spicy-hot fish
By VicentaLakin
Recipe Recommendations
- grass carp half a
- bean sprouts 400 grams
- onion appropriate amount
- Jiang appropriate amount
- Zanthoxylum sativum 1 bag
- peanut oil appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- dried red pepper appropriate amount
- garlic appropriate amount
Steps for spicy-hot fish
1
Chop off the fish head with a knife and split it in the middle.
2
Half of the fish weighing more than 3 kilograms is enough.
3
Start with the fish tail and slice it into fish slices.
4
The fish slices are ready.
5
Grab the fish slices with sweet potato starch, wash the bean sprouts, and set aside with various seasonings.
6
Put oil in the pan, add garlic first and fry until fragrant.
7
Add pepper. The onions and ginger burst into the pan.
8
Add the fish bones and stir fry, add the pickled pepper.
9
After boiling water, simmer for 10 minutes, add mung bean sprouts and bring to a boil.
10
After the bean sprouts are cooked, add salt, season with chicken essence and remove them into a bowl.
11
Then use chopsticks to put the fish slices into the pan one by one.
12
After boiling, it is cooked, and add the soup to the bean sprouts.
13
Add peanut oil to the pan and add dried peppers. Cook the pepper pepper on a small heat to bring out the spicy flavor, about 2 minutes.
14
Put the boiled pepper on the fish slices, and the spicy fish is OK...
15
Smooth and tender fish slices...spicy-hot fish Make Tips
1. Starting from the fish tail, it is not easy to cut off the fish bones.
2. Fish slices with sweet potato starch are not easy to break.
2. Fish slices with sweet potato starch are not easy to break.