Maotai-flavored noodles dragged fish
By DessieRau
This is my favorite dish, so I recommend it to everyone. Special meal, but not greasy. The sauce aroma is rich, the taste is smooth on the outside and tender on the inside, soft and delicious.
Recipe Recommendations
- fish appropriate amount
- flour appropriate amount
- soy sauce appropriate amount
- rock sugar appropriate amount
- soy sauce appropriate amount
- pepper appropriate amount
- MSG appropriate amount
- salt appropriate amount
- spiced powder appropriate amount
- onion appropriate amount
- ginger slices appropriate amount
- beef sauce appropriate amount
Steps for Maotai-flavored noodles dragged fish
1
Cut the fish into slices, use pepper and salt, and pickle for ten minutes.
2
Depending on your preferences, if you like the thick dough on the fish, you will make it thicker, and if you like the fish to be more fragrant, you will make it thinner.
3
When frying in oil pan, the oil temperature should be slightly higher and it will not be easy to peel off. It's also delicious when fried well, but it's easy to fall off when cooked in soy sauce.
4
Drape fish with ginger and onion sauce.
5
Stir fry the sauce on low heat until the sauce and oil merge, stir-fry for a while longer, use low heat to avoid burning it. Continue to low heat, stir-fry ginger slices and onions, and 1 teaspoon of five-spice powder.
6
Pour in the fish pieces and stir fry well.
7
Half a tablespoon of light soy sauce and old soy sauce, one piece of rock sugar (three or four small grains), a teaspoon of salt, and half a bowl of water. It's better to drown the fish pieces just as quickly as possible.
8
Bring to a boil over high heat, simmer over low heat for about ten minutes to collect the juice, take out of the pan and put some MSG, sesame oil and chives.
9
If you can't finish frying a fish in one meal, you can put it in a sealed bag and a living box. It will be fine for three to five days.Maotai-flavored noodles dragged fish Make Tips
For the fried fish batter, you can add eggs and baking powder to taste, but I prefer the original flavor without anything added. (I especially like the batter coating, so I make it thick.) Choose a sauce you like; I prefer Fulingmen fermented black bean sauce and a sauce called Xiaokang beef sauce, which I brought from my hometown and haven't seen in Shanghai yet. It is delicious. Just a side note: the color for sauce-braising should be lighter than for traditional red-braising; do not add too much soy sauce, as a bright golden yellow color is best.