Spicy fish
By VicentaLakin
Every time a live fish is bought, its head is varnished to make pepper chops, its tail is fried to make spicy fish, two flavors and good nutrition。
Recipe Recommendations
- bighead tail one
- Jiang 1 block
- onion the 2
- vegetable oil 50g
- salt 5g
- dried chili of 8
- chili powder 3g
- cooking wine 1 scoop
- soy sauce 1 scoop
- soy sauce a little
- cooked white sesame seeds 5g
- medium spice
- burn
- several hours
- senior
Steps for Spicy fish
1
Colored gold yellow。
2
Spicy and delicious。
3
Food ready。
4
The grassfish wash their organs, cut their tails, slice the fish, and cut the fish into small pieces。
5
Fish pieces are placed in ginger, onions and then in yellow wine and salt。
6
Lighter scratching is even, and pickles are more than 30 minutes old, and the longer it takes, the more it tastes. I usually put freezer pickles in the morning and make them in the afternoon。
7
Hot pots with a little bit of ginger and salt so that the fish don't stick to the pot, the oil is a little more than usual。
8
The leachate-dried fish porcelain, turning the pot so that the porcelain is evenly hot, do not flip, or break easily。
9
Turn over and blow both sides to gold。
10
It's full of fish, because it tastes like it's old。
11
Spray。
12
The bottom oil of the fried fish in the pot smells like chili peppers。
13
Put the fried fish back in the pot and cook the wine evenly。
14
Join zeal, pepper powder。
15
A few drops of vinegar are cooked along the pan before it comes out, and some fried white sesame is spilled to improve the smell of fish。
16
It's raw and old。
17
Load up, put on the fragrance leaves。
18
Spicy fish with a big gravy, with a lot of veggies, it's good for retail。Spicy fish Make Tips
Fish frying in order to avoid the contamination of the pot may be used to heat the pot, so that the oil is added to the ginger tablet and appropriate salt, and so that the oil is heated into the fish. 2nd, making this dish must be made of fish for a certain period of time, and the longer it lasts, the longer it gets, the more I'm keeping the freezer for the night. 3. The leaching of fish before blowing up prevents spilling of oil。