Minced fish with pepper

Minced fish with pepper

Introduction:

"The fish is caught by my husband. A big bream weighs about two kilos. It's normally braised in brown sauce. But the fish is too big. My husband is not at home. Only my daughter and I can't eat it. So I changed a new way of eating it. I made a piece of Jiaoma fish with the middle part of the fish. After a meal, the mother and daughter wiped it out. Some fish bones don't need to vomit. It's really endless!"

Production steps:

Step 1: scrape the scales off the bream, then kill it and clean it.

Step 2: remove the head, tail and fins, and cut the middle part into strips.

Step 3: marinate with salt and wine for about 10 minutes.

Step 4: pour proper amount of oil into the pot, heat up and fry the fish in batches.

Step 5: fry until golden and remove.

Step 6: leave a little oil in the original pot, pour in sugar and boil over low heat.

Step 7: when all the sugar is melted, add onion and ginger powder, pepper powder, salt and water to boil.

Step 8: pour in the fried fish sticks and collect the juice over high heat.

Step 9: drizzle sesame oil before leaving the pot.

Materials required:

Bream: About 1000g

Water: two tablespoons

Proper amount of oil

Salt: two teaspoons

Sugar: two tablespoons

Wine: a little

Onion and ginger powder: appropriate amount

Chinese prickly ash powder: 2 teaspoons

Sesame oil: 1 teaspoon

Note: 1, pickled fish, to use wine to fishy. 2. In the process of frying fish, the oil will splash everywhere. As soon as the fish is put in, cover the pan immediately. If conditions permit, fried fish will be fried at one time, so that it can be put into the juice while it is hot to absorb the seasoning, which is more delicious. 3. The amount of Chinese prickly ash is put according to your own taste.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: other