Little fish, you can fry it, or you can fry it and braise it. It’s easy to get dryness-heat when you eat it, so I chose braised today. Clean up the small fish, fry them in the pan until the two sides are browned, and then add ginger and garlic. After removing the fishy smell by the pouring wine, add water and light soy sauce to braise for two or three minutes. Sprinkle some chopped cilantro before coming out of the pot, which is really fragrant. If you like to eat small fish, but you can’t find this kind, you can also try other kinds of small fish. The specific practices are shared with everyone. Changing fish does not change the steps. It is also delicious.
How to make spicy little fish?
Prepare the little fish first.
After removing internal organs one by one, wash and drain for use.
Prepare all the ingredients.
Mince garlic, dried red chili and gingers. Wash the celery clean and chop. Then separate the leaves and stems.
Pour cooking oil into the wok, sprinkle with a thin layer of salt, and cook until the oil is 70% hot. Then add little fish to pan-fry.
Turn the pan over medium-low heat and pour the cooking wine to remove the smell when it is all golden.
Add gingers, garlic and dried red chili to stir fry.
Pour the right amount of clean water along the side of the pot.
Add light soy sauce and five-spice powder to stew for 3 minutes.
Add the stems of celery to stir fry quickly.
When the stems are cooked, add vinegar to remove the fishy smell.
Finally add the leaves of celery and stir fry a few times. It can be served.
The fishy smell is generally heavy, so the steps to remove the fishy smell should not be ingnored. When frying fish, fry slowly over medium-low heat. Both sides are thoroughly cooked, and fish bones and thorns do not have to be spit out. Hope you like the spicy little fish.