Spicy crucian carp(xiang la ji yu )

Spicy crucian carp

Introduction:

"A new edition of the recipe was published tonight, and the result showed that it was published on January 1, 1970 at 8:00. No wonder I couldn't find a new recipe. I thought it was missing, but later I found it in the last page. It's better to send it again, or the old edition of the editing page. "

Production steps:

Step 1: kill and wash the crucian carp, put some salt on the fish, and prepare other materials

Step 2: medium and small hot pot, add crucian carp

Step 3: slow fry the fish, turn over one side and continue to fry on the other side

Step 4: after frying on both sides, add a little salt, a small spoonful of spicy oil, proper amount of soy sauce and soy sauce, and then add two tbsp of boiling water to soften the fried fish

Step 5: when the soup is about to dry, add the red pepper, shake the pot a few times, sprinkle the scallion before leaving the pot, then leave the pot after the juice is dry, and sprinkle the remaining scallion after filling

Materials required:

Crucian carp: two

Onion: one tree

Soy sauce: moderate

Red pepper: one

Spicy oil: one teaspoon

Ginger: a small piece

Note: because added soy sauce, water is to make the fish taste better, but also in order not to paste the pot. The fried fish is delicious with a little water. Like dry taste, you can't do without water. Crucian carp thorn more, the elderly and children should pay special attention to

Production difficulty: simple

Technology: decocting

Ten minutes: Making

Taste: medium spicy

Chinese PinYin : Xiang La Ji Yu