Spicy fish(xiang la yu kuai )

Spicy fish

Introduction:

"My neighbor sent me three carp. After I had prepared the fillets, I thought about how to eat them for a long time? Ha ha, because the sweet and sour and braised ones were made last time. For a change, add some spicy ones in it, and the fish was fried before cooking. It's really delicious. People in my mother-in-law's side like carp with heavy taste. Of course, in addition to sweet and sour, hee hee, it should be salty and spicy, especially my husband. If it's light, he says it's not delicious. "

Production steps:

Step 1: ingredients. Dispose of clean carp.

Step 2: there is a white tendon on both sides of the carp. Cut a knife 2 cm from the head and tail of the carp. When you see the small white spots, gently pull them out.

Step 3: cut carp into pieces, add salt and cooking wine and marinate for about 10 minutes.

Step 4: cut ginger and green onion.

Step 5: stick the salted fish with dry flour.

Step 6: heat the oil in the pan.

Step 7: add carp and fry until yellowish, then remove.

Step 8: oil the pan, stir fry ginger and green onion.

Step 9: add Pixian bean paste and stir fry the red oil.

Step 10: add appropriate amount of water to boil, add soy sauce and soy sauce, a little sugar and salt.

Step 11: add the fish and cook for a few minutes.

Step 12: add the scallion and mix well, then remove the juice.

Materials required:

Carp: 550 in

Ginger: right amount

Scallion: right amount

Pixian Douban sauce: right amount

Cooking wine: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Refined salt: right amount

Edible oil: right amount

Note: 1. The white tendon on the fish is fishy line. Gently pull it out while patting the fish. 2. The sauce tastes salty. Add salt in proper amount. 3. Add in the fish and simmer over low heat.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Xiang La Yu Kuai