Spicy fish practice (the most authentic method of spicy fish practice)

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List of contents for this article:

• 1、How to practice spicy fish in Chongqing
• 2、Spicy fish practices and steps
• 3、How to make Sichuan-style spicy fish nuggets

How to practice spicy fish in Chongqing

1. The method of Chongqing spicy fish is as follows: Ingredients: 1 silver carp, 200g mushrooms.

2. The practice of Chongqing spicy fish is as follows: Prepare ingredients: Wash the fish, remove scales and bones, and then cut it into small pieces for later use. Saute seasoning: Saute the dried peppers until fragrant, then add ginger and garlic, then add pepper and Pi County bean paste and stir-fry until fragrant. Cooking fish pieces: Put the prepared fish pieces into the pan and stir fry, making sure the fish pieces are evenly heated. Add a little salt and MSG to taste. Season before turning off the heat: Before turning off the heat, add chopped green onion and coriander to enhance the aroma.

3. Chongqing spicy fish is a popular and delicious Sichuan cuisine. First, wash the fish, remove scales and bones, and then cut it into small pieces for later use. Next, stir-fry the dried peppers until fragrant, add ginger and garlic, then add pepper and Pi County bean paste and stir-fry until fragrant. After that, add the fish pieces and stir fry, then add a little salt and MSG, add chopped green onion and coriander before turning off the heat. Spicy fish is characterized by being spicy but not dry, and being numb but not greasy.

Spicy fish practices and steps

Processing fish: Wash the fish, chop it into pieces (or slice it into fish slices), add 1 tablespoon of cooking wine, a little salt, ginger slices, and starch, grab well and marinate for 15 minutes to remove the fishy smell and flavor.

The secret method of making spicy fish is as follows: Prepare ingredients 1 piece of grass carp (300 grams) cooking wine 10 grams of salt 10 grams of pepper powder 5 grams of ginger and garlic 20 grams of pepper 20 grams of starch 20 grams of bean paste 50 grams of oil 15 grams of processing ingredients Fish processing: Clean the grass carp, chop them into blocks, and place them into a large bowl. Marinate fish pieces: Add cooking wine, salt, and pepper, mix well, and marinate for 20 minutes. Preparation of auxiliary materials: Chop garlic, ginger, and pepper for later use.

Spicy fish is a dish with strong Sichuan cuisine characteristics. It uses fish as the main ingredient and is supplemented with a large amount of peppers and pepper. It tastes spicy and delicious. To make the most authentic spicy fish, you need to follow the following steps: Prepare ingredients: Choose fresh grass carp or black fish, remove the scales and viscera, wash and cut into slices or blocks. The fish can be marinated with appropriate amount of salt and cooking wine to increase the taste and flavor.

Sichuan-style spicy fish nuggets are characterized by spicy and crisp, and the fish bones are edible and served with rice. The practice is as follows: Core steps: Use fish with less thorns (such as grass carp and bass) for processing the fish nuggets, remove the scales and internal organs, and then cut into slices (about 3 cm wide), retaining the fish bones to enhance the crispy feeling. Rinse the fish pieces with clean water until there is no blood, drain them, add cooking wine, salt, and white pepper, and soak them well, and marinate for 15 minutes to remove the fishy smell.

How to make Sichuan-style spicy fish nuggets

1. Soury and spicy type. Use Sichuan salt, soy sauce, vinegar, pepper noodles, monosodium glutamate and sesame oil as seasonings. It is characterized by sour, spicy, salty and fresh, and a strong vinegar aroma. Such as spicy chicken strips, spicy fish pieces, cucumber strips, etc. Sweet and sour flavor. Prepared with Sichuan salt, white sugar, vinegar, pepper noodles, and monosodium glutamate. It is characterized by salty, fresh, sweet and sour, and a strong sweet and sour taste. Such as sweet and sour crispy fish, sweet and sour crispy fish diced, river crossing sweet and sour fish rolls, sweet and sour scallops, sweet and sour sesame crispy chicken. Sweet and sour shredded green bamboo shoots, etc.

2. Pineapple stewed fish and rice and home-cooked safari are sweet and sour. They have the flavor of hometown and are innovative. In addition, there are simple home-cooked dishes such as fried crucian carp and tofu crucian carp, as well as properly stewed sour radish roasted catfish and curry salmon head, each full of the unique charm of Sichuan cuisine. Various fish head dishes, such as Longfu stone pot yellow wax diced, fish head stewed with shredded radish, etc., are delicious and rich methods that make people intoxicated by the fish head.

3. Ginger spinach, etc. Sour and spicy type: Sichuan salt, soy sauce, vinegar, pepper noodles, monosodium glutamate, sesame oil as seasoning. It is characterized by sour, spicy, salty and fresh, and a strong vinegar aroma. Such as spicy chicken strips, spicy fish pieces, cucumber strips, etc. Sweet and sour flavor: Prepared with Sichuan salt, white sugar, vinegar, pepper noodles, and monosodium glutamate. It is characterized by salty, fresh, sweet and sour, and a strong sweet and sour taste. Such as sweet and sour crispy fish, sweet and sour crispy fish diced, river crossing sweet and sour fish rolls, sweet and sour scallops, sweet and sour sesame crispy chicken. Sweet and sour shredded green bamboo shoots, etc.

4. Sour and spicy type: Sichuan salt, soy sauce, vinegar, pepper noodles, monosodium glutamate, sesame oil as seasoning. It is characterized by sour, spicy, salty and fresh, and a strong vinegar aroma. Such as spicy chicken strips, spicy fish pieces, cucumber strips, etc. Sweet and sour flavor: Prepared with Sichuan salt, white sugar, vinegar, pepper noodles, and monosodium glutamate. It is characterized by salty, fresh, sweet and sour, and a strong sweet and sour taste. Such as sweet and sour crispy fish, sweet and sour crispy fish diced, river crossing sweet and sour fish rolls, sweet and sour scallops, sweet and sour sesame crispy chicken. Sweet and sour shredded green bamboo shoots, etc.