material

Grass carp 1

20 g pepper

Ginger no.1

garlic bulb

20 g salt

2 tablespoons Chili noodles

Raw flour10g

2 tablespoons cooking wine

Cumin powder 1 spoon

Thirteen incense 1 spoon

5 grams of chicken essence

Soy sauce 1 spoon

The practice of home-cooked spicy fish fillets

Wash the fish, remove the fishy smell, chop and marinate for about 1 hour.

Boil the oil in the pot and catch the fish pieces evenly with raw flour, not too much. The oil temperature is higher, so put the fish pieces in. Remember to raise them higher so that they won't stick to the pan easily. In this process, don't turn it over with a spatula, or it will turn into slag. This is very important. When the fish can see a slight yellow color, turn it over gently with the back of the spatula.

Fry for 3 minutes, and it will be slightly golden yellow. Too old, the middle is not tender. Then, take the fish out for use, turn off the fire, leave some oil in the pot, and add garlic foam and ginger foam. Stir Chili noodles, chicken essence, cumin powder and thirteen spices evenly, then add fish pieces and stir evenly.

Then out of the pot, it's ok. After cooling, put it in a clean container with a lid and keep it for one month in winter.

The spicy hot fish pieces with crispy outside and tender inside are ready.