Fish sticks with black bean sauce(chi xiang yu tiao )

Fish sticks with black bean sauce

Introduction:

"This dish is characterized by salty, fresh, slightly spicy, and strong black bean flavor."

Production steps:

Step 1: after cutting the grass carp, clean it, remove the head and tail, slaughter the fish into strips about 1cm wide, and marinate with proper amount of material, white pepper, shredded ginger, scallion and a little salt for 20 minutes. (the fish is handled by the fish seller. Just take it home and clean it.)

Step 2: dice green pepper and red pepper, dice ginger, green onion and garlic, chop Douchi with the back of a knife, and put it into a bowl for later use. (red pepper forgot to be photographed)

Step 3: add corn oil into the hot pot, pat a little dry starch on the salted fish strips, and fry them one by one until the surface is yellowish and set

Step 4: load the fried fish into the plate for use

Step 5: leave a proper amount of oil in the pan, add ginger, garlic, green pepper and lobster sauce, and stir fry over low heat until fragrant

Step 6: add appropriate amount of water, then add a little steamed fish, soy sauce and chicken essence to taste

Step 7: put the fried fish sticks into the pot, then add the chili powder, and bring to a boil over a medium or small fire

Step 8: put in red pepper, gently push well

Step 9: when the soup is slightly dry and the oil is bright, put in the onion, and then put it out of the pot. (sprinkle some celery leaves or parsley on the noodles, or omit them if not)

Materials required:

Grass carp: 400g

Green pepper: 70g

Red pepper: 30g

Yongchuan Douchi: 50g

Corn oil: right amount

Cooking wine: moderate

White pepper: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Steamed fish with soy sauce

Chili powder: 30g

Salt: a little

Chicken essence: a little

Note: Yongchuan Douchi is a special product in Yongchuan, Sichuan Province. It has pure flavor and is my favorite condiment. Because Douchi already has salt, and the fish is salted when it is salted, so don't put any more salt when it is burned, just add some steamed fish and soy sauce to taste.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Chi Xiang Yu Tiao