Dry pot fish
Overview
Dry, spicy and heavy flavor, it goes well with both rice and wine.
Tags
- hot dishes
- home cooking
- beer
- celery
- chicken essence
- cooked white sesame seeds
- cooking wine
- cumin powder
- doubanjiang
- dried sichuan peppercorns
- dried sea pepper
- dried sea pepper noodles
- er ruitiao
- green onions
- hueryu
- millet spicy
- onions
- pastry peanuts
- pepper noodles
- potatoes
- rapeseed oil
- red sweet potato
- red sweet potato starch
- soaked cowpeas
- thirteen incense
- garlic
- ginger
- salt
Ingredients
- Beer 1 bottle
- Celery 1 tree
- Chicken Essence 1 teaspoon
- Cooked white sesame seeds A little
- Cooking wine 4 teaspoons
- Cumin powder 2 teaspoons
- Doubanjiang 4 teaspoons
- Dried Sichuan peppercorns 1 pinch
- Dried sea pepper 6 roots
- Dried sea pepper noodles 1 teaspoon
- Er Ruitiao 6 roots
- Green onions 2 roots
- Hueryu 1
- Millet Spicy 2 roots
Steps
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Frozen fish will thaw naturally.
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After cleaning, cut into large pieces;
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Add cooking wine, pepper noodles, ginger, green onions, and salt;
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Mix well and marinate for ten minutes;
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Add watery red sweet potato starch and mix well.
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Cut potatoes and red potatoes into large pieces.
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Cut the onion into cubes, cut the celery into sections, cut the shallots, squid strips, and millet into cubes, and peel the garlic.
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Rapeseed oil, heat until 50% to 60% hot;
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Big fried potato slices;
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Deep-fried red potato slices;
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Fish out.
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Xia Yutuo;
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Fry for about two to three minutes and take it out;
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Heat the oil until it is 80% to 90% hot, pour in the fish lumps, fry well and take out.
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Pour off excess oil, add bean paste, dried Sichuan peppercorns, dried sea peppers, and dried sea pepper noodles over low heat and fry;
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After frying until fragrant, add garlic and soaked cowpeas and fry;
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Turn on high heat, add fish lumps, pour beer and cook for two to three minutes, then add potato slices and red sweet potato slices;
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Cook until the juice dries up, then stir-fry onions and celery over medium heat;
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Add peppercorns, cumin powder, thirteen spices, chicken essence, two-gluten strips and millet and stir-fry evenly;
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Pour the cooking wine and mix well, turn off the heat, sprinkle with fried peanuts, cooked white sesame seeds, arrange celery leaves and serve in the pot.
