Roasted fish with spicy sauce

Roasted fish with spicy sauce

Introduction:

"Spring is warm and flowers are blooming. Fishermen in Mengzi lake are busy again. Every morning, fishermen at Mengzi Lake bring up all kinds of fresh fish, big and small, from their cabins and put them on the dam to sell. The fish are wild in the lake. They are alive and fresh. Therefore, the fishermen's business is particularly good. Some people who go late can't buy the fish, and they will order the fish tomorrow morning with the fishermen. There is a kind of small fish called "chuantiao". This is a kind of small fish with slender body, thin scales and tender meat. Because it likes to swim close to the water, Zoucheng people call it "chuantiao". As for the way to eat this kind of fish, Zoucheng's traditional way is to marinate the "chuantiao" well, then wrap it in batter and fry it. Deep fried "chuantiao", skin Jiaosu, fish delicate, even small bones can be chewed to eat. It's my favorite and habitual recipe to fry this kind of small fish with chilli. I happened to see that the food website called it "fire baked fish", but it's far from the traditional recipe of "fire baked fish"

Production steps:

Step 1: clean the fish well and dry it in the air.

Step 2: sprinkle a little salt.

Step 3: marinate for 30 minutes.

Step 4: wash the green and red peppers and chop them, wash the shallots and parsley and cut them into sections, and slice the ginger.

Step 5: pour a little oil into the frying pan and stack the small fish neatly.

Step 6: fry both sides of golden yellow over low heat, dry and serve.

Step 7: pour vegetable oil into the pot, heat the oil, add ginger slices and stir fry with Douchi until fragrant.

Step 8: pour in chopped green and red peppers and stir fry with scallions.

Step 9: pour in the fish and stir fry over low heat.

Step 10: add a little salt, sprinkle with parsley, stir fry evenly.

Materials required:

Small fish: moderate

Refined salt: right amount

Vegetable oil: right amount

Douchi: right amount

Red pepper: right amount

Green pepper: right amount

Shallot: moderate

Ginger: moderate

Coriander: moderate

Precautions: 1. When frying small fish, they should be stacked neatly and separated to prevent adhesion.

Production difficulty: simple

Process: others

Production time: three quarters of an hour

Taste: medium spicy