Time: 30 minutes
Function: calming the liver and suppressing yang, and neutralizing the stomach.
1. Clean the carp after scaling and viscera removal, cut off the tail end of the head, slice the fish, and then cut the fish into small pieces. Marinate the fried fish with cassava starch, salt and rice wine for 10 minute.
Then put the fried fish on the paper in the kitchen to absorb all the water.
3. Put the fried fish into a wheat flour bowl and wrap each fillet with wheat flour.
4. Put oil in the pan and fry the small fried fish until golden brown on both sides.
5. Put the fried fish on the kitchen paper to absorb oil.
6. Put a little oil in the pot, add onion, garlic and shredded green and red pepper and stir fry.
7. Add fried fish.
8. The sauce is a mixture of soy sauce, soy sauce, sugar, vinegar, salt and chicken essence. At this time, add it to the pot, add a little water, let the juice away and hang it completely on the fried fish. Sprinkle some incense before cooking.
Recipe tip:
1. Before frying small fish, the water on the surface must be sucked away, so it is very easy to keep the surface crisp when frying. If you like crispness, you can fry it once and then, so that the fried fish will be crisper outside.
2. The fried small fish should absorb the oil on the surface, which is beneficial to the deep sauce and will not be too greasy.
3, the sauce should be adjusted in advance, and finally added, without adding a lot of water, so that the fried fish will be sour and taste bad if cooked for a long time. Don't worry that the fried fish is not delicious, because it was salted a little before, so the fried fish itself is still smelly, and with the hanging sauce, it is still very spicy.