Spicy fringed fish(la wei suo bian yu )

Spicy fringed fish

Introduction:

"When I bought this fish for the first time, I checked it on the Internet. It's also called Tong fish. Because of its thick and spinless meat, smooth skin, tender meat, rich and delicious, Tong fish has high nutritional value, and has the characteristics of big fresh and big tonic. It makes more hotpot, and there are restaurants specializing in shuttle fish hotpot. The spines of this kind of fish are so hard that their hands are pierced. Hot days, do not make hot pot, do a spicy bar, fish really very tender, slippery, taste good, and so on the weather is cool, do a hot pot, taste better

Production steps:

Materials required:

Fringed fish: one

Dry red pepper: appropriate amount

Zanthoxylum bungeanum: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Soy sauce: right amount

Cooking wine: moderate

Vinegar: right amount

Sugar: right amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: spicy

Chinese PinYin : La Wei Suo Bian Yu