The temperature in Xi'an has risen rapidly in the past two days. The outdoor temperature has suddenly jumped to 20 degrees. Various flowers, plants and trees have suddenly entered the state of spring. The willows that were bare a few days ago suddenly turned green, and many flowers have already sprouted. It is ready to be released.
Spring is really here!
This fish was made on Friday afternoon. The weather in Xi'an was super good on the weekend. I took my baby and had fun outside for a day and a half. At this moment, my baby was tired from playing, slept soundly, and had no time to spare. She sat on the balcony and continued my delicious homework while basking in the warm spring sunshine.
I remember when I rented a house in the northern suburbs three years ago, I occasionally ate a very delicious fish at a nearby fish restaurant, and I have been there N times since then. On Friday, I didn't know what to eat, but I suddenly thought of the fish from that fish restaurant, and I couldn't swallow my saliva. I quickly bought fish to prepare materials and made this dish based on my taste memory.
The fish was served on the table. After tasting it, it tasted like this. Spicy, delicious, rich in content, and delicious!
Because several other dishes have been added to this fish, it is richer in nutrition and color, and it will not feel single when it is eaten. It is especially suitable for making such a large plate when there are many people and serving it hot and fragrant. Share it with relatives and friends.
I came to the gourmets for a tour last night and saw the pickled cabbage fish made by Lao Yang. It was really tempting! I was embarrassed to spread the fish I made upwards.
Later, I thought about it, although we weren't as exquisite and attractive as Lao Yang's, it was still my unique personal style, so I decided to post it.
Everyone applauded!
Give me more valuable opinions! Thanks in advance!
Spicy stewed fish nuggets
Recipe Recommendations
- grass carp 约1000 grams
- soybean sprouts appropriate amount
- flour small amount
- eggs 1 piece
- cauliflower 1 small tree
- fungus appropriate amount
- cabbage appropriate amount
- mushroom appropriate amount
- coriander 1 piece
- red pepper 2 pieces
- dried chili appropriate amount
- pepper appropriate amount
- onion appropriate amount
- ginger appropriate amount
- garlic cloves appropriate amount
- salt a little
Steps for Spicy stewed fish nuggets
1
Handle the fish pieces first. Clean the fish, remove the head and tail, cut into pieces and drain.
2
A small amount of flour and crack in an egg.
3
Add a little water and a little salt, and beat in one direction until a thin paste can hold chopsticks.
4
Pour the fish pieces into the egg paste and stir well.
5
Put the cooking oil in a small pot. When the oil is heated to 60%, add the paste fish pieces and fry them over low heat.
6
When frying until golden brown, remove and drain the oil, so dispose of all the fish pieces for later use.
7
Prepare the side dishes. Clean the mushrooms and tear them into thick strips by hand.
8
Soak dry fungus in warm water, clean it, and tear it into pieces of suitable size.
9
Wash the cauliflower and pick them into individual ones, and tear the cabbage into large pieces.
10
Remove the skin and tail of bean sprouts, wash them thoroughly, and drain off the water.
11
Cut the red pepper into circles, cut the green onion into sections, slice the ginger, peel the garlic and set aside.
12
Get to the point, stewed fish nuggets. Put oil in the wok, and the amount of oil is about twice that of ordinary frying. Add pepper and dried pepper grains and stir-fry over low heat to create fragrance.
13
Add spring onions, garlic cloves and ginger slices and stir fry until fragrant. Add spicy fish sauce and stir fry until fragrant.
14
Put the cauliflower and mushrooms in the pan and stir fry for one minute.
15
Stir fry the soybean sprouts and fungus.
16
Finally, add the vegetable leaves and stir fry well.
17
Add water until all vegetables are submerged and bring to a boil over high heat.
18
Add the fried fish pieces and cook over high heat for two minutes before serving.
19
After the fish is taken out of the pot, put into a large basin, add the coriander and shredded dough twists and serve.