Accessories

Carrots (50g) Celery (50g)

Seasonings

Ginger (10g) Garlic (20g) Shallots (30g) Chili peppers (red, sharp, dried) (10g) Peppercorns (10g) Bean curd (25g) Salt (4g) Soy sauce (10g) Rice wine (15g) Flavored soy sauce (2g) Chicken powder (5g) Starch (3g) Chicken powder (5g) Vinegar (5g) Vegetable oil (40g) Starch (corn) ) Chicken essence (2 g) Chicken powder (5 g) Pericarpium Citri Reticulatae (3 g) Vinegar (3 g) Starch (corn) (5 g) Vegetable oil (40 g) Chili oil (30 g)

Cooking Methods Edit

Preparation

1. Woolly fish (blackfish) slaughtered, washed and cut into pieces, scrubbed with salt, pepper, cooking wine, dry starch and

Maize Fish

Maize Spicy Fish

and then drizzle a little vegetable oil, into the plate to be used;

2. carrots, celery cleaned and cut into pieces;

3. frying pan on the fire, into the vegetable oil is hot, into the ginger, garlic, onion section of the incense, and then into the dry chili peppers, peppercorns, soybean petals;

4. frying the aroma, and then into the fish head, fish tails, fish bones, slightly fried, cooked into the cooking wine, pour in the soup, under the Chenpi, carrots, fish bones and then into the fish head, fish tail, fish bones, cooked into the cooking wine, and then into the soup, the Chenpi, fish tail, fish bone, and then into the soup, and then into the soup. Broth, under the peel, carrot grain, celery grain, chicken essence seasoned soy sauce, chicken essence, vinegar, cook out the flavor, beat the slag, leaving the soup into the flavor dish;

5. red oil into the pot to seven or eight hot, poured into a stainless steel pot, with the paste of good slices of fish and the flavor dish on the table.

6. will be quickly poured into the hot frying pan scattered, until the fish slices hot cooked white hair, the fish slices into the flavor dish dipping sauce in a little dip, can be served.

If you think the above method is troublesome, you can use the following method:

Materials: fish, spicy fish a material pass , vegetable oil.

Procedure

1, 1.5 kg of live fish disemboweled and washed, sliced, plus pickled fish packet 1 bag and the right amount of cooking wine wiped to be used;

2, the pan poured into about 100 grams of vegetable oil to heat up and then poured into the product seasoning packet 1 bag of stir-fried, and then add broth or water in the pot of about 800 grams of boiling;

3, the first head of the fish to cook for 1 minute, and then add the other fish slices Cook for 3-5 minutes to start the pot;

4, 1 bag of dry ingredients evenly sprinkled on the fish;

5, boil to 8 mature vegetable oil (oil hot smoke) poured onto the dry ingredients, put green onion knots can be eaten;

Practice two editors

Health effects:

Grass carp: calming the liver and quenching the wind, harmonizing the stomach, and warming up the middle

Ginger: descending the rebelliousness and stopping vomiting, Resolving phlegm and cough, dispersing cold and relieving symptoms

Peanut oil: assisting in lowering blood lipids, improving blood circulation, and promoting brain health

In Ingredients:

Causeway Bay Compatibility

Bean Sprouts

Scallion Compatibility

Ginger Compatibility

Pickled Peppercorns

Peanut Oil

Salt

Chicken essence

Dry red pepper

Garlic

Recipe Directions:

1. Chop off the head of the fish with a knife and split it down the middle.

2. More than 3 pounds of fish half is enough.

3. Starting from the tail of the fish, slice it into fillets.

4. The fish fillet is ready.

5. Fish fillets with sweet potato starch, wash bean sprouts, a variety of seasonings standby.

6. Put oil in the pot, first put the garlic fried.

7. Under the pepper. Onion and ginger burst pot.

8. And then under the fish bone fried, put bubble mountain pepper.

9. Put the water to boil, stew 10 minutes, into the mung bean sprouts boil.

10. Bean sprouts cooked, add salt, chicken seasoning to the pot.

11. And then the fish slices with chopsticks one by one into the pot.

12. When the pot is boiling, it will be cooked, and the soup will be added to the top of the bean sprouts.

13. Add peanut oil to the pot, put dried chili peppers. Pepper small fire to simmer out the spicy flavor, about 2 minutes.

14. Put the simmering chili pepper to the fish fillets on the spicy fish OK....

15. Tender fish fillets.

Practice three

Carp spicy fish is also known as lazy spicy fish, the fastest way to do out of spicy fish

1 Preparation of raw materials ginger (10 grams) garlic (20 grams) green onion (30 grams) chili (red, sharp, dry) (10 grams) pepper (10 grams) pepper (10 grams) bean curd (25 grams) salt (4 grams) soy sauce (10 grams) wine (15 grams) flavor (2 grams) chicken (2 grams) chicken powder (5 grams). (2 g) chicken powder (5 g) Pericarpium Citriodora (3 g) vinegar (3 g) starch (corn) (5 g) vegetable oil (40 g) chili oil (30 g)

2 Cut with into slices.

3 Pour oil ready to fry the first flavor of the ingredients, add water, put the fish slices

High fire half a small, cooked both practical En route to see the water, how much into the appropriate amount of salt.

Recipe Tips

From the tail of the fish to start slicing fish fillets, not easy to cut off the fishbone.

Use sweet potato starch fillets are not easy to crumble

Sweet potato starch fillets are not easy to crumble