Spicy dried silver carp(xiang la yin yu gan )

Spicy dried silver carp

Introduction:

"The dried salted fish brought by my friend a few days ago was really delicious. I finished it in a few days. I thought about making some by myself. I bought all the salted fish. Anyway, I wanted to pay for the postage. I bought a bag of small silverfish. I had bought it bottled in the supermarket before. I always felt that it tasted good, but I always felt that there was something missing. I didn't know how to cook the fish when I got it. I checked the soup on the Internet Fried, but at a glance, I fell in love with this spicy dried silver carp. I watched my saliva drip, fried a big bowl and ate it all. It was quite a meal. If you can't eat spicy, you should put less. If you can eat spicy, you'll be very happy. I'm still thinking about when to make some snacks online. "

Production steps:

Step 1: prepare the materials and rinse the dried whitebait

Step 2: soak in proper amount of water for five minutes. Don't soak it very soft. Silverfish is very soft

Step 3: cut the ginger and garlic into powder, cut the green onion into flowers, and dice the dried pepper

Step 4: add oil into the hot pot. The oil should be a little more than usual. Drain the water in advance and stir fry the silver carp in a small heat

Step 5: stir fry until the fish is golden and crisp, add a small spoon of cooking wine, stir well and serve

Step 6: take another pot, add oil, add ginger, garlic, dry pepper and stir until fragrant. Pay attention to low heat, otherwise dry pepper is easy to fry

Step 7: add the silverfish stir fried in front again, add a little salt and chicken essence to improve the taste, and sprinkle with scallion

Step 8: it's delicious, and you'll drool when you look at it

Materials required:

Silver carp: 250g

Pepper: right amount

Shallot: a little

Cooking wine: 1 tablespoon

Minced garlic: right amount

Ginger powder: appropriate amount

Salt: right amount

Chicken essence: appropriate amount

Oil: right amount

Note: PS: 1. After stir frying the dried silver carp, you don't need to cover it if you can't finish eating it at one time, otherwise it's hard to bite it when it's soft. The nature and taste of silver carp are normal, sweet and non-toxic. Efficacy: tonifying deficiency, strengthening stomach, benefiting lung and promoting diuresis. It can be used as adjuvant therapy for colon cancer. Small silver carp Ziyin, kidney, stomach, kidney, lung, water. It is suitable for dyspepsia, malnutrition and other diseases

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: medium spicy

Chinese PinYin : Xiang La Yin Yu Gan