Minced fish(bao he yu kuai )

Minced fish

Introduction:

"A fish hot pot is not finished, two pieces of the best meat left, the next day, to the skin, cut into small pieces, fried into fish pieces, add fried crisp mint leaves, pepper and red pepper, and add salt and pepper, really delicious."

Production steps:

Step 1: partial material drawing.

Step 2: eggs, in fact, only half of the egg white.

Step 3: mint leaves.

Step 4: peel the fish, cut into small pieces, add wine, soy sauce, salt and pepper.

Fifth step: after ten minutes, pour small Baijiu, add a spoonful of sugar, pour in half of the egg white, and grasp evenly.

Step 6: add sweet potato powder and grasp evenly.

Step 7: pour enough oil into the frying pan, heat it up, deep fry the mint leaves with a colander, and start the frying.

Step 8: in the same way, use a colander to hold the chopped red peppers and try to wash and drench the dried prickly ash first, and fry them. Set aside.

Step 9: deep fry the fish until it is scorched.

Step 10: pour the oil into the plate, mix with Chinese prickly ash and red pepper, put on the fried mint leaves, ready to serve.

Materials required:

Fish: two pieces

Salt: right amount

Baijiu: moderate amount

Cooking wine: moderate

Soy sauce: moderate

Salt and pepper: right amount

Zanthoxylum bungeanum: right amount

Sugar: right amount

Cooking oil: proper amount

Eggs: right amount

Dry pepper: right amount

Mint: right amount

Sweet potato powder: right amount

Note: 1. When frying food, if you don't know the oil temperature, you can try to fry it. If you put the material in and get up quickly, it means you can fry it. If small pieces of food sink to the bottom, you need to heat up. 2. Fried food with sweet potato powder, taste good. 3. When frying peppermint leaves and prickly ash, you should grasp it well and start the pot as quickly as possible. If you can't feel it thoroughly, you can fry it with oil.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Bao He Yu Kuai