Black Bean and Chili Fish Tail

Black Bean and Chili Fish Tail

　　Black Bean and Chili Fish Tail

　　[Dish Name] Black Bean and Chili Fish Tail [Cuisine] Hunan Cuisine [Characteristics] Rich fermented black bean flavor with a bright red color. [Ingredients] 300g fish tail (grass carp or carp), 10g fermented black beans, 2g dried chili peppers, 10g bamboo shoots, appropriate amount of green garlic, 2g salt, 4g soy sauce, 2g vinegar, 3g sugar, 2g monosodium glutamate, 4g cooking wine, 10g starch, 10g oil, 2 eggs, appropriate amount of chicken broth. [Preparation] (1) Marinate the fish tail with salt for about 10 minutes, then coat with wet starch and beaten egg. (2) Heat oil in a pan until 80% hot, deep-fry the fish tail until golden brown and remove. (3) Leave some oil in the pan, stir-fry dried chili peppers until fragrant, add fermented black beans, fish tail, other ingredients, and seasonings. Stir-fry, then add chicken broth and simmer over low heat until tender. Thicken with starch slurry, pour out and serve on a plate.