Spicy red tail fish(huo la nong qing la shao hong wei yu )

Spicy red tail fish

Introduction:

"This one has a red tail tip and a sharp mouth. His scientific name is Mongolian red fish white. Actually, it's not mysterious! Commonly known as: red tail fish. They are usually made into salted fish for food. The meat of red tail fish is thin and less fat, the meat is silvery white and tender, the taste is delicious, fresh and refreshing, and the taste is authentic. Every time lemon sees a big red tailed fish, he likes to collect it. Buy more pickled fish, put them in the refrigerator and freeze them, because red tail fish can be used as an emergency dish. It's not bad to treat guests with such a home cooked dish

Production steps:

Step 1: prepare 1 red tail fish, 5 red Chaotian peppers, 7 green Chaotian peppers, 2 spoons of oil, 4 spoons of salt, 20 grams of dry red pepper, 20 grams of Chinese prickly ash, 1 ginger, 1 spoonful of sugar, 4 star anise and 1 garlic for use.

Step 2: scrape off the scales of the red tailed fish.

Step 3: This is the back of the red tailed fish. Now we have a "big operation" on the red tailed fish. Use a sharp knife to open the back of the red tailed fish and cut it from the back of the fish. Dig out the internal organs of the fish and discard them.

Step 4: apply 4 tbsp salt to the red tail fish and marinate.

Step 5: don't forget to salt both sides evenly. Finally, put the red tail fish together, put the pepper, ginger slices and dry red pepper in the middle, and marinate for more than 24 hours. The longer the time, the better.

Step 6: cut red chilli and green chilli into shreds; cut ginger into shreds, smash garlic and dry red chilli into shreds.

Step 7: the red tail fish is not cleaned when it is pickled. After it is taken out of the refrigerator, rinse it with flowing water and drain the water. Put the oil pan on the induction cooker; pour in the new oil to heat; slowly put in the red tail fish to fry.

Step 8: I was going to make the whole fish; because I bought too big, lemon's pot is too small ~ ~ ~ sorry! I have to cut it. In order to make the fish fat, more meat; will buy a big one!!! Lemon will change the pot.

Step 9: the oil of frying red tail fish is not over the fish body, and gently shake the frying pan to avoid red tail fish sticking to the bottom of the pan.

Step 10: pour new oil into the pan, put the cut ginger shreds into the hot oil and saute until fragrant.

Step 11: wash Zanthoxylum bungeanum and star anise, drain water; pour into oil pan and fry until fragrant.

Step 12: cook in the dried shredded red chilli and saute over high heat.

Step 13: put in a bowl of red pepper.

Step 14: then put in green pepper. Stir fry together until 5. Turn off the heat.

Step 15: pour the red tail fish into the cooked ingredients. Bring to a boil until the taste enters the red tail and turn off the fire. Add a spoonful of cooking wine.

Step 16: cook in a spoonful of sugar to improve the taste and avoid the fishy smell.

Step 17: sprinkle in a spoonful of pepper to taste.

Step 18: add a spoonful of chicken essence to make it fresh. Sprinkle with crushed garlic.

Step 19: Although the red tail fish is an extremely common "identity", it has a distinctive and superior flavor. It stands out with its unique features and is very popular with gourmet eaters. Ordinary food stalls and high-end hotels will see the red tail fish. Red tailed fish is delicious and chewy, with tight meat quality and eye-catching color. What are you waiting for? Let's do it now. Can the delicious red tailed fish keep people away~~~~~

Materials required:

Red tailed fish: 1

Green pepper: 7

Salt: 4 teaspoons

Zanthoxylum: 20g

Sugar: 1 teaspoon

Garlic: 1

Red hot pepper: 5

Oil: 2 teaspoons

Dry red pepper: 20g

Ginger: 1

Star anise: 4

Note: sell cute lemon 7: pickled two days can be eaten. Lemon 7: don't put too much salt in the pickled red tail fish; it will be too salty. The daily intake of salt needs to be moderate.

Production difficulty: simple

Process: firing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Huo La Nong Qing La Shao Hong Wei Yu