The recipe for Xiang style fish chunks

Health benefits

Grass carp: calming the liver and calming the wind, harmonizing the stomach, and warming the body

Green Pepper: Warm and Cold Dispelling

Red pepper: appetizing and appetizing

Ingredients

Grass carp 500g

2 green peppers

2 red peppers

A little garlic

Jiang Shaoxu

1 celery root

Scallion 1og

Four Zhitian peppers

peanut oil

Oyster sauce 4g

Chicken essence 1g

3g of light soy sauce

Pepper powder 3g

A little salt

Cooking wine 10g

The recipe for Xiang style fish chunks

1. Cut green peppers, red peppers, and other ingredients well

2. Wash the grass carp and cut it into 1cm thick pieces. Marinate with peanut oil salt, oyster sauce, shredded ginger, and pepper for 20 minutes.

3. Pour 60g of peanut oil into the pot and stir fry until hot. Put the marinated fish pieces flat into the pot and fry over low heat until both sides turn brown

4. Put the cut chili peppers, scallions, shredded ginger, and celery into a pot, stir fry, add a little salt, oyster sauce, soy sauce, chicken essence, and cooking wine

5.1 minutes. Boil until the juice is collected, serve on a plate

Tips

When frying fish chunks, do not flip them randomly and do not put too little oil in them

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/119.html