Practice speculation

Cuisine Sichuan cuisine menu

Main fish

Flavor spicy

Chengcai hot dish

raw material

500 grams of cod meat, 80 grams of peanuts, sesame seeds and pine nuts, and appropriate amounts of green pepper, pepper powder, salt, egg liquid, starch, peanut oil, dried pepper and minced chives.

method of work

1, 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, mix well with salt and hang the egg juice.

3. Burn hot oil in the pan, pour in cod meat and fry until golden brown, and remove the oil control; Leave the bottom oil in the pan, add the dried Chili and chives and stir-fry until crisp, then add cod, sesame and green pepper, stir-fry quickly and thicken.

characteristic

The fish is crisp and spicy.

Cooking tips

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