Main ingredient: a live carp
Accessories: Shiitake mushrooms, squash, minced meat, Guizhou wire pepper, small sharp pepper, each appropriate amount
Seasonings: ginger, garlic 2 grams each, soy sauce, salt, monosodium glutamate (MSG), pepper, sugar, appropriate amount
Production process:
1. Take out the carp with a knife to scrape off the fish scales, dissecting the dry innards; and then with a knife in the body of the fish to cut several Cruciform knife flower; small sharp pepper and Guizhou line pepper cut into about 1 cm of small sections into a bowl to be used.
2. Pour peanut oil in a frying pan, heat the oil to 60%, put the fish into the frying pan, fry for about 2-3 minutes and then fish out to control the oil.
3. Pour oil back into the wok, put the chopped Guizhou peppercorns and small peppercorns into the wok and stir-fry over low heat for about 2 minutes, then add the ginger and garlic and stir-fry together. Then add the mushrooms, squash and minced meat into the pan and sauté for a minute.
4. Put the soy sauce, monosodium glutamate, salt, pepper and sugar into the frying pan and stir-fry with the chili peppers for a while, and then add a proper amount of boiling water (not over the chili peppers).
5. Put the fried carp into the pot and simmer on low heat for 15 minutes. When the juice in the pot by the fish to collect dry, you can start the pot to plate.
Dish characteristics: tender meat, spicy and delicious.