Spicy fish(ma la yu kuai )

Spicy fish

Introduction:

"There are some frozen fish in the refrigerator. Because they are not fresh fish, we should use heavy mouth to suppress its fishy smell. So I made spicy fish

Production steps:

Step 1: wash the fish, mix the starch, cooking wine, salt and pepper.

Step 2: wash seasoning, cut scallion into sections, slice ginger and garlic, and cut dried pepper into sections.

Step 3: mix some water and flour to make a batter

Step 4: dip the fish in the paste evenly.

Step 5: add proper amount of oil into the pan and deep fry the fish until golden on both sides.

Step 6: fry the fish and set aside.

Step 7: leave a proper amount of bottom oil in the pot, heat the oil, add a proper amount of Pixian Douban and stir fry the red oil over low heat.

Step 8: add all the seasonings, stir fry the flavor, add the right amount of soy sauce and vinegar.

Step 9: put proper amount of water into the pot, bring to a boil, and then put in the fish.

Step 10: cover the pot and turn to low heat to simmer for more than 10 minutes.

Step 11: collect the juice and put it on the plate.

Materials required:

Fish: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Pixian Douban: moderate

Cooking wine: moderate

Starch: right amount

Pepper: right amount

Flour: right amount

Star anise: right amount

Cinnamon: moderate

Rock sugar: right amount

Old style: moderate

Vinegar: right amount

Salt: right amount

Note: PS: 1, because the fish is frozen, not very fresh, so use heavy seasoning to suppress the smell. 2. If you can not eat too spicy, you can reduce the amount of pepper and pepper, or even do not put. 3. If you are worried that the fish will be broken, you can shake it gently with your hands. 4. When marinating the fish, salt has been put in, and the bean paste and soy sauce are also very salty, so there is no salt in the end. That's it. Spicy fish. O(∩_ ∩)O

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Yu Kuai