Spicy Pollock Diced
1.
The pollock fish is cut into small pieces, salt is added, light soy sauce (provided that it does not affect the color, put very little), and marinated with black pepper
2.
Prepare crispy fried powder (available in this supermarket), prepare one dry powder and one wet powder (the ratio is 50g crispy fried powder + 75g water and mix thoroughly), first dip the pollock fish in the dry powder, and then put it Put a layer in the batter
3.
Boil the oil to 70% hot, and fry in the pan
4.
Fry until golden, remove the oil control
5.
Put a little oil in the pot and stir-fry the dried chili, pepper, green onion, ginger and garlic in the pot to create a fragrance
6.
Scoop 1 spoonful of bean paste and add a very small amount of water after sautéing. The function is to dilute the bean paste and make it better wrap the pollock fish.
7.
Return the fried fish pieces and chopped chives to the pan
8.
Stir-fry, ready to serve
Tips:
1. In order not to affect the appearance, it is best to remove the fish skin, if you don't mind, it is okay not to go.
2. When marinating the fish, it is best to dry the water with absorbent paper first, so that it is not easy to get oily when it is fried, and there will be no moisture that affects the taste.
3. Dried chili can choose some good-looking but not too spicy. Of course, if you are a spicy lover and want to be abnormal spicy, then feel free.