Cangzhou Xiaoyu Chili sauce is not only rich in fish flavor, but also spicy and delicious, which is a must. Locals buy them from time to time to make side dishes, which can be eaten with porridge and noodles. Here are two kinds of small fish hot sauce. Interested friends can try to do it themselves.
Fish Chili sauce. Hebei diet culture network
Fish Chili sauce-practice 1
Materials:
Small fish, dried noodles, onion, ginger,
Keywords garlic, red pepper, flour paste,
Soy sauce, vinegar, sugar,
Salt, monosodium glutamate.
Production method:
1, control the washed fish first;
2. Then soak the fish in the dry noodles and fry them in oil. First big fire, then small fire, stir-fry until slightly yellow;
3. After frying, pour in a little oil. After the oil is hot, pour in a little flour paste and stir-fry some red peppers (according to personal taste) until they are fragrant;
4. Pour the fish, then mix the soy sauce, vinegar, sugar, salt and monosodium glutamate into juice and pour it into the pot. Cover the lid, pour in the water and wait for the water to boil.
Fish Chili sauce-Practice 2
Materials:
150g pepper, 50g pepper.
50g garlic and150ml salad oil.
Linseed oil 100 ml, 3 onions.
Douchi 1 tablespoon, dried fish 1 teaspoon.
2 teaspoons of salt and 2 teaspoons of fine sugar.
White vinegar 1 teaspoon rice wine 1 teaspoon.
Production method:
1 Prepare all the ingredients for later use. Cut the onion into pieces. First clean the peppers and garlic, and then dry the excess water with a paper towel. Pepper and garlic should be chopped, cut with a knife or crushed with conditioner.
2 After the oil pan is heated, add salad oil and sesame oil in turn. When the oil is hot, turn to low heat, add onion and stir-fry until fragrant, then take out onion.
3 After the onion is fished out, add pepper and garlic, cook for about 6 minutes, then add seasonings such as lobster sauce and dried fish, and cook for about 6 minutes.