Five kinds of Sichuan fish combat technology, baby ginger fish, boiling fish cannabis fish, sesame boiled fish, garlic fish.

1. Ginger fish:

Ginger Oil Ratio:

20 kg of salad oil, 2000 g of ginger slices, 1000 g of baby ginger, 300 g of onion, 1000 g of fresh millet spicy, 250 g of green onion, 500 g of wild mountain pepper, 500 g of pickled ginger, 2000 g of minced pepper with two wattle strips.

spices:

50 grams of white root, 75 grams of fragrant leaves, 50 grams of cumin.

Preparation: Salad oil burned to 150 degrees, fried under the onion and ginger, add spices to the temperature to 110 degrees, after the minced pickled pepper to maintain to 110 degrees, boil the millet pepper for 40--50 minutes when it is boiled until there is no smoke (fresh millet pepper to roll up and smell without raw pepper taste can come out of the pot).

To prepare the ginger fish:

800-1500 grams of fish, 200 grams of ginger oil, 100 grams of salad oil, 150 grams of minced pickled peppercorns, 10 grams of green peppercorns, 90 grams of ground wild mountain peppers, 70 grams of red millet peppers, 100 grams of shredded ginger, 30 grams of minced ginger, 30 grams of minced garlic, 150 grams of minced ginger, 50 grams of green onion, 1500 grams of soup, 100 grams of lard, 80 grams of sesame oil, 50 grams of green two gold strips, 1500 grams of clear water or clear soup.

Seasoning: Chicken essence 35 grams, monosodium glutamate 15 grams, sugar 3 grams, pepper 3 grams, dried green pepper noodles 4 grams, celery festival 50 grams, shallots 50 grams.

make:

Put oil in the pot and add green peppercorns at 120 degrees to fry for 5 seconds to enlarge the minced green onion, then soak the minced ginger and boil the ginger minced ginger, cool down the minced garlic and then add the minced ginger into the shredded ginger, add 2/3 of the green peppercorn to stir-fry, under the minced garlic under the broth pepper powder chicken essence monosodium glutamate white sugar 1--2 minutes after cooking into the fish bones for a while, under the fish fillet (soup heat into fish eye bubbles) for 1--2 minutes, and then put the other half of the ginger shredded and the other half of the pepper into the pot on high heat, stir well into the pepper powder, the chives section in the bowl can be put in the bowl.

2. Boiling fish:

Boiling oil ratio:

15 kg salad oil, 200 g dried safflower peppercorns, 300 g dried bullets, 100 g for the new generation, 500 g onions, 400 g for green onions, 400 g for shallots, 400 g for celery, 150 g for coriander, 100 g for carrot slices.

50 grams of fragrant leaves, 50 grams of white root, 30 grams of cumin.

Preparation: Add carrots, onions, shallots, celery festivals, coriander, 110 degrees Celsius, fry the yellow, turn the oil to 170 degrees, pour in the bullets (seeded) and dried safflower peppercorns for 24 hours and then control the oil out

Boiling fish preparation: 800-1500 grams of grass carp, 150 grams of rootless mung bean sprouts. Boiling old oil 1500 g, bullet section 120 g, water or broth 2000 g, dried green peppercorns 10 g, dried safflower peppercorns 10 g, boiled fish fillet soup 200 g.

Seasoning: 60 g salt, 40 g chicken essence, 20 g monosodium glutamate,

Method: put the raw bean sprouts into the bottom of the bowl, add 200 grams of chicken broth to the pot, add ginger wine (ginger wine: Cantonese rice wine + ginger blender crushed) salt, chicken essence, monosodium glutamate, adjust the flavor and then put the fish fillets, pour the fish fillets and soup into the bowl, add the boiling oil to the 150 degree oil temperature and pour the green peppercorns into the bowl for 10 seconds.

3. Cannabis fish:

Hemp Oil Ratio:

20 catties of salad oil, 100 grams of dried green peppercorns, 100 grams of dried safflower peppercorns, 200 grams of ginger slices, 200 grams of green onions, 300 grams of onions, 1000 grams of ginger, 1000 grams of rice dumplings, 800 grams of pickled peppers, 300 grams of Pixian watercress.

Cumin 30 g, Spirit Herb 15 g, Chamomile Leaf 20 g, Yamana 30 g, Star Anise 30 g, White Buckle 35 g, Grass Fruit 20 g, Cinnamon 50 g, Vanilla 8 g, Cumin 25 g, Lemongrass 25 g, Clove 5 g, Sand Kernel 20 g.

1: Burn the salad oil to 130 degrees, fry the onion and ginger, add half of the spices to the temperature and open to 110 degrees, squeeze dry and then fish out.

2, 130 degrees add Pixian watercress, stir non-stop, add fin rice pepper (add in batches, to prevent oil overflow), add excess spices, two gold strips of pickled pepper, fry 10 points after putting in the peppercorns, ten minutes after the pot.

Cannabis fish preparation:

800-1500 grams of blackfish, 150 grams of hemp oil, 100 grams of salad oil, 150 grams of lotus flakes, 260 grams of cauliflower, 150 grams of minced peppercorns with gold strips, 150 grams of minced ginger, 30 grams of minced ginger and garlic and green onion, 80 grams of lard, 100 grams of sesame chicken fat, 1800 grams of water or clear soup.

Seasoning: 5 grams of salt, 15 grams of chicken essence, 10 grams of monosodium glutamate, 3 grams of sugar, 2 grams of pepper, 15 grams of cooking wine, 10 grams of first-class aged vinegar.

