Hongguojia Recipe of Spicy Spicy Fish

Name: Hongguojia Recipe of Spicy Spicy Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 700g grass carp; 150g Soy sprouts; 1 box Thousand pages tofu; 150g Spicy Fish Seasoning; Some chili; Some pepper powder; Some Cooking Wine; Some shallot; Some Soy sauce; Some Sugar; Some Dried red pepper; Some ginger; Some garlic

by Yanmei_h

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Spicy fish, I must have eaten too much. However, there are various methods, and the types of fish used are also different. There are grass carp, silver carp, and other fish. In general, spicy fish is made in hot pot, that is, spicy fish hot pot. When it is made, it is the most used as the base for spicy fish hot pot, and it is also made with its own base. It is really a feast for thousands of families!
The spicy fish I made this time is also the spicy fish hot pot base, and I use the Hongguo family base. This is carefully selected Erjingtiao from Yunnan-Guizhou high-altitude mountainous area, Lantern pepper from Tianfu Basin in Sichuan, and Dahongpao from Hanyuan. Zanthoxylum bungeanum and Jinyang's green Zanthoxylum bungeanum are matched with centuries-old spice recipes. They are fried at high temperature until they are delicious, bright red in color, spicy but not dry. After reading my recipes, I know that I have used a lot of Hongguo’s hot pot base and tomato soup, and I have received many inquiries and likes from my parents.”

Hongguojia Recipe of Spicy Spicy Fish

1. Prepare the ingredients

Hongguojia Recipe of Spicy Spicy Fish recipe

2. Wash the green onion, ginger and garlic, mince and cut into pieces, clean up the grass carp, wash and cut into pieces

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

4. Chiba tofu slices

5. Heat the pan with cold oil, and stir-fry the spicy fish base when the oil is 70% hot to create a fragrance

6. Add water to a boil

7. Add fish nuggets

8. Add garlic, ginger, and green onions to a boil on high heat. Turn to medium and low heat and cook for about 20 minutes

9. Bring the Chiba tofu to a boil, add sugar, mix and boil evenly,

10. Add water to the soup pot, bring to a boil on high heat, add the soybean sprouts and cook for about 2 minutes, pick up and spread in the basin

11. Pour the boiled spicy fish into a basin,

12. Heat the pan with cold oil, heat 70% of the oil and fry the peppercorns and spicy skin to get a fragrance. Pour into the spicy fish bowl and sprinkle with coriander.

Tips:
1. The longer the fish is marinated, the better the taste. You can add tofu and fungus to taste better
2. The spicy fish base material tastes very good, so there is no need to add too many condiments
3. Fish can use silver carp or other thicker fish