Spicy fish
By VicentaLakin
Spicy fish is my favorite, and eating at a restaurant is a cure, and I'm not gonna tell you what it's like for my family's health
Recipe Recommendations
- grass carp 1500g
- Pi County Douban 50g
- pickled pepper 50g
- dried red pepper 20g
- Sichuan pepper appropriate amount
- octagonal of 2
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- vegetable oil appropriate amount
- potato starch appropriate amount
- cooking wine appropriate amount
- green vegetables appropriate amount
- salt appropriate amount
- white sugar 5g
- cooked sesame appropriate amount
- coriander appropriate amount
Steps for Spicy fish
1
Strawfish kill clean, cut a knife in the back of the fish, slit the fish head, and pull out two bumps. Line
2
The fish bones are open, fish skins are coming down, fish bones are in pieces
3
Fish tablets and fish swirling wine, salt, poaching, and soaking. even
4
The bottom greens are in the open water
5
Hot pots of cold oil, with pepper, eight horns, onions, ginger slices, garlic, peppers, fragrance, white sugar, red oil
6
joining the fish head chops with a little deli, adding water (about 3,000 ml) and cooking for about eight minutes
7
Join the bottom of the cabbage, spread the fish into the pan and cover it
8
Another pot, hot boiler with pepper and pepper when it's 50% hot. Hong
9
The skin is covered with sesame and the spicy oil. Now. Hot water into fish. Snippets
10
I'm going to have a good time
11
There's one more thing that's important. Don't forget the fishSpicy fish Make Tips
1. When removing the bloodline, tap the back of the fish with the back of the knife to make it easier to extract.
2. You can also use soybean sprouts as a base; in short, choose according to your own preference.
3. If you like chicken essence or MSG, feel free to add it yourself. As I always say, my family doesn't eat that. When cooking fish, I am used to adding white sugar to enhance the flavor.
4. Please familiarize yourself with the entire process before starting. This dish emphasizes precise heat control; do not let the oil temperature get too high during cooking to avoid burning the chilies and affecting the taste.
5. Fry the chilies and Sichuan peppercorns until fragrant before pouring them in. The main purpose of doing this is to reduce fat intake; after all, good health is more important than anything, isn't it!
6. Use potato starch; do not use cornstarch