Spicy fish

Spicy fish

Introduction:

"Spicy fish is both food and wine."

Production steps:

Step 1: fresh grass carp, chopped into small pieces.

Step 2: cut the ingredients well.

Step 3: add some salt, ginger and scallion.

Step 4: mix gently. Cover with plastic wrap and refrigerate.

Step 5: heat the oil in the pan and fry the salted fish.

Step 6: deep fry until the skin is golden. (cover the pan and fry it in a big fire. Turn it down when you look at it to avoid oil splashing.)

Step 7: remove the oil.

Step 8: leave a little oil at the bottom of the pot, stir fry pepper, pepper and other seasonings over low heat.

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

Step 10: stir fry a little soy sauce and sugar, sprinkle white sesame and scallion before cooking. (can add a little MSG or chicken essence)

Step 11: spicy fish out of the pot!

Materials required:

Grass carp: moderate

Dry pepper: right amount

Ginger: moderate

Zanthoxylum bungeanum: right amount

Scallion: right amount

White Sesame: right amount

Salt: right amount

Sugar: right amount

Soy sauce: moderate

MSG: right amount

Note: I pickled the fish one day in advance. Heat up the oil and fry it. It won't stick to the pan. When frying fish, cover the pan and fry it in a high fire. Turn to a low fire when checking to avoid oil splashing out and scalding.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: spicy