Spicy Hot Pot Fish

Name: Spicy Hot Pot Fish
Total time: 10 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 piece grass carp; 3g salt; 20ml Cooking Wine; 10g ginger; 10g Corn flour; 500ml Rapeseed oil; 20g Green onions; 4 cloves garlic; 10g Pixian Doubanjiang; 50g Dried chili; 10g pepper; 1g Five spice powder

by Tail's Kitchen

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

4

Fish is the most common ingredient, and there are many ways to do it, including frying, stewing, and boiling.
This dish is simple and suitable for family making. You can adjust the spiciness by choosing the type of dried chili, and control the crispness or tenderness of the fish through the temperature of the fish sticks. It is easy to find the taste that suits you and your family.

Spicy Hot Pot Fish

1. One piece of grass carp is about 1000 grams. If the fish is too big, the meat will be older. About 1000 grams is more appropriate.

2. Remove the scales and gills of the grass carp to remove the internal organs, wash the blood water, remove the two pieces of meat from the fish body for use, and use the fish head and fish bones for other purposes (the fish bones can also be cut into sections and used together in the family); green onions, ginger Slice garlic for later use

3. Cut the fish into 1cm wide fish sticks, add ginger, salt, cooking wine (10ml), cornstarch, mix well and marinate for a while

4. Put oil in the pan, add the fish sticks when heated to 70% hot, and fry them. It is best to put them one by one to avoid sticking

5. Fry the fish sticks until the outside is crispy and the inside is cooked, remove the oil

6. Leave a little oil in the pot, add the shallots, garlic slices, and ginger slices and fry them to get the fragrance, then add the Pixian watercress and fry the fragrant and oily red

7. Add the dried chili knots and Chinese pepper to fry and add the fish sticks, spray a little cooking wine, sprinkle in the five-spice powder, add a little salt according to your taste, and stir-fry the dried chili knots when the color is brown and red.

Tips:
1. When slicing fish, place a towel on the fish, so that it is not easy to slip;
2. When frying fish sticks, you can reduce the frying for a while, so that the fish is crispy on the outside and tender on the inside; you can also deep-fried and crispy, which is more fragrant;
3. You can add a little coriander before starting the pot.