Fish Every Year-spicy and Domineering Stewed Fish

Name: Fish Every Year-spicy and Domineering Stewed Fish
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece Yellow croaker; 1 tablespoon of fried chili + 1 tablespoon of drenching oil + 2 bowls of fried fish Duoli small squeezed coriander seed oil; 250g Dried chili; 12 Pickled peppers (optional); 30 capsules pepper; 30 capsules green pepper; 2 tablespoons Doubanjiang; 5 pieces Chives; 1 parsley; 1 clove garlic; 1 piece ginger; 1 tablespoon Cooking Wine; 1 tablespoon Soy sauce; 10g salt; 5g Sugar; 1 bowl Hot water

by Love to cook

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Guizhou people like spicy, can’t do without spicy and are not afraid of spicy. This hot, spicy and overbearing hot pot fish is definitely the most popular dish on my family’s New Year’s Eve dinner. There is fish every year, and the first choice is every year. it.
As long as you taste it, you will fall in love. The fragrant and spicy taste is a bit numb. The fish skin on the outer layer is fried to crisp and fragrant. With spicy sauce, every bite is delicious, but the fish inside is still good. It's very tender. Dip it in the soup and eat it. It's really fragrant.

Guizhou people love spicy food very much, so Guizhou people cannot do without rapeseed oil when cooking. Good rapeseed oil makes it more spicy! Now our home use this multi-strength small squeezed coriander seed oil is really the most satisfactory one in recent years. It has been awarded the iTi Top Tasty Three-Star Medal for four consecutive years and won the "Food Grade Oscar"-Crystal The special honor of the Flavor Award is that not only the raw materials are selected, but its production process is also great. It inherits the small squeezing process so that it not only retains the strong flavor, but also retains precious phospholipids and vitamin E and other nutrients. Not only that, its nitrogen filling and fresh-keeping technology also firmly locks in nutrition, so that we can eat with peace of mind and peace of mind.

ps: Because I like to eat spicy food, the amount of chili used in the ingredients is too large. You can adjust it according to your degree of spiciness, including the type of my chili, and you can also choose a variety with low spicy but strong aroma.

Fish Every Year-spicy and Domineering Stewed Fish

1. The materials are prepared, the taste of the fish in the pot is spicy and domineering, the method is also exquisite, the choice of fish can be carp and grass carp, and those who are afraid of small spines can choose yellow croaker. This dish uses a lot of oil, because chili, pepper, fish all need to be oiled, and the hot oil needs to be poured in the last time, so it is recommended to use the high-quality good oil such as Duoli small squeezed coriander seed oil to make it spicy The aroma is more prominent.

Fish Every Year-spicy and Domineering Stewed Fish recipe

2. Wash the shallots and cut the chopped green onion and shallots, peel the ginger and cut the ginger shreds, peel and slice the garlic, wash and cut the coriander into sections.

3. Treat yellow croaker, remove the internal organs of the fish, scrape clean the scales, the tail can also be cut out with scissors (this cannot be omitted), after washing, wipe off the excess water with kitchen paper, smear cooking wine, spread onion, half of ginger , Marinate for 20 minutes.

4. When marinating fish, we first deal with chili and Chinese pepper, add oil to the pot, about two spoons is enough, and heat to 80%~

5. Put the dried chili, green pepper, and Chinese pepper in the pot, adjust the heat to low to medium and roast to get the aroma, then remove it and chop it with a knife. You can sprinkle some salt in it, so that it will taste better later.
(In particular, I prefer this kind of knife to have a more pronounced graininess than a beating bowl and a blender, and I feel that the aroma of pepper is more prominent)

6. Next, start frying the fish, pat a little starch on both sides of the marinated fish, add oil to the pan (this time frying fish, a little more oil is needed), heat to 70% to 80%, then start frying the fish, deep fry until golden on both sides. Don’t turn over in a hurry when cutting and connecting, so as not to turn it over and easily damage the skin of the fish before it’s fried. Put the fish out for use after it’s fried.
ps: You can also use one hand to hold the tail of the fish while the other uses a spoon to drench the body of the fish, so as to better maintain the shape of the fish.

7. Leave about 1 tablespoon of oil in the pot, then add garlic cloves, remaining ginger, and bean paste to fry until fragrant, then add chopped pickled peppers, stir fry, add soy sauce, salt, sugar and a bowl of hot water to boil, bring the fish to a boil Put it in and simmer over a medium-low fire. Because it is inconvenient to turn the fish body frequently, pay attention to constantly pour the soup on the fish body during this period. The fish and the soup will be presented when the soup is almost cooked.

8. Put the fish on a plate and spread the chopped chilli peppers.

9. Spread a layer of chopped green onion, add a spoonful of squeezed coriander seed oil to the pot at this time, and heat until the oil slightly smokes.

10. Pour the chopped green onion and chili while it's hot~ The creaking sound of the oil is really like the sound of firecrackers!

11. Put some coriander as a garnish~ This hotpot fish is finished! The implied meaning is excellent red fire new year dishes, there are fish every year~ it is it!

Tips:
In this dish, our family is used to adding pickled peppers and a bit of pickled pepper soup. The reason is that the addition of a little bit of sourness can make the spicy level richer. The spicy and spicy also reveals a slight acidity, but this is pure It’s personal preference, so it’s okay not to add it.