Final pouring oil: 70 grams of hemp peppercorn oil, 150 grams of hemp fish old oil, 30 grams of sesame oil, 100 grams of dried green peppercorns.

1, put all the oil in the pot, put in a part of the green pepper at 120 degrees, then add the minced pickled ginger ginger, add the soup, seasoning (cooking wine vinegar, etc.) (stir-fry on high heat, add soup to boil and drain the residue, and then put in the fish fillets to cook on low heat,)

2, sesame oil, sesame pour pepper oil, hemp fish old oil together into the pot, 150 degrees into the dried green peppercorns, pour into the bowl can be. (The oil temperature of the fried peppercorns should not be too high, otherwise the vegetables will be bitter and flavorful)

4. Sesame boiled fish:

Sesame Oil Ratio:

20 kg of salad oil, 150 g of ginger slices, 300 g of green onion, 1500 g of fin chili pepper, 500 g of minced pepper with two thorn strips, 500 g of pixian watercress, 200 g of liquor.

Lemongrass 30 g, spirit grass 20 g, cinnamon 70 g, white buckle 40 g, grass fruit 30 g, star anise 40 g, cumin 25 g, Shanna 20 g, Bai Zhi 20 g.

The salad oil is boiled to 130 degrees, the onion and ginger are fried, then the spices are added to the temperature and the temperature is 110 degrees, and after squeezing dry, all are cleaned.

Add Pixian watercress at 130 degrees, stir non-stop, add fin and rice chili peppers (add in batches to prevent oil spillage), add two gold strips of minced pepper, and keep adding white wine to add flavor.

To prepare the sesame fish:

1, 800 grams of fish fillets, 130 grams of fish sauerkraut, 270 grams of minced peppercorns, 150 grams of minced ginger, 15 grams of dried green peppercorns, 70 grams of green onions, 1600-1800 grams of broth.

2, sesame oil 100 g, salad oil 100 g, chicken fat 50 g, lard 80 g, ginger minced 70 g, minced garlic 50 g, shallot knot 50 g, celery knot 70 g, white sesame seeds 150 g, dried bullet pepper knot 30 g.

3: Sesame oil 100g, sesame oil 80g. Pour 30 grams of peppercorn oil.

Seasoning: chicken essence 15 grams, monosodium glutamate 15 grams, sugar 3 grams, pepper 2 grams, cooking wine 15 grams, aged vinegar 10 grams, green pepper powder 3 grams.

Preparation: Under the pot of chicken fat lard salad oil to 150 degrees into the green peppercorns and green onions, 20 seconds after the sauerkraut strips fried flavored sauerkraut more stir-fry to be delicious (there are 1--2 minutes) under the minced pickled pepper, under the ginger stir-fried incense, under the ginger stir-fried, add garlic stir-fry, under the broth boiled for 3 minutes, under the seasoning and cooking wine aged vinegar, down into the fish bones to cook 1-2 minutes into the fish fillets (the next fish fillet fire must be small) until the fish fillets are ripe into the bowl, put the green onion knots and celery festivals.

Note: (Before the fish comes out of the pot, put the boiling oil into the pot, at 100 degrees Celsius the sesame seeds for about 30 seconds The sesame seeds are drummed up and put into the dried bullet pepper knot, 3 seconds out of the pot.

5. Garlic fish:

Garlic oil old oil:

20 kg of salad oil, 2000 g of garlic crushed, 150 g of green onion, 150 g of onion, 150 g of ginger slices, 2000 g of minced pepper with two wattle strips, and coarsely chopped garlic is not easy to paste the pot.

spices:

Cumin 20 g, Spirit Herb 15 g, Coriander Leaf 20 g, Yamana 10 g, Star Anise 15 g, White Buckle 25 g, Grass Fruit 20 g, Cinnamon 30 g, Vanilla 8 g, Cumin 15 g, Lemongrass 25 g, Clove 5 g, Sand Kernel 15 g.

make:

The salad oil is boiled to 130 degrees, the onion and ginger are fried, squeezed dry and then all fished out, and the spices are added to the temperature to 110 degrees. Simmer for 20-30 minutes, add the garlic, the minced pepper with two thorn strips, and wait until the surface of the garlic wrinkles and yellow

Garlic water pack:

15 kg of soup, 250 g of salt, 40 g of chicken essence, 35 g of monosodium glutamate, 10 g of pepper, 30 g of liquor. 200 g minced garlic.

If the fish is larger than two pounds, add more salt, and after five pieces, add spices and salt.

Bring the garlic water to a boil in a pressure cooker, bring the fish to a boil and press for 3 minutes, simmer for 2 minutes, remove and put in a fish dish.

Garlic pan:

250 grams of minced garlic, 80 grams of salad oil, 150 grams of garlic old oil, 50 grams of lard, 80 grams of chicken fat, 15 grams of fine cumin powder, 30 grams of fine chili noodles, 30 grams of sesame oil, 15 grams of pepper oil, 20 grams of bean paste, 350 grams of water, 5 grams of salt, 20 grams of chicken essence, 15 grams of monosodium glutamate, 70 grams of minced celery, 50 grams of shallots (green onion white), 50 grams of green onion flowers. 240 g minced garlic, 50 g millet pepper knot,

Preparation: Put the lard under the pot into the chicken fat garlic sesame oil, down into the bean paste excellent, paprika cumin powder, down into the garlic half of the stir-fry incense into the 400 grams of soup under the salt MSG chicken essence millet spicy, pepper oil sesame oil, before the other half of the garlic onion white celery minced, and finally pour the juice on the fish sprinkled with green onions.