Fish fillets with bean paste

Fish fillets with bean paste

Introduction:

"Douban fish sticks, cooking techniques, deep frying, eating home style. To tell you a joke, once upon a time, there was a landlord who served four tables. Only three tables came. The landlord sighed: the one who should have come didn't come. As a result, a table of people left angrily after hearing this, and someone said: you don't know how to speak. The landlord said, "those who shouldn't go are going again.". As a result, the second table left angrily. When the third table saw it, they also said to the landlord, "you can't talk. But the landlord said, "I'm not talking about them..."

Production steps:

Step 1: after preliminary processing, cut the fish into two pieces and slaughter them one by one into strips with thick middle finger. Cut ginger and garlic into rice, soak red pepper and dice green onion.

Step 2: wash thoroughly with clean water and drain (if the fishy smell is too heavy, remove the fishy smell) add salt, cooking wine, wet soybean powder and dry fine soybean powder and mix well.

Step 3: put the fish strips one by one into a 60% hot oil pan and deep fry them until they are cooked.

Step 4: deep fry until golden.

Step 5: fry the oil with a pen and leave a little oil. The next Douban, pickled red pepper powder, ginger rice, garlic rice, in a small fire on the excellent flavor, mixed with water boiled taste, beat to the residue.

Step 6: start to taste, add salt, MSG, chicken essence, pepper, sugar, vinegar.

Step 7: bring the fish to a boil, turn to low heat to taste, and reduce the juice by half. Thicken with soybean flour until the juice is thick and the oil is bright. Add diced green onion and turn the pan.

Step 8: finished product drawing. The tray is a little small and the swing is not beautiful. Let's just scrape through.

Materials required:

Fresh fish: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Salt: right amount

MSG: right amount

Chicken essence: appropriate amount

Cooking wine: moderate

Wet soybean powder: right amount

Dried soybean powder: appropriate amount

Douban: moderate

Pickled red pepper powder: appropriate amount

Sugar: right amount

Vinegar: right amount

Salad oil: right amount

Note: you can first beat up the cooked fish, put it on the plate and set it, then thicken it in the pot and hang the juice on the fish.

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: medium spicy