Spicy Dry-Fried Fish Cubes - Crispy, Flavorful, and Full of Garlic
Fish preparation is difficult but not overly so; it depends on how you make it. For example, if you're making fish in hot water, the most important thing is to eliminate the fishy smell and ensure that the fish meat is tender. If you're pan-frying it, you need to avoid fishy smells and do the pan-frying perfectly, which will make the fish taste delicious.
Necessary ingredients: grass carp pieces, a piece of ginger, three cloves of garlic, a spoonful of white sugar, two spoonfuls of (liao jiu - liquor), a spoonful of light soy sauce, an appropriate amount of dried chili peppers, an appropriate amount of Sichuan peppercorns, scallions, edible oil, edible salt, pepper powder.
Step 1: Remove the scales, gills, and black membrane from the grass carp, wash it clean, cut it into pieces, and marinate with several slices of ginger, a spoonful of (liao jiu - liquor), an appropriate amount of salt, and an appropriate amount of pepper for at least 2 hours. Longer marinating time results in more flavor.
Step 2: Prepare the seasonings: slice ginger into filaments, slice garlic into pieces, chop dried chili peppers into small pieces, and cut scallions into segments. Make a bowl sauce: put a spoonful of white sugar, a spoonful of (liao jiu - liquor), a spoonful of light soy sauce into a bowl and mix until the sugar dissolves.
Step 3: Heat oil in a pot, use a lot of oil, when the oil temperature is 70% hot, put the fish pieces in, quickly sear over high heat until the fish pieces solidify before flipping, and then flip and sear on both sides until golden brown, then remove the fish.
Step 4: If you want the fish to be even more crispy, you can raise the oil temperature and re-fry the fish pieces for about 30 seconds. Leave the bottom oil in the pot, add garlic, ginger, Sichuan peppercorns, and dried chili peppers to sizzle.
Step 5: Pour the fish pieces into the pot and pour in the prepared bowl sauce, add scallion segments, and stir-fry until evenly mixed and ready to serve.
Finally, plate the finished crispy and fragrant dry-fried fish blocks - they're delicious! This method of making fish blocks is fragrant, crispy, and delicious. The spicy and fragrant flavor is most prominent; it's so tasty to eat. If you like to eat fish, you should try this method.
Paper Bag Fish comes from Wanzhou and is the new generation's healthy baked fish. Compared to traditional baked fish, it has made completely new improvements in terms of main ingredient selection, seasoning combination, and baking method.
Paper Bag Fish discards the traditional charcoal-fired baking method and adopts a healthy electric oven, placing health on the first priority. It does not use open flame but a dedicated fish oven, and uses special paper to make it.
Necessary ingredients: one grass carp or black fish, scallions, ginger, garlic, chili peppers, Sichuan peppercorns, fermented black beans (douchi), coriander, dried chili peppers, light soy sauce, (liao jiu - liquor), salt, five-spice powder, spices, spicy sauce, fermented black beans (douchi), bean paste (doubanjiang).
Step 1: First remove the internal organs and scales from the fish, scrape off the scales, marinate with (liao jiu - liquor), white pepper, and salt for 3 hours. Put the fish in a pot and boil vigorously for 5 minutes before steaming.
Step 2: Heat oil in the pot, add scallions, ginger, garlic, Sichuan peppercorns, and bean paste to sizzle. Then add a spoonful of (liao jiu - liquor), light soy sauce, and if you like garlic flavor, add a bowl of chopped garlic.
Step 3: Add a little spicy sauce and fermented black beans, and stir-fry until the flavors are well-combined. Add salt, chicken broth (jinjing), and flavor enhancer (weiqing) for seasoning. Take the steamed fish out of the pot and put it in the paper bag fish oven, pour in the fried sauce, and roll up the paper and pinch the edges to heat until it's cooked.
Paper Bag Fish has garlic flavor, spicy flavor, fragrant flavor, original flavor, and pickled pepper flavor, cabbage flavor, etc. It's known for its fresh, tender, and juicy flavor, and the most favorite is the garlic flavor, which is the most common one. It's mainly because chopped garlic can effectively eliminate fishy smell and enhance fragrance.
