Spicy fish fillet(xiang la yu pian )

Spicy fish fillet

Introduction:

"Bamboo likes fish fillets very much. Please join us."

Production steps:

Step 1: one grass carp (half of it is enough).

Step 2: slice into 2 cm thick fish.

Step 3: add sweet potato starch, ginger and scallion, and marinate for 10 minutes.

Step 4: slice cucumber and reserve all kinds of materials.

Step 5: put water in the pan and bring to a boil.

Step 6: blanch the cucumber slices first.

Step 7: take it to the plate.

Step 8: then blanch the fillets.

Step 9: fish the cucumber slices.

Step 10: with a few drops of vinegar. Soy sauce. Soy sauce. Sugar. Adjust the juice, put into the pot to mix.

Step 11: pour on the fish fillets.

Step 12: put oil in the pan, add minced garlic and stir until fragrant, then add a teaspoon of Pixian Douban (because there is a lot of salt in Douban, you don't need to put salt).

Step 13: stir fry and add some chili oil.

Step 14: pour on the fillets, and the spicy fillets are ready

Step 15: tender and spicy

Materials required:

Grass carp: half a stick

Cucumber: 1

Pixian Douban: 1 tablespoon

Vinegar: a few drops

Old style: moderate

Garlic: right amount

Soy sauce: moderate

Chili oil: right amount

Scallion: right amount

Ginger: right amount

Sugar: right amount

Note: 1. There is a lot of salt in the bean paste, so don't put any more salt, or it will be too salty. 2. Sweet potato starch is used for fish fillets.

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Xiang La Yu Pian