The method of making Tai'an fish

Health benefits

Grass carp: calm liver, calm stomach, warm middle

Green pepper: anti-cancer and anti-cancer

Scallion: Promoting blood circulation

Ingredients and materials

Grass carp weighing 2-3 pounds

Moderate amount of pickled radish

Moderate amount of green pepper

Moderate amount of scallions

One egg

Appropriate amount of pickled pepper

Soak ginger in moderation

Salt in moderation

Moderate amount of Douban sauce

Moderate amount of soy sauce with soy sauce

Appropriate amount of oyster sauce

Moderate amount of vinegar

Moderate amount of sweet potato starch

Moderate amount of ginger and garlic powder

Moderate amount of chicken essence

Moderate amount of white sugar

The method of making Tai'an fish

1. Cut grass carp into pieces, add salt, ginger slices and Baijiu to marinate it for half an hour, then add eggs and stir the right amount of sweet potato starch evenly

2. Cut the green pepper into pieces and set aside for later use

3. Wash and cut the pickled peppers into small pieces, wash and slice the pickled ginger, and set aside for later use

4. Wash and slice the pickled radish for later use

5. Heat the oil in the wok, add a little more oil, and after the oil is hot, add the prepared fish in sequence

6. Fry both sides of the fish until golden brown and remove

7. Heat oil in the wok, add minced ginger and garlic, stir fry until fragrant, then add pickled ginger and pickled peppers and stir fry until fragrant

8. Add Douban sauce and stir fry until fragrant, then add a small piece of hot pot base and stir fry until fragrant

9. Add an appropriate amount of water and put the pickled radish in

10. After the water boils, put the fried fish into a pot, add a little vinegar, and bring to medium heat for 5 minutes

11. Add the cut green pepper, open the fire to collect the juice, cook the green pepper, season it, add proper chicken essence, soy sauce, oyster sauce, white sugar

12.Finally, sprinkle chopped scallions on the plate and a delicious dish of Tai'an fish is ready.

Tips

The batter for frying fish should be well prepared, neither too dry nor too thin

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