Spicy fish(xiang la hao er yu )

Spicy fish

Introduction:

Production steps:

Step 1: wash the fish, add onion, ginger, cooking wine, a little salt, stir and marinate for 15 minutes.

Step 2: coat the pickled fish with flour.

Step 3: put the oil in the pot, heat it over medium heat, change the heat to low heat, put the small fish into the pot one by one, deep fry until golden, and take out for standby.

Step 4: prepare the ingredients: cut the dried pepper into small sections, and cut the onion, ginger and garlic into pieces.

Step 5: heat the pot, add a little oil, change the heat to low, put the dried pepper and Zanthoxylum into the pot, stir fry slowly, then stir fry with onion, ginger and garlic.

Step 6: stir fry the ingredients until fragrant, pour in the fried fish over medium heat, stir fry for a while, add a little salt and chicken essence, turn off the heat and put on the plate.

Step 7: it's done!

Materials required:

Fish consumption: 1

Dried pepper: 50g

Pepper: 50g

Onion, ginger and garlic: right amount

Dry flour: right amount

Note: don't choose the big fish when you choose to consume them. The 5cm long one is OK. The smaller fish is easy to taste when they are pickled and deep fried.

Production difficulty: unknown

Technology: stir fry

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Hao Er Yu