Spicy crispy fish
By ZoeLehner
Ingredients: chicken essence
Recipe Recommendations
- small fish appropriate amount
- Artemisia japonica appropriate amount
- red pepper appropriate amount
- dried chili appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- octagonal 1-2 one
- pepper appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- sugar appropriate amount
Steps for Spicy crispy fish
1
Remove the internal organs of the small fish you buy back, wash it well with rice washing water, and dry it to dry. Add cooking wine, salt, and ginger slices and marinate until taste (as long as possible). Drain the marinated fish, fry it and drain the oil. Prepare the ingredients. Sauce: Strong soy sauce, fresh shellfish sauce, sugar, red pepper, chicken essence, add a little boiling water and mix well.
2
Here's a tip: fry the small fish you have fried before again. For the second re-frying, I used lard residue (oil), which was more crispy. Fry until golden brown, remove and place on oil-absorbing paper.
3
Wash the pan, add a little oil, low heat, and stir-fry the dried peppers, peppers, and star anise until fragrant.
4
Turn to medium heat, add ginger and garlic and saute until fragrant.
5
Pour in the mixed sauce and spray in some cooking wine.
6
Add small fish, bring to a boil, and turn to low heat to simmer.
7
While stewing, you can blanch some vegetables for setting and making a base. I chose Artemisia japonica.
8
When the juice is almost ready, sprinkle in some peanuts or white sesame seeds and serve.
9
Just set the plate. The taste is particularly long and will not be salty or greasy. It is also a good snack with rice.Spicy crispy fish Make Tips
1。The one I made doesn't require thick sauce, and the soup is completely adhered to the fish. The advantage of this method is that not only can it be used as a dish with rice, but it is also easy to store and can be taken and eaten as snacks at any time. 2. Salt was already added when processing the fish before, so there is no need to add it separately. However, friends with strong flavors like to add a little salt to enhance the flavor before serving the pot. 3. Lard residue, for example, when making pork belly, some particularly fatty parts can be squeezed out of lard and lard residue. I made pork belly just before, so there is still some left over. Frying the small fish with this oil and lard residue can make the small fish more fragrant and crispy. (Of course, it is best to reduce the number of times the oil is used repeatedly.) 4. Frying fish will not make it greasy. On the contrary, it is a process of spitting oil, which can be crispy and shaped well. (Ingredients don't lie, taste doesn't betray)