Domestic tiled fish
I've always liked this dish. It's simple and practical. It's a big piece of fish. It's fair and reasonable for each guest to hold one piece of fish. It can also make you enjoy it together. In fact, this dish doesn't have any complicated technology, but I don't know why it can't be eaten in other places. Tuotuo's mother is wondering whether this kind of eating method is not popular in other places, hehe! A few days ago, I had a wedding banquet in the hotel. The chef invited by the hotel was from other places and could not cook this dish. The host ordered this dish. As a result, he just couldn't make that taste. But in the local area, the chefs of any small stir fry restaurant can do very well. It seems that this dish is really a unique local food, so Tuotuo Ma should strongly recommend it!
Step 1 . Take a grass carp weighing about two and a half pounds, remove the head, cut the fish body into large pieces (be sure to make fresh live fish, preferably freshly killed and cooked, so that the fish meat will be super tender and sweet), cut one green and one red pepper into large cubes, slice the ginger, cut the garlic into small cubes, cut the dried chili peppers, and chop the scallions into small pieces.
Step 2 . Pour an appropriate amount of oil into the frying pan, heat it over high heat until 80% of the oil temperature is hot, then turn to medium heat. Put the fish pieces into the pan and fry them one by one. After frying one side until it turns golden yellow, carefully flip it over and fry the other side until both sides turn golden yellow. That's it.
Step 3 . Carefully clip the fish piece by piece into the frying pan and code them properly. If your frying pan is not sticky, you can skip this step and fry the fish directly in the pan.
Step 4 . After removing the fish chunks, heat them up with the remaining oil in the pan, add ginger, garlic, dried chili peppers, green and red peppers, and stir fry until fragrant.
Step 5 . Then add one tablespoon of Douban sauce and one tablespoon of chopped chili sauce, two large pots of vinegar, two tablespoons of salt, and mix well.
Step 6 . Pour the ingredients from the frying pan onto the fish in the pan, add an appropriate amount of water, shake the pan, cover the pan, and simmer over medium heat for about ten minutes; When the water is almost dry, add chicken essence, a small spoonful of sugar, and an appropriate amount of water starch to thicken the sauce. Then you can remove the fish from the pot and serve it on a plate. Be careful not to stir the fish in the pot casually, because fresh fish meat is easy to scatter. To take shape, first fry it in place, second, do not stir it casually, and finally sprinkle with chopped green onions before serving.
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