Mung bean fish with chili(zha la jiao kang lv dou yu )

Mung bean fish with chili

Introduction:

"Today's dish is another one you can't find when you get out of Honghu!"

Production steps:

Step 1: 300 grams of mung bean fish, clean, add a small amount of salt and cooking wine, marinate for 20 minutes, and then filter the water.

Step 2: 400 grams of cooked pepper.

Step 3: pour half a pot of oil. When the oil temperature reaches 60% heat, deep fry the fish with mung beans until it's golden and crisp. Don't easily copy the fish when it's just in the pot. Only when the fish is hard to fry, can you gently copy the spatula. Let the fish turn over a few times to make it evenly heated. Only in this way can the fish fry beautifully and not fall apart.

Step 4: take the oil of fried fish, leave a small amount of bottom oil in the pot, heat it up over high fire, add garlic powder, dry pepper and saute until fragrant.

Step 5: then add the cooked chilli and fry the Kang until the grains are crisp. This process is similar to fried rice. Flatten and fry the crispy side, then fry it, then fry it again and again. Pay attention to the process of frying, and only use low heat, otherwise it is easy to paste.

Step 6: add deep fried mung bean fish, stir fry evenly, add a small amount of chicken essence to seasoning.

Materials required:

Mung bean fish: 300g

Cooked chili: 400g

Pepper: right amount

Salt: right amount

Cooking wine: moderate

Note: this dish tastes crisp, super wine, especially rice, is a very suitable characteristic dish for home wine and banquet!

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Zha La Jiao Kang Lv Dou Yu