Spicy Crispy Fish

Name: Spicy Crispy Fish
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Small fish; Some Artemisia annua; Some Red pepper; Some Dried chili; Some garlic; Some ginger; 1-2 pieces star anise; Some pepper; Some salt; Some Thick soy sauce; Some White pepper; Some Chicken Essence; Some Cooking Wine; Some Fresh shellfish; Some Sugar

by lizkitchenlife

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

There is a mother who loves to eat fish, but this mother just likes to eat or not, if she is allowed to deal with a fish, it will be terribly disturbing, and she can be frightened with two knives. . .

No, I bought some small fish on the weekend, saying that I want to try it~

In fact, I don't like to make this kind of small fish, it is too troublesome to deal with. But I don’t feel relieved to eat outside, so I’d better make it myself at home.

Most of these small fish are fried or dry-stir-fried. They have a long taste and are good for serving or eating dry~

The weather is getting hot. For storage convenience, this time I made it without soup. It is spicy and spicy. It is very fresh after a bite. If you can't finish it at a time, you can store it in the refrigerator. You can use it as a snack when you want to eat. Oh~ O(∩_∩)O”

Spicy Crispy Fish

1. Remove the internal organs of the small fish you bought back, wash them well with rice water, and dry them in the sun. Add cooking wine, salt, and ginger slices to marinate for flavor (as long as possible). The marinated fish is drained and deep-fried. Drain the oil. Prepare the ingredients. Sauce: thick soy sauce, fresh shellfish, sugar, red hot pepper, chicken essence, add a little boiled water and mix thoroughly.

2. Here is a little trick: Re-fry the small fish that was fried before. For the second re-fry, I used lard residue (oil), which is more crispy. Fry it until golden, then remove it, put it on absorbent paper and set aside.

3. Wash the pot, add a little oil, low heat, and stir fragrant dried chili, sesame pepper, and star anise.

4. Turn to medium heat, add ginger and garlic until fragrant.

5. Pour in the prepared juice and spray some cooking wine.

6. Add small fish, bring to a boil, turn to low heat and simmer.

7. While simmering, you can blanch some vegetables for the base. I chose Artemisia nigra.

8. When the juice is almost harvested, sprinkle in some peanuts or white sesame seeds to get out of the pot.

9. Just put the plate. The taste is very long, not salty, not greasy, and it is also a good snack when served.

Tips:
1. I don’t want thick juice when I make this one. The soup is completely attached to the fish. The advantage of this approach is that not only can it be served as a meal, it is also easy to store, and it can be taken as a snack at any time.

2. The salt was already added when the fish was processed before, so there is no need to add it. However, friends with heavy tastes like to add a little salt before serving.

3. Lard residue, for example, when making pork belly, some particularly fatty parts can be squeezed out of lard and lard residue. I made pork belly just before, so there is still leftover. Fried with this oil and lard residue together with small fish can make the small fish more delicious and crispy. (Of course the oil is best to reduce the number of repeated use)

4. Deep-fried fish, re-frying will not make it greasy, on the contrary, it is a process of spitting oil, and it can be more crispy and well shaped.

(The ingredients will not lie, the taste will not betray)