Main ingredient: 1000 grams of fish (what fish can be)

Supplementary ingredients: bamboo shoots, lotus root

Marinated fish material: 15 grams of yellow wine, salt 3 grams of peppercorns 20 grains of onions and ginger

Spicy frying material: Pixi County bean 50 grams of dry two thorns of chili 15 grams of pepper 10 grams of black beans 8 grams of mash 20 grams of sugar 10 grams of yellow wine 10 grams of salt 1 gram of cooking oil >Practice:

Fish washed, from the back of the knife, chopping open the fish bones, the head is also split, take out the viscera and gills

The fish again together on both sides of the graver after unfolding

With the marinade fish material will be smeared with both sides of the fish pickle for about an hour standby

Dry chili pepper cut small section of the seeds, soaked in cold water and soft standby

Dijianzhuang chili pepper to the seeds of the cool water soak soft soak through, and the PI county bean paste together chopped fine, make a mixture of hot sauce with, shallots cut into sections, ginger chopped spare

Bamboo shoots cut into strips, lotus root sliced spare

Pre-heated oven, up and down 230 degrees, the fish marinade on the body of the removal of the net, smeared with some soy sauce, put in the oven to bake for about 20 minutes to the surface of the golden

Pot into the cooking oil, burned to three or four into the heat of the next two wattle and PI county bean paste mix, and slowly stirred for five minutes to the emergence of the PI county bean paste mix. Small fire slowly stir five minutes to the red oil

then put edamame, mash, rock sugar, yellow wine, green onion ginger, continue to stir fry for five minutes

then into the sesame pepper stir fry for five minutes, and then the green onion ginger pick out

finally into the 5 grams of powdered spices and then stir fry for five minutes, spicy stir fry is good, turn off the fire

will be a green bamboo shoots lotus root slices with a little bit of clean oil stir fry on high heat for half a minute put on the side of the fish as a side dish

And then look for a pot, the red oil frying material will be scooped into the pot and burned to sixty or seventy percent of the heat, will be softened dry chili pepper section into the pot, medium heat stir-frying until the chili pepper charred and browned, about two minutes

Pour all of the spicy frying material into the frying chili pepper in the pot of stir frying on high heat together, put the ginger, stir-frying for about twenty seconds, the next shallot section instantly out of the pot, poured in the baked fish on the

There are a few things that you need to know about the spicy frying material, such as: the spices are very good, the fish are very good, the fish is not good. /p>

Notes:

First of all, the ingredients, fish with any fish can be, I use the fish with the Wujiang fish because of the high fat content of this fish, so eat more smooth and tender, more flavorful, similar to the catfish, the river group, and so on.

There is also the question of spices, some friends always say so much trouble, then you think outside the open so big grilled fish store on the fried bean paste stir-fried dry chili pepper can stand? Without the support of spices they are not shit, I have this spice has been counted very little, a good grilled fish store at least thirty kinds, so or that, want to eat, really do not mind the trouble, perhaps my dish is to senior foodie it

Dry pepper I used two kinds of frying sauce I used two thorns because of the color of the good flavor good, and finally fried chili pepper I used the general dry chili pepper because of the home of the Chaotian pepper no If there is, I must use the morning glory, more fragrant. But the general home may be these two are not, is the ordinary Hebei side of the production of dried chili, then make do with it.

If the time is tight chili especially dry, then use warm water to soak, it will be faster, but do not use boiling water, so the flavor will run off a lot of frying material can be appropriate to put a little bit of comfrey, so that the color of the red oil is more beautiful.

This dish must be used in a coordinated way to be good, that is, the first fish on the grill, and then in the process of waiting for this 20 minutes to stir fry material, so that when the fish is good, the material is also fried, the next will be convenient.

Bake the fish to the size of the fish and the thickness of the meat to determine, there is really no recipe to bake a fifteen minutes with a toothpick, if easy to go through, it should be almost, but do not open the oven too often, the temperature does not go up, bake the fish before the fish body smeared with soy sauce in order to get out of the charred yellow color.

The pepper in the frying material is not too early to put in, pepper out of the hemp flavor is a peak, too early to put the hemp flavor may be reversed in advance to run, too late to put the flavor out, so halfway to put more appropriate.

When frying the material, you have to keep shoveling the bottom of the pan with a spatula to fry, otherwise it will be paste.

After the above spices into powder, save the time to try to put in a sealed jar, if put in a plastic bag on the more sets of several layers, the flavor is easy to run, the next time you do it again can be used, this one or two can you do seven or eight back to the grilled fish or spicy hot pot, do not have to get every time you have to get the spices.

Fried spicy material last put spice powder when the best handful of a handful of put, and then fried a fried, to see if the flavor enough, there is no fixed amount of their own control, because the spices after grinding the powder flavor is particularly large, do not hustle a large into, and put too much will make the red oil turbid, remember, the flavor of the enough on the line.

The dried chili pepper softened and then fried in hot oil for a while, so that the aroma out of the more sufficient, if the dried chili pepper directly fried, then it will soon be paste, the taste has not come out, fried for how long is not the most important, the most important thing is to look at the color and smell the taste, I said fried for two minutes, but the fire at home is not the same, your home fire, that is, a minute and a half can be, then you have to fry for two minutes, certainly paste, the fire is not the same, but it is not the same, you have to fry for two minutes. Soak the water pepper in the frying will have a color oil red to yellow process, that is, the color instead of light, don't worry, then fry until hair brown.