Fish strips with soy sauce
By MaxBoyle
This dish is characterized by salty, fresh and slightly spicy, with a strong aroma of soy beans.
Recipe Recommendations
- grass carp 400 grams
- red pepper 30 grams
- corn oil appropriate amount
- cooking wine appropriate amount
- white pepper appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- steamed fish oyster sauce Shao
- chili powder 30 grams
- salt a little
- chicken essence a little
- slightly spicy
- burn
- half an hour
- ordinary
Steps for Fish strips with soy sauce
1
After slicing and killing the grass carp, clean it, remove the head and tail, slaughter the fish into strips about 1 cm wide, add appropriate amount of seasoning, white pepper powder, shredded ginger, spring onion, and a little salt and marinate for 20 minutes. (The fish is handled by the fish seller. You just need to take it home and clean it)
2
Cut green peppers and red peppers into dice, dice ginger, onion and garlic, and slightly chop the fermented bean with the back of a knife and place it into a bowl for later use. (I forgot to take pictures of the red pepper)
3
Heat the pan and add appropriate amount of corn oil, pat the marinated fish strips on a little dry starch, add them one by one into the pan and fry them slightly until the surface is slightly yellow and shaped.
4
Put the fried fish strips into a plate for use
5
Leave a proper amount of base oil in the pan, add ginger, garlic, green pepper, and fermented beans, and stir fry over low heat until fragrant
6
Add appropriate amount of water, then add a little steamed fish soy sauce and chicken essence to taste
7
Put the fried fish strips into the pan, then add the chili powder, and boil over medium to medium heat until delicious
8
Add the red pepper cubes and gently push evenly
9
When the soup is slightly dry and bright, add the green onions and serve on a plate. (Sprinkle some celery leaves or cilantro on top, or ignore them if you don't have them)Fish strips with soy sauce Make Tips
Yongchuan fermented bean is a specialty of Yongchuan, Sichuan. This fermented bean has a pure aroma and is my favorite condiment. Because the fermented bean is already salty, the fish is also salted when marinating, so don't add salt when cooking, just add a suitable amount of steamed fish soy sauce to season.