Home-style tiled fish
I have always liked this dish. It is simple and practical. It is fair and reasonable for the guests to hold a piece of fish. It can also make you enjoy it together. This dish actually doesn't have any complicated craftsmanship, but I don't know why it can't be eaten in other places. Tuotuo Mom is wondering if this way of eating is not popular in other places, hehe! A few days ago, I had a wedding banquet in the hotel. The chef hired by the hotel was from other places and couldn't cook this dish. The owner ordered this dish, but he just couldn't make the taste. But locally, the chef of any small fried restaurant can cook it very well. It seems that this dish is really a unique local cuisine, so Tuotuo Mom would strongly recommend it!
Recipe Recommendations
- grass carp appropriate amount
- green pepper appropriate amount
- red pepper appropriate amount
- garlic appropriate amount
- onion appropriate amount
- slightly spicy
- braised
- three-quarters of an hour
- ordinary
Steps for Home-style tiled fish
1
A grass carp weighing about two and a half kilograms, remove the head, and cut the fish into large pieces (pay attention to fresh live fish, it is best to kill and cook it now, so that the fish will be super tender and sweet), and cut green and red peppers into large dices, slice ginger, cut garlic into small dices, cut dry peppers, and finely chopped green onions.
2
Pour a proper amount of oil into the frying pan, heat on high heat until the oil temperature is 80% hot, turn to medium heat, put the fish into the pan piece by piece, fry one side until it becomes burnt yellow, carefully turn over the side, and then fry the other side until both sides are golden yellow, and it is ready.
3
Carefully clip the fish one by one into the wok. If your wok is not sticky, this step will be saved, and you can fry the fish directly in the wok.
4
After picking out the fish pieces, heat them with the remaining oil in the frying pan, add ginger and garlic, dried pepper, green and red pepper, and stir fry until fragrant.
5
Then add a tablespoon of bean paste and a tablespoon of chopped pepper paste, scoop vinegar in two large pots, and two spoonfuls of salt, and mix well.
6
Pour the seasonings from the frying pan into the top of the fish in the frying pan, add appropriate amount of water, shake the pan, cover the lid and simmer over medium heat for about ten minutes; when the water is almost dry, add chicken essence, a small spoonful of sugar, and a proper amount of water and starch to thicken, and you can start the pan and plate. Be careful not to shovel the fish in the pan, because the fresh fish is easy to disperse. If you want to shape, first, fry it in place, and second, don't shovel it casually. Sprinkle with chopped green onions and serve the table.