【Dry-roasted fish fillets】

Overview

I don’t know what’s going on, but I really want to eat fish this week. After I bought the fish, I was confused about how to taste it, sweet and sour? Dry roast? Boiled? Stew? Braised? Sauce stew... In the end, it was my husband who decided on dry roasting, sauce stew, and sweet and sour roasting once each. Quack~~ This blog is dry roasting, so why not start the appetizer~ I don’t know when, my family’s taste has been changed to light. It has been a long time since I had spicy food in my hometown in Sichuan. I feel nostalgic. The taste of dry roasted fish is just right. For this reason, I specially cooked more rice to prevent my husband from acting abnormally

Tags

• hot dishes
• cooking wine
• flour
• fuel consumption
• ginger
• onions
• pickled peppers
• tempeh
• zanthoxylum bungeanum
• garlic
• grass carp
• green onions
• green pepper
• soy sauce

Ingredients

Steps

1. 1 Clean the grass carp, remove the fishy threads, chop into pieces, add cooking wine, pepper, and salt and marinate for a while and set aside;

   

2. 2 Chop the onion into pieces, slice the ginger, pat the garlic into pieces, mince the pickled pepper, and cut the green pepper and green onion into sections;

   

3. 3 Coat the marinated fish with a little flour, heat the wok and add oil;

   

4. 4 Fry the fish in oil until it is set and take it out;

   

5. 5 When the oil in the pot is 80% hot, fry the fish pieces again until golden brown, remove and set aside;

   

6. 6 Leave a little oil in the pot, add Sichuan peppercorns, tempeh, chopped pickled peppers, ginger and garlic and saute until fragrant;

   

7. 7 Lower the heat slightly, add onions and stir-fry, add oil, soy sauce and cooking wine, stir-fry and add fish pieces;

   

8. 8 Finally, add the green onion and green pepper segments and stir-fry until raw;

   

9. 9 PS: There are pickled peppers and soy sauce, and the fish has been marinated without adding salt; you must control the heat when frying the fish.