Spicy perch(xiang la lu yu )

Spicy perch

Introduction:

"Perch is rich in nutrition, but its meat is hard and not easy to taste. It is generally large. For people who have small pots and plates and are not good at cooking whole fish, such as me, today's practice is perfect. First of all, the flavor of spicy food is acceptable to both the real spicy people and the "Ye Gong Hao long" spicy people. As long as the seasoning is appropriate and suitable for themselves or their families, it is absolutely safe. It is absolutely a delicious and delicious dish! Secondly, after the fish is cooked, it is still placed in the shape of the whole fish, which can effectively avoid the embarrassment of burning fish skin and fish meat, and make people earn enough face, which is suitable for novices in the kitchen; thirdly, with broccoli, meat and vegetables, the nutrition is balanced. "

Production steps:

Step 1: cure bass

Step 2: cut off the head and tail

Step 3: separate the fish from the bone

Step 4: slice the fish into slightly thicker slices

Step 5: chop the fish bone into small pieces

Step 6: put the fish meat and bones into a large bowl, add salt, cooking wine, pepper and five spice powder, stir well and marinate for about 10 minutes

Step 7: add chili powder, starch and water, and then grasp and size

Step 8: finally, add about 1 tbsp peanut oil and stir well

Step 9: break broccoli into small flowers, soak in light salt water for 15 minutes, and then clean

Step 10: add some salt and a drop of oil to boiling water, blanch broccoli until cooked

Step 11: take it out to cool, drain the water and set aside;

Step 12: pat the fish head and tail evenly with a layer of dry flour

Step 13: put it into a 60% or 70% hot oil pan and deep fry until golden and crisp

Step 14: take out the oil for standby

Step 15: turn off the heat of the crude oil pan, cool it for 1 or 2 minutes until the oil temperature reaches 50 or 60% of the heat, open fire again, put in the fish fillets and bones, and smooth them

Step 16: remove the oil

Step 17: put fish head, fish tail, fish meat and fish bone on the plate and surround with cooked broccoli;

Step 18: sprinkle some white sesame seeds

Step 19: in a small pot, add about 2 tbsp of oil for frying fish, and slowly fry the dried chilli over low heat

Step 20: when smelling the scorched smell of pepper, pour the oil and pepper on the fish and broccoli

Materials required:

Sea Bass: 1 (about 1.5 kg)

Broccoli: 1

Red pepper: 1 handful

White Sesame: right amount

Salt: 1 / 2 teaspoon

White pepper: 1 tsp

Five spice powder: 1 teaspoon

Cooking wine: 2 teaspoons

Chili powder: 1.5 TSP

Dry starch: 1 tablespoon

Water: 1 tablespoon

Peanut oil: right amount

Dry flour: right amount

Note: 1. Don't slice the fish too thin, which is the same size as the fish bone, and ensure the maturity is basically the same; you can also cut the fish into strips, and the fish bone should be cut into long sections, so the difficulty is further reduced; 2. It's better to use sweet potato starch for the sizing of fish fillets and fish bones, which is tough, and the fish fillets are not easy to slip; 3. Try not to turn the fish fillets and fish bones after they are put into the oil pan, otherwise the fish fillets are easy to break You can turn the oil pan to make it heated evenly; 4. Master the oil temperature, fry the fish head and tail, warm and smooth the fish bone; fry the fish head and tail, and smooth the fish bone, so that the fish meat is tender. Like to eat crispy, of course, you can also deep fry fish or fried again - dishes are not fixed, arbitrary, like it; 5, according to their own taste to adjust the spicy, mainly the amount of chili noodles, put more of course, the more spicy, the more beautiful color, I put less; 6, slow fried Chaotian pepper, let the oil temperature rise slowly, beware of fried paste dry pepper. 7. Fried food is fragrant and spicy. Although it tastes beautiful, it's not healthy. It's just a pleasure once in a while.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Xiang La Lu Yu