Anhui cuisine: In my impression of more than 20 years, it has always been oily, heavy in taste, salty and spicy, heavy in color, high in heat, love to braise, stew, stir-fry, and stuffy... and other characteristics. There are few steamed or clear dishes. For example, if you treat it at home, after eating, you will see that the remaining dishes are almost white, clear and light stir-fried dishes, and steamed and stewed dishes, which seem to be less popular. Because locals have long been accustomed to accepting the unique "heavy taste" of Anhui cuisine.
My mother also sent the fish from her hometown in Anhui. Looking back on it, I didn't like to eat it before. For some reason, I went to another place and missed the taste of my hometown. I miss those local dishes in my hometown. Sometimes even boxes of green radishes are brought to Shanghai, like a vegetable dealer...
Spicy fish
By AmayaLabadie
Recipe Recommendations
- Hangzhou pepper appropriate amount
- dried red pepper appropriate amount
- garlic slices appropriate amount
- onion appropriate amount
- super spicy
- fried
- ten minutes
- simple
Steps for Spicy fish
1
Dried fish, one plate.
2
Remove the head and soak for 2 or 3 minutes.
3
Cut the pepper, garlic slices, and prepare the red pepper and cut it.
4
Put oil in the pan and stir-fry over high heat.
5
Add soy sauce, vinegar, a little salt (cat fish itself is also salty), 1/spoonful of sugar, and rice wine.
6
Finally, add the pepper, garlic slices, and dried red pepper.Spicy fish Make Tips
Fire all the way, fast.