CN105558891A - Cooking method of fish fillets in hot chili oil - Google Patents
Cooking method of fish fillets in hot chili oil Download PDFInfo
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- CN105558891A CN105558891A CN201510958263.8A CN201510958263A CN105558891A CN 105558891 A CN105558891 A CN 105558891A CN 201510958263 A CN201510958263 A CN 201510958263A CN 105558891 A CN105558891 A CN 105558891A
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Abstract
The invention relates to a cooking method of fish fillets in hot chili oil. The cooking method includes: 500 g of bean sprout, 50 g of bean paste, 30 g of chili, 20 g of pepper, a piece of ginger, half of garlic, one Dirachma, one cassia peel, 10 g of pepper powder, one spoon of cooking wine, one spoon of starch and a proper amount of salt. The cooking method is delicious in flavor and excellent in taste.
Description
Technical field
The present invention relates to culinary area, be specifically related to a kind of preparation method of Fish Filets in Hot Chili Oil.
Background technology
Fish Filets in Hot Chili Oil are the specialities from Chongqing, because of the fillet that its distinctive super spicy mouthfeel, mouthfeel are soft, be extremely subject to liking of people, become on both sides of the Changjiang River people and generally like the course eaten.It is very difficult for making authentic Fish Filets in Hot Chili Oil, and batching and the way of Fish Filets in Hot Chili Oil are extremely worthy of careful study.
Summary of the invention
In sum, technical problem to be solved by this invention is to provide a kind of preparation method of Fish Filets in Hot Chili Oil.
The technical scheme that the present invention solves the problems of the technologies described above is as follows: a kind of preparation method of Fish Filets in Hot Chili Oil, comprises following step:
(1) prepare following raw material: 500 grams, bean sprouts, thick broad-bean sauce 50 grams, 30 grams, capsicum, 20 grams, Chinese prickly ash, ginger one piece, garlic half a head, eight lobes 1,1 piece, cassia bark, pepper powder 10 grams, cooking wine 1 spoonful, starch 1 spoonful is appropriate with salt;
(2) oppress under sheet, thinly slice, fish head and steck packing;
(3) fillet cooking wine, pepper powder, half little spoonful of salt are grabbed tasty, then it is for subsequent use to admix starch;
(4) hot water having added salt is put in bean sprouts, cooks by scalding, is layered at the bottom of basin for subsequent use;
(5) put into rusting heat at the bottom of one spoonful in pot, add Chinese prickly ash, capsicum, tasty from baked wheaten cake, Chinese prickly ash, the capsicum of then pulling half out are for subsequent use;
(6) then in pot, continue to add thick broad-bean sauce, rusting is become red, in the pot burning chilli oil,
(7) add bruised ginger, garlic end, anistree, cassia bark, stir-fry quick-fried perfume (or spice) together;
(8) in the pot of quick-fried perfume (or spice), add fish head, steck, stir-fry;
(9) add the hot water of 3000ml, 1 spoonful of salt, big fire is boiled;
(10) soup boiled after continue to boil, then slip into the fillet of the good taste of code;
(11), after again seething with excitement, vigor 2-3 minute is maintained;
(12) burning the fish soup rolled, all pour in the basin of the good bean sprouts of code;
(13) in pot, put into 30 grams of oil, burn and smolder.The capsicum Chinese prickly ash that first time quick-fried perfume (or spice) gets out is sprinkled upon on the surface of fish soup, the oil burning heat, is poured on rapidly in basin.
Further, step (7) stir-fries 5 minutes.
Further, step (8) adds the hot water of 3000ml.
Further, after step (9) soup is boiled, continue to boil 10 minutes.
The invention has the beneficial effects as follows: the preparation method of a kind of Fish Filets in Hot Chili Oil provided by the present invention, delicious flavour, excellent taste.
Detailed description of the invention
Be described principle of the present invention and feature below in conjunction with instantiation, example, only for explaining the present invention, is not intended to limit scope of the present invention.
A preparation method for Fish Filets in Hot Chili Oil, is characterized in that, comprises following step:
(1) prepare following raw material: 500 grams, bean sprouts, thick broad-bean sauce 50 grams, 30 grams, capsicum, 20 grams, Chinese prickly ash, ginger one piece, garlic half a head, eight lobes 1,1 piece, cassia bark, pepper powder 10 grams, cooking wine 1 spoonful, starch 1 spoonful is appropriate with salt;
(2) oppress under sheet, thinly slice.Fish head and steck packing;
(3) fillet cooking wine, pepper powder, half little spoonful of salt are grabbed tasty, then it is for subsequent use to admix starch.
(4) hot water having added salt is put in bean sprouts, cooks by scalding, is layered at the bottom of basin for subsequent use.
