Traditional Hunan Cuisine "spicy and Spicy Fish Sticks with Malen"
1.
Cut the fish into thick strips, add chopped green onion, ginger, monosodium glutamate, and salt to make it taste good.
2.
Add a few drops of Shao wine to mix well, marinate for 10 minutes and set aside.
3.
Put starch and flour into the egg liquid, and mix the egg liquid, flour, and starch evenly.
4.
Blend the bowl of juice; put monosodium glutamate and salt in the bowl, and pour a little Shao wine.
5.
Add an appropriate amount of water and starch and stir well.
6.
Put a little bit of chopped green onion, chopped ginger, chopped garlic and fresh chilli in the stirred bowl of juice.
7.
Dip the marinated fish sticks with egg batter one by one.
8.
Dip the egg batter and then dip a small amount of sesame seeds.
9.
Add the fish sticks to 30% of the oil, deep fry the fish sticks until golden brown and remove them for later use.
10.
Leave the bottom oil in the pot and pour the juice into the bowl.
11.
The gorgon juice is slightly gelatinized and poured into the fish sticks.
12.
Then stir-fry for a few times over high heat, stir well to get out of the pan, and the dish is finished.
Tips:
The characteristics of this dish: golden skin, fragrant sesame seeds, crisp outside and tender inside, moderately salty and fresh.
Tips;
1. To make this dish, you can use any fish with few thorns, and cut the fish strips as evenly as possible.
2. This dish is shaped with warm oil first, and then deep-fried with 60 to 70% hot until the outside is charred and the inside is tender.
3. After the bowl of glutinous rice is poured into the pot to gelatinize, the fish strips should be quickly stir-fried, otherwise the skin will not be crispy and not tasty.
The large stir-fry spoon of this Hunan dish "spicy hemp fish sticks" is ready. This dish is tender on the outside and tender on the outside, salty and slightly spicy, and tastes very good! For your reference!
