Calories of ingredient recipes: 378.8 (calories)
The main ingredient fish is about 1.5 Jin of crab mushroom 10.
Method 1/ Steps:
1. Wash the fish, cut off the head of the fish, cut the fish into pieces, put them into a bowl, add chicken essence, cooking wine, a little minced onion and ginger, salt and starch, and mix well.
2. Wash the green onion and crab mushroom, pat the green onion soft, cut it into sections for later use, cut the dried pepper into sections, and cut the onion, ginger and garlic into foam for later use.
3. Turn on a proper fire, heat the pot, add a proper amount of oil, pour in dried Chili, pepper, onion, ginger and garlic foam, stir-fry the fragrance, pour in three small bowls of water, add salt and monosodium glutamate.
4. When the water boils to 80~90 degrees, put the fish head in the pot and cook for one or two minutes. Put down the crab mushroom, then put down the fish fillets, put down the green onions and cook over low heat.
5. Add two spoonfuls of starch to the bowl and mix well with water. After the pot is cooked, pour in the sauce.
6. Take out the fish and crab-flavored mushrooms together and put them on a plate. Put fresh fish and grass on it, pour the soup from the pot on it, and the fragrance will come out.
Note: dried peppers should be put according to their own spicy degree.
You can add and subtract materials according to your own taste. I am used to eating spicy and hot fish, braised fish, pickled fish and clear soup fish. Do you sometimes buy fish and don't know what to do? We can find another way, change our taste and become another specialty. Today I'm talking about griddle fish. Dry-pot fish is different from other fish. There is little fish soup, so fry first and then fry. The pot is heavy in gas and tastes similar to other series of dry pots. You can try.
Dry pot fish:
Method 2/ Step:
Ingredients: fish (choose your favorite fish, depending on your own situation). At present, common freshwater fish such as grass carp, crucian carp and carp on the market all have black inner membranes, which must be torn off when cleaning, otherwise it will affect the taste of fish.
Ingredients: salt, cooking wine, ginger onion, raw flour, Erjing pepper, pepper, thirteen spices, soy sauce and bean paste.
Step 1: After cleaning the fish, cut it into small pieces, wash it several times and drain it. A little soy sauce, pepper, a little Wang Shouyi thirteen spices, salt, cooking wine, ginger and onion, add cornstarch and marinate until the fish starch.
Step 2: After the fish is salted, we can prepare other ingredients, such as diced Vitex negundo, diced green onion, chopped garlic, peeled ginger and garlic, and minced dried Chili. The amount can be adjusted according to our own taste.
Step 3: Start frying fish. Pour more oil into the pot, or the oil temperature will definitely be high. Use chopsticks to fry the fish in the pot until golden, and then fry for a while with low fire, which will make the fish dry and fragrant, and then fry it for later use. Another function of frying is to remove the fishy smell.
Step 4: Leave the oil in the pot, add dried pepper and pepper, add ginger and garlic and stir-fry until fragrant, and stir-fry the bean paste into red oil. Pay attention to the heat when frying the seasoning. Then add a proper amount of boiling water to the pot, add the fried fish, let the fish cook in the fire and collect the juice.
Step 5: When the juice is almost collected, start seasoning. Add Vitex negundo, onion and garlic sprout, stir-fry slightly. When these ingredients are fragrant and the juice is dry, sprinkle some sesame seeds and you can cook them. I am used to eating spicy and hot fish, braised fish, pickled fish and clear soup fish. Do you sometimes buy fish and don't know what to do?
We can find another way, change our taste and become another specialty. Today I'm talking about griddle fish. Dry-pot fish is different from other fish. There is little fish soup, so fry first and then fry. The pot is heavy in gas and tastes similar to other series of dry pots. You can try.
Method 3/ Steps:
First, the main ingredient: about half a catty of snakehead, scraping the scales. Take out the internal organs and wash the black membrane in the fish belly with cold water.
Ingredients: onion, ginger, cut into diamond pieces, shredded garlic, peanut oil, soy sauce, soy sauce, sugar, salt, white wine, cooking wine, and a little pork belly prepared in advance.
Third, cut the fish into pieces one inch square. Put it into a container with a lid, add salt, cover it evenly with your hands and marinate for 30 minutes.
4. Pour a proper amount of white wine into the marinated fish, stir evenly and marinate 10 min 10 min.
5. Turn on the fire, pour the oil of the magic pot fish into the pot, fry the fish quickly, and take it out for later use.
6. Turn on medium heat, leave a little base oil in the pot, add onion and ginger slices to stir fry quickly, pour in soy sauce and soy sauce, stir fry a few times, add pork belly and fish with warm water, add white sugar cooking wine to stew for 10 minute after boiling, turn down the heat to thicken the soup, pour in water starch, turn off the fire and plate. Then shred the onion, ginger and garlic into a dish, turn on a big fire, add a little oil to the pot, and pour the oil into the dish when the oil temperature rises to eight degrees to increase the color and taste. If you like spicy food, you can add some millet pepper. A plate of delicious stewed fish with tender meat and bright color is ready, and it is definitely a perfect lunch with a bowl of rice.