Name: Spicy Sea Bass
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece (about 1.5 kg) sea bass; 1 Broccoli; 1 small handful Dried Red Chaotian Pepper; Some White sesame; 1/2 tsp salt; 1 tsp White pepper; 1 tsp Five spice powder; 2 tsp Cooking Wine; 1.5 tablespoons Chili powder; 1 tablespoon Dry starch; 1 tablespoon Plain Water; Some Peanut oil; Some Dry flour

Spicy Sea Bass

1. Perch cleansing

2. Cut off the head and tail for spare

3. Separate fish flesh and fish bones

4. Slice the fish into slightly thicker slices

5. Chop the fish bones into small pieces

6. Put the fish meat and fish bones in a large bowl, add salt, cooking wine, pepper, and five-spice powder first. Grab it well and let it taste, and marinate for about 10 minutes

7. Then add chili powder, starch and water, and mix and paste

8. Finally add about 1 tablespoon of peanut oil and stir well

9. Broccoli is broken into small flowers, soaked in light salt water for 15 minutes, and then washed.

10. Add appropriate amount of salt (outside the amount) and a drop of oil to boiling water, blanch broccoli until cooked

11. Remove and cool, drain the water for later use;

12. The fish head and fish tail are evenly patted with a layer of dry flour

13. Put it into a pan that is about 6 or 70% hot, and deep fry until golden and crispy

14. Remove and drain oil for later use

15. Turn off the heat in the crude oil pot, let it cool for 1,2 minutes until the oil temperature is 5 or 60% hot, turn on the fire again, add the fish fillets and fish bones to be smooth and cooked

16. Remove the drain oil

17. Place fish heads, fish tails, fish meat and fish bones on the plate, surrounded by cooked broccoli;

18. Sprinkle some white sesame seeds

19. Add about 2 tablespoons of oil for frying fish to a small pot, slowly sauté the dried chili peppers on low heat

20. When you smell the scorched aroma of chili, pour the oil and chili on the fish and broccoli

Tips:
1. Do not slice the fish fillets too thinly, which are about the same size as the fish bone to ensure that the maturity is basically the same; it can also be cut into fish sticks, and the fish bones are cut into long sections accordingly to further reduce the difficulty;

2. It is best to use sweet potato starch for sizing fish fillets and fish bones, which is more flexible, and the fish fillets will not slip easily;

3. Try not to turn the fish fillets and fish bones after they are put into the oil pan, otherwise the fish fillets will be easily broken, you can turn the oil pan to make the heat evenly;

4. Master the oil temperature, heat deep-fry fish head and fish tail, warm oily fish fillet and fish bone; deep-fried fish head and fish tail, fish fillet and fish bone will be smooth and cooked, and the fish meat will be tender. If you like crispy fragrant food, you can also deep-fry the fish or re-fry it again-there are no fixed dishes, you can do whatever you want, just like it yourself;

5. Adjust the spiciness according to your own taste, mainly the amount of chili noodles. The more you put it, the hotter it will be, and the more beautiful the color. I put it in a relatively small amount;

6. Slowly fry the chili peppers on a low heat, let the oil temperature rise slowly, and be careful not to fry the dried chilies.

7. Deep-fried food is fragrant and spicy. Although the taste is beautiful, it is unhealthy. It's just a pleasure to eat once in a while.