Family Banquet Fried Fish
by Mingyue Dance Tsing Yi
Favorite
Difficulty
Easy
Time
20m
Serving
2
1. Marinate the fish 2 days in advance: 1) Wash the grass carp to remove the black membrane inside the abdomen, cut in half, and remove the fish bones for later use. The fish bones are deep-fried until crispy to control oil. (Forget about the shooting process in this step)
2. Prickly ash and rattan pepper are dried and roasted over a low heat until they are fragrant and browned.
3. The minced peppercorns and salt are appropriate, and the front and back sides of the fish are evenly spread. Put it in the refrigerator and marinate for 1-2 days.
4. Prepare materials. Cut green and red peppers into circles, scallions into small sections, and slice garlic.
5. Put a little oil in a non-stick pan, heat to 80% hot on high heat, and fry the fish skin down until browned
6. Turn over and continue to fry until browned, turn off the heat and continue to fry for 8-10 minutes. (If the fish is too big to be cooked, 1.5 kg is the most suitable)
7. Put the fried fish on the plate and set aside.
8. Put butter or lard in the wok to melt it (butter or vegetable oil is best)
9. Add the green onion, ginger and garlic and fry until the garlic slices are slightly charred
10. Add 1 tablespoon of Lee Kum Kee tempeh spicy sauce, 1 tablespoon of Laoganma tempeh spicy sauce, 1 tablespoon of oily chili and 1 tablespoon of chili pepper (if you don’t need to put it), stir well, then pour into the green and red chili circle and continue to fry. Stir a few drops of sugar with 1/4 teaspoon and stir evenly. Pour the green and red peppers on the fried fish.
Tips:1. Grass carp is best to be about 1.5 kilograms, too big to fry.
2. Butter and lard are best. Vegetable oil can also be used, but the taste is weaker.
