1.
Processing fish: a grass carp of about 2 catties.
1. Cut off the head and tail.
2. Remove fishy lines.
3. Cut open the fish body and wash off the black film.
4. The slices are opened and punctured.
2. Cut into small pieces, add 2 tablespoons of cooking wine, 1 teaspoon of pepper, 1 teaspoon of salt, mix well and marinate for half an hour.
3.
Processing chili: 100 grams of dried chili.
4. Cleaning and controlling water.
5. Bake dry on low fire.
6. Remove the seeds and set aside.
4.
Put enough edible oil in the pot to heat the fish cubes, add an appropriate amount of dried starch and chili noodles, and mix well.
You can leave the chili noodles alone, and you can add more if you like spicy food.
5. When the oil temperature rises to 70% to 80% hot, turn to medium heat, and add the fish pieces one by one to fry.
6. Remove the oil control when the surface is golden.
7.
Don't fry them all together. It is not easy to control the heat. The fish pieces are also easy to stick, so they should be fried in batches.
The fish is very cooked, so the oil temperature should be high when frying the fish, and the skin can be taken out after the skin is fixed, so that the fried fish pieces are charred on the outside and tender on the inside, and have a great taste.
8. Prepare ingredients: 20 grams of Chinese pepper, 20 grams of sesame pepper, 15 grams of chopped green onion, 15 grams of ginger slices, 15 grams of garlic slices.
9.
Frying:
1. Add half a frying spoon of cooking oil to the pot, add all the ingredients and stir fry until fragrant.
10.
2. Add the fish cubes and stir fry for a few times, add some salt to taste.
3. Add dried chili and stir fry a few times (forgot to take pictures).
4. Sprinkle some sugar and get out of the pot.
11. Similar to the recipe of Chongqing spicy chicken.
