Spicy fish
By VicentaLakin
Sichuan specials, fish chips are soaked in spicy sauce, glitter, sips, boiled fish bottoms, bean skin is chewing and tastes good。
Recipe Recommendations
- grass carp 500G
- lotus root 50g
- bean skin 50g
- onion 2 pieces
- potato starch 3 scoops
- yellow wine 4 tablespoons
- pepper 2 tablespoons
- ginger powder 2 tablespoons
- bean paste 2 tablespoons
- pepper 1 scoop
- pepper 1 scoop
Steps for Spicy fish
1
The grassfish split in two, the fish cut into pieces and the fish bones and heads cut in part。
2
The smell of pepper, ginger powder and yellow wine is placed in fish chips and fish bones。
3
The bean skin is cut in pieces and burned in salt water. The twilight is also hotter than salt water。
4
Hot bean skins and twirls laid down。
5
Fish chips are drawn into potato starch to form a thin sheet of film for the fish to be smooth。
6
When it's hot, put in two spoons of soy sauce。
7
It's a spicy onions, peppers, peppers。
8
Add open water, boil fish bones that smell in code for three minutes, and wait for fish heads and chops to boil。
9
Get the bones of the fish out over the slices and the bean skin。
10
We'll cook fish chips with fish soup after the head is extracted, about two minutes。
11
Fish chops and fish soup are in the bowl and sesame is enough。