Cooking Steps

Spicy fish with fermented grains in the cellar -- open core and bud grain
  • By Burnell
  • 10

Spicy fish with fermented grains in the cellar -- open core and bud grain

 Jiaoxiangzao spicy fish: no seasonings or condiments are added in the whole process. Features: colorful. The taste is sour and refreshing, the cellar fragrance is long, and the meat feels soft but lingering. There is pepper, but no spicy taste. Slow food cellar spicy fish, old and young, can be used in the whole family. original. Guiyang, Guizhou -- Kaixin Baogu
Main Ingredients
Auxiliary Ingredients
Be sure to use rapeseed oil. Suitable for fish: bass, hairtail grouper. Wuchang Fish. Tilapia mossambica. Carp, crucian carp, etc
-- Cooking Steps --
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 1 . Determine the steps.
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 2 . Live fish slaughtered.
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 3 . Clean the inside and outside.
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 4 . Change the knife edge.
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 5 . Use kitchen paper to absorb moisture.
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 6 . Let it stand for 20 minutes.
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 7 . Deep fry the fish in hot oil until it is tight and yellowish.
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 8 . Stir fried jiaoxiangzao pepper.
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 9 . The water is slightly dry.
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 10 . Add beer or mineral water.
Spicy fish with fermented grains in the cellar -- open core and bud grain
Step 11 . Turn from high heat to low heat, and then close the juice.
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