Practical speculation

Sichuan cuisine menu

Main fish

Spicy flavor

Cai Cheng hot dishes

raw material

500 grams of cod meat, 80 grams of peanuts, sesame seeds and pine nuts, appropriate amount of green peppers, appropriate amount of pepper powder, appropriate amount of salt, appropriate amount of egg liquid, appropriate amount of starch, appropriate amount of peanut oil, appropriate amount of dried peppers and appropriate amount of chopped leeks.

working methods

1. Stir-fry peanuts, pour them on the chopping board, peel them and grind them into rice grains; Chop pine nuts, put Chili powder and salt into a bowl and mix well for use.

2. Cut the cod into strips, add salt and mix well, and hang the egg juice.

3. Heat the oil in the pot, pour in the cod meat and fry until golden brown, and take out the oil control; Leave the bottom oil in the pan, add dried Chili and shallots and stir-fry until crisp, then add cod, sesame and green pepper, stir-fry quickly and thicken.

trait

This fish is crisp and spicy.

knack for cooking

Peanuts should be fried (spiced peanuts can also be used in supermarkets), and cod should be fried until crispy outside and tender inside.