Private Dish "kung Pao Dragon Ball"
1.
First cut the dragon fish meat into 2 cm cubes and then make the pulp.
2.
Put a little salt, pepper and Shao wine into the fish and gently grasp it with your hands.
3.
Sprinkle in an appropriate amount of dried cornstarch.
4.
Then, lightly grasp the fish again and again, and finally pour in a little cooking oil for later use.
5.
Blend a bowl of gorgon; put 1 gram of salt in the bowl.
6.
Add a little pepper.
7.
Add 2 grams of MSG.
8.
Then add 20 grams of sugar.
9.
Put 25 grams of rice vinegar and 10 grams of soy sauce.
10.
Finally, pour 20 grams of Shao wine.
11.
Stir a proper amount of starch with water.
12.
Stir well and add 40 grams of diced green onions for later use.
13.
Heat the pot and pour the cold oil into the fish to loosen up. The fish will change color and remove it for later use.
14.
Leave the bottom oil in the pot and stir fragrant pepper, then add dried chili, diced ginger slices and remaining diced green onions, stir fry until fragrant.
15.
After sautéing, add the cooked fish and chili powder and stir fry.
16.
Stir-fry the red oil and cook it into a bowl of glutinous rice, stir fry for a few times over high heat.
17.
Pour in the cooked peanuts and stir well after the juice is gelatinized.
18.
After stir-frying, the code plate can be out of the pot. (3 minutes for cooking and frying)
Tips:
The characteristics of Kung Pao Dragon Balls; the finished product is light red in color, the fish is intact and tender, the peanuts are chewy and crispy, the taste is sweet and sour and salty, the aftertaste is slightly spicy, and the plate is clean and juicy.
Tips;
1. The so-called fish balls, in fact, the cuts should be twice the size of ordinary fish, and the size should be cut as neatly and evenly as possible.
2. Do not use force when cutting the fish in the pulp. Keep your fingers soft and fast during the operation, so that the fish is not tangy in the soup.
3. When using oily fish, keep the oil in the hot pot. The temperature of the oil should be controlled at 20 to 30% hot, and then gradually increase the heat. Stir gently with chopsticks. It is better not to stick to the pan. When the fish is slid to eighty mature Can be fished out if you want.
4. The action should be brisk during the frying process. The method is to shake the frying spoon several times to make the juice evenly cover the fish. Try not to stir it back and forth with a spoon or shovel, otherwise the frying will not be beautiful.
This private stir-fry "Kung Pao Dragon Ball" from Dachao Shao is ready for your friends' reference!
