Stewed fish

Stewed fish

Introduction:

"Fish is everyone's favorite food in my family. Therefore, I have to make fish several times a week, and I often do those kinds of methods. If I do too much, I'm tired of eating them. My husband often says that if I change my method, I'll always eat those kinds of fish, and I'll lose my appetite. These days, the weather is too hot, the family have no appetite, all want to eat spicy appetizers, just went to the supermarket, saw a fresh silver carp, bought one, just can do back to the pot fish, think about the red pepper oil, appetite, appetite

Production steps:

Step 1: Ingredients: Hypophthalmichthys molitrix, salt, ginger, cooking wine, starch, egg, Pixian Douban sauce, dry red pepper, garlic sprouts, scallion, pepper powder, pepper granules.

Step 2: Method: 1 wash the silver carp, use the fish body, cut into about 1.5cm pieces.

Step 3: put it into a pot, add scallion, shredded ginger, cooking wine, pepper, salt, starch, and marinate for 20 minutes.

Step 4: wash garlic seedling and cut into sections.

Step 5: pour enough oil into the pan and heat it to 60%. Put the fish into the pot one by one.

Step 6: deep fry the fish in medium and low heat for about 5 minutes until the surface is golden. Remove the fish. Continue to heat the oil in the pan to 90% heat. Then fry the fish for 20-30 seconds. Remove the oil.

Step 7: take another pot, pour in oil, stir fry shredded ginger, prickly ash and scallion until fragrant.

Step 8: add Douban sauce and dry red pepper (spicy can break the red pepper), stir fry over low heat to get the flavor and red oil.

Step 9: add water and bring to a boil.

Step 10: add fried fish.

Step 11: bring to a boil, let the fish taste, add chicken essence to taste, and then sprinkle with garlic sprouts.

Materials required:

Silver carp: moderate amount

Bean paste: right amount

Scallion: right amount

Garlic sprouts: right amount

Dry red pepper: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Cooking wine: moderate

Starch: right amount

Chicken essence: appropriate amount

Vegetable oil: right amount

Salt: right amount

Ginger: right amount

Note: fish with silver carp, grass carp is the best, this fish is not easy to break, salt to the right amount, because Douban sauce is very salty, dry red pepper best use cold water bubble fish, not long cooking, or fish is not fragrant

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: fish flavor