Hui Cuisine: Spicy little hairy fish(hui cai la wei xiao mao yu )

Hui Cuisine: Spicy little hairy fish

Introduction:

"Hui Cuisine: in my impression of more than 20 years, it has always been characterized by large oil, heavy taste, salty and spicy, heavy color, high heat, love of braised, stewed, fried, stuffy and so on. There are few steamed or clear dishes. For example, it's a treat at home. After eating, it seems that the rest of the dishes are very white, very clear and light. Stir frying, steaming and stewing are not so popular. For a long time, local people have been used to accepting the unique "heavy taste" of Hui cuisine. Little hairy fish was also sent by my mother from my hometown in Anhui Province. Looking back on the past, I didn't like to eat it. I don't know why. Later, when I went to other places, I especially missed the taste of my hometown. I miss the local dishes of my hometown. Sometimes even green radishes are brought to Shanghai in a whole box, like a vegetable dealer

Production steps:

Step 1: dry hairy fish, a dish.

Step 2: soak for 2 or 3 minutes.

Step 3: cut the Hangzhou pepper and garlic slices, and prepare to cut the red pepper.

Step 4: oil in the pot, stir fry over high heat.

Step 5: add raw soy sauce, vinegar, less salt (catfish itself has salty), 1 / teaspoon sugar, yellow rice wine.

Step 6: add Hangzhou pepper, garlic slices and dried red pepper.

Materials required:

Hairy fish: moderate

Hangzhou pepper: right amount

Dry red pepper: appropriate amount

Garlic slices: appropriate amount

Scallion: right amount

Note: the whole fire, the speed should be fast

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: Super spicy

Chinese PinYin : Hui Cai La Wei Xiao Mao Yu