Dry fried fish

Dry fried fish

Introduction:

"I don't know what's wrong with the swelling. I want to eat fish this week. When I buy fish, I wonder what taste to eat, sweet and sour? Dry roast? Boiled? Clear stew? Braised in soy sauce? Stewed in soy sauce Finally, my husband decided to make dry roast, sauce stew and sweet and sour once. Gaga ~ ~ in this log, dry roast is the first thing to appetize. I don't know when, the taste of my family has been changed to light. I haven't eaten the spicy food from my hometown in Sichuan for a long time. I miss it. The taste of dry roast fish is just right. Therefore, I specially cooked more rice to prevent my husband from playing an extraordinary role. "

Production steps:

Materials required:

Grass carp: half a stick

Onion: one

Shallot: moderate

Ginger: moderate

Garlic: right amount

Pickled pepper: appropriate amount

Chinese prickly ash: Several

Green pepper: 1

Flour: a little

Proper amount: soy sauce

Cooking wine: moderate

Fuel consumption: moderate

Douchi: right amount

matters needing attention:

Production difficulty: ordinary

Process: firing

Production time: 10 minutes

Taste: spicy