Spicy fish fillet(xiang la yu pian )

Spicy fish fillet

Introduction:

"Slightly spicy, mainly fragrant. It's not much fun to always eat steamed food. Buy a fish and take off the meat. The rest of the fish head and bone are used to make soup. One fish for two. That's good. "

Production steps:

Step 1: a live fish, clean, take both sides of the meat, cut butterfly pieces (the second knife with the fish skin in the middle, don't cut, the third knife will cut), marinate with seasoning (raw meal, soy sauce, vinegar) for 30 minutes.

Step 2: deep fry in hot oil.

Step 3: saute garlic slices with a little oil.

Step 4: saute the dried pepper and ginger until fragrant, add a little water, soy sauce and sugar to boil.

Step 5: put fillets of fish, cover with soup, pour vinegar, thicken, sprinkle with scallion, turn the spoon out of the pot.

Step 6: slightly spicy crispy, slightly sweet and sour fish fillets are ready!

Materials required:

Fish: half a stick

Dry pepper: right amount

Ginger powder: appropriate amount

Soy sauce: right amount

Sugar: right amount

Minced garlic: right amount

Vinegar: right amount

Scallion: right amount

Oil: right amount

Raw powder: appropriate amount

Note: butterfly is the second knife, the middle is connected with the skin, do not cut off, the third knife will be cut off.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Yu Pian