Think of me as lazy -- spicy and sour Wujiang fish
I'm lazy. I admit that I still haven't finished some sour soup for the spicy and sour elbows I made last time. So I made Wujiang fish yesterday. Anyway, the taste is better than the elbows. I decided to make fish in the future.I use the sour soup of my elbows. I can also make it myself. Materials: 50g sour cowpea, 80g pickled ginger, 80g pickled pepper, 15g bean paste, about 8g fermented glutinous rice, about 6G white sugar, about 3G raw soy sauce and about 3G white pepper. Chop cowpeas, pickled ginger and pickled pepper, add a little base oil, fry them in the pot until, and then add other seasonings in turn. After frying, add a little hot water. It is estimated that the amount can be less than 2/3 of the fish.
Step 1 . Remove the head of Wujiang fish and cut it into thick slices. Soak up the water with kitchen paper towels. Grab it well with 1 teaspoon cooking wine, 1 / 4 teaspoon salt, 1 / 2 teaspoon sugar and 1 / 4 teaspoon white pepper. Marinate for 15 minutes
Step 2 . Coat the fish pieces with a little starch.
Step 3 . Wrap the whole egg in liquid.
Step 4 . When the oil temperature is 4-5 degrees hot, add the fish pieces in several times and fry them over medium and low heat until they are golden on both sides. After they are fried, pour them out. Then, raise the oil temperature to 6-7% and fry it again.
Step 5 . I boiled the sour soup of my elbow.
Step 6 . Put in the fish pieces, bring them to a boil over a high fire, and turn them to a low fire for 15-20 minutes to fish them out.
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