Spicy dried fish(ma la gan guo yu kuai )

Spicy dried fish

Introduction:

"The more summer, the less appetite. People say it's better to be light, but I still can't do without pepper. It's estimated that many people are struggling with what to eat every day, just like me. It's really a headache, but they have to eat it again. After struggling for a long time, they decide not to steam the fish, or to dry the pot of fish for appetizer. It's not surprising that this decision is wise, and it's all solved If you drop it, it's all fun

Production steps:

Step 1: prepare a fish, clean up the market, come back to clean it, and cut it into two pieces from the middle

Step 2: cut the cleaned fish into small pieces and evenly wrap them with egg liquid

Step 3: oil the pan. When the oil is 70% hot, turn the heat down and fry the fish until golden. Remove and drain the oil

Step 4: cut green onion into strips, mince garlic, shred green onion, dry pepper and Chinese prickly ash into water, not easy to paste

Step 5: stir fry shallot, ginger, garlic, pepper and Zanthoxylum in wok oil

Step 6: add the bean paste and stir fry until fragrant

Step 7: stir fry the red oil and fragrance

Step 8: add appropriate amount of water

Ninth step: add Baijiu, old soy sauce, steamed fish oil and stir well.

Step 10: add a small amount of sugar to taste, cook for about five minutes and stir fry until fragrant

Step 11: finally add the fish and cover it with smoldering heat. Bring to a boil and turn it to a low heat for about 15 minutes

Step 12: take a bowl and put the whole peeled garlic, dried pepper, Chinese prickly ash and ginger powder into the bowl. Heat the oil in the pot and pour it in the bowl. In this way, the pepper will not be rash, and the fragrance of garlic and Chinese prickly ash will be very fragrant

Step 13: when the soup is about to dry, add the garlic, scallion, ginger oil and shredded scallion prepared in advance, add appropriate amount of salted chicken essence, and stir well

Step 14: watch and have an appetite

Materials required:

Grass carp: one

Egg liquid: two

Zanthoxylum bungeanum: 2G

Dried peppers: seven or eight

Xiaomilia: three or four

Scallion: 5g

Bean paste: 7g

Baijiu: one spoonful

Veteran: a small spoon

Steamed fish drum oil: 1 teaspoon

Sugar: half a teaspoon

Salt: right amount

Chicken essence: appropriate amount

Note: PS: 1. Cut the fish into big pieces, pay attention to the heat when frying, don't paste the pot, you can add a little salt in the oil, it won't stick to the pot so easily. 2. I put garlic, scallion, dry pepper in the bowl, the oil won't paste, and it will be more fragrant in the end

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Ma La Gan Guo Yu Kuai