Spicy fish with tomato(fan qie xiang la yu )

Spicy fish with tomato

Introduction:

"I bought 500 shares yesterday, increased 10 cents and earned 50 yuan. I decided to reward myself and buy a fish to eat."

Production steps:

First step: wash tilapia, rinse with Baijiu and pepper for 5 minutes, slash two knives on fish belly, and remove excess water with kitchen paper. Peel the tomato and tear it into small pieces. Cut the scallion into small pieces. Slice the ginger and garlic. Chop the spicy millet and pickled ginger and cowpea. Set aside.

Step 2: heat the oil in a hot pan. When it is 70% hot, fry the fish slightly. I use a hook to hook the fish's mouth and pour oil on the fish. In this way, the skin of the fish will not be fried and splashed.

Step 3: keep the medium and small fire, add ginger and garlic slices, spicy Chinese prickly ash, watercress, ginger and cowpea to the remaining oil every half minute. Finally, stir fry for 2 minutes.

Step 4: add appropriate amount of boiling water, tomato, scallion, soy sauce, soy sauce, salt, sugar, vinegar, mash, pepper. Bring to a boil and simmer for 10 minutes.

Step 5: put the fish into the pot and boil it for about 8 minutes. The time depends on the size of the fish. You can use chopsticks to insert the meat on the back of the fish. If you can insert it easily, it means the fish is cooked.

Step 6: after the fish is cooked, take it out and put it on the plate. Collect the remaining soup with high heat, thicken it, pour it on the fish, and sprinkle with mint.

Materials required:

Tilapia: moderate

Tomato: moderate

Ginger: right amount

Garlic: right amount

Scallion: right amount

Mint: right amount

Spicy millet: moderate

Zanthoxylum bungeanum: right amount

Soak ginger: right amount

Pickled cowpea: appropriate amount

Note: every half minute means that every seasoning should be fully fried to make its fragrance, and then add one thing, not all at once.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Fan Qie Xiang La Yu