Spicy Small Seafood in Fishing Sauce

Do you know how to make Spicy Small Seafood in Fishing Sauce? Many people like to eat seafood, especially spicy, eat the texture is numb and sweet, so if you also like to eat, then come together to learn I share with you the way to fish juice spicy small seafood. I hope you all can eat delicious food.

fishing juice spicy small seafood 1

their favorite seafood 400 grams of sugar 20 grams of Flavored Soy Sauce 10 grams of oyster sauce 20 grams of green and red pepper 20 grams of crushed 20 grams of red wine 10 grams of fish sauce 10 grams of red oil (next recipe) 20 grams of red oil (next recipe) 20 grams of 3 star anise, a section of cinnamon, about 20 peppercorns, 500 milliliters of water boiled in 500 ml of water Daxin Shui Er to choose one of the 100 grams of red and green pepper segments 50 grams of the Meiji Fresh spicy sauce 10 grams

1, ready seafood, scallop meat as an example. Cleaned, blanched copy cooked, cooled to avoid water standby. Process, de-fish can be used to put cooking wine, ginger approach.

2, seasoning juice, according to the proportion of tuning out. Refer to my above post. About 400 grams of seafood juice.

3, adjusted material juice is this way. Green and red pepper rings are to be put in so that the spicy flavor melted into the material. Simmer to a good big material water, choose one of the 100 grams or so can be. Pour into the other ingredients, mix well.

fishing juice spicy small seafood 2

spicy boiled fish

grass carp fresh scallions

ginger

garlic

dry red chili pepper

sisal pepper

anise

cinnamon

coriander

Pixian bean paste <

soybean sprouts

celery

egg white

starch

pepper

Steps:

1, spicy boiled fish practice fresh ` grass carp scaled gills and abdominal, intra-abdominal black membranes must be thoroughly cleaned

2, With a sharp knife from the back of the fish longitudinal split, remove the middle of the spine

3, pick good fish with a knife cut diagonally into uniform thickness of the fish slices

4, spine chopped and fish head spare

5, sliced fish slices mixed with cooking wine, salt, soy sauce and pepper, and then add cornstarch and egg whites marinate well for 20 minutes

6, a pot of boiling water, blanch soybean sprouts to cook through, fish out and drain the water laid in the bottom of the basin

7, start a frying pan, with a little oil to celery fried to the raw, laid on the soybean sprouts

8, start a frying pan, bursting incense star anise, mace, red pepper, sesame, cinnamon, and onion, ginger and garlic

8, add two tablespoons of Pixi County soybean paste stir fry the red oil

10, add hot water, into the fish head and bones of the fish on high heat to boil, and continue to Stew 10 to 20 minutes, add cooking wine, soy sauce, sugar and salt to taste

11, pick the marinated fish slices one by one into the pot, gently scattered

12, after the fire boiled, even fish with soup poured into the paved vegetables in the basin

13, another frying pan, into most of the dried red pepper segments and mace, slow frying over a low heat to make the spicy aroma

14, poured while still hot In the fish bowl, sprinkle parsley can be