Spicy cod(ma la wei de xue yu kuai )

Spicy cod

Introduction:

"The COD is cooked piece by piece. It tastes very Q, and the spicy smell is not fishy at all. You can try it. It's not numb to put pepper. Don't be afraid of spicy. "

Production steps:

Step 1: thaw the COD and wash the scales and internal organs. Cut the thickness piece, as shown in the figure

Step 2: ginger 2 thin strips, dry pepper about 8, pepper as shown in the picture a handful, is fragrant pepper, note not pepper. Seaweed mushroom soy sauce, ready to use

Step 3: add vegetable oil and heat, then add ginger strips and saute until fragrant

Step 4: add dried pepper to make it fragrant. Add the amount of dried pepper according to your taste. The spicy I added belongs to medium spicy

Step 5: add Chinese prickly ash, turn to medium and small fire at this time, and explode until fragrant, for fear that Chinese prickly ash will explode and paste. So remember to turn the small fire

Step 6: add soy sauce and stir well

Step 7: turn small fire to big fire, add cod, stir fry until cod is evenly colored

Step 8: add boiling water to reduce the smell. More water than cod. Add salt. I tried to add salt when it's cooked. It doesn't taste as good as salt now. This is my only dish with salt first. Boil until all the water is dry, about 20 minutes

Step 9: ready to eat!!!

Materials required:

Cod: 2

Dried pepper: 8

Salt: right amount

Pepper: a handful

Soy sauce: right amount

Ginger: 4 tablets

Note: add salt and water together, try to add enough at one time. I really can't grasp it. First add a little less to try the taste of the soup, and then gradually increase it

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma La Wei De Xue Yu Kuai