Classic delicacy - hot and sour fish(jing dian mei wei suan la yu san xian )

Classic delicacy - hot and sour fish

Introduction:

"I remember when I was a child, every time I ate chicken, I liked to eat chicken legs, but I didn't like to eat chicken wings and feet, because I felt that there were bones and it was troublesome to eat. Mother always said: "ah ~ ~ ~, good things do not eat, that live meat is the most delicious!" Later, when I was older, I slowly discovered this truth. Fish is the same, fish head, fish tail and fish belly are the freshest, but also my favorite food, I call them fish three fresh. This is the rest of chrysanthemum fish made at that time, because there was no dry red pepper at home, so I opened a small bag of pickled pepper and added it. Later, I was afraid it was not spicy enough, and added a spoonful of chili oil made by myself. Wow ~ ~ ~ ~, it turned out to be sour and spicy, and of course it was delicious. I ate three bowls at noon, but I usually ate one bowl. (I'm really sorry to say, But the bowl is very small, ha ha ~ ~) with a piece of fish in it, it seems that I haven't eaten any, and a bowl of rice is gone, ha ha ~ ~ "

Production steps:

Step 1: cut the head, tail, bone and belly into small pieces.

Step 2: add ginger and scallion, salt, cooking wine and marinate for half an hour.

Step 3: first heat the pan, then heat the oil, and then add shredded ginger to stir fry until fragrant.

Step 4: put in the fish and fry it flat.

Step 5: Fry one side yellow, then turn over and fry again.

Step 6: fry both sides, add soy sauce, cooking wine and stir fry.

Step 7: add a little water, add pickled pepper and red pepper, add a spoonful of chili oil, cover and cook.

Step 8: add a little sugar and chicken essence into the remaining half of the soup, and you can get out of the pot.

Materials required:

Fish head: right amount

Fish tail: moderate amount

Spine: moderate

Fish belly: moderate amount

Pickled pepper: right amount

Cooking wine: 1 teaspoon

Soy sauce: half a teaspoon

Sugar: half a teaspoon

Red pepper: right amount

Chicken essence: appropriate amount

Raw soy sauce: 1 teaspoon

Salt: half a teaspoon

Ginger: right amount

Scallion: right amount

Note: poem heart phrase: 1: when frying fish and meat, you should heat the pot first and then the oil, so that it will not stick to the pot. 2: If it's not very spicy, you don't need to add chili oil at the back.

Production difficulty: simple

Process: boiling

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Jing Dian Mei Wei Suan La Yu San Xian