Boiling perfume fish comparable to hotels(he jiu dian pi mei de fei teng xiang shui yu )

Boiling perfume fish comparable to hotels

Introduction:

Recently, busy with the son has no time to publish recipes, and recently, when eating delicacy, they will encounter login errors, and they can't enter their blog pages for a long time. So they haven't uploaded recipes for a long time. Today we teach you to make delicious spicy dishes. Boiling fish is not worse than hotels. The most important thing is healthy oil, not duplicate oil. "Delicious food bar"

Production steps:

Step 1: get ready to disassemble

Step 2: wash the bass and cut off the head and tail

Step 3: slice the fish

Step 4: chop the sliced fish into small pieces and slice the remaining fish

Step 5: about a centimeter thin sheet is OK, too thick is not easy to mature, too thin is easy to break

Step 6: you can also cut a pair of flies, one knife is broken continuously, it can also be said to be a butterfly piece

Step 7: use half of the seasoning to marinate the fish

Step 8: the rest of the fish is salted and salted separately

Step 9: blanch the salted fish in boiling water and put it in a large bowl. Place the blanched fish at the bottom, and then code the fish fillets on the top. Because the fish fillets are easy to mature, they don't need to be blanched. If they are blanched, they will get old. If they are not so easy to be cooked, they need to be blanched

Step 10: put the oil in the pot, put half of the pepper and Chinese prickly ash in the ingredients together with all the chili powder. First, slowly fry the Chinese prickly ash with a small fire. When the Chinese prickly ash and pepper begin to scorch, pick them up. Finally, turn on a large fire to burn the hot oil. I didn't try how much it takes, but it's not too much to smoke. You can drop a few drops of water to try, and the frying pan won't come out immediately under the water. Remember to do this Stand a little further to prevent the oil from flying to you

Step 11: after the oil is cooked, put the remaining pepper on the fish, pour in the oil, about a minute later, the oil is not so boiling, then put in the remaining pepper

Step 12: it's boiling

Step 13: put in the pepper. If you put it too early, the pepper will scorch and not look good. There is already spicy in the oil. The last pepper is used for decoration

Step 14: add coriander when the oil is not so hot

Step 15: if you like super spicy, you can put more pepper and pepper

Step 16: let's have a try. You can make your own delicious food

Step 17: Although you use a lot of oil, it won't be wasted. After eating, put the oil in the refrigerator for quick freezing. You can reuse it three times. At the last time, you can heat the oil and remove the foam to make red oil

Materials required:

Bass: 700g

Coriander: one

Dried pepper: 100g

Chili powder: 20g

Zanthoxylum bungeanum: 30g

Egg: one

Salt: 20g

Wine: 20g

Pepper: 10g

Sugar: 10g

Starch: 10g

Oil: 800g

Note: when salting, break up an egg and put it in for salting. You can also use only egg white and put more salt, because there is no way to put salt in oil. Salt can't dissolve when you put salt in oil. Only salting the fish can taste it. It takes about half an hour for salting

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : He Jiu Dian Pi Mei De Fei Teng Xiang Shui Yu