Chongqing Spicy Fish Nuggets
1.
One grass carp, cut off the meat on both sides, chop off the head and tail
2.
Cut the fish into large slices, cut the fish bones into sections, add appropriate amount of cooking wine, salt, chicken essence, white pepper, and marinate for 10 minutes
3.
About 50 grams of plain flour, add salt, a small amount of baking soda, and gradually add a small amount of water several times to make the batter
4.
The batter should not be too thick, as long as it can hang, wrap the fish in the batter and preheat the wok
5.
Pour the battered fish pieces in a hot pan with cold oil, and fry them to make golden brown on both sides
6.
Including fish head and tail, fry them until golden on both sides and remove them for later use
7.
Place the fish head and fish tail on a plate. This is all the ingredients: hemp pepper, dried chili, millet pepper, green onion, ginger and minced garlic; adjust the bowl of juice: light soy sauce, vinegar, salt, chicken essence, cooking wine, sugar, five-spice powder
8.
Add a little bit more oil, add sesame pepper and stir up the aroma (don't stir it)
9.
Add minced garlic and minced ginger and stir fry
10.
Add millet and stir-fry with pepper
11.
Add the dried chilies and stir-fry (At this time, the dried chilies are added, because the ginger and garlic were added before, and there is a little water vapor, so the dried chilies are not easy to paste. If you put the dried chilies first, it will be easy to paste)
12.
Fry the spare fish before adding
13.
Add a bowl of juice and stir quickly evenly
14.
Sprinkle a handful of green onions and get out of the pot immediately
15.
Spicy and delicious Chongqing spicy fish cubes are ready
16.
In fact, it’s not difficult to make this kind of tempting dish at home.
17.
It tastes great, not worse than the restaurant
18.
Do it yourself, clean and sanitary, and refuse cooking oil. As long as you are interested, everyone can be a chef.
