Spicy fish(xiang la yu )

Spicy fish

Introduction:

Production steps:

Step 1: prepare a grass carp and wash coriander.

Step 2: cut dried pepper into sections, slice ginger and garlic, and cook a little white sesame.

Step 3: cut off the head and tail of the fish first, and then slice the fish.

Step 4: cut the fish into thick strips.

Step 5: put salt, cooking wine, soy sauce and pepper into the fish. Stir in 13 spices and soy sauce and marinate for 10 minutes.

Step 6: relax the oil in the pan, put the fish head and tail into the deep fry first, and then take out the spare.

Step 7: heat the oil and add the fish.

Step 8: deep fry the fish until golden, remove and filter the oil.

Step 9: leave the base oil to saute the ginger and garlic slices, put in the dry red pepper to make the flavor.

Step 10: pour in the fried fish and stir fry quickly.

Step 11: pour in white sesame and stir well.

Step 12: put the fish head and tail on the plate, put the fish in the middle, and put coriander around to serve.

Materials required:

Grass carp: one

Dry pepper: right amount

Ginger: right amount

Garlic: right amount

Coriander: moderate

Cooked white sesame: appropriate amount

Cooking wine: moderate

Salt: right amount

Soy sauce: moderate

Pepper: right amount

Thirteen spices: appropriate amount

Raw powder: appropriate amount

Precautions: 1. Marinate the fish for at least 10 minutes to make it taste better. 2. The fish must be stir fried quickly after returning to the pot, so as not to affect the appearance of fried paste with dry pepper. 3. If you like spicy flavor, you can add Chinese prickly ash together with dry pepper to make it hot.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Xiang La Yu