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Sichuan Style Fry Fish Cube
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| Fish Meat | 250 g |
| Peanuts | 50 g Cooked shell off |
| Garlic | 2 tbsp Minced |
| Ginger | 1 tbsp Minced |
| Dry Red Pepper | 46 pcs |
| Cayenne Pepper | 10 pcs |
| Spring Onion | 2 stalks |
| Seasoning | |
| Salt | 1/3 tbsp |
| Rice Wine | 1 tbsp |
| Oil | 1 tbsp |
| Pepper | To taste |
| Sauce | |
| Light Soy Sauce | 3 tbsp |
| Sugar | 2 tbsp |
| Vinegar | 1 tbsp |
| Corn flour | 2 tbsp |
| Chicken Stock | 3 tbsp |
| Salt | 1/2 tbsp |
Preparation
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Wash the fish meat, cut into small cubes Marinate fish cube with seasoning for 30 minutes Chop the spring onion into short stalks Remove coat of boiled peanut Heat wok with 2 tbsp of oil, add dry red pepper and cayenne Add fish cubes and stir fry until cooked Add ginger, garlic, and chopped spring onion Pour in sauce and stir until boiled Add peanut and stir well, dish up and serve |
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