Spicy cumin fish(su la zi ran xiao yu )

Spicy cumin fish

Introduction:

"I use dried fish, which tastes more chewy and lasts longer. How can people dislike the spicy taste of cumin and the crisp taste

Production steps:

Step 1: because the dried fish is dry, soak it in cold water for a while until it is soft by hand, and then take out the water to control the drying

Step 2: seasoning map: shredded ginger, more than ten pepper grains, three large petals

Step 3: add proper amount of oil to the pan

Step 4: when the oil temperature reaches 50% heat, add pepper, shredded ginger and big material petals, stir out the fragrance and take out

Step 5: pour in the fish and fry it in low heat

Step 6: fry for a while, turn over and fry the other side with a shovel, and repeat for several times. You can taste whether one is crisp or not. If not, you have to continue to fry until it tastes crisp

Step 7: Sprinkle with chili powder and cumin, stir and remove

Materials required:

Dried fish: moderate

Oil: right amount

Chili powder: appropriate amount

Cumin: moderate

Zanthoxylum bungeanum: right amount

Ginger: right amount

Large flap: right amount

Note: 1. Don't soak the dried fish for a long time, and you will not chew when you eat it. 2. After soaking the fish, you must control the dry water, or the oil will splash out when you fry it in the pan, so as to prevent scalding yourself. 3. See how much the fish is, which is more than the cooking oil every time, and it can't be as much as frying oil (you can control it yourself). 4. When you fry something in the pan, you have to fish it out, or you can't fry it When the fish is fried in the back, the pepper is still in the pot, and the pepper will have a paste taste

Production difficulty: ordinary

Technology: decocting

Production time: 20 minutes

Taste: cumin

Chinese PinYin : Su La Zi Ran Xiao Yu