Chinese Food
Weekend snack - cumin spicy crisp silver carp
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When I was a child, I watched the Spring Festival Gala at home. Grandma would make a lot of marinated beef and crisp and spicy little silver fish as snacks for the Spring Festival and eat them while watching the program. The food was full of oil, and then I continued to eat my fingers. This was a very happy dish in my childhood memory. Where did my father go to watch Korean version on weekends when he was greedy? I always thought it would be accompanied by spicy fish while eating. So I made this dish.
Cooking ingredients
Cooking Steps
Step1:Soak the whitebait in cold water for about 40 minutes. Drain. Cut up the garlic, ginger and scallion. Remove the seeds and cut up the red pepper.
Step2:Heat the oil in the pot (a little bit more). Fry the shredded silver fish in the pot. Then put in a cap of rice wine to remove the smell. When the fish is slightly crisp, remove the drain oil. Leave the bottom oil in the pot. Add the garlic, ginger, red pepper and stir fry until fragrant. Then add the silver carp and stir fry gently. Add the soy sauce and oil consumption and stir well. Let the silver carp color slightly. Add a spoonful of sugar to make it fresh. Continue to stir fry. Finally sprinkle the cumin and stir fry. Sprinkle the sesame oil and rattan pepper oil and mix well. Set up the pan.
Step3:Finally, sprinkle with scallion.
Cooking tips:This dish is salty enough because of the soy sauce and chili sauce itself. So there is no additional salt. Put cumin after you want it. Stir fry it to prepare the pot immediately. Otherwise, it's easy to paste the pot. There are skills in making delicious dishes.
