Spicy Pollock Diced

Name: Spicy Pollock Diced
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Cod; 20g shallot; 10g ginger; 10g garlic; 80g Dried chili; 25g pepper; Some oil; 0.5 teaspoon salt; 0.5 teaspoon Soy sauce; a little Crushed black pepper; 1 tbsp Doubanjiang; 120g Crispy Fried Powder

by Jackey cat

4.9 (1)

Favorite

8

Difficulty

Easy

Time

15m

Serving

2

If you want to eat some appetizing dishes, cut the pollock fish into cubes and fry it until golden brown and fragrant. Add some dried chilies to make an appetizer. The meal and wine are all excellent. Although it is spicy pollock fish, it might be very difficult to think. Spicy, in fact, you only need to choose some dry chilies that are not so spicy and too irritating. The overall taste is a little spicy, but it will not be too spicy. Anyway, the cat thinks it tastes just right. Acceptable spiciness, and one more thing I have to say is that the fried noodles used this time are quite okay, the volume will be swollen and crispy, the taste will be crispy, and there will be a squeaking sound when you bite it. , And then wrapped in the spicy flavor of dried chili and bean paste, the taste is so refreshing, boss, come on the wine.

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.