Spicy fish
Introduction:
"Spicy fish is both food and wine."
Production steps:
Step 1: fresh grass carp, chopped into small pieces.
Step 2: cut the ingredients well.
Step 3: add some salt, ginger and scallion.
Step 4: mix gently. Cover with plastic wrap and refrigerate.
Step 5: heat the oil in the pan and fry the salted fish.
Step 6: deep fry until the skin is golden. (cover the pan and fry it in a big fire. Turn it down when you look at it to avoid oil splashing.)
Step 7: remove the oil.
Step 8: leave a little oil at the bottom of the pot, stir fry pepper, pepper and other seasonings over low heat.
Step 9: pour in the fried fish and stir fry over low heat.
Step 10: stir fry a little soy sauce and sugar, sprinkle white sesame and scallion before cooking. (can add a little MSG or chicken essence)
Step 11: spicy fish out of the pot!
Materials required:
Grass carp: moderate
Dry pepper: right amount
Ginger: moderate
Zanthoxylum bungeanum: right amount
Scallion: right amount
White Sesame: right amount
Salt: right amount
Sugar: right amount
Soy sauce: moderate
MSG: right amount
Note: I pickled the fish one day in advance. Heat up the oil and fry it. It won't stick to the pan. When frying fish, cover the pan and fry it in a high fire. Turn to a low fire when checking to avoid oil splashing out and scalding.
Production difficulty: ordinary
Technology: deep fried
Production time: half an hour
Taste: spicy
Chinese PinYin : Ma La Yu Kuai
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