Hand-torn fish belongs to the menu of Hunan cuisine. The main raw material is crucian carp, the process is pickling, and the production is simple:

Main ingredients:

Wind blown fish 300g

Accessories:

Proper amount of oil; Appropriate amount of garlic; Appropriate amount of ginger; Appropriate amount of pepper; Appropriate amount of leek; Appropriate amount of sesame oil;

Steps:

1. Fry the fish in a cold water pot, add cooking wine and ginger, and cook for 15 minutes;

2. Tear off the fish by hand after taking it out;

3. Shred ginger and garlic, and chop dried Chili and chives;

4. Put oil into the pot, add pepper, add ginger and garlic and shred, stir-fry dried red pepper and shallot, and turn off the heat;

5. Pour the fried seasoning oil into the fish, add chives and sesame oil, mix well and serve;

Tip: Because the fish blown by the wind is salty, you don't need to put salt in it when cooking.