Spicy pan
By VicentaLakin
Chongqing, for people outside the country, begins with beautiful women, hot pots, fish, Chongqing people living by the Yangtze River, with a special focus on fish, and Chongqing eats fish with a high degree of festivities, excitement and tolerance. When it comes to fish, we all think of the sourfish of Chongqing, the fish of the river, and the fish of the river, who have made many versions of the way fish are used, such as the squirtfish, the soyfish, the roasted fish, which are not only easy and fun, but also the spicy fish. It's not just fish that can eat, it can cook other foods like hot pots, and it's also to satisfy Zhongqing's love for hot pots。
Recipe Recommendations
- Hualien fish appropriate amount
- onion appropriate amount
- celery appropriate amount
- Huanghua appropriate amount
- soybean sprouts appropriate amount
- bean skin appropriate amount
- ham sausage appropriate amount
- rapeseed oil appropriate amount
- lard appropriate amount
- Pi County Douban appropriate amount
- hot pot base appropriate amount
- salt appropriate amount
- peppercorns appropriate amount
- pepper noodles appropriate amount
- cooking wine appropriate amount
- white sugar appropriate amount
- water starch appropriate amount
- egg white appropriate amount
- chicken essence appropriate amount
- MSG appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
Steps for Spicy pan
1
Clean up onions, celery, soybeans。
2
Bean skins and butter bubbles are prepared in advance with warm water and then the bean skins are cut into broad strips with dry water。
3
Slice the ham intestinals
4
Cut a piece of ginger, a piece of garlic, and a half a bowl of pepper, and add a large spoon of soybean bean petals, a small pan base, a half spoon of sugar, a half of pepper and a spoon of pepper。
5
Scratch the fish head with a knife, scrape the fish on the cheek while the fish is standing still, dissect the insides and clean the black membrane in the abdomen of the fish, then wash the fish and keep the bubble. "Be sure to sharpen the knife before a fish."
6
First cut the fish head and tail, then flatten the fish, hold the fish in his left hand, hold the fish in his right hand with a knife attached to the fish bone, and then cut the fish head in half, and the fish comb in a piece。
7
The slashing knife brings down a stabbing piece of meat on the belly of the fish and cuts into strips along its long stabbing, leaving the body of the fish。
8
Put the skin down, flat on the left hand, around 30 degrees on the right hand. They're too thin to break when they're boiled; they're too thick, they're too soft to taste。
9
Fish heads, fish tails, fish chops, fish bellys are made for about 10 minutes with two spoons of salt, two spoons of wine, onions, ginger chips.
10
A spoon of salt, a spoon of wine, onions, ginger pickles for about 10 minutes。
11
The onions and ginger chips are extracted from the pickles and added to the egg cleaners, sodium powders, smelts and pepper noodles for about five minutes。
12
The same way you make fish chips for about five minutes。
13
A boiler, with a spoonful of pig oil, two spoons of vegetable oil, and when the oil heats up the fire, it pours into the sauce in the small bowl, and soaks red oil and scent。
14
The fire burst with a high soup (or fresh water) and the fire spicy。
15
It's been prepared for about 15 minutes and boiled in all the ingredients。
16
When the ingredients are out, chopsticks may be used to trap them at the bottom of the basin。
17
The fish head, the tail, the bubble boiled for up to three minutes, then the fish line boiled for one minute, then the fish belly boiled for a point。
18
A total of up to five minutes of cooking can be taken and placed on a mix。
19
The last procedure is to put the fish tablet evenly, with a spoonful of chicken and flavour, and when the soup opens, the fire will fall into the pot。
20
A bowl of hot, fresh hot pans will come out