Boiled fish hotpot cooking method

The following is a cooking method of home-cooked boiled fish: 1. Food preparation: - Grass carp and the like were selected, the main bone spur of the fish was removed, sliced, and washed. - He prepared the ingredients, such as washing the bean sprouts (which could be used as a base), chopping the ginger, garlic, and millet pepper, as well as preparing cassia, star anise, chili powder, chives, coriander, soy sauce, oyster sauce, sesame oil, an appropriate amount of salt, cooking wine, and so on. 2. Marinated fish slices: - The fish slices were marinated in cooking wine and ginger for half an hour. 3. Finishing the side dishes: - For example, bean sprouts and other basic ingredients, boil hot water in the pot, pour the water into the pot, scoop it out, and put it on a plate as a base. 4. Stir-frying base: - After heating the pot and cooling the oil, he added the chopped millet pepper, ginger, and garlic. He also added the spicy fish hotpot base that he bought from the supermarket in an appropriate amount and stir-fried it. - He added boiling water, then added in the spices such as Cassia, aniseed, light soy sauce, oyster sauce, sesame oil, and a suitable amount of salt. 5. Boiled fish slices: - Put in the marinated fish slices and try not to flip them. - Cook until the fish is cooked. 6. Final treatment: - He took it out of the pot and placed it on a plate. He added chili powder, garlic, and chives, and tried to make them evenly distributed. - The oil in the hot pot was slightly smoking as it was poured into the bowl. - After adding the chopped coriander, the spicy and delicious boiled fish slices could be completed. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!

The following is a simple method of cooking boiled fish fillets: 1. To prepare the fish slices: slice the fish, add a little salt, mix it evenly with your hands, and soak it in clear water for about 10 minutes to remove the blood, then drain the water. He added salt and chicken essence into the fish fillets, stirred them in one direction until they were sticky, added an egg white and raw flour, and continued to stir evenly. Finally, he poured in a few drops of salad oil and mixed them evenly. 2. Prepare the small ingredients: cut the onions, ginger, garlic and other small ingredients for later use. 3. Fried fish cubes (option): Add a little salad oil into the pot. When the oil is 50% hot, add the small ingredients and stir them to produce the fragrance. You can also add some pork fat if you have it. He put in the fish pieces and fried them until they were golden on both sides (this step could reduce the fishy smell). 4. Boiling: Add an appropriate amount of boiling water, boil it over high heat and remove the floating foam. There is no need for too much seasoning. You can add an appropriate amount of chicken essence and salt. First, he scooped out the fish pieces from the pot and placed them into a large basin. Then, he put the fish slices into the pot. Just put them in, don't stir them. Cook them for about 1 minute. When the fish slices slowly float to the surface of the water, they can be placed on a plate and sprinkled with chives. Or he could do this: 1. Fish fillets: Add salt, pepper, egg white, and sweet potato powder to the cut fish fillets, marinate them for 10 minutes, and add a spoonful of cooking oil. 2. Stir-frying: Heat the oil and add in onions, ginger, garlic, dried chili, a spoonful of bean paste, and hot pot base. Stir-fry until the chili oil is out. 3. Cooking: Add an appropriate amount of water, boil for 2 minutes, remove the dregs, add salt, chicken essence, and soy sauce to season, add your favorite side dishes, cook them, and put them in a bowl. He turned on a small fire and evenly added the fish slices. After cooking, he gently pushed them a few times and poured the soup and meat into the bowl. Then, he added minced garlic, chopped green onions, pepper, chili powder, and poured hot oil to stimulate the fragrance. There was another method: 1. Fish preparation: cut the grass carp into pieces, soak it in water for 5 minutes, then wash it with your hands, drain the water, add in the onion, ginger, salt, and cooking wine, and mix until the fish slices are sticky. 2. Side dish preparation: Wash and cut the cabbage, tofu skin, bean sprouts, and other side dishes. 3. Production: Leave the base oil in the pot, add pepper and pepper, stir-fry until fragrant, pour in the fish bones and stir-fry. After the color changes, pour in an appropriate amount of boiling water, cover the fish bones, boil for 5 minutes, remove the fish bones and spread them on the side dishes. Then, the fish slices can be added according to the other steps mentioned above. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!

Mala Tang was a simple dish. The following steps can be used to make spicy soup: 1. Prepare ingredients: onions, ginger, bean paste, hotpot base, vermicelli, meatballs, seaweed, fungus, ham, quail eggs, etc. 2. He added an appropriate amount of oil into the pot and heated it to 50%. Then, he added the onions and ginger and stir-fried them until they were fragrant. 3. He added the bean paste and hotpot base to stir-fry the chili oil. 4. After adding an appropriate amount of water, he boiled the noodles, meatballs, and seaweed until they were 80 - 90% cooked. 5. Then, he added the fungus, ham, and quail eggs to boil. 6. Finally, he could add his favorite vegetables, such as tofu skin, vegetables, mushrooms, etc., and stir them evenly. 7. You can add an appropriate amount of chili oil and sesame oil according to your personal taste. 8. The ingredients of the spicy hotpot could be matched according to one's personal preference. "In summary, the production of Mala Tang is very simple. You only need to prepare the ingredients, stir-fry the base, add water to cook, and finally add vegetables and seasonings.

The common home-cooked methods of mandarin fish were as follows: 1. ** Steamed Mandarin Fish **: - Materials: Fresh mandarin fish, dried red chili, onion, ginger, cooking wine, steamed fish soy sauce, edible salt, vegetable oil, etc. - Operation steps: slaughter the mandarin fish, remove the internal organs and scales, wash and dry the water content; evenly spread the fish body with a suitable amount of cooking wine and edible salt and marinate for 15 minutes; cut the onion and ginger into strips and put them into the fish belly, put the fish on a plate, steam them with water, and steam them for 10 minutes after boiling the pot; take out the steamed fish, pour away the soup, sprinkle the cut onion and red pepper shreds, pour the steamed fish soy sauce, and finally heat the vegetable oil and pour the hot oil on the fish. 2. ** Braised Mandarin Fish **: - Materials: Mandarin fish, onions, ginger, garlic, cooking wine, white sugar, soy sauce, salt, and other seasonings. He could also prepare coriander. - Operation steps: slaughter and clean the mandarin fish; put an appropriate amount of cooking oil in the pot and heat it up, then fry the mandarin fish until both sides are slightly yellow, add an appropriate amount of light soy sauce and cooking wine; then add in onions, ginger, garlic, dark soy sauce and steamed fish soy sauce, then add an appropriate amount of water, cover the lid and cook the fish. Finally, use the fire to collect the soup, take it out of the pot, put it on a plate, and sprinkle the washed and cut coriander on the fish. 3. ** Roasted mandarin fish (such as grilled mandarin fish)**: - The ingredients were: mandarin fish, dried mushrooms, ham, chicken breast, pork ribs (streaky pork), fat meat, sea cucumber (soaked in water), egg white, dried scallops, winter bamboo shoots, ginger, pepper, yellow wine, salt, green onions, etc. - Operation steps: After processing the mandarin fish, season it, shape it, wrap it in oil, then wrap it in dough cake. After sealing it tightly, put it on the iron hook, and roast it on both sides with charcoal fire.

There were many ways to make mandarin fish. The following were some common ways: ** 1. Stewed mandarin fish with peas ** 1. He prepared the ingredients. The mandarin fish did not need to be fried directly. He placed it into the clay pot. 2. For seasoning, he added 1 spoon of rice wine, 3 spoons of chopped pepper, and 3 spoons of light soy sauce (the chopped pepper could be eaten directly with oil pepper, which tasted better). 3. Add an appropriate amount of boiling water, cover the lid, and simmer on high heat. Don't open the lid halfway. After simmering for 20 minutes, open the lid of the casserole and add other ingredients. Finally, add chopped green onions. To make this dish, one had to use a clay pot because it had good thermal conductivity and could retain the fresh fragrance of the fish. ** 2. Steamed Mandarin Fish ** 1. First, he changed the two sides of the 30-yuan mandarin fish into a flower knife to make it easier to steam. 2. He prepared ginger and onion salt water, put ginger, onion, and a spoonful of salt in clear water, and mixed them evenly. Then, he added osmanthus fish and marinated it for 10 minutes to remove the fishy smell and make the fish white and tender. 3. After the water boiled, he put it into the pot and steamed it for seven to eight minutes. Then, he poured out the soup of the steamed fish. 4. He poured the matsutake blanched sauce made by the hotel's chef (this was not ordinary soy sauce. This sauce was commonly used in restaurants for steamed fish and blanched prawns), sprinkled with chopped green onions, and poured hot oil to stimulate the fragrance. ** 3. Grilled mandarin fish (a famous dish of Confucius Mansion)** 1. After seasoning and shaping the clean mandarin fish, he wrapped it in net oil and then wrapped it in bread to seal the fish tightly. 2. It was placed on an iron hook and roasted on both sides with charcoal fire. Its characteristic was that it did not lose its freshness, and its color was white and tender. ** 4. Osmanthus Fish Fillet Soup ** 1. After cleaning the osmanthus fish, cut the fish slices and marinate them with an appropriate amount of salt, pepper, cooking wine, and starch for 10 minutes. 2. The tomatoes were peeled and diced, and the Asparagus was washed and sliced. 3. Add oil to the hot pot, add chopped green onions and ginger slices, stir-fry the diced tomatoes, add water, add a few soaked mushrooms, and simmer in the pot for about 20 minutes. 4. After adding the Asparagus and boiling it for 2 minutes, add the marinated mandarin fish slices. After about 2 minutes, when the fish slices float, add a little salt and vinegar to season. ** 5. Steamed Mandarin Fish ** 1. He prepared some pork fat and ginger slices, placed the ginger slices on the fish, and put two pieces in the gills (ginger slices or shredded ginger would do). Then, he steamed them in the pot to let the fragrance of the ginger spread out.

The cooking method and matching method of Yiyang Mala Tang were as follows: First, put the special spicy base into the pot, add an appropriate amount of water, boil it, and add spare ingredients such as beef, bean skin, seaweed, etc., and then add an appropriate amount of salt, soy sauce, and other seasonings. After the ingredients were cooked, he scooped them out and placed them on a plate. He sprinkled an appropriate amount of chopped green onions and coriander as decorations. The base of Yiyang Mala Tang was made from dozens of spices and secret recipes. It had a strong spicy taste and unique fragrance. The specialty of Yiyang Mala Tang was its unique spicy taste and rich combination of ingredients. Its spiciness was moderate and would not be too stimulating. Instead, it would stimulate the appetite of the diners just right. At the same time, the selection of ingredients was also very particular. Fresh seafood, soy products, and vegetables were the main ingredients. They were nutritious and delicious. In addition, Yiyang Mala Hotpot was also unique in its way of eating. Various ingredients were skewered on bamboo sticks to make it convenient for customers to taste. This unique way of eating also won many fans.

The following is a method of cooking the fish fillets: 1. He washed the fish with water, removed the head, internal organs, main bones, and fin lines. He kept two pieces of meat from the fish body and cut them into three sections for later use. 2. Add salt, egg white, white pepper, and cooking wine to the processed fish slices and marinate for 15 minutes; 3. Prepare the side dishes (such as onions, ginger, garlic, etc.). If there are side dishes such as fungus, soak them in water in advance; 4. Put oil in the pot, pour in the fish slices, stir-fry them, and fish them out. 5. Leave some oil, add in the scallions, ginger, and garlic, and stir-fry for a while. 6. Use water starch to make a gravy; 7. He poured in the fish slices, sprinkled a little soy sauce, and stir-fried them briefly. Finally, he poured in the gravy and sprinkled a little white pepper. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!

The cooking method of Xingguo Shredded Fish was as follows: - The preparation of raw materials: choose fresh grass carp weighing 3 - 5 pounds, remove the fish bones and head, chop the fish meat into minced meat by hand, use the sweet potato powder as the secret to the tenderness and smoothness of the fish shreds, and evenly add the sweet potato powder into the beaten fish meat and knead it into a meat powder ball. - Shaping and drying: Spread the meat powder on the pan and steam it, then put it on the bamboo pole to cool down. When the fish shreds cool down, fold the fish shreds into long strips, cut them into pieces, and finally lay them out in the sun to dry. - Cooking method: - Shredded Fish: After the oil is heated, throw the fish shreds in and fish them up. - Cold shredded fish: soak the shredded fish in cold water for about half an hour in advance, boil the water in the pot and stir it with chopsticks while boiling. After boiling it until it can be broken by hand, scoop it up with cold water, add onions, ginger, garlic, chili powder, millet spicy, gourmet powder, light soy sauce, dark soy sauce, a small amount of salt and other seasonings and mix well with chopped green onions. - Stir-fried shredded fish: The pre-processing steps of the shredded fish were the same as those of the shredded fish salad. After processing, they were washed and drained. First, stir-fry the ingredients (such as ginger, garlic, millet pepper, etc.), then add some sour radish, cabbage, pour in fish shreds, add salt, light soy sauce, dark soy sauce seasoning, stir-fry over high heat, and add some gourmet powder and chopped green onion before starting the pot. - Another method was to boil the fish shreds in water, boil them until they were soft, scoop them out, rinse them with cold water, drain them of water, add salt, soy sauce, and stir-fry them with ginger, garlic, millet pepper, cabbage shreds, bean sprouts, and so on. In addition, there was a different traditional method. The raw materials could be freshwater fish such as carp and bream. After the fish was skinned and deboned, the fish meat was beaten with a mallet or the back of a knife until it was sticky. Then, it was marinated with refined salt, fine sugar, and other seasonings. The surface of the marinated fish meat was coated with sesame oil, and then it was roasted over the fire until it was dry. Then, it was shredded, beaten, and finally roasted again. The novel "Watching the Moon on Fish Island" is equally exciting. Everyone is welcome to click and read it!

There were many ways to make spicy hotpot. The following was a common home-cooked method: 1. He prepared the hotpot base and various ingredients. The hotpot base could be bought ready-made or made by oneself. The ingredients could include hotpot meat slices, tofu, duck blood, large intestine, cabbage, enoki mushrooms, and so on. 2. According to the requirements of the hotpot base, stir-fry the seasoning. For example, he could pour vegetable oil into the pot, heat it up, and add seasoning B (such as spicy bean paste, wine, chili powder, etc.) to stir-fry until it was fragrant. 3. He broke the hotpot base into small pieces and placed them into the pot, slowly stir-frying them. 4. He poured in the pork bone soup or other stock and boiled it for about 10 minutes. 5. Prepare all kinds of ingredients, such as large intestine, duck blood, cabbage, etc., and process them according to their needs, such as boiling or cutting them into pieces. 6. He boiled the hotpot base until it was boiling, then put all the ingredients into the pot to cook. 7. When eating, put the hot pot meat slices into the soup base and cook them. You can eat them with sauce. This was a simple spicy hotpot method that could be adjusted and invented according to personal tastes and preferences.

The most authentic cooking method of Boiled Yellow Spicy Dice was as follows: 1. He prepared the yellow spicy cubes and washed them to remove the internal organs. 2. Add cooking wine and salt and marinate for 20 minutes. 3. He prepared garlic sprouts, celery, chives, and other side dishes and cut them into small pieces. Prepare ginger, garlic, pickled peppers, pickled ginger, dried sea peppers, and other seasonings, and chop or cut them into sections. Prepare the cucumbers and cut them into strips. 4. He put oil in the pot, added watercress, pickled peppers, pickled ginger, dried pepper, and old ginger, and stir-fried them over medium heat. 5. He added dried chili and stir-fried it. 6. Add enough water and salt, boil it for a few minutes. 7. He added the yellow spicy cubes and waited for the soup to boil for a few minutes. Then, he added the cucumbers. After they were cooked, he added garlic sprouts, celery, and chicken essence and boiled them for another minute. 8. He took the pot and poured it into a big soup bowl. He sprinkled pepper noodles, chili noodles, and garlic into the bowl. He poured in a suitable amount of vegetable oil, heated it up, and poured it into a bowl. He then sprinkled onion sections and coriander on it. Please note that the above method is based on the search results provided and may not be the only authentic method.