Spicy, delicious, smooth and tender(ma la xian xiang you hua you nen jiao ma long li yu )

Spicy, delicious, smooth and tender

Introduction:

"It's really spicy, delicious, smooth and tender. Next time if a friend comes to my house, I will definitely cook this dish. O(∩_ ∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩∩. Other steps and materials are the same. There are still several tips for this dish. Once mastered, it will be able to make a taste comparable to that of a restaurant. If the dragon fish into grass carp, silver carp line? Can you even replace it with chicken slices or rabbit slices? Try it another day. Need to be reminded that the dragon fish, it is said, can not use the microwave oven and hydrolysis freeze, otherwise the taste will be lost. It's best to put it in the cold room overnight and thaw naturally. "

Production steps:

Step 1: thaw the fish overnight in the cold room. After washing, cut the thick and thin strips of fingers. Add salt, cooking wine, chicken essence and white pepper. Mix well and marinate for 10 minutes. Remove the fishy smell and add flavor.

Step 2: 2, pepper flavor: millet pickled pepper, red millet pepper cut into rings, fresh pepper (or dry green pepper) rolling or grinding, garlic slices for standby.

Step 3: add an egg white and a small amount of starch to the marinated fish, mix well, size the fish, and lock the water and taste of the fish.

Step 4: blanch the fish: put water into the pot and open fire. When the water temperature is 70% or 80% and there are dense small bubbles at the bottom of the pot, put in the fish. When the fish floats, put it out for use.

Step 5: add a little base oil into the pot, heat the oil, add pickled pepper, millet pepper, Chinese prickly ash and garlic, stir fry over low heat until fragrant.

Step 6: pour in hot water, add chicken essence (or chicken juice soup) and a little sugar, bring to a boil for a few minutes, boil the soup and pour it on the fish.

Materials required:

Longliyu Liu: moderate

Garlic: right amount

Raw Zanthoxylum bungeanum: right amount

Millet pepper: right amount

Millet pickled pepper: appropriate amount

Salt: right amount

Cooking wine: moderate

White pepper: right amount

Chicken essence: appropriate amount

Eggs: right amount

Starch: right amount

Sugar: right amount

Precautions: PS: 1. Don't use microwave oven or hydrolysis to freeze the fish. Thaw it naturally in the cold room to keep the fish fresh. 2. Add egg white and a small amount of raw meal to fish meat, mix well, you can sizing fish meat, lock the water and taste of fish meat, make fish meat more fresh and tender. 3. Blanch the fish, not blanch it. When the water temperature is 70 or 80% and there are dense small bubbles at the bottom of the pot, put in the fish. When the fish floats, it will be cooked. The fish is very fresh and tender. 4. There are two kinds of spices: pickled millet pepper and raw Chinese prickly ash (I use dried green pepper). Because millet pepper and green pepper have a kind of "green and astringent" spicy flavor, very unique, both collocation, pepper flavor is very strong, very fragrant. Prickly ash is more delicious when crushed or rolled. The taste is really spicy, smooth and tender. It is strongly recommended to make children's shoes like Sichuan cuisine.

Production difficulty: ordinary

Process: others

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Ma La Xian Xiang You Hua You Nen Jiao Ma Long Li Yu