Suobian fish

Article 1

condiments

Cooking wine

Two spoons

salt

1 spoon

Sichuan pepper

1 spoon

energy

1

garlic

six

Pi County Douban

Two spoons

dark soy sauce

1 spoon

verdant

1 root

residual sauce

Two spoonfuls

step

1. Chop the pike, wash it, and marinate it with cooking wine, pepper, salt and ginger for one hour in advance to taste.

2. Add egg white and corn flour and stir well.

3. Catch for a while, so that each fish is covered with raw powder.

Prepare a little more oil and pour it into the pot to heat it.

5. Pour in the fish pieces and fry them slowly until they are crisp and golden, and pick them up for later use.

6. Dump the excess oil, leave a little oil in the pot, and add ginger and garlic to stir fry.

7. Join Pixian watercress.

8. Add soy sauce and stir well.

9. Pour in the stock and bring to a boil.

10. Pour in the fish pieces and stir-fry evenly to taste.

1 1. Add onion.

12. Stir well.

13. finally, hook the powder and take the juice out of the pot.

14. The meat is delicious and the color is attractive.