Spicy Fish Nuggets with Black Bean Sauce

Overview

After ten years of cooking, my favorite grass carp recipe is the unrivaled Spicy Fish Nuggets with Black Bean Sauce. It’s great for meals and snacks, and the base can also be transformed into a divine condiment

Tags

• private kitchen
• chili powder
• cooking wine
• dried chili segments
• fresh grass carp
• liquor
• liuyang tempeh
• sesame
• zanthoxylum bungeanum
• garlic

Ingredients

Steps

1. 1 Step one: marinate. Marinate fresh fish with salt, white wine, and cooking wine. Be sure to wash and drain the fish before marinating; marinate for at least a day and night so that the meat will be firm; during the marinating process, stir the fish pieces every few hours to make the salt taste even. Wear gloves to avoid getting stabbed by fish bones like I did before. Also wash and drain before adding to the pot. It must be washed before and after marinating, so that most of the fish blood will be washed away. This treatment will greatly reduce the fishy smell. Secondly, it will avoid the bitter taste of the fish blood after frying. In addition, the fried fish pieces will be golden yellow and look very good

   

2. 2 Step 2: Fry. Wash and drain the fish pieces, then fry them. It is best to use a non-stick pan. When the oil is cold, add it to the pan and fry until both sides are golden brown, the surface is crispy, the bones are crisp, and the meat inside is tender.

   

3. 3 Step 3: Fry. The ingredients include minced garlic, dried chili peppers cut into sections, a small amount of Sichuan peppercorns, tempeh, and sesame seeds, and the seasonings include dark soy sauce. Fry the ingredients for a while first, then add the fried fish and stir-fry together, add some dark soy sauce, and add oil until just enough to cover the fish pieces.

   

4. 4 Step 4: Raise. After it comes out of the pot, it needs to be cured for at least one day before it can be bottled and stored. On the day of raising the sauce, you have to stir it every few hours so that the flavors of the fish pieces and the spicy sauce can fully penetrate each other. The fish pieces that have been raised for a day are obviously better looking

   

5. 5 Store in a sealed bottle and keep for a long time. There is no problem if you keep it at room temperature for one week in summer, one month in winter, and two months of refrigeration. The longer you leave it, the more flavorful it becomes.

   

6. 6 When you want to eat, take out some and put it on a plate. It will satisfy your appetite

   

7. 7 The base is simply a god-level ingredient. Tempeh, chili, garlic, sesame and minced fish are mixed together, and it tastes super fragrant. It can directly replace the black bean and chili products in the supermarket, and is great when mixed with noodles, rice, or stir-fries. The picture shows the fried sea fish. Add some base ingredients to accompany it, and the delicious spicy sea fish with black bean sauce is ready in no time