Spicy and fragrant red oil fish fillet hot pot(ma la piao xiang hong you yu pian huo guo )

Spicy and fragrant red oil fish fillet hot pot

Introduction:

"After the last autumn rain, the temperature has been dropping slowly. Coupled with the recent continuous rain, it feels like winter. The hot hot pot has become a big choice for keeping warm. The business in the hot pot shop is booming, but I prefer to cook at home. A family sitting together, eating and chatting, whether the table or the bottom of my heart are particularly warm. Spicy fragrance of the bottom of the red oil pot, brush with fresh fish, accompanied by laughter and laughter, nagging home affairs. It's also an ordinary pleasure. "

Production steps:

Step 1: hot pot side dishes. (can match freely)

Step 2: ingredients for hot pot soup.

Step 3: prepare the fillets first: < br > remove the scales of grass carp, pay attention to the gills and the black membrane in the belly, and thoroughly remove it.

Step 4: wash the grass carp head, tail and body gills.

Step 5: from the head of the fish, along the fish spine slowly to the tail of the fish.

Step 6: after slicing the good side, turn over and slice another piece of fish in the same way.

Step 7: cut from the back of the fish and gently slice the big spines on the belly of the fish.

Step 8: after removing the fishbone, take the knife from the other end of the fish's tail and slice the fish into fillets obliquely.

Step 9: slice 2 pieces of fish in turn.

Step 10: put fish fillets into a bowl, add cooking wine, ginger, scallion and a little salt, marinate for about 15 minutes, and then add appropriate amount of dry starch

Step 11: cold oil in a cold pan, stir dried red pepper and Zanthoxylum bungeanum over low heat, and set aside.

Step 12: stir fry ginger and scallion in the remaining oil.

Step 13: add 2 tablespoons of bean paste.

Step 14: stir fry bean paste in medium and small heat, and add red oil.

Step 15: add enough water and a little salt and bring to a boil.

Step 16: bring to a boil and remove the ginger and onion from the bottom of the soup and the pepper slices from the bean paste.

Step 17: pour the bottom of the soup into the soup pot and add the fried red pepper.

Step 18: wash the other side dishes, put the induction cooker on the table, boil the bottom of the soup again, then you can start to brush the fish fillets and side dishes and eat them slowly.

Materials required:

Grass carp: one

Oil skin: appropriate amount

Tofu: right amount

Chinese cabbage: moderate

Red oil bean paste: 2 tbsp

Dried red pepper: 50g

Zanthoxylum bungeanum: right amount

Ginger: right amount

Scallion: right amount

Salt: right amount

Cooking wine: moderate

Dry starch: appropriate amount

Note: 1: the amount of dry red pepper, Chinese prickly ash and bean paste is determined according to the acceptable degree, hot, medium and mild. 2: Marinate the fish fillets in advance to make them taste fresh and tender. 3: Bean paste is very salty, so the amount of salt should be put as appropriate. 4: After boiling, you don't need to remove ginger, garlic and pepper slices, but the bottom of the pot is more refreshing and tastes better. 5: If you put the fillets into the pot and cook them, you can cook them directly.

Production difficulty: ordinary

Process: others

Production time: one hour

Taste: medium spicy

Chinese PinYin : Ma La Piao Xiang Hong You Yu Pian Huo Guo