Spicy fish with Scallion(cong la yu tiao )

Spicy fish strips with Scallion

Raw materials for making spicy fish strips with Scallion:

Carp (grass carp, mandarin fish, silver carp can be) 600 grams, net onion 50 grams, dried pepper 10. Ingredients: 800g vegetable oil (actual consumption is about 120g), 12g sesame oil, 15g ginger, 40g soy sauce, 5g salt, 30g cooking wine, 5g monosodium glutamate, 260g soup and a little sugar.

Processing steps of spicy fish strips with Scallion

1. Remove the scales, fins, gills and internal organs of the fish, wash them, and then remove their spines to form a 1.5cm wide and 4cm long strip. Cut the scallion 6 cm long. Slice ginger. Remove the seeds from the dried peppers. Mix 7 grams of ginger, 10 grams of green onion, 5 grams of salt, 15 grams of soy sauce and 20 grams of cooking wine, marinate for about 60 minutes, and then control the juice.

2. Heat the vegetable oil to 80% with a frying spoon, put the fish in, fry it to 8% and take out the oil when it is mature.

3. Add 25g of vegetable oil into the frying spoon, stir the scallion and ginger slightly, pour in the soup, dry pepper, sugar and the rest of soy sauce and sauce, sprinkle the fried fish sticks, stir the sauce and pour in the sesame oil. Choose to eat onions, ginger.

Spicy fish with Scallion

raw material

Ingredients: carp (grass carp, mandarin fish, silver carp) 600g, net onion 50g, dried pepper 10.

Ingredients: 800g vegetable oil (actual consumption is about 120g), 12g sesame oil, 15g ginger, 40g soy sauce, 5g salt, 30g cooking wine, 5g monosodium glutamate, 260g soup and a little sugar.

make

The first step

Fish scales, fins, gills and viscera, wash, and then remove the spine, resulting in 1.5 cm wide, 4 cm long. Cut the scallion 6 cm long. Slice ginger. Remove the seeds from the dried peppers. Mix 7 grams of ginger, 10 grams of green onion, 5 grams of salt, 15 grams of soy sauce and 20 grams of cooking wine, marinate for about 60 minutes, and then control the juice.

Step two

Heat the vegetable oil to 80% with a frying spoon, put the fish in, fry it to 8% and drain the oil.

The third step

Add 25 grams of vegetable oil into the frying spoon. Stir the scallion and ginger, then pour in the soup, dried pepper, sugar and the rest of soy sauce and cooking wine. Add the fried fish sticks. Stir the sauce and pour in the sesame oil. Choose to eat onions, ginger.

nutritive value

Carp: Yellow River carp are mainly produced in Hejin, Yongji, Ruicheng, Yuanqu and other counties of the Yellow River. It has a long history. As early as the spring and Autumn period, it was well-known. There was a record in historical books that "the Yellow River's Chi carp was originally in Yujin". It is also recorded in the ancient medicine usurped by the medical forest that "if the color is gold, the Luo carp is the most expensive, followed by Jianghan, and Haohui comes down". There is also a beautiful saying that "once you climb the dragon's gate, you will be worth a hundred times as much". In history, it was used as a tribute to the imperial court. Yellow River carp is famous for its tender meat and rich nutrition. It has been listed as the first of the four famous fish in China. The Yellow River carp contains more calcium and phosphorus nutrients, less thorn and more meat. It has the function of harmonizing the spleen and nourishing the lung, smoothing the liver and enriching the blood. Eating carp often has certain curative effect on liver, eye, kidney, spleen and other diseases. It is also a high-grade health food for pregnant women with high economic value.

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Chinese PinYin : Cong La Yu Tiao