Spicy fish
By VicentaLakin
My family always makes spicy fish because you like fish, you like the smell of peppers and you like to eat red peppers. This is your spicy fish. Carp, black fish, catfish, grassfish, etc., are also used to make spicy fish, except for florist. The place where fish are sold is now generally a human service, i.e. if they buy fish, they'll fix it for you, get rid of your cheeks, get your guts, chop your head and fish bones, even a piece of meat。
Recipe Recommendations
- flower carp appropriate amount
- dried red pepper appropriate amount
- garlic appropriate amount
- vegetable oil appropriate amount
- peppercorns appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- starch appropriate amount
- onion appropriate amount
- salt appropriate amount
- vinegar appropriate amount
- cooking wine appropriate amount
- chicken essence appropriate amount
- Jiang appropriate amount
Steps for Spicy fish
1
Source: Flour fish, onion garlic, raw, salt, pepper powder, starch pepper, dry chili, vinegar, sugar, onions, chicken
2
take off the fish head and cut it down to about 1.5 cm
3
Creaming is done, red peppers are made with cold water bubbles, garlic is cut into a slice of the skin, fish is put in the basin, onions, ginger silk, wine, raw, pepper powder and salt, scratching, salting for 20 minutes
4
Pump the pickled fish into the powder, grab it, pour enough oil into the pot, burn it to 60% heat, and put a piece into the fish
5
Small and medium-sized fires will blow up in about five minutes to the surface, extract, continue to heat up to 90% of the oil in the hot pot, re-dry fish for 20-30 seconds, and extract asphalt
6
Another pot, oil, garlic, ginger, peppers and red peppers in 50% heat
7
Fall into the fish, turn into fire, put in vinegar, sugar, a half tea spoon to smoke, turn over the dry juice, flip over, and just a little bit more chickenSpicy fish Make Tips
If you handle the fish yourself, when chopping the head and separating the meat bones, you must first dry the fish body with a towel, and press the fish body with the towel with your hand (or wear non-slip gloves to fix the fish body), before chopping or slicing it. operation. If you use grass carp to make it, because the meat of grass carp is tender and easy to disperse, don't cut it too narrow, don't fry it too much at once, and don't always turn it over during the frying process.