First, the practice of spicy dried fish pieces in Hunan Province
Carp 1 piece.
Auxiliary materials:
Ginger, garlic, dried Chili, dried pepper, egg white, soy sauce, salt, sugar, vinegar, monosodium glutamate, rice wine.
Practice:
1, carp is cut into small pieces with fingernail thickness of, and mixed with ginger foam, salt and rice wine for about 30 minutes, which will be more delicious after a little longer;
2. Add some oil to the pot and heat it to 50%. Mix the fried fish with an egg white and mix well, slide into the pot and fry until golden brown, and fish it up for reserve;
3. Leave a small amount of oil in the pot, add minced onion and ginger, dried Chili and pepper to expose the aroma, and fry the small fish;
4. Pour the flavored juice made of soy sauce, vinegar, monosodium glutamate, black pepper and sugar into the pot, let the fried fish taste in the pot, and collect the wet juice and put it on the plate.
Second, practice two
main material
Catfish: 800g
Auxiliary material
Ginger and garlic: appropriate
Pepper: 4
Pepper: 3 grams
Bean paste: 30g.
Soy sauce: 10ml
Seafood soy sauce: 20ml
Pure grain wine: 3ml
White sugar: 5g
Hairdressing: appropriate
Garlic yellow: appropriate
Xiang Lai: Appropriate.
Practice flow
1. Wash and chop a small piece of catfish.
2. Wrap the fried fish in egg liquid.
3. Boil the oil in the pot, fry the fried fish until it is light yellow.
4. Prepare condiments.
5. Saute ginger, garlic, pepper and garlic cloves.
6. Add bean paste.
7. Stir-fry the bean paste into Chili oil.
8. Add the right amount of cold water.
9. Add pure grain wine.
10. Add soy sauce.
1 1. Add seafood soy sauce.
12. Add sugar.
13. Cook the juice on fire for 5 minutes to give off the aroma.
14. Put the fried fish in the pot.
15. Cover with high fire and bring to a boil. Bake for 20 minutes on medium and small fire.
16. After frying the small fry for 20 minutes, collect the juice on high fire and pour in the appropriate starch thickening.
17. Pour the fried fish into a spicy griddle and sprinkle with garlic and fragrant lai, which can be served with the alcohol stove, without or without it.
Third, practice three
condiment
Onion and garlic, 3 wild peppers, 2 dried peppers, 2 pickled ginger, 1 tablespoon of Pixian bean paste, 2 tablespoons of rice wine, 1 tablespoon of soy sauce, 2 tablespoons of soy sauce, 2 tablespoons of sugar, monosodium glutamate, a small handful of pepper, fragrant lai, garlic yellow, white pepper, pepper noodles and salt.
way of doing things
1, clean the fish and slice it, add rice wine, salt, sugar, white pepper, pepper noodles and soy sauce and marinate for 30 minutes.
2. Sprinkle a raw egg, add a spoonful of water starch and mix well.
3. Put the marinated fried fish into the egg liquid.
4. Boil the oil in the wok, put in the fried small fish and fry until it is double-sided golden brown and drained.
5. Put the oil in the wok, add the pepper and fry it with slow fire, then add the onion, ginger, garlic, morning pepper and wild pepper to stir-fry the fragrance.
6. Add a spoonful of Pixian bean paste and fry it into Chili oil to taste.
7. Add rice wine to taste and pour in cold water.
8. Add 2 tablespoons of white sugar and 2 tablespoons of soy sauce.
9. Cook a spoonful of soy sauce and big candle juice for 5 minutes.
10, then add the fried small fish, cover the outer cover and cook for 15 minutes, stir-fry slightly and add monosodium glutamate seasoning.
1 1, then pour into a spicy dry pot, top with fragrant lai and garlic, and serve in an alcohol stove and pot.