Spicy sliced fish(xiang la pao hua yu )

Spicy sliced fish

Introduction:

"There are several dry goods stalls in the market that we often patronize, where we buy seasonings and seasonings for cooking. See a very small dry fish, thin like willow leaves, the boss said called "shaving fish". It's a strange name. It doesn't look like shavings at all. The boss said that this kind of dried fish is better than dried sea fish. No, I haven't. all right, have some. 20 yuan a catty. I bought half a catty. I'll go home and try it. From Baidu: scientific name Lake Coilia, also known as Coilia nasus, grass carp, anchovy, etc. In the legend of building Luban planer temple, the name of planer became Chaohu. Dried hairy fish, with chili sauce, garlic and salt, fried in oil and crispy meat, is a favorite meal after a feast

Production steps:

Step 1: select the shaving fish and remove the impurities.

Step 2: wash the green pepper and cut it into thin strips. Shred the ginger.

Step 3: soak the fish in warm water for 10 minutes to remove the dirt.

Step 4: add oil to the pot (put more oil properly), add pepper and ginger after the oil is hot, and stir fry until fragrant (you can put a few dry red peppers).

Step 5: add the soaked fish shavings and stir fry over medium heat until golden.

Step 6: put in the chopped green pepper and stir fry.

Step 7: add a little refined salt and stir fry evenly.

Step 8: I'm from Shandong, so let's have a forthright meal

Materials required:

Shaving fish: 200g

Green pepper: 50g

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Ginger: moderate

Refined salt: right amount

Cooking oil: right amount

Note: when frying dry shaving fish, you can put more oil properly, so that the fried fish will be yellow and bright, and the more delicious it is.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiang La Pao Hua Yu