Spicy fish
By VicentaLakin
The smell of spicy spicy is from Sichuan Han's peppers, peppers, red oil from the soy sauce, hot oil soy sauce, spicy aroma, fresh spicy spicy rice, rice, three bowls! Fish chips are so thin that they are taken from the smallest and rarest parts of the body, after which the head, tail and bone of the fish are made up of other pots, which are slowly roasted and nourished by a bowl of milky soup. One fish and two。
Recipe Recommendations
- grass carp a
- bean sprouts 100g
- Zai Jiang 50g
- coriander appropriate amount
- qingshui appropriate amount
- pepper 4g
- the pepper 4g
- millet pepper a
- Pi County bean paste 2 tablespoons
- cooking wine a little
- pepper appropriate amount
- salt a little
- dry starch a little
- egg white a little
- pepper powder appropriate amount
- slightly spicy
- burn
- ten minutes
- simple
Steps for Spicy fish
1
One for grassfish. Cleaning
2
One in the end, one in the end
3
Fish, shave from the big bone
4
slashed by 45 degrees. 0.2 cm thick
5
Fish chips are quickly washed under active water to a translucent form, with dried water in the bowl with pepper powder and salt pickles
6
Two or three eggs, a little starch catch
7
Get ready for veggies and sauces
8
chon, go to the skin, cut the thin, 0.1 cm thick
9
multipurpose knife cuts 0.1 cm thick silk
10
Sliced ginger silk in ice water
11
10-20 seconds
12
I'm gonna get the asphalt out and put it on the bottom of the big bowl
13
Fire, dry spices (fruit, pepper, peppers) with the right amount of oil, and then the right amount of fresh water
14
Quickly throw the pickled fish in the boiling soup, until the last one goes into the pot and the fire is off
15
Pour it in a bowl of bean sprouts and put it on a dried ginger silk with a little pepper powder
16
The other pot, the oil, the smoke, the ginger, the fragranceSpicy fish Make Tips
1. Young ginger, also known as fresh ginger, has a milder spiciness than mature ginger and is slightly sweet; it can also be eaten raw.
2. Regarding the thickness of the fish slices, you may cut them according to your preference, but it is best to keep them within 0.5cm.
3. Placing shredded ginger in ice water serves to keep its texture crisp.
4. When adding fish slices to the soup, the process must be quick; the fish stays tender within just a few seconds, so do not pour them all in at once.
5. There are two purposes for pouring hot oil: to bring out the flavor of the ginger; and to seal in the heat of the fish and soup, creating a "heat preservation" effect.