One grass carp (750g). 25 grams of water mushrooms and 25 grams of cooked bamboo shoots. 2g pickled pepper, scallion 10g, ginger 15g, 50g soy sauce, sugar 10g, 2.5g monosodium glutamate, 25g wet starch, 75g cooked lard, cooking wine 15g and spicy oil 15g.

Cut the fish into 4 pieces and dip in soy sauce. Bamboo shoots, mushrooms, red peppers, ginger and onions are all cut into nail-sized pieces for use. Heat a wok over medium heat, use an oil pan, and then add lard. When the heat reaches 70% (about 154℃), put the fish in a wok and add winter bamboo shoots, mushrooms, peppers, ginger, onions and cooking wine. 35g of white sugar and soy sauce, 250g of water, simmer for about 5min, add monosodium glutamate and wet starch to thicken, drizzle with spicy oil, turn the fish pieces over, and serve.

Method for making spicy and hot diced fish

Raw materials:

2 bass (about 1000g), 75g dried pepper, 0/5g pepper, 3 bottles of Lee Kum Kee XO sauce1/,4g refined salt, 3g sugar 10g monosodium glutamate, soy sauce, cooking wine, sesame oil, red oil, sesame seeds and so on.

Method:

1. After killing the perch, clean it, cut off the head and tail, remove the bone spurs, take two clean pieces of meat and cut them into 1? Cut into 5 cm square pieces, put them into a pot, and add refined salt, sugar, monosodium glutamate, cooking wine, soy sauce, etc. Marinate for about 10 minute.

2, the net pot is ignited, the salad oil is burned to 40% to 50% heat, and the diced fish is removed after sliding. When the oil temperature rises to 60% to 70%, remove the diced fish and drain the water.

3. Leave the bottom oil in the pot, add the dried Chili festival and pepper to stir fry until fragrant, add XO sauce to stir fry evenly, then add the fried diced fish and fragrant vegetables, pour in sesame oil and red oil, sprinkle with sesame seeds, stir fry evenly, and take out the pot.

Features: Dried fish cloves are spicy, fresh and sweet with unique flavor.