Spicy fish with Scallion(cong la yu )

Spicy fish with Scallion

Raw materials for making spicy fish with Scallion

400 grams of fresh fish. There are 50g green onion, 5g salt, 20g cooking wine, 15g ginger, 500g vegetable oil, 15g pickled pepper, 50g fresh soup, 10g soy sauce, 15g sugar, 5g vinegar, 5g sesame oil, 5g chili oil and 2G pepper powder.

Processing steps of spicy fish with Scallion

Wash the fresh fish and cut it into strips about 6cm long and 2cm wide. Mix well with salt, cooking wine, ginger onion and pepper. After marinating, remove the juice and ginger onion. Put the pan on a high heat, heat the vegetable oil to about 200 ℃, fry the fish until it turns yellow, and take it up. Remove the oil from the pan, add the vegetable oil to the pan and heat it. Stir fry the scallion to make it fragrant. Then add ginger slices and chili oil. Add fresh soup, salt, soy sauce, cooking wine, a little sugar and vinegar. Bring the fish to a boil. Heat over medium heat until the sauce is thick. When it is dry, add sesame oil and chili oil. Remove from the pan and put on a plate to cool. When eating, place scallion on the bottom of the plate, put fish strips on it, remove ginger slices and pepper sections, and pour the original juice on the fish strips.

Spicy fish with Scallion

Spicy fish with scallion is a famous dish with complete color, aroma and belongs to Sichuan cuisine. This dish is yellow and bright, soft and crisp, salty and delicious, and slightly spicy.

raw material

5 g salt, 20 g cooking wine, 15 g ginger, 500 g vegetable oil, 15 g pickled pepper, 50 g fresh soup, 10 g soy sauce, 15 g Sugar, 5 g vinegar, 5 g sesame oil, 5 g chili oil and 2 g pepper.

Production process

Wash the fresh fish and cut it into strips about 6cm long and 2cm wide. Mix well with salt, cooking wine, ginger onion and pepper. After marinating, remove the juice and ginger onion. Put the pan on a high heat, heat the vegetable oil to about 200 ℃, fry the fish until it turns yellow, and take it up. Remove the oil from the pan and add the vegetable oil

Heat the scallion in the pan, stir fry the flavor, then add ginger slices and pepper section. Add fresh soup, salt, soy sauce, cooking wine, a little sugar and vinegar. Bring the fish to a boil, heat over medium heat until the sauce is thick. When the sauce is dry, add sesame oil and chili oil. Remove from the pan and put on a plate to cool. When eating, place scallion on the bottom of the plate, put fish strips on it, remove ginger slices and pepper sections, and pour the original juice on the fish strips.

Health benefits

Grass carp: calming the liver and calming the wind, harmonizing the stomach, warming the middle; prickly ash: warming the middle, stopping diarrhea, relieving pain; sugar: rich in carbohydrates, promoting blood circulation and removing blood stasis

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Cong La Yu