Health benefits
Zanthoxylum bungeanum: Maintain healthy skin and mucous membranes
Ingredients
Rainbow trout ( One ) | Cooking wine ( appropriate amount ) |
Eggs ( 1 ) | Starch (appropriate amount) |
Ginger ( appropriate amount ) | |
Garlic ( Appropriate amount ) | Panthoxylum bungeanum ( Appropriate amount ) |
Dried red pepper (appropriate amount) | Fuel consumption ( Moderate ) |
Seafood sauce ( appropriate amount ) | Vinegar ( appropriate amount ) |
Salt ( appropriate amount ) | Cilantro ( appropriate amount ) |
How to make spicy and sour fish cubes
1. Clean the fish, cut it into pieces, and marinate it with egg liquid, cooking wine, salt, and starch for fifteen minutes!
2. Prepare appropriate chopped onions, sliced garlic, Sichuan peppercorns, dried red peppers, and coriander segments.
3. Pour a small half pot of oil into the hot pot and heat it.
4.When the oil is 70% hot, fry the fish pieces.
5. Fry until slightly brown and remove.
6. Wait until the oil temperature rises, fry again until golden, remove and set aside.
7. Leave a little base oil in the pot, add dried red pepper, ginger, garlic and onion The section is fried and fragrant.
8.Add appropriate amount of oil, vinegar, seafood sauce, and then add appropriate amount of water.
9. After boiling, add the fried fish and cook until the flavor is delicious and the juice is reduced!
10.Place on a plate and sprinkle with coriander segments and pour the soup over it.The spicy and sour fish is ready!
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