Spicy fish
Introduction:
"The fish is smooth and tender, the bean sprouts are crisp and spicy. It's delicious. I can't stop eating fish."
Production steps:
Step 1: cut off the fish head with a knife and split it in the middle.
Step 2: half of the fish over 3 Jin is enough.
Step 3: start from the tail and slice into fillets.
Step 4: just slice the fish.
Step 5: grasp fish fillets with sweet potato starch, wash bean sprouts, and reserve various seasonings.
Step 6: put oil in the pot and fry garlic first.
Step 7: add Chinese prickly ash, onion and ginger into the frying pan.
Step 8: stir fry the fish bone again, and soak the pepper.
Step 9: put water to boil, stew for 10 minutes, add mung bean sprouts and bring to a boil.
Step 10: after the bean sprouts are cooked, add salt and chicken essence to season and put them in the basin.
Step 11: put the fish slices into the pot one by one with chopsticks.
Step 12: after boiling, cooked, even soup into the bean sprouts above.
Step 13: add peanut oil to the pan, and dry the pepper. Boil the pepper over a small fire for about 2 minutes.
Step 14: put the boiled chili on the fish fillets. The spicy fish is OK
Step 15: smooth and tender fillets
Materials required:
Grass carp: half a stick
Bean sprouts: 400g
Scallion: right amount
Ginger: right amount
Pickled pepper: 1 bag
Peanut oil: right amount
Salt: right amount
Chicken essence: appropriate amount
Dry red pepper: right amount
Garlic: right amount
Precautions: 1. It's not easy to cut off the fishbone when slicing fish fillets from the tail. 2. Fish fillets with sweet potato starch are not easy to break.
Production difficulty: ordinary
Technology: stewing
Production time: three quarters of an hour
Taste: spicy
Chinese PinYin : Ma La Yu
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