Special spicy fish

Special spicy fish method:

Raw materials for making special spicy fish:

One black mullet (about 600 g) 100 g carrot 100 g celery 100 g ginger 10 g garlic 20 g onion 30 g dry pepper 10 g Chinese prickly ash 5 g Pixian Douban 25 g Wuhu Centennial chili sauce 50 g refined salt, soy sauce, yellow rice wine, pepper, monosodium glutamate, chicken essence, five spice powder, tangerine peel, vinegar, dry starch, fresh soup, salad oil 750 g chili oil

Special spicy fish processing steps:

1. Remove the head, tail and bone of cuttlefish after slaughter, cut two slices of cuttlefish into butterfly slices, grasp them well with refined salt, pepper, yellow rice wine and dry starch, pour in a little salad oil and put them on the plate for use; cut the head in half and then cut them into pieces; cut the bones into sections; cut carrots and celery into fine grains.

2. Put a little salad oil on the frying pan and heat it. Add ginger slices, garlic slices and scallion sections and stir until fragrant. Then add dried pepper, chopped Chinese prickly ash, Pixian Douban and Wuhu Centennial chili sauce. Stir in red oil. Then add fish head, fish tail and fish bone. Cook in yellow rice wine and add fresh soup. Add tangerine peel, carrot and celery. Mix in soy sauce, pepper, chicken essence and flavor Essence, five spice powder, vinegar, boil about 15 minutes to taste, beat the residue, leave the soup is dip juice, from the pot Sheng flavor

Special spicy fish

Raw materials: 600 grams of black mullet, 100 grams of carrot, 100 grams of celery, 10 grams of ginger, 20 grams of garlic, 30 knots of green onion, 10 grams of dry pepper, 5 grams of Chinese prickly ash, 25 grams of Pixian Douban, 50 grams of Wuhu Centennial chili sauce, 750 grams of chili oil (proper amount of refined salt, soy sauce, yellow rice wine, pepper, monosodium glutamate, chicken essence, five spice powder, tangerine peel, vinegar, dry starch, fresh soup, salad oil, etc.)

specific working means

After killing the cuttlefish, remove the head, tail and bone, cut the two slices of the fish into butterfly slices, grasp them well with refined salt, pepper, yellow rice wine and dry starch, pour in a little salad oil and put them on the plate for use; cut the fish head in half and then cut them into pieces; cut the fish bone into sections; cut the carrot and celery into fine grains, cut the dry pepper into sections and Pixian bean paste into small pieces.

Put a little salad oil on the frying pan and heat it. Add ginger slices, garlic slices and scallion sections and stir until fragrant. Then add dried pepper, Chinese prickly ash, minced Pixian Douban and Wuhu Centennial chili sauce and stir fry red oil. Then add fish head, fish tail and fish bone. Cook with yellow rice wine and add fresh soup. Add tangerine peel, carrot and celery. Mix in soy sauce, pepper, chicken essence, monosodium glutamate and five ingredients Powder, vinegar, cook about 15 minutes to taste, beat the residue, the remaining soup is dip juice, from the pot Sheng flavor dish.

3. Heat the chili oil to 70% or 80% and pour it into the basin. Then quickly pour the fillets into the hot oil and disperse them. After the fillets are blanched, dip them into the sauce of the saucer and serve.

matters needing attention

After the fish fillets are cooked in the oil, they must be dipped in the sauce slightly to taste and reduce the heat

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