Recipe of Fish Filets in Hot Chili Oil

Fish Filets in Hot Chili Oil

If you love spicy food, don't miss this dish. It's another famous Sichuan dish, I never hear a person don't like it. I'll share the recipe to you all. 

Ingredient: fish 2 catties, (three) of big star red dry chili 3 two (to cut open oh), Chinese prickly ash seed smaller part bowl, big ten grain heat, ginger, Onions five a root
Fine fine ground cut into chopped green onion, some salt, egg qing dynasty, starch, half a sunflower seed oil, chili oil 2 three two white sesame, two, a pinch of a cucumber and yellow bean sprouts. 

Steps:
1. Put the fish clean, should pay attention to the belly black wash white oh, where along the fishbone eliminating the fish, along with the sword fish grain,
The fish fillet into half inclined centimeters of fish fillet, such ability won't have so many thorn. (skills: can buy fish in the call teacher for help when the fish head and bones, as for fish, picking out or their home slowly, because can't master of so much time to help you slice of yo.
2. The fish will be on the plate, add egg, salt, starch by hand grasp well, cut into garlic cloves garlic to use, dry hot pepper to cut into sections, the flavour pickled vegetable seed,
Ginger also cut fine to use. 

3. Pour the oil into the pot, heat while ginger, garlic, chili, Chinese prickly ash, will be a Fried fish bone can put into cold water, boil, and the cut good cucumber and yellow bean sprouts also into a saucepan.
4. Evenly into fish fillet, add some salt and gourmet powder, and the white sesame can and at the big basin. (after the fish fillet in, do not need to wait until the water to the boil, as long as there is a little bubble, the fish will smooth and delicate!) 

5. This is the most important! Fish sweet incense will not see it. Hot pot, oil and chili oil into, and to eighty percent, down hot red pepper and
Chinese prickly ash saute it, (attention not to explode too long, a slight change color), directly over the fish face, only hear squeaking "noise, and sprinkle with chopped green onion slices, fragrance and come, permeates the kitchen, float into the table, can serve.

Famous Chinese Spicy dish: Kung Pao Chicken

Kung Pao Chicken is a very famous spicy dish in China, it belongs to SiChuan dishes. Lots of friends love it once they try it once time. Today, I'll show you guys how to cook it.

Preparation:
Chicken (usually use chicken breast or thigh meat) 300 grams, 50 grams of Zhashu of peanut, cucumber, dry red pepper 20 grams, 2 grams of pepper, soy sauce 20 grams, parapet County bean paste, ginger, raw powder , eggs, 1, scallion, ginger tablets, cooking wine, sugar (a little bit).

Recipe of step by step:
1. The chicken to the ribs, cutting crosswise knife, cut into Xiaoding (not much), loaded bowl add soy sauce, salt, cooking wine yards taste, together with the egg a bit stand-sheng powder mix well.
2. With soy sauce, sugar, vinegar, MSG, broth, water, transferred into Qianfen soybean meal (not too strong).
3. Dried red pepper seeded remove stalks, cut into sections (lazy can not cut).
Attachment: peanuts with warm water for a while, with deep-fried crisp (note the furnace, cold oil the pot, do not wear, and rather than having Tsui).
The pot:
4, pan fried to five mature, the next dry chili, pepper, fish out the chicken into the causal (time not too long, because to maintain the tender and succulent),
5, leaving a little oil in the pot, and then dried under the hot pepper, pepper, bean paste, etc. smell a little after the spill turned into Chicken copied several times,
Put ginger, onions, etc. into the qian cooking sauce, quick stir fry, add peanut stir fry, clean wok transfer to a plate Serve!

Also: If you want the color not so monotonous, you can add a little green cucumber Ding, Ding Tai peppers (green, red), not much, merely adjust the color.
Features: golden color into a dish, chicken is tender, peanuts crispy, slightly sweet and sour Xianla