Spicy Crispy Fish(xiang la xiao su yu )

Spicy Crispy Fish

Introduction:

"There's a fish loving mother at home, but she only likes to eat but doesn't like to do it. If she's allowed to deal with a fish, it's earth shaking. She can jump straight with two knives... No, I bought some small fish at the weekend. I said I wanted to try some fresh fish. In fact, I don't like making this kind of small fish. It's too troublesome to deal with. But it's not easy to eat outside, so it's reliable to cook at home. This kind of small fish, mostly do crisp fried or dry fried two kinds, the taste is very long, rice or dry eat are good ~ the weather is getting hot, in order to facilitate storage, this time do not bring soup, spicy, spicy, bite down and very fresh, one time is to eat, can be stored in the refrigerator, when you want to eat when you can snack Oh ~ o (∩)_ ∩)O”

Production steps:

Step 1: buy back the fish, to viscera, clean with rice water, dry water. Add wine, salt and ginger to marinate (as long as possible). Drain the salted fish, deep fry and drain the oil. Get the ingredients ready. Sauce: thick soy sauce, fresh shellfish sauce, sugar, red pepper, chicken essence and a little boiling water.

Step 2: Here's a trick: fry a small fish that has been fried before. The second time I used pig oil residue (oil), more crisp. Deep fry until golden, then take it out and put it on the oil absorption paper.

Step 3: wash the pan, add a little oil and stir in dried pepper, pepper and star anise.

Step 4: turn to medium heat, add ginger and garlic and saute until fragrant.

Step 5: pour in the mixed juice and spray some cooking wine.

Step 6: add fish, bring to a boil, turn to low heat and simmer.

Step 7: while stewing, you can blanch some vegetables to make a plate. I chose Artemisia argyi.

Step 8: when the juice is almost finished, sprinkle some peanuts or white sesame seeds to get out of the pot.

Step 9: swing the plate. The taste is very long, not salty, not greasy. After dinner, it is also a good snack.

Materials required:

Small fish: moderate

Artemisia argyi: moderate amount

Red pepper: right amount

Dry pepper: right amount

Garlic: right amount

Ginger: right amount

Star anise: 1-2

Zanthoxylum bungeanum: right amount

Salt: right amount

Thick soy sauce: right amount

White pepper: moderate

Chicken essence: appropriate amount

Cooking wine: moderate

Fresh shellfish sauce: right amount

Sugar: right amount

Note: 1. I don't make this kind of soup. The soup is completely attached to the fish. The advantage of this method is that it can not only serve as food, but also be convenient for storage, and can be taken as snacks at any time. 2. Salt has been put into the fish before, so it can be used without additional salt. However, the taste of heavy friends like a little salt before the pot. 3. Pig oil residue, for example, when making streaky pork, some fat and greasy parts can be squeezed out of lard and pig oil residue. I made pork just before, so I still have the rest. This kind of oil and pig oil residue can be fried together with small fish to make them more delicious and crispy. (of course, it's better to reduce the repeated use of oil) 4. Frying fish will not make it greasy, on the contrary, it's a process of spitting oil, which can be more crisp and well shaped. (ingredients don't lie, taste doesn't betray)

Production difficulty: simple

Craft: Crisp

Production time: 20 minutes

Taste: spicy

Chinese PinYin : Xiang La Xiao Su Yu