Spicy hot fish
By VicentaLakin
The spring is warm, the flowers are blooming, and the fishermen in Monko Lake are busy again. Every morning, fishers on Lake Meng offered fish of all kinds from their cabins for sale on the dam. Fish is wild in the lake, and it's fresh, so the fisherman's business is particularly good, and those who go late can't buy the fish, they'll make the fish for tomorrow. There's a little fish called "Press." This is a small fish, which is long, thin and tender, and because its love moves around the water, the Zou people call it “the dress”. With regard to the way in which this fish is eaten, Zou City has a tradition of making it taste like it's paste and making it fried. After the blast, the skin is curded, the fish is fine, and even tiny fish pricks can chew. It's my favorite and habit to fry these little fish and make them with chili and so forth, and it's called a flamingo on the food website, but it's too different from the traditional porridge。
Recipe Recommendations
- small fish appropriate amount
- refined salt appropriate amount
- vegetable oil appropriate amount
- douchi appropriate amount
- red pepper appropriate amount
- green pepper appropriate amount
- shallots appropriate amount
- ginger appropriate amount
- coriander appropriate amount
- medium spice
- other
- three-quarters of an hour
- simple
Steps for Spicy hot fish
1
The little fish can clean up and dry up。
2
Spray a little salt。
3
Pickle 30 minutes。
4
Cream peppers are purified, onions are purified, and ginger slices are purified。
5
Put a little oil in the frying pan and put the little fish code in place。
6
The little fire makes two faces of gold and yellow, and it's full of dry。
7
Vegetable oil pours into the pot, and when it's hot, put it in ginger chips, soy sauce。
8
Pour it in the crayons, little onions。
9
Into the fish, out of fire。
10
A small amount of fine salt is transferred, a fragrance section is spread and the fire is even。Spicy hot fish Make Tips
1. When frying small fish, arrange them neatly with space between them to prevent sticking.