Hot and sour fish with special flavor(feng wei suan la yu jie sai si fang cai )

Hot and sour fish with special flavor

Introduction:

"This dish is not only hot and sour, but also has a natural precipitation flavor due to the addition of bacon. Therefore," spicy and sour fish "is worthy of the name

Production steps:

Step 1: kill the bass, remove the scales and viscera, and wash the black membrane in the belly;

Step 2: slicing bacon, slicing tomato, slicing garlic and coriander;

Step 3: add the processed main ingredients, seasoning and water; cover the pot and start the function of "braised fish"; after cooking, stir the ingredients in the pot evenly and put them out.

Materials required:

Bass: 1 (750g)

Bacon: 50g

Garlic: 4 cloves

Chili sauce: 10g

Bean paste: 10g

Salt: 4 g

Water volume: 400ml

Tomato: 1

Garlic sprouts: 5

Shredded ginger: 5g

Oil: 20 ml

Sugar: 4 g

Coriander: 2

Precautions: 1. When cooking, the auxiliary materials and seasonings can be spread at the bottom of the pot to keep the integrity of the fish; 2. In order to ensure the fresh and tender taste of the fish, it is not necessary to marinate in advance.

Production difficulty: simple

Technology: stir fry

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Feng Wei Suan La Yu Jie Sai Si Fang Cai