Spicy Grilled Fish Nuggets
Overview
As summer approaches, the appetite becomes less and less. People say that light food is better, but I still can’t live without chili peppers. I guess many people like me struggle with what to eat every day. It is indeed a headache, but I have to eat it. I struggled for a long time to decide whether to steam the fish or dry-pot the fish fillets for appetizer. Sure enough, this decision was wise, everything was solved, and everyone was very satisfied
Tags
Ingredients
Steps
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Prepare a piece of fish, clean it after cleaning it from the vegetable market, and cut it into two pieces from the middle
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Cut the cleaned fish pieces into small pieces, evenly coat them with egg liquid and set aside
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Take a pan and add oil. When the oil is 70% hot, turn down the heat and fry the fish pieces until golden brown. Remove and drain the oil
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Cut the green onions into strips, mince the garlic, cut the green onions into thin strips, and drain the dried chili peppers and Sichuan peppercorns to prevent them from becoming mushy
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Sauté scallions, ginger, garlic, chili and Sichuan peppercorns
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Add bean paste and stir-fry until fragrant
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Fry over low heat to bring out the red oil and aroma
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Add appropriate amount of water
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Then add white wine, dark soy sauce, steamed fish drum oil and stir evenly
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Finally, add a small amount of sugar to taste and cook for about five minutes until fragrant
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Finally add the fish pieces, cover and simmer over high heat, then turn to low heat and simmer for about fifteen minutes
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Take a bowl and put the whole peeled garlic, dried chili peppers, Sichuan peppercorns, and minced ginger. Heat the oil in the pot and pour it into the bowl. This way, the chili peppers will not burn, and the aroma of garlic and Sichuan peppercorns will be very fragrant
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When the soup is almost dry, add the prepared garlic, green onion, ginger oil, shredded green onions, add an appropriate amount of salt and chicken essence, stir well and serve
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It looks appetizing
