Spicy fish(ma la yu )

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