1. Golden color.
2. Spicy and delicious.
3. The ingredients are ready.
4. After removing the scales and internal organs, the grass carp is cleaned, the head and tail are cut off, the fish is sliced, and then the fish is cut into small pieces.
5. Add ginger and green onion to the fish, then pour yellow cooking wine and salt.
6. Grab gently and mix evenly, marinate for more than 30 minutes, the longer the time, the more delicious. I usually put it in the refrigerator in the morning and make it in the afternoon.
7. Put ginger slices in a hot pan with a little salt, so that the fish will not stick to the pan, and the oil will be a little bit more than usual for cooking.
8. Put the drained fish pieces and fry them over high heat. Turn the pan to heat the fish pieces evenly. Do not turn them, or they may break easily.
9. Turn it over and fry on both sides until golden brown.
10. The fried fish pieces are served out, because they are pickled and delicious so that they can be eaten as they are old.
11. Fragrant.
12. Put shredded chili peppers in the bottom oil of the fried fish in the pan and stir fragrantly.
13. Pour the fried fish back into the pot, add the cooking wine and stir fry evenly.
14. Add cumin and chili powder.
15. Add a few drops of vinegar along the side of the pot before it is out of the pot, and sprinkle with some fried white sesame seeds to enhance the freshness of the fish pieces.
16. Add light soy sauce and dark soy sauce and mix well.
17. Serve it on a plate and garnish with coriander leaves.
18. Spicy fish cubes with large mixed vegetables, meat and vegetables, are good for retail with wine.
Tips:1. To avoid frying the fish, heat the pot first, add ginger slices and appropriate amount of salt in the oil, and add the fish cubes after the oil is heated.
2. To make this dish, the fish cubes must be marinated for a period of time to let the fish taste. The longer the time, the more delicious it will be. I put it in the refrigerator and marinated overnight.
3. Drain the water before frying the fish to prevent oil splashing.
