Traditional Hunan cuisine "spicy and spicy fish strips"(chuan tong xiang cai xiang la ma ren yu tiao )

Traditional Hunan cuisine "spicy and spicy fish strips"

Introduction:

"Spicy minced fish strips" is a traditional dish in Changsha, Hunan Province. It tastes crisp and slightly spicy, which is very delicious. To make this dish, fish with less fish bones are usually used. Mandarin fish, black fish, black carp and catfish are usually better. I use black carp meat today. The specific method is as follows. "

Production steps:

Step 1: cut the fish into thick strips, and put onion powder, ginger powder, monosodium glutamate and salt inside to make the bottom taste good.

Step 2: add a few drops of Shaojiu and marinate for 10 minutes.

Step 3: put starch and flour into the egg liquid, mix the egg liquid, flour and starch well.

Step 4: mix the juice in a bowl; put monosodium glutamate and salt into the bowl, and pour in a little Shaojiu.

Step 5: add appropriate amount of water and starch and mix well.

Step 6: stir in a bowl of juice, add a little onion, ginger, garlic and fresh pepper.

Step 7: dip the salted fish sticks with the whole egg paste one by one.

Step 8: dip in the batter and a small amount of sesame.

Step 9: when the oil temperature is 30%, put it into the fish sticks, deep fry the fish sticks until golden yellow, and take them out for later use.

Step 10: leave the bottom oil in the pan and pour in the bowl juice.

Step 11: slightly gelatinize the sauce and pour into the fish sticks.

Step 12: stir fry with high heat for several times, stir well, and then the dish is finished.

Materials required:

Black carp: 200g

Egg: 1

Dry starch: 30g

Flour: 30g

White Sesame: 40g

Chili: 40g

Minced green onion: 5g

Minced ginger: 5g

Minced garlic: 5g

Shok: 5

Salt: 2G

MSG: 1g

Cooking oil: proper amount

Note: this dish features golden skin, fragrant sesame, crisp outside and tender inside, moderate salty and fresh. Warm tips: 1. To make this dish, you can use any fish with less spines, and cut the fish strips as evenly as possible. 2. This dish is first shaped with warm oil, and then fried with 60-70% heat until it is tender inside and scorched outside. 3. Pour the bowl of Euryale ferox into the pot to gelatinize. Stir fry the fish strips quickly. Otherwise, the skin will not be crisp and the fish will not taste good. This kind of Hunan cuisine "spicy fish strips" with big stir fry spoon is ready. This dish tastes tender inside and scorched outside. It's salty, fresh and slightly spicy. It tastes very good! For your reference!

Production difficulty: simple

Technology: deep fried

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Chuan Tong Xiang Cai Xiang La Ma Ren Yu Tiao