Practice of spicy braised fish in Sichuan
Practice of spicy braised fish in Sichuan
Timber
Main material: grass carp 1 strip
Auxiliary materials: ginger foam, a small amount of garlic paste, a small amount of pepper, a small amount of dried red pepper, 4 shallots 1 section of green onions, two rice wine10g of soy sauce, 20g of Zhenjiang balsamic vinegar, 5g of sugar, 5g of Pixian bean paste, 20g.
1. Kill the grass carp alive, remove the internal organs, clean the internal black mucosa, and cut two knives on the fish to facilitate the taste. Rub a little rice wine, salt and black pepper on the inside and outside of the fish and dip in the juice for 5 minutes.
2. Put the fish with good taste in the boiling oil, fry them on low heat until both sides are yellow, and then take them off and put them in the dish for later use. Pay attention to maintaining the fillets as much as possible when rolling, although it is more interesting.
3. Take the fried fish to the dish for later use.
Practice of spicy braised fish in Sichuan
4. Let's have a look at the auxiliary materials prepared before. Mix soy sauce, rice wine, white sugar and vinegar into a bowl of juice.
5. Add new oil to the pot and saute ginger, garlic, pepper, pepper and shallots.
6. Add Pixian bean paste to saute, then add the fish, pour the prepared soy sauce mixed juice on the fish, then pour the boiled water, and gently turn the juice with a frying spoon to make it mix evenly. Fish don't have to turn over the dish. Cover and simmer for 8 minutes, then set the plate.
7. Sprinkle some chopped green onion to decorate, which is delicious!
Practice 2
Timber
Main ingredients: two and a half Jin of carp.
Auxiliary materials: onion, garlic, 20g Xianglai, 20g Pepper, 20g Edible Oil, 250g Pepper Noodles10g Spicy Douban, 20g Pickled Pepper, 10g Ginger, 20g Salt, 20g MSG, 20g Rice Wine, 30g Bean Powder, 30g Lettuce, 50g Spiced Powder10g.
1. Wash the fish first, then pour unnecessary water into the bowl, add salt, rice wine and pepper to the washed fish, and then stir evenly for 20 minutes.
2. If the fish is flooded, clean up the onions, shallots, lettuce and garlic.
Practice of spicy braised fish in Sichuan
3. Cut all the cleaned vegetables into broken rice size, as well as pickled ginger and sour pepper.
4. Sprinkle some bean flour before frying fish, and then stir well.
5. Pour the oil into the pot, wait for the oil to boil, then hold the fish in the pot piece by piece with chopsticks and fry it.
6. When the fish is fried to golden brown, it can be cooked.
7. After the fish is fished out, pour half of the remaining oil into the pot (the poured oil can be used to fry other dishes, so don't worry about consuming oil), boil the oil, pour the chopped pickled ginger, add a little spicy watercress and garlic, stir-fry together for three minutes, then add a bowl of water (just a bowl for eating) and add lettuce, fragrant lai, onion and spiced powder together.
8. Add salt, monosodium glutamate and pepper to stir-fry the auxiliary materials, stir-fry for three minutes again, pour in the fish and stir-fry.
9. Stir-fry the fish until all the juice is filled, thicken the water starch and pour it into the pot. Stir-fry evenly and you can get out of the pot!
10. Sprinkle the remaining shallots and shallots on the pan, even if it is a complete victory!