Name: Spicy Fish
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 lines Crucian carp; 250g Spicy; 1 piece Chickens; Some Yellow ginger; Some Fresh ginger; Some celery; Some Green onion; Some Cooking soy sauce; Some salt; Some Little fan; Some Flour

Spicy Fish

by Kunming Chen Chen

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

The key point of this dish is the spicy sub.

Spicy pepper is a unique gourmet condiment in Yunnan and Guizhou, which is produced in both provinces.

Hot pepper is bright red in color, fragrant and spicy. It is both spicy and sour. It has unique fragrant, spicy, fresh, sour, tender, salty, crisp, and unique flavors. People especially love it, and it is suitable for all ages. It is in Yunnan and Guizhou cuisine. necessary.

For example, when cooking "yuxiang shredded pork", "yuxiang eggplant", "spicy octopus", "spicy crispy fish", ", "Qianwei twice-cooked pork", "fish wrapped leek", "weilu rice" It is necessary to make pickles, kimchi, cold dishes, dipping water and so on with the use of hot pepper as the base material.

This spicy fish is sour and spicy, suitable for appetizers in spring. "

Spicy Fish

1. Three crucian carp shell fish, cut a knife after handling.

2. Beat the eggs in a bowl, mix an appropriate amount of flour, and pour into the fish.

3. Prepare shredded yellow ginger, green onion, fresh ginger and celery paste.

4. Heat the fried fish in a frying pan.

5. Heat oil in a hot pot and stir-fry the glutinous rice.

6. Put the right amount of small powder in the water in the ditch.

7. Put on the prepared condiments, salt and monosodium glutamate and cooking soy sauce. Stir fry the aroma and put the fried fish on it.

8. Finished picture

Tips:
1. Mix the egg and flour into a paste and put it in the fish, so that the fish will not stick to the pan when it is frying;
2. Stir fry for a while longer to get rid of the bashful taste;
3. Add water to the small powder. The small powder does not need too much, otherwise the stickiness is not delicious