Spicy fish tenderloin

Spicy fish tenderloin

Introduction:

"Yunenzi, as the name suggests, is the" nenzi "of fish, which means small fish. Its size is different, but the biggest is a finger long, a baked out, only the size of chopsticks. Squeeze out the internal organs of these small fish, put them in a warm hot pot, brush a little oil, wax them dry and set them into shape, then spread them out, and smoke them until they are golden in color. They can be eaten when they have no water. The best way to eat this kind of fish is to put the fish in a bowl, add a little water, mix it with local tea oil, Douchi and chili powder, and steam it out in a wooden steamer. The taste is crisp with soft texture, tough with crisp texture. The taste is salty and fragrant. Another way to eat it is to fry the tender fish in the pan, add salt, and then put in the chopped local green pepper. If you are afraid of heavy fire, you can dip in some water, but not too much. When the green pepper becomes emerald, you can put it on the plate. This dish with wine and rice is also wonderful. "

Production steps:

Materials required:

Tender fish: right amount

Green pepper: right amount

Red pepper: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

Tea oil: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy