The method of making sour and spicy fish chunks

Health benefits

Sichuan peppercorns: maintaining skin and mucosal health

Ingredients and materials

A rainbow trout fish

Moderate amount of cooking wine

1 egg

Moderate amount of starch

Moderate amount of scallions

Moderate amount of ginger

Garlic in moderation

Moderate amount of Sichuan pepper

Moderate amount of dry red chili pepper

Moderate fuel consumption

Appropriate amount of seafood sauce

Moderate amount of vinegar

Salt in moderation

Moderate amount of coriander

The method of making sour and spicy fish chunks

1. Clean the fish, cut it into pieces, and marinate it with egg mixture, cooking wine, salt, and starch for fifteen minutes!

2. Prepare chopped scallions, sliced garlic, Sichuan peppercorns, dry red chili peppers, and cilantro in moderation.

3. Pour a small half pot of oil into a hot pot and heat it up.

4. Fry the fish chunks when the oil is 70% hot.

5. Fry until slightly yellow and remove.

6. When the oil temperature rises, fry again until golden brown and remove for later use.

7. Leave a little bottom oil in the pot, add dry red chili, ginger, garlic, and chopped scallions, and stir fry until fragrant.

8. Add an appropriate amount of fuel, vinegar, seafood sauce, and then add an appropriate amount of water.

9. After boiling, add the fried fish and cook until it is flavorful. Increase the heat and collect the sauce!

10. Sprinkle cilantro on a plate and pour the soup over it. The sour, spicy and refreshing fish is ready!

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