How to make spicy crispy fish

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies also like to praise the people who make these foods, allowing those who make the foods to feel a long-lost pleasure. Today I will introduce to you the method of making spicy crispy fish, so that you can once again experience and enjoy the joy of success!

1. Remove the internal organs of the purchased small fish, wash them thoroughly with rice water, and dry them in the sun. Add cooking wine, salt and ginger slices and marinate (try to marinate for as long as possible). Drain the marinated fish and fry it in oil. Prepare the ingredients. Sauce: Mix thick soy sauce, fresh scallop extract, sugar, red pepper, chicken essence and a little boiling water.

2. Here is a little trick: fry the previously fried fish again. The second time I fry it I use lard residue (oil), which makes it more crispy and fragrant. Fry until golden brown, then remove from the pan and place on absorbent paper for later use.

3. Wash the pot, add a little oil, and stir-fry the dried chili peppers, Sichuan peppercorns, and star anise over low heat.

4. Turn to medium heat and add ginger and garlic and sauté until fragrant.

5. Pour in the prepared sauce and spray in some cooking wine.

6. Add small fish, bring to a boil, then simmer over low heat.

7. While stewing, you can blanch some vegetables to use as a base for the dish. I chose Artemisia selengensis.

8. When the juice is almost dried up, sprinkle in some peanuts or white sesame seeds and serve.

9. Serve on a plate. The taste is particularly long-lasting, not salty or greasy, and is a good snack when eaten with rice.

All you have to do is follow the editor's introduction, prepare the ingredients, and start step by step. I believe that the delicious spicy crispy fish will be yours.