Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Today, I would like to share with you a homely recipe of "dry pot spicy fish", fish pieces are fried and stewed, the skin is crispy, the fish meat is tender, spicy and refreshing.
The following is to introduce the detailed steps for everyone, there are friends who like it to learn it quickly
Ingredients: Carp, soybean sprouts, onion
Accessories: millet pepper, line pepper, parsley, white onion, star anise, green pepper, dried pepper
Seasoning: salt, chicken essence, five-spice powder, pepper, cooking wine, dark soy sauce, soy sauce, sugar, watercress sauce, hot pot base
【Dry pot spicy fish】——Spicy and refreshing
1. Let's start preparing the ingredients
Prepare a fresh carp, pat the fish, scrape off the scales, remove the internal organs, put it in clean water, cut off the gills, wash the blood on the fish and fish it out. (Annoying friends can be handed over to the stall owner to deal with)
Now change the knife, cut off the fish head, cut the fish body in half, chop it into even small pieces, and cut the fish head into small pieces and put it into the basin, rinse it again, and control the moisture.
Prepare 100 grams of soybean sprouts, put them in clean water and wash them and set aside.
Prepare one onion, cut into rings and set aside.
2. Start marinating below
Add 2 grams of salt, 2 grams of chicken essence, 1 gram of five-spice powder, 1 gram of pepper, 5 grams of cooking wine to the pot, 2 grams of dark soy sauce, a little sugar to freshen, and mix evenly.
Add 20 grams of dry starch, so that the fish pieces are evenly wrapped with starch, lock the moisture on the fish, maintain the tender taste, let stand and marinate for 10 minutes, let the fish pieces absorb the juice into the flavor.
3. Start preparing the excipients below
Prepare a handful of millet peppers, remove the stems and cut them into circles.
Prepare a few strips of corded pepper and cut into rings to add color to the dish.
Prepare a handful of parsley and cut into pieces for later.
Prepare a slice of ginger and cut into slices.
Prepare a few garlic grains and pat them apart to release the aroma.
Prepare a white slice of green onion, cut into horseshoe slices, place in the same pot, add 2 star anise, a small embellishment of green peppercorns, and a small handful of dried peppers.
4. Fry the fish pieces below
When the oil is heated to 50%, when the oil surface is slightly smokey, the marinated fish pieces are put into the pot in turn, and the pot is constantly shaken to prevent the fish pieces from sticking to the bottom of the pot.
When the fish nuggets are not fixed, do not use a spoon to push them, so as not to break the fish nuggets, you can pour oil on the fish cubes to make them heat evenly.
Keep on low heat and fry for 4 minutes, then remove the oil when the fish pieces are set and the surface is golden brown.
5. Start cooking below
Then burn the oil in the pot, after the oil is hot, pour in ginger, garlic and other small ingredients, open a small fire to produce a spicy taste, add 10 grams of hot pot base, 5 grams of watercress sauce, fry the sauce loosely, fry out the red oil, hot pot base is the simplest way to make such dishes.
Pour in the millet pepper and the line pepper, turn to medium heat and fry until broken, pour in the celery segments, soybean sprouts and stir-fry for about 1 minute, stir-fry until the raw, pour an appropriate amount of water from the side of the pot.
After the water comes to a boil, start seasoning: add 3 grams of salt, 1 gram of chicken essence, 5 grams of light soy sauce, 2 grams of dark soy sauce, stir to open the seasoning, put the fried fish pieces into the pot, simmer on low heat for 5 minutes, let the fish pieces absorb the soup into the flavor.
After 5 minutes, the soup has thickened, pour a little oil into the pot to brighten the color, then turn off the heat.
Beat the onion into a dry pot and drizzle with a little vegetable oil to prevent the paste from igniting the alcohol.
Place the stewed fish cubes in a dry pot, pour the soup evenly, sprinkle with white sesame seeds and serve.
Well, a rich and fragrant dry pot of spicy fish is ready.
Technical highlights:
1. The type of side dishes can be selected according to their own taste, without restriction.
2. When frying fish pieces, keep the low heat and fry slowly, do not turn over when there is no fixed shape, and avoid the broken fish pieces.
3. Hot pot base is this type of dish, which is the simplest way to produce flavor.
Pay attention to Ah Fei, there are simple and practical dishes for your reference every day