Spicy fish(ma la yu kuai )

Spicy fish

Introduction:

"My family often makes spicy fish, because Dad, you like fish, the taste of Chinese prickly ash, and dry red pepper. This spicy fish is your food and drink. To make spicy fish, in addition to silver carp, you can also choose carp, black fish, perch, grass carp and other fish with thick, tender meat and few spines. Now, the places where fish are sold are generally very user-friendly services, that is, if you buy fish, they will help you deal with it. They will remove the scales, gills, viscera, head and bone, and even slice meat, and so on. "

Production steps:

Step 1: raw materials: silver carp, onion, ginger, garlic, cooking wine, soy sauce, salt, pepper, starch, pepper, red pepper, vinegar, sugar, shallot, chicken essence

Step 2: remove the fish head, use the fish body, cut into about 1.5cm pieces

Step 3: wash and cut the scallion and ginger, soak the dry red pepper in cold water, peel and slice the garlic, put the fish into the basin, add the scallion, shredded ginger, cooking wine, soy sauce, pepper and salt, stir well and marinate for 20 minutes

Step 4: mix the salted fish into the raw meal, stir well, pour enough oil into the pot, heat it to 60%, and put the fish into the pot one by one

Step 5: deep fry the fish in medium low heat for about 5 minutes until the surface is golden. Take out the fish. Continue to heat the oil in the pan to 90% heat. Then deep fry the fish for 20-30 seconds. Take out the oil

Step 6: in another pot, pour in the oil. When it's 50% hot, add garlic slices, shredded ginger, Chinese prickly ash and red dry pepper (spicy can break red dry pepper), stir fry over low heat until the smell is choking. Add shallots

Step 7: pour in the fish, turn to high heat, add vinegar, sugar, 1 / 2 teaspoon soy sauce, stir fry until the juice is dry, stir well, then add a little chicken essence

Materials required:

Silver carp: moderate amount

Dry red pepper: right amount

Garlic: right amount

Vegetable oil: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Sugar: right amount

Starch: right amount

Scallion: right amount

Salt: right amount

Vinegar: right amount

Cooking wine: moderate

Chicken essence: appropriate amount

Ginger: right amount

Note: if you handle the fish by yourself, when chopping the head and separating the meat and bone, be sure to dry the fish body with a towel, and press the fish body with a towel (or wear anti-skid gloves to fix the fish body) before chopping or slicing. If you use grass carp, because grass carp meat is tender and easy to scatter, don't cut too narrow, don't fry too much at one time, and don't turn over the whole frying process

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: spicy

Chinese PinYin : Ma La Yu Kuai