Spicy fish
By VicentaLakin
Guizhou Qianan's practices, sour spicy and fragrance, are a way to make people who don't like fish fall in love with fish。
Recipe Recommendations
Steps for Spicy fish
1
The carp is washed open and slit on the fish with a knife. Care is taken to cut across the fish head, to point the knife to the fish head, and to cut the fish tail with a little light。2
Pickle. With a proper amount of salt, spilling, ginger, soy sauce, rubbing fish for half an hour。3
Blows, boils to 70% heat, wipes the fish with flour, forms a shallow flour layer, pulls the fish's tail, starts with a spoonful of oil, throws it into the fish, then puts the whole fish in, first and then then blows it up to a bit of gold and yellow。4
When the fish is rebuffed and cooled for five minutes, the fish will be rebuffed in the hot oil pan until the body is yellow and the fish will be so tight。5
Make sauce. The hot pot is oiled, waiting for 70% of the oil to be boiled, the hot pepper is set to make a small fire, and then the bean bean bean beet sauce, pelican oil, tomatoes, peppers, a little frying, then the celery cut to the end, and then a little frying, and then a hundred milligrams of fresh water with starch, when the soup is a little thicker, the pots rise up over the fish, and it's done。