Spicy fish(xiang la yu kuai )

Spicy fish

Introduction:

"Lose weight, talk about all kinds of meat, all kinds of delicious. It's a great punishment for me not to eat meat. A carnivore's weight loss career is doomed to be painful and often painful. Therefore, I played a variety of edible meat to make my weight loss career colorful. Pork, no! Beef, no! Mutton, no! Well, I can always eat fish. In the days of losing weight, I decided to eat all kinds of fish that I could eat and make all kinds of fish that I could make! Grass carp, carp, crucian carp, Wuchang fish, hairtail. Come on, all of you

Production steps:

Step 1: wash grass carp and cut into pieces, about 2.5cm, put the fish into a bowl, add onion and ginger, cooking wine, salt and pepper, marinate for 15 minutes.

Step 2: take an egg and put it into a bowl. Stir well. Add 40ml of oil into the pan and heat it to 50% heat. Dip the salted grass carp into the egg liquid and put it into the oil. Fry until both sides are golden. Then remove.

Step 3: heat the oil to 60% heat, stir fry the onion, ginger, garlic, pepper and pepper until fragrant, and then pour in 500ml water; < br > after the water boils, add the soy sauce, soy sauce, chicken juice, oil consumption and sugar; < br > put the fried fish into the pot and cook for about 5-7 minutes, add salt, and heat up the juice.

Materials required:

Grass carp: 500g

Egg: one

Scallion: right amount

Ginger: right amount

Garlic: right amount

Pepper: 10g

Pepper: a little

Soy sauce: 15ml

Old style: 5ml

Sugar: 3G

Salt: 5g

Oyster sauce: a little

Chicken juice: a little

Cooking wine: a little

Vegetable oil: 80ml (actual consumption 20ml)

Note: grass carp is rich in unsaturated fatty acids, which is beneficial to blood circulation and helps to improve metabolism; grass carp is also rich in selenium, which has the effect of anti-aging and beauty.

Production difficulty: ordinary

Technology: decocting

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiang La Yu Kuai