Sichuan spicy fish

Overview

Simple and easy to use delicious food, I always refuse fried food when I work out, but when I am in Chongqing, how can I completely resist the temptation of chili? In hot pot, I love the fish. This unique fish without a head is salty, crispy and refreshing. Have a plate on a weekend night and temporarily forget the worries of the week. Comfortable.

Tags

• private kitchen
• dried chili pepper
• edible oil
• garlic
• green onions
• hueryu
• light soy sauce
• onions
• dry flour
• ginger
• salt

Ingredients

Steps

1. 1 Marinate the washed fish with cooking wine, chicken essence and salt for 15 minutes.

   

2. 2 Chop onion, ginger, garlic, dried red pepper, and dice onion. Set aside. If you like spicy food, you can prepare some peppercorns.

   

3. 3 Put the marinated fish into the flour one by one and coat with flour.

   

4. 4 Fry in oil over medium heat until both sides are golden brown, drain and take out.

   

5. 5 Use the remaining oil from frying the fish, heat up the pan, add all the ingredients, and stir-fry until fragrant. Then add the fried fish.

   

6. 6 Add appropriate amount of light soy sauce, stir-fry for one minute, and remove from the pan. Finally sprinkle with chopped green onion and white sesame seeds.

   

7. 7 Take a bite, it's crispy and delicious, suitable for all ages. Life couldn't be better than having a beer and watching a movie on a weekend night.