The delicious taste of twice-cooked Qingjiang fish is irresistible

Overview

Twice-cooked fish is a special dish made by marinating various auxiliary ingredients, coating it with egg flour, and frying it in moderate oil temperature. It is full of color, fragrance and very attractive. Today, we choose Yanmaojieqingjiang fish to complete this delicacy.

Tags

• hot dishes
• home cooking
• cooking wine
• doubanjiang
• dried red chili pepper
• egg
• garlic sprouts
• qingjiang fish
• starch
• chopped green onion
• ginger
• pepper
• peppercorns
• salt

Ingredients

Steps

1. 1 Wash the Qingjiang fish bought from Greedy Mao Jiexie, use the fish body, cut it into about 1.5cm pieces, put it in a basin, add chopped green onion, shredded ginger, cooking wine, pepper and salt, mix well with starch, and marinate for 20 minutes.

   

2. 2 Wash the garlic sprouts and cut into sections.

   

3. 3 Pour enough oil into the pot, heat until it is 60% hot, and add the fish pieces one by one. Fry over medium-low heat for about 5 minutes until the surface is golden brown, take it out, continue to heat the oil in the pot over high heat until it is 90% hot, add the fish pieces and fry again for 20-30 seconds, take out and drain the oil.

   

4. 4 Heat another pot, pour oil, 50% heat, stir-fry shredded ginger and peppercorns until fragrant, add bean paste and dried red pepper (if you like spicy food, you can break the red pepper into pieces), stir-fry over low heat until fragrant and produce red oil. Then add water to the pot, bring to a boil over high heat, add the fried fish pieces, cook for a while to let the fish pieces take in the flavor, add chicken essence to taste, take it out of the pot, and sprinkle with garlic sprouts.