Back to the fish chips
By VicentaLakin
7 June, Chongqing. It's next week, and it's already in the summer. I wish I could just stand here in time and not be sad, not be sad, live in peace as usual... But I still have to face everything and the lingering turmoil. No desire to work. - I love fish, but it's rare to buy fish because it's a fish that needs to eat several meals. In the afternoon, he bought a white poach in front of the neighborhood and made a chowder。
Recipe Recommendations
- silver carp appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- salt appropriate amount
- pepper appropriate amount
- Pi County Douban appropriate amount
- douchi appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
Steps for Back to the fish chips
1
The fish were pelt, washed dry water, mixed a tea spoon with salt for one or two minutes, then washed repeatedly with water. (The fish tablets treated in this way are relatively compact and non-fragile and transparent and are a more important step for cooking fish, sourfish, etc.)
2
The dried fish tablets are covered with pepper powder, wine, salt plastering for 10 minutes and sodium plastering。
3
Slicing slices, soybean petals, soybean spares; peppers, peppers washed clean。
4
The hot pot is cold oil, which is burned in the fish tablets for several minutes, while no chopsticks or shovels are used in the process, and the fish sticky pans are softly moved with their hands。
5
We'll get a spare when the fish are a little dry. (Fried fish can remain intact and non-fragile at the next time they're going to boil
6
The boilers leave oil in the base oil, which heats up into the soybean petals and the soybeans。
7
It smells like garlic。
8
Turning the fire, tumbling the fish into pieces and tumbling the red peppers continue to burn to death。
9
Wine, sugar, salt in appropriate quantities are poured into the water and the fire is sent to the chickens。Back to the fish chips Make Tips
Ps: 1. Whether making Boiled Fish, Fish with Pickled Cabbage, or Tomato Fish Slices, it is best to mix the fish with 1-2 teaspoons of salt before marinating and rinse it repeatedly under running water. This treatment makes the fish meat firm and translucent, preventing it from breaking apart easily. 2. Adding cooking wine, pepper powder, and ginger and scallion slices when marinating the fish slices is all for removing the fishy odor. 3. Deep-fried fish slices do not break easily when stir-fried. Of course, if you are making Boiled Fish or Fish with Pickled Cabbage, this step is not necessary. 4. If you prefer a spicy and numbing flavor, you can also add Sichuan peppercorns and dried chili peppers. 5. The side dishes are up to you; green peppers, garlic moss, garlic sprouts, and onions are all acceptable, depending on your taste. 6. Sugar and chicken essence are both used to enhance flavor, so no other seasonings such as premium soy sauce were added—if you like, you can add some, or add a few drops of vinegar to enhance the aroma. 7. Pixian bean paste and fermented black beans are both very salty, and the fish has also been marinated, so use salt sparingly at the end.