Hongguojia Recipe: Spicy Fish

Overview

Spicy fish, I must have eaten and cooked it too much. However, the methods are various, and the types of fish used are also different. Some are grass carp, some are silver carp, and some are other fish. Generally, spicy fish is made in hot pot, which is spicy fish hot pot. When making it, the spicy fish hot pot base is the most used. There are also people who make it with their own base. It is really a feast for thousands of families! The spicy fish I made this time also used the spicy fish hot pot base, and the base of Hongguojia. This is carefully selected from Erjingtiao from the high-altitude mountains of Yunnan and Guizhou, bell pepper from Tianfu Basin in Sichuan, Dahongpao pepper from Hanyuan, and green pepper from Jinyang. It is combined with a centuries-old spice recipe and stir-fried at high temperature until it is delicious and fragrant. It is bright red in color, spicy but not dry, not spicy in the stomach after eating, not irritating, and not greasy. Anyone who has read my recipes knows that I use a lot of Hongguo’s hot pot base and tomato soup, and I have received many inquiries and likes from my friends.

Tags

• hot dishes
• home cooking
• northeastern cuisine
• chili
• cooking wine
• dried red pepper
• garlic
• light soy sauce
• onions
• sichuan pepper powder
• soybean sprouts
• spicy fish seasoning
• thousand pages of tofu
• white sugar
• ginger
• grass carp

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Wash the onion, ginger and garlic, cut into pieces and cut into pieces. Clean the grass carp, wash and cut into pieces

   

3. 3 Mix cooking wine, pepper powder, ginger, green onions and light soy sauce and marinate for more than 20 minutes

   

4. 4 Sliced Chiba Tofu

   

5. 5 Heat a pan with cold oil, heat the oil to 70%, stir-fry the spicy fish base until fragrant

   

6. 6 Add water and bring to a boil over high heat

   

7. 7 Add fish pieces

   

8. 8 Add garlic, ginger and scallions, bring to a boil over high heat, then reduce to medium to low heat and simmer for about 20 minutes

   

9. 9 Boil Chiba tofu, add sugar, mix well and bring to a boil,

   

10. 10 Add water to the soup pot, bring to a boil over high heat, add the soybean sprouts and cook for about 2 minutes, scoop them out and spread them in the basin

    

11. 11 Pour the boiled spicy fish into the basin,

    

12. 12 Heat a pan with cold oil, heat the oil to 70%, fry the peppercorns and spicy skin until fragrant, pour it into the spicy fish pot, and sprinkle with coriander