Sichuan spicy series: fish in oil(chuan wei ma la xi lie you po yu )

Sichuan spicy series: fish in oil

Introduction:

"I once ate boiled fish in a Sichuan restaurant. The fish was fragrant, spicy and refreshing. Before I knew it, I ate up the fish in a big pot and left half a pot of oil. I was thinking, if the oil is fried, it's also very fragrant. What's the fishy smell. Later, I ate boiled fish many times, including my own boiled fish, which was boiled first and then poured with oil. The whole oil boiled fish in my memory is always the most beautiful taste of fish. So, you can make it at home. It has no ingredients of water, so you can't call it boiled fish. Just call it oil splashed fish... "

Production steps:

Step 1: clean up the fish, remove the internal black film, remove the teeth

Step 2: cut a knife next to the head and tail and draw out the tendon

Step 3: remove the head and tail

Step 4: carefully remove two pieces of fish along the direction of the fishbone. Save the fish bone and head and tail for other dishes

Step 5: slice along the texture of the fish

Step 6: slice ginger and garlic, chop bean paste

Step 7: add bean paste, soy sauce, egg white, sesame oil and cornmeal to the fish slices, and grasp them well. Egg white and sesame oil should be a little more, cornmeal should be a little less, so that each piece of fish is smooth and does not stick

Step 8: add ginger slices and garlic slices, cover with plastic wrap and marinate for two hours

Step 9: cut the chilli into pieces

Step 10: put some pepper segments and some Chinese prickly ash into the bottom of the pot, then put in the marinated fish fillets, loosen the fish fillets as much as possible, and then stack the pepper segments and Chinese prickly ash grains on the surface

Step 11: put peanut oil in the pan and cook until the oil smokes

Step 12: pour the oil in several times, slowly pour and gently disperse the fillets until they are fully cooked

Step 13: remove the extra pepper and pepper on the surface, and sprinkle the fragrant oil on the fish

Materials required:

Grass carp: one

Egg white: right amount

Ginger: one piece

Garlic Petals: five petals

Dried pepper: 50g

Dried pepper: 10g

Soy sauce: a little

Bean paste: right amount

Sesame oil: appropriate amount

Raw powder: a little

Peanut oil: 500g

Note: 1: the black film in the fish belly, the teeth of the fish, and the tendons of the fish should be removed, so that the fish has no fishy smell; 2: there is salt in the soy sauce and bean paste, so no salt is added; 3: it must be salted in advance; 4: if you want to be more spicy, when you burn the oil, add an appropriate amount of pepper to fry it, and then take it out. This kind of oil has a more spicy taste; 5: oil Be sure to pour it slowly and several times, so that the fish will be fully cooked when heated evenly. When pouring oil, gently spread the fillets.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: spicy

Chinese PinYin : Chuan Wei Ma La Xi Lie You Po Yu