"Spicy fish pieces"(jing dian heng dong cai xiang la yu kuai )

"Spicy fish pieces"

Introduction:

Production steps:

Step 1: wash and drain the slaughtered grass carp, chop it into even pieces, marinate it with salt and cooking wine.

Step 2: peel and chop ginger and garlic.

Step 3: cut the scallion into scallions and set aside.

Step 4: heat the oil in the pan, remove the excess juice from the salted fish with a colander, slide into the oil and fry until golden, then remove the oil.

Step 5: leave oil in the original pan and stir fry the bean paste with a small fire.

Step 6: put the fried fish into medium heat and stir fry evenly.

Step 7: stir fry the minced fish with soy sauce and garlic oil.

Step 8: Sprinkle the scallion and stir fry a few times, then put it out of the pot and put it on the plate.

Materials required:

Grass carp: 500g

Chili powder: 5g

Ginger: 5g

Garlic: 8g

Scallion: 5g

Pixian bean paste: 20g

Cooking wine: 15g

Steamed fish and soy sauce: 10g

Salt: 5g

Note: 1, fish blood and fish belly that layer of black film to clean, so as not to have a fishy smell. 2. Because of the salting of the fish, and the salty taste of the bean paste and steamed fish soy sauce, we should pay attention to the saltiness. 3. Action to be fast, midway can be appropriate to add some oil, so as not to paste the pot.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Jing Dian Heng Dong Cai Xiang La Yu Kuai