Spicy fish pot(xiang la yu guo )

Spicy fish pot

Introduction:

"Spicy pot for cold weather. It's a spicy pot. It's appetizing and enjoyable to eat. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: soak the dried soybean skin in water until soft.

Step 3: remove the internal organs of the anchovy, wash and dip in the egg liquid.

Step 4: heat up the oil in the pan and fry the fish with egg solution until it is cooked.

Step 5: keep the fish golden on both sides.

Step 6: heat the oil in the frying pan, add Pixian bean paste and stir fry until fragrant.

Step 7: saute onion, ginger and garlic.

Step 8: put in the fried fish.

Step 9: add appropriate amount of water.

The tenth step: put in Baijiu.

Step 11: add a veteran in.

Step 12: add soy sauce and sugar.

Step 13: burn for 15 minutes.

Step 14: Boil the dried soybean skin in boiling water for 2 minutes and drain.

Step 15: then cut the bean skin into strips and put them into a dry pan.

Step 16: pour the cooked fish into the dry pan.

Step 17: fire, heat for 5 minutes, add salt.

Step 18: add chicken essence to taste.

Step 19: Sprinkle coriander and garlic sprouts and turn off the fire.

Materials required:

Stickleback: 4

Dried bean skin: 80g

Scallion: right amount

Ginger: right amount

Salt: right amount

Pixian bean paste: 20g

Sugar: 5g

Veteran: 5g

Soy sauce: 20g

Baijiu: 5 grams

Garlic: 6

Coriander: moderate

Garlic sprouts: right amount

Egg liquid: right amount

Note: the stickled eggs of the anchovy can be fried to prevent the skin from being damaged. If you don't have a dry pan, just use a frying pan to make it delicious. If you like spicy heavy, can add 2 dry pepper, more flavor.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Xiang La Yu Guo