Chili-fried stonefish

Preparation: 15 minutes

Production: 25 minutes

Preparation of kitchen utensils: wok

Efficacy: Beauty

Preparation materials

Stone fish: 1 tail Thai green peppercorns: a few ginger: 3 pieces< /p>

Green onion: 1 green pepper: 1 red pepper: 1

Cooking wine: 2 tablespoons (30ml) Black bean chili sauce: 2 tablespoons (30g)

Recipe Features:

The meat of the stone fish is fresh and sweet. The stone fish is fried with pepper, seasoned with Thai green pepper, and stir-fried with ginger and green onions. You can smell the aroma before it is even served. It is fragrant and spicy. It feels a bit like Crab meat. However, although stonefish is ugly, its meat is tender and tender, without fine spines, and has high nutritional value. It has medicinal effects of promoting body fluids and moisturizing the lungs. People with bad skin can also use it to beautify their skin.

Preparation steps

1. Peel the stone fish, disembowel it, wash and set aside;

2. Heat oil in a pot and add stones Fry the fish thoroughly;

3. Clean the pot, add a little oil, add minced garlic, ginger slices, and Thai green peppercorns and stir until fragrant;

4. Pour in the bean curd chili sauce, After stir-frying, pour down the green, red pepper and green onion strips and stir-fry, pour in white wine, dark soy sauce, add a little sugar and salt (a small amount);

5. Then put the stone Put the fish into the wok and stir-fry evenly so that every piece of stonefish flower is covered with thick sauce.

Cooking Tips

The spines of stonefish are poisonous, so be extra careful when slaughtering them. First, pick the stonefish out of the water, put on thick gloves, cut off the poisonous spines and peel the skin. Get off the pot!