The recipe for crispy and spicy fish fillet
Health benefits
Sichuan peppercorns: stop diarrhea
Pepper powder: nourishes blood, protects teeth, and protects bones
Ingredients and materials
600 grams of grass carp meat
Moderate amount of Sichuan pepper
4 Xiaomi peppers
Moderate amount of scallions
Moderate amount of garlic
Moderate amount of ginger
Half pot of rapeseed oil
Moderate amount of pepper powder
Moderate amount of monosodium glutamate
Moderate amount of white sesame seeds
Starch Half Bowl
Moderate amount of cooking wine
Salt in moderation
The recipe for crispy and spicy fish fillet
1. Clean the inside and outside of the live fish, then rinse and drain the water
2. Cut the fish meat under the tail of the fish and slice it into pieces
3. Peel off the fish bones on top of the fish meat
4. Peel off the fish skin again
5. Cut the fish meat without skin into thin slices
6. Put it into a bowl, add cooking wine and salt, mix well, and marinate for 15 minutes
7. Chop ginger and garlic into small pieces, cut millet peppers into rings, cut scallions into sections and chopped scallions separately, and set them on a plate with Sichuan peppercorns for later use
8. Prepare half a bowl of dry starch
9. Put the marinated fish slices into starch and mix well until each slice is coated with starch
10. Place the fish slices coated with starch on a cutting board and gently pat them with the back of the knife until the meat is soft
11. Heat half a pot of oil until 70% hot
12. Fry the fish slices, piece by piece, in oil until golden brown
13. Remove and drain the oil
14. Reserve bottom oil in the pot
15. First, add Sichuan peppercorns and millet peppercorns and stir fry until fragrant
16. Then add chopped scallions, minced garlic, and ginger and stir fry until fragrant
17. Add the fried fish slices
18. Add pepper powder and monosodium glutamate and stir fry well
19.After turning off the heat, add cooked white sesame seeds and chopped scallions
20. Mix well
21. When cooking and plating, the whole house is filled with fragrance
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