Salty, fragrant and spicy - spicy baked fish(xian xiang shuang la xiang la huo bei yu )

Salty, fragrant and spicy - spicy baked fish

Introduction:

"The first half of fire baked fish is complicated and tortuous, but the post production is extremely simple. With a little Douchi, pepper, ginger and garlic, it's even more delicious and spicy, just like the character of Hunan people."

Production steps:

Step 1: cut the dried pepper into small circles, and chop the Douchi, ginger and garlic separately.

Step 2: heat up the oil on the pot, add ginger and garlic, pepper, Douchi, stir fry over low heat to get the flavor.

Step 3: pour in dried fish and stir well.

Step 4: add soy sauce and a little water, and simmer for 5-8 minutes.

Materials required:

Baked fish: 100g

Douchi: 1 teaspoon

Dry pepper: right amount

Ginger: 2G

Garlic: 2

Raw soy sauce: 1 teaspoon

Note: 1. The method of fire baked fish is slightly different from place to place. I first marinate it with salt, then fry it in a thin oil hot pot, and then bake and dry it. The flavor is stronger. In some parts of Hunan Province, it is generally said that when the fresh fish are disposed of, they are thrown to smoke and bake. 2. The roasted fish itself is cooked, so it doesn't need to be cooked in the pot for a long time. These seasonings can be mixed with perilla leaves and steamed. 3. Salt must be controlled well when frying chili. Dried fish with salt, or salty extremely affect the taste. If you don't have a heavy appetite, you can stop putting salt in this process.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xian Xiang Shuang La Xiang La Huo Bei Yu