Crispy spicy fish steak(xiang cui la zi yu pai )

Crispy spicy fish steak

Introduction:

"The fish steak just fried is delicious, fresh, fragrant and tender. While frying, my mother steals food beside me. Ha ha, I must eat it stealthily. It's delicious. It's even more fragrant after frying with chili. The first bite may not be spicy. But the more I eat, the more spicy it is. It's Crispy on the outside and tender in the inside. It's fragrant and fragrant. But it's not crispy when it's hot and cold."

Production steps:

Step 1: wash the fish fillets, add salt, chicken essence, cumin powder, pepper powder, a little soy sauce and soy sauce, as well as scallion, ginger, egg white. Finally, some starch, stir well.

Step 2: marinate for 1 hour. It's about half an hour. Fillets taste good. I just had something else to do, so I marinated it for an hour.

Step 3: cover both sides of the marinated fish with bread flour. Remember to press, so that the bread powder firmly occupy the fish, Pepper Fried into sections, sliced garlic.

Step 4: pour a little more oil into the oil pan, at least it can avoid fish fillets, because it needs to be fried. So the oil should be a little more than usual. We can fry in batches and save some oil appropriately.

Step 5: when the oil temperature is about 50% hot, deep fry the fish steak with medium heat until both sides are golden. Take it up and fry it slowly and in batches. Don't worry.

Step 6: after frying and picking up, use kitchen paper to absorb more oil, and the fillets immediately make a big circle, which is our fish steak, hee hee.

Step 7: another oil pot, hot oil small hot garlic slices.

Step 8: add pepper and continue to fry.

Step 9: pour down the pepper, stir fry immediately, and make it spicy.

Step 10: pour the fish chops and peanuts down, stir fry quickly and get out of the pot.

Materials required:

Sliced black carp: right amount

Eggs: right amount

Raw powder: appropriate amount

Ripe peanuts: right amount

Bread flour: moderate

Chicken essence: appropriate amount

Salt: right amount

Cooking wine: moderate

Pepper: right amount

Cumin powder: right amount

Old style: moderate

Soy sauce: moderate

Dry pepper: right amount

Scallion: right amount

Zanthoxylum bungeanum: right amount

Ginger: right amount

Garlic: right amount

Note: 1. If you don't come, let the merchant do it for you_ ∩) O ~ remember to be a little bigger. It's nice to eat. It's called fish steak. It's not easy to break when frying. 2. You don't need to wrap the fish fillets with flour, egg liquid and bread flour. You can wrap the bread flour directly. It won't fall off. But you still need to press it. 3. The fish fillets are easy to cook. It's very convenient to fry. Both sides must be golden. 4. Remember to use medium heat. After you pour the chili segments, you must turn them quickly Don't let the chilli scorch, there will be bitter taste ~ '(I'm busy taking pictures, but it's still a little scorched ~ ` ignore ha ~') ⑤ this dish is actually a little troublesome. But it's really delicious ~ ', but it's fried and spicy. It's easy to get on fire ~ ` occasionally ~ ` O (∩)_ After eating, drink more herbal tea to reduce the fire. To sum up, it's not difficult: pickling → frying → stir frying. In fact, it's the same as spicy chicken. I'm just changing the style of spicy chicken. In fact, we don't need too much oil when frying. As long as we can avoid fish chops, we can save oil by frying in batches. 4-5 pieces at a time~`

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: medium spicy

Chinese PinYin : Xiang Cui La Zi Yu Pai