Yellow chili ding 10, 17 dollars a catty, I bought more than two pounds. In the fish stall let the stall owner to help kill good, the internal organs are cleaned, home and then washed, and then marinated with cooking wine and salt

2

Next preparation ingredients, pickled chili, onion, ginger and garlic cloves, pepper is an essential ingredient of Sichuan cuisine.

3

First onion cut into sections, garlic peeled off the skin, not cut, to the whole. Then the pickled peppers and ginger finely chopped into pieces, Sichuan cuisine is concerned about the ingredients minced, chopped the more minced the more flavor.

4

Pour oil in a pot, first garlic cloves fried surface browning, and then under the large onion segment, pickled pepper and