Spicy Crispy Fish(ma la xiao su yu )

Spicy Crispy Fish

Introduction:

"The little crucian carp is fresh and tender, but it has many spines, so it's not convenient to eat. With the method of crisp fish, even the thorn with meat can be very crisp to eat, not only solve the problem of thorns difficult to pick, but also greatly supplement the calcium. The fish is hemp, spicy, crisp, fragrant and sweet. It's delicious

Production steps:

Step 1: red pepper, Chinese prickly ash and fennel. Small dry red pepper should be cut into small pieces with scissors.

Step 2: kill the fish, wash, sprinkle cooking wine and salt for 30 minutes. Then control the water and put it into the plate for use.

Step 3: prepare the white sesame.

Step 4: add salad oil in a double-sided frying pan. When the oil temperature is 60% hot, add small fish and fry them over low heat until both sides are golden.

Step 5: take it out again, put it in the ordinary oil pan and fry it again until crisp, then take it out.

Step 6: add salad oil to another pan. When it's 50% hot, put pepper and anise to fry.

Step 7: add the prepared sugar and stir fry.

Step 8: turn off the fire. When the temperature of the oil in the pot drops to a low temperature, put in the chopped red pepper.

Step 9: add white sesame and fry until fragrant.

Step 10: then pour the fried oil on the fried fish and mix well.

Materials required:

Small crucian carp: 500g

Salad oil: 200g

Small dry red pepper: 10

White Sesame: 25g

Cooking wine: 20 ml

Pepper: 25g

Ingredients: 8

Salt: 25g

Precautions: (1) the oil temperature of fried fish should not be high. Otherwise, it will be pasted outside and not crisp inside. (2) The oil temperature of fried red pepper and white sesame should also be lower. Turn off the fire. Avoid frying sesame and pepper.

Production difficulty: Advanced

Technology: deep fried

Production time: several hours

Taste: slightly spicy

Chinese PinYin : Ma La Xiao Su Yu