The word Asian three is very unfamiliar to many people. Asan means "acid", and Asan means tamarind. Tamarind is sweet and sour. It is used for seasoning. It is paired with peppers and other dishes to make them sour and spicy. Moreover, it has the effects of clearing away heat, relieving heat, promoting digestion and eliminating accumulated food, and is deeply loved by Southeast Asian people. The Asan sauce is extremely thick. I like to use Asan sauce to make dishes. It is sour and spicy. Wow, it's so enjoyable!!
The Asian three fish slowly tastes spicy, making people's faces sweat immediately, which stimulates taste buds, but the hotter they are, the more they want to eat. The red oil floats on top of the fish, and you can tell at a glance that the taste will be even hotter. However, it is just right and does not steal the flavor of the fish. Haha.. Enough chatter, let's take a look at the food served!
Niangya spicy fish
By OtiliaKoepp
Recipe Recommendations
- carp appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- garlic appropriate amount
- geranyl appropriate amount
Steps for Niangya spicy fish
1
Deep-fry the fish in 8 ripe hot oil until golden brown
2
Remove it for later use.
3
Leave some oil in the pan and saute the garlic, green onion and ginger until fragrant
4
Add the Asian San sauce and stir fry until fragrant.
5
Add appropriate amount of water, pour it into the pan, push it evenly,
6
Turn to medium heat and bring to a boil the Asamic juice.
7
Add the fragrant leaves and stir-fry the fried fish pieces well, add appropriate amount of chicken essence powder
8
Turn to low heat and continue to thicken the sauce before serving.
9
Finished product drawing... Sour and spicy, wow, it's enjoyable!!