Spicy fish
By VicentaLakin
Spicy fish is a classic canyon dish, spicy, fine fish and fragrance. The spices and the classic spicy sauce stabilize the fragrance of the spicy water, and make the soup red and spicy。
Recipe Recommendations
- grass carp 3 pounds
- green bamboo shoots 100g
- bean sprouts 50g
- Qingcangduan 10g
- shallots 5g
Steps for Spicy fish
1
(b) Preparing food herbs for spare use (and also having the fish stand help with them). Cream slices, bean sprouts clean, onions cut。
2
The pickled fish tablets add small amounts of salt, wine, white pepper and starch to the fish tablets, scratching them for 10-15 minutes, making the fish taste softer。
3
Treatment of bean sprouts and aqueous water is cut off, and preparation is made for the bottom of a large bowl。
4
you're about 200 g of vegetable oil to boil in a spicy soup pan, and you're going to add sauce packs and onions to the spicy fish sauce
5
The fish is boiled with an appropriate amount of fresh water or fresh soup, and the head is boiled for one minute, then the fish is boiled for about 30 seconds, and then the fish is boiled for 1 to 2 minutes to be cooked white。
6
A plate of casseroles pours fish chips with soup juice into a bowl made of vegetables to be enjoyed with onions and sesame。Spicy fish Make Tips
1. The thinner the fish slice, the lower the taste; it is easier to slash at 45°. 2. The amount of starch may not be excessive at the time of salting in order not to affect the brightness of the soup. 3. No fire when cooking, so that the spicy sauce doesn't affect the taste. 4. If you want to be more aroma, you can add a proper amount of pepper oil to the fragrance。