Production simplicity: ★ ★ production time: 25 minutes "Qixiang tile fish" I think of the dishes and dishes, is the best fish I have ever eaten for this. Where is the incense? It is the scent of Sichuan red pepper and green onion, plus special sauce. The degree of deliciousness is that the person who doesn't like grass carp in my family is also able to taste while listening to the temper. The main purpose of this dish is to consume the remaining pickled peppers of "Pickled Chicken Feet". The taste is too heavy and spicy, suitable for dinner.
The grass carp and the clam meat are cut into small pieces.
Mix the pieces with marinade and place in a refrigerator for overnight storage.
Heat the pan, heat the oil, and marinate the fish fillet (drained water) in a medium heat.
Fry until the surface is golden yellow, then fry until the surface is golden, and the fish 8 is ripe.
Shredded ginger, scallion and cut into sections, Pickle cut into small pieces.
Put the cold oil in the pot, add the pickled pepper, stir-fry the ginger, and add the scallion to stir the scent.
Add fish pieces and water to the pot, boil over medium heat and continue to cook until the water is dry.
Mix the seasoning and water starch separately in a bowl.
Pour the seasoning (the sugar must be melted) into the pot.
After boiling until the fish fills the sauce, add the water starch to the crepe effect.
1. This dish must use pickled peppers to make that kind of scent. 2. The fish must be cooked with a little soup on the surface. I took a photo for a long time and the soup was dry. About the author: Round pig, national senior pastry chef, British PME certified cake maker, SOHU food blogger, good at home cooking and baking dessert, gourmet bestselling author. He is the author of "Cooking in the Kitchen", "Boiled Pigs", "Cooking in the Kitchen", "Cooking in the Kitchen", "Cooking in the Kitchen", "Healthy Baby in the Kitchen", "Chicken Chef". Baking a whole" Welcome to my WeChat public number: round pig kitchen (micro signal z08880)