No Hubei person will not like to eat fish, especially in winter, all kinds of flavors of fish are made, today we will make a spicy fish cube that can be used as a snack and a snack.
Spicy fishOur side is generally used in large strips of grass carp, the meat is fatty and tender, which is very suitable for making crispy fish after air drying. Dried and fried fish has a firm meat and a salty, fragrant and slightly spicy taste, making it a dish that goes well with wine and rice. When you bite into it, you can feel the salty and fragrant taste, which is mouth-watering. At the same time, the dried fish is firmer, which can better preserve the original nutrients of the fish, and the taste is full of marks whether it is served with wine and rice or as a snack.
Fish is an indispensable ingredient on people's tables, it is rich in protein and a variety of trace elements, the fat content is also very low, and the meat is delicate and easy to digest. Although the crispy fish is also fried, it really does not absorb oil at all, the outer layer is crispy and crispy, and the meat inside is still original.
Ingredients: 2 grass carp, salt, Sichuan pepper, star anise, bay leaves, green onion, ginger, garlic, chili noodles
/ Handling grass carp /
1. Here are 2 grass carp, a total of 11 catties.
2. Clean it first, the black membrane inside the grass carp is more fishy, and it must be cleaned when washing, and the fish head should be chopped off after washing.
3. Then use a kitchen paper towel to dry the water on the surface of the fish, and then cut it into pieces, the size is arbitrary, there are no requirements, like this.
4. Cut all of them into a large basin, remove the head, tail and internal organs, and then make a total of 7 catties of fish.
/Pickled Fish/
1. At this time, stir-fry a spice, 70 grams of salt, 10 grams of Sichuan pepper, 3 star anise, 5 bay leaves, and stir-fry over low heat until fragrant.
2. Fry until the salt is slightly yellow, pour it out and let it cool.
3. Cut some green onion and ginger, 1 handful of shallots and cut green onions, 50 grams of ginger and ginger slices.
4. After cutting, put it in the fish pieces, and pour 30 grams of high liquor to remove the smell and increase the flavor.
5. Then pour in the cool spices and salt, stir evenly, and marinate overnight.
/ Air-dried fish /
1. The next day, our fish was also marinated, and we first picked out the green onions, ginger, peppercorns, star anise, and bay leaves.
2. Then pour the fish into the dustpan, spread out one by one, and take it to the sun to dry for 2 days.
3. If there is no sun, it will be directly air-dried, and it will be the same if it is blown for two more days, as long as the surface of the fish is air-dried, and it is the outside and soft on the inside.
4. Take it back to make spicy fish, remember to wash the dust on the surface with warm water before eating, and then dry the water before you start frying.
/Explosive fishing/
1. Fry the fish pieces under the heat of 5 at a temperature of 5, fry slowly over low heat throughout the whole process, and fry them until fragrant and crispy.
2. Air-dried fish is not easy to fry, remember to flip it after frying for a while.
3. At first, it is slightly golden, and then continue to fry, the surface should be fried to golden brown and crispy, like this, the color is slightly red, and then take it out and drain the oil.
4. My fish were fried in two pots, and the oil temperature of the second pot was cooled and then put in the pot, and all of them were fried and put aside.
/ Fish pieces into the flavor /
1. Next, prepare some seasonings, 2 heads of garlic, crush and chop into minced garlic, 1 piece of ginger and cut into minced ginger.
2. Then heat the oil, I directly use the oil that has just fried the fish, fry the minced garlic and ginger until fragrant, and fry for a while over medium heat.
3. Stir-fry the water vapor to season, chili noodles, sugar, light soy sauce, pepper, five-spice powder, cumin powder.
4. Taste the saltiness yourself, just a little saltier than the usual stir-fry, I don't put salt here, because the previous pickling is already salty enough, and the taste is increased or decreased according to your liking.
5. After stir-frying, you can turn off the heat, and if you like to eat peanuts, you can also add 100 grams of fried peanuts to the fish pieces, or you can leave it alone, and then pour the fried fish into it and mix it evenly to taste.
6. Let each piece of fish be coated with seasoning, and our spicy fish pieces are ready.
The salty fragrance is delicious, crispy on the outside and soft on the inside, and the fish bones can be eaten directly, which is really special and fragrant.
Put it in a clean jar when it's cold, it won't be a problem to eat for a month, and it can be used as a meal, and it can also be used as a snack for watching dramas.
1. When marinating the fish, the salt is added enough, so there is no need to add the seasoning in the back, if the salt is added less in the front, you can add some more when the seasoning is in the back, and it is good to increase or decrease according to the saltiness of the actual situation.
2. If the sun is big enough, it will be basking for two days at most, if the weather is not very good, don't worry, just dry it with the wind, and the temperature is low recently, so you don't have to worry about it going bad.
3. When frying fish, you can't be anxious, you should fry it slowly on low heat, and the fish pieces should be completely fried and crispy.
I am Rong'er, committed to using the simplest ingredients, every day for you to share the most delicious handmade food, eat at ease, eat healthy! Welcome to like, follow, forward and collect, thank you for your support! We will see you next time.