out to remove the fishy flavor and the floating foam! (Secret recipe: add some white wine is best!) Seasonings first ready: pepper, dashi, cinnamon, ginger, green onions, cooking wine, soy sauce frying pan with a little oil, under the sugar, fried sugar color. Enamel color frying achievements to immediately under the ready seasoning, down into the meat! (A little bit of bubbling meaning to be under the stuff!) With personal preference can also put some dry chili pepper into the fried together, the color can be bright, the taste will be richer on the good color, you can add water, and then wait for the water to boil ~ ~ ~ ~ After the water boils, the fire will be put on a small stew on it! When the water is not much left, put salt, high heat juice can be.

The fourth spicy fish practice:

Materials: carp, pepper, pepper, chili pepper, chili pepper (cut into small pieces of about 2 cm), sugar, salt, monosodium glutamate, bean sprouts, salad oil (preferably without peanut oil), cooking wine.

1, wash the fish, pay attention to the black membrane of the inner wall of the fish belly must be clean, and then from the tail at the slice, the fish into two, the fish bone out, from the tail to slice slice, fish slice to large and thin for the best.

2, the sliced fish add appropriate amount of salt, pepper, chili pepper, mix evenly. In order to refresh, put a little sugar and monosodium glutamate (MSG), add a small amount of wine (preferably yellow wine), marinate for 20 to 30 minutes.

3, will wash the good bean sprouts wash, in the boiling water over a bit, fish up spare

4, put a lot of oil in the pot, when the oil is 9% hot, the first into the marinated fish head, deep-fried into the pot with bean sprouts, and then put in the frying pan into the appropriate amount of fish, slippery and then fished to the pot with bean sprouts, until all the fish slipped through.

5, the pepper into the pot fried to 8 mature, put the chili pepper segments, until the chili pepper fried to deep red, the whole pot of oil poured into the pot with bean sprouts and fish, when the kitchen is filled with the aroma of boiled fish, finished.