Who knows that I have embarked on a road of no return.
After years of groping for delicious food, cooking is not at its peak, but it can also be guaranteed to be 13 in front of relatives and friends.
The first course is this spicy cod.
Because Sanpang and I both like to eat cod, and she thinks it's delicious, so she sends it out for beginners to learn.
The recipes will be updated from time to time in the future.
Materials?
Cod 3
Appropriate amount of starch
Onion amount
Ginger amount
Garlic right amount
Lots of peppers
Sichuan pepper
A small amount of star anise
Pixian bean paste is small.
Proper amount of soy sauce
A small amount of soy sauce
Proper amount of cooking wine
A small amount of rice vinegar
Proper amount of sugar
Proper amount of salt
A small amount of monosodium glutamate
How to make spicy cod?
Buy three frozen cod in the supermarket until they are completely melted. Of course you can buy non-frozen cod.
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When the cod is soft, cut off the fins and viscera with scissors, and then scrape the surface of the cod with scissors, because some cod have a thin layer of scales on the surface, so it is better to cook them at home. Of course, it's better to be hygienic. I always scrape off the black substance on the skin of fish, and I don't feel very good personally.
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Cut cod into pieces, add a little cooking wine and a little salt, and marinate for about 15 minutes.
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Prepare materials
Garlic, three petals, personally do not like to eat cooked garlic, cut into large pieces to facilitate picking out.
Ginger, three slices
Onion, this is the only piece of onion left in my house. Usually, I should have three other pieces of this size.
Illicium verum L.
Zanthoxylum bungeanum, these in the picture
Pepper, if you like spicy, you can put more, and you don't need to measure it.
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After salting, the excess water can be poured out or not. I don't know how it works. Add starch and water to make it paste, and then fry it. Soft friends who don't like starch stew can do without starch. Personal preference.
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Pour the oil into the pot, as long as the cod has just passed through the pot, it can be measured.
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You can reduce the heat of the oil pan first, and then fry the cod in medium heat. The oil temperature should not be too high, the fried cod can be shaped better, otherwise the meat will be loose if it is cut into sections and stewed directly.
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Take it out about this time.
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Leave a little base oil in the pot.
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Throw all the spices in.
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Add the bean paste and stir-fry the red oil. In the meantime, the pot will dance in a scratching way to avoid falling off.
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Pour in cod and fry for 1-2 minutes.
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Then add water without cod, and add about a spoonful of cooking wine (a small porcelain spoon for drinking soup at home)
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Add a spoonful of soy sauce (spoon is the same as above)
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Add a quarter spoon of soy sauce.
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Add a little rice vinegar, maybe 5-6 drops.
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Add a spoonful of sugar.
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Stew on high fire, then simmer on medium fire 10 minutes.
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Season the fish with salt. If you don't know the right amount, you can add salt while tasting until it is a little salty. Don't put salt in it at first. Don't ask me why, the chef said so.
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Then sprinkle a little monosodium glutamate, a spoon and a flat spoon in the seasoning box.
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Use fire to collect juice, you can leave more soup and put it on a plate, which is delicious.
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skill
The first time I sent out a cookbook, I finally found out that it was a question of writing skills. The skills are all written in the steps. Do it with confidence and make sure it's delicious. Send braised fish next time. What fish haven't been decided yet, braised cod? It saves a lot of things than spicy food, but it doesn't feel as delicious as spicy food, but I want to send out recipes.