It’s been so hot these days, I wish I could run around naked. Most of my life is saved by air conditioning.
is still half alive. It seems like something is missing. What's missing? Didn't eat well.
I have lived in Guangdong for a long time, and my taste has changed, and I gradually like lighter food. But when the weather gets hot, birds fade out of their mouths. Hunan people are addicted to good smells and smells, and they suddenly crave heavy flavors. I just want to eat something spicy and sour.
rummaged through the refrigerator. Disappointed, a pile of scallops dried shrimps Yangjiang black bean paste Guangdong fermented bean curd...
But wait, what's in the corner?
Chop spicy wow! ! !
... In total, there is only a pitiful amount left at the bottom of the bottle. I just scooped it out, and it already made my mouth water. I put a little bit into my mouth, ah~~~~This is the taste!
This is the spicy and sour taste that makes me, a Hunanese, feel comfortable with hundreds of millions of pores in my body.
cannot be wasted. What kind of dish should I cook? I suddenly want to eat fish.
——Non-stop, ran downstairs to buy fish. Do you know? The fishier the river fish, the better it is when stir-fried with hot and sour seeds!
Come on, today we will make authentic Hunan-style spicy and sour fish. Look at the ingredients, it’s super simple:
A piece of Anhui fish belly as big as your palm
Five or six green peppers
A piece of ginger
Four or five green onions
Four or five garlic
A small handful of coriander
Scrape the fish to remove the scales and drain the water. Cut into pieces slightly wider than your thumb, sprinkle with salt and a little cooking wine and white pepper and marinate for twenty minutes. My experience is that when making fish, no matter what kind of fish, salt is very important. It's bland and fishy. It's salty and takes away the flavor, making it no longer interesting at all. Got to be just right.
Generally, freshwater fish contains a lot of water, so I would put a little more salt than sea fish. A half-pound fish should have about a small spoonful of salt (the small spoon sold with the salt box in the supermarket). This is all based on experience, so everyone needs to try more. It's better to be a little salty than bland. It's really inedible if it's bland. But chopped spicy seeds are generally salty, so don’t use too much salt when marinating this dish.
After taking care of the fish, you will spend a lot of time dealing with the ingredients. Cut the pepper into rings, mince the ginger, onion and garlic, and cut the coriander into inch-long sections. (Unprofessional photo, just for viewing)
Today’s spicy food was cut into half a plate, and the fire in my mouth was at least level eight after eating it. So indulgent!
The materials are ready, the pots are cleaned and ready to work. The fire was on, the pot was burning brightly, and light smoke was rising from the oil. I turned the heat to a minimum and put the fish pieces into the pot. (Beginners should try not to fry the skin side of the fish at the beginning, but fry the side first)
Do you still remember the secret we talked about before? The tofu should be cooked quickly and the fish should be cooked slowly. The fire should be low, do not turn over quickly, and fry the fish slowly. While frying, tilt the pan to one side and let the flames evenly lick the black butt of the large oil pan.
When the smell of fish enters your nostrils, it will take about three or two minutes before you can turn it over. The fish is tender, so you have to be gentle. Have you ever eaten tofu nao? Hold the spatula in your hand, look for the feeling of scooping out the tofu, and slowly turn it from the bottom of the fish pieces. Even if the fish is fried to the right position, even if it sticks to the pan a little, as long as you are gentle and slow, it will not break.
Look, is it beautiful?
Wait until both sides are fried, exit the fish, and move them aside one by one.
The various side dishes come on stage~. Turn up the heat, put the minced ginger and garlic into the pot and sing a prelude, screaming: "I smell so good." Fragrant to death. It doesn’t smell good and doesn’t cost any money. quack!
Lazi couldn’t wait to jump in. First the green peppers. She is tender, but she is spicy. The oil pan is sizzling with heat, and the green chili peppers are spinning in hot circles. Add a small spoonful of salt and turn it over. Well... the turbulent hot oil enveloped her.
The red ones are all very spicy, and they inevitably lose their dominance. Come on, get spicy.The red peppercorns rushed in, including garlic, ginger, and green pepper. They immediately leaned over and worshiped: You are still the best, combining beauty and strength. The chili pepper is almost evenly mixed, turn over the fish pieces and stir-fry gently together! The red oil is choking out, a pot of fragrant and spicy, fresh and sour essence, bustling and lively.
In just three or two minutes, the ultimate delicious moment comes. Three or four drops of soy sauce, a spoonful of light soy sauce, and a handful of coriander. Stir-fry lightly again, oh my, how amazing is this fragrance?
took the pot, put it on the plate, and started eating without saying a word.
Do you know what it feels like to eat this fish skin? Take one bite, the sticky, elastic and smooth fish skin is soaked in the thick soup, wow...the fish meat is extremely tender, the acid lingers on the tip of the tongue, and the spicy taste tightly grips the taste buds. He was dead, he swallowed it and indulged his "sensual desires"... How could it feel so good!
Eat spicy food under the air conditioner. Just when the spicy taste was about to hit the tip of my nose, I took a sip of cold beer and took a sip. Tsk tsk...
is destroyed together, do you still want to eat it? Still want it? Still want it? I'm so greedy that I can't stop using my chopsticks. He was so greedy that he didn't even let go of the chili, coriander, and momo on the bottom of the plate.
What a sin, I ate a big bowl of rice at night to lose weight. Hey, let me post a few more pictures, so that the babies can drink and quench their thirst.
