Kung Pao fish fillet(gong bao yu liu )

Kung Pao fish fillet

Introduction:

"The so-called" Gong Bao "is actually Ding Baozhen's honorary title. According to the explanation in the dictionary of Chinese officials of all dynasties, officials at all levels in the Ming and Qing dynasties had "nominal titles". The highest virtual titles are "Taishi, Shaoshi, Taifu, Shaofu, Taibao, Shaobao, Taizi Taishi, Taizi Shaoshi, Taizi Taifu, Taizi Shaofu, Taizi Taibao, Taizi Shaobao". All of the above are nominal titles granted to important ministers in the court, and they have no actual power. Some of them are posthumous gifts, commonly known as "palace titles". After Xianfeng, these empty titles no longer used "so and so teacher" but "so and so Bao", so these highest empty titles had another name - "Gong Bao". Ding Baozhen ruled Shu for ten years. He was upright as an official and made great achievements. He died in the 11th year of Guangxu. In order to recognize his achievements, the Qing court gave him the "crown prince and Taibao". As mentioned above, "Prince Taibao" is one of the "Gongbao", so the dish he invented was named "Gongbao chicken", which can be regarded as a commemoration of Mr. Ding. &Kung Pao fish fillet & quot; is the extension of "kung pao chicken dice". It's the same spicy and delicious, full of provocation

Production steps:

Step 1: marinate the fish with salt and chicken powder; wash and dry the peanuts

Step 2: cut onion and green pepper into small pieces; chop garlic and dry pepper into small pieces

Step 3: fry the peanuts with a little oil and set them aside

Step 4: evenly wrap the fish strips with dried cornmeal

Step 5: deep fry in the original pan until golden and dry, set aside

Step 6: add some oil in the original pan, add garlic and dried pepper, stir fry over low heat for about 1 minute

Step 7: stir fry the onion and green pepper, and lower the flavor

Step 8: stir fry fish fillet evenly

Step 9: put in the peanuts and serve

Materials required:

Fish: right amount

Peanuts: moderate

Onion: right amount

Green pepper: right amount

Garlic: right amount

Dry pepper: right amount

Raw powder: appropriate amount

Salt: right amount

Oil: right amount

Chicken powder: right amount

Sugar: 1 tbsp

Soy sauce: 2 tsp

Vinegar: 2 tbsp

Note: if you don't like vinegar, you can use white vinegar and Zhenjiang vinegar instead

Production difficulty: simple

Technology: explosion

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Gong Bao Yu Liu