Think of me as lazy -- spicy and sour Wujiang fish

Think of me as lazy -- spicy and sour Wujiang fish

Introduction:

"I'm lazy. I admit that I didn't finish the sour soup I made last time. So I made Wujiang fish yesterday. Anyway, it tastes better than elbow. I decided to make fish in the future."

Production steps:

Step 1: remove the head of Wujiang fish and cut it into thick slices. Absorb the water with kitchen paper towel. Grab with 1 tbsp cooking wine, 1 / 4 tbsp salt, 1 / 2 tbsp sugar and 1 / 4 tbsp white pepper. Marinate for 15 minutes

Step 2: coat the fish with a little starch.

Step 3: wrap in whole egg liquid.

Step 4: when the oil temperature is 40-50% hot, add the fish pieces in several times and fry them over medium low heat until golden on both sides. When they're all fried, they're served. Then raise the oil temperature to 60-70% heat, and fry again.

Step 5: I boil the sour soup of the elbow.

Step 6: put in the fish, bring to a boil over a high fire, turn to a low fire for 15-20 minutes, and then remove.

Materials required:

Wujiang fish: 300g

Egg: 1

Flour: 50g

Sour cowpea: 50g

Pickled ginger: 80g

Pickled pepper: 80g

Douban: 15g

Bad: 1 tablespoon

Sugar: 1 tablespoon

Soy sauce: 1 / 2 teaspoon

White pepper: 1 / 2 tsp

Note: I use the sour soup of elbow, or I can make it myself. Ingredients: 50g sour cowpea, 80g pickled ginger, 80g pickled pepper, 15g bean paste, 8g mash, 6G sugar, 3G soy sauce and 3G pepper. Chop the cowpea, pickled ginger and pickled pepper, add a little oil, stir fry them in the pan, then add other seasonings in turn, stir fry them, add a little hot water, and the estimated amount is less than 2 / 3 of the fish.

Production difficulty: ordinary

Technology: stewing

Production time: 20 minutes

Taste: sweet and sour