Main Ingredients:
Pincer Fish: 500g.
Seasonings:
Salt: Appropriate amount; Soy Sauce: Appropriate amount.
Additional Ingredients:
Chicken Essence: Appropriate amount; MSG: Appropriate amount; White Pepper Powder: Appropriate amount; Wang Shouyi Thirteen Spices: Appropriate amount; Bean Flour: Appropriate amount; Rapeseed Oil: Appropriate amount.
Taste: Spicy; Cooking Method: Stir-fry; Time: Ten minutes; Difficulty: Advanced.
Detailed Steps for Stir-fried Pincer Fish
Separate the fish head, tail, and spiny parts from the fish meat.
Marinate the chopped fish meat with minced garlic and ginger for ten minutes, then add pepper and bean flour and set aside.
Chop the scallion, ginger, garlic, Sichuan peppercorn, star anise, Shan Nai, pickled vegetables, dried chili, green chili into small pieces or minced.
Heat up the rapeseed oil, and when the oil is heated, add the marinated fish and stir-fry until golden brown.
Remove the fish from the wok and set aside.
Leave a small amount of oil in the wok.
Add the prepared seasonings from step three and stir-fry until fragrant.
Add the stir-fried fish meat and stir-fry until fragrant.
Add salt, pepper, thirteen spices, and stir well. Turn off the heat and add MSG to finish. (You can add vinegar according to your taste when adding salt.)