(5) put into rusting heat at the bottom of one spoonful in pot, add Chinese prickly ash, capsicum, tasty from baked wheaten cake.Capsicum can not be burnt black like this.Then Chinese prickly ash, the capsicum of pulling half out are for subsequent use.
(6) then in pot, continue to add Pixian bean sauce, rusting is become red.In the pot burning chilli oil, add bruised ginger, garlic end, anistree, cassia bark, stir-fry quick-fried perfume (or spice) together.
(7) in the pot of quick-fried perfume (or spice), add fish head, steck, stir-fry 5 minutes.
(8) then add the hot water of 3000ml, 1 spoonful of salt, big fire is boiled.
(9) soup boiled after, continue to boil 10 minutes, then slip into the fillet of the good taste of code.Fillet do not stir with chopsticks after entering pot, otherwise the flesh of fish easily becomes loose.
(10), after again seething with excitement, vigor 2-3 minute is maintained, that's all.Note not boiling too of a specified duration, otherwise the flesh of fish can by tender hardening.
(11) burning the fish soup rolled, all pour in the basin of the good bean sprouts of code.
(12) in pot, put into 30 grams of oil, burn and smolder.The capsicum Chinese prickly ash that first time quick-fried perfume (or spice) gets out is sprinkled upon on the surface of fish soup.The oil burning heat, be poured on rapidly in basin.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a preparation method for Fish Filets in Hot Chili Oil, is characterized in that, comprises following step:
Prepare following raw material: 500 grams, bean sprouts, thick broad-bean sauce 50 grams, 30 grams, capsicum, 20 grams, Chinese prickly ash, ginger one piece, garlic half a head, eight lobes 1,1 piece, cassia bark, pepper powder 10 grams, cooking wine 1 spoonful, starch 1 spoonful is appropriate with salt;
Oppress under sheet, thinly slice, fish head and steck packing;
Fillet cooking wine, pepper powder, half little spoonful of salt are grabbed tasty, then it is for subsequent use to admix starch;
The hot water having added salt is put in bean sprouts, cooks by scalding, is layered at the bottom of basin for subsequent use;
Put into rusting heat at the bottom of one spoonful in pot, add Chinese prickly ash, capsicum, tasty from baked wheaten cake, Chinese prickly ash, the capsicum of then pulling half out are for subsequent use;
Then in pot, continue to add thick broad-bean sauce, rusting is become red, in the pot burning chilli oil, add bruised ginger, garlic end, anistree, cassia bark, stir-fry quick-fried perfume (or spice) together;
In the pot of quick-fried perfume (or spice), add fish head, steck, stir-fry;
Add the hot water of 3000ml, 1 spoonful of salt, big fire is boiled;
Continue to boil after soup is boiled, then slip into the fillet of the good taste of code;
Again after boiling, maintain vigor 2-3 minute;
Burning the fish soup rolled, all pour in the basin of the good bean sprouts of code;
In pot, put into 30 grams of oil, burn and smolder.
2. the capsicum Chinese prickly ash that quick-fried for first time perfume (or spice) gets out is sprinkled upon on the surface of fish soup, the oil burning heat, is poured on rapidly in basin.
3. the preparation method of a kind of Fish Filets in Hot Chili Oil according to claim 1, is characterized in that, step (7) stir-fries 5 minutes.
4. the preparation method of a kind of Fish Filets in Hot Chili Oil according to claim 1, is characterized in that, step (8) adds the hot water of 3000ml.
5. the preparation method of a kind of Fish Filets in Hot Chili Oil according to claim 1, is characterized in that, after step (9) soup is boiled, continues to boil 10 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510958263.8A CN105558891A (en) | 2015-12-19 | 2015-12-19 | Cooking method of fish fillets in hot chili oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510958263.8A CN105558891A (en) | 2015-12-19 | 2015-12-19 | Cooking method of fish fillets in hot chili oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105558891A true CN105558891A (en) | 2016-05-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510958263.8A Pending CN105558891A (en) | 2015-12-19 | 2015-12-19 | Cooking method of fish fillets in hot chili oil |
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| CN (1) | CN105558891A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307179A (en) * | 2016-08-25 | 2017-01-11 | 张亮 | Method of cooking lime fish |
| CN112841563A (en) * | 2021-01-22 | 2021-05-28 | 辽宁华府餐饮管理有限公司 | Method for preparing boiled fish |
-
2015
- 2015-12-19 CN CN201510958263.8A patent/CN105558891A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307179A (en) * | 2016-08-25 | 2017-01-11 | 张亮 | Method of cooking lime fish |
| CN112841563A (en) * | 2021-01-22 | 2021-05-28 | 辽宁华府餐饮管理有限公司 | Method for preparing boiled fish |
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Legal Events
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160511 |
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| WD01 | Invention patent application deemed withdrawn after publication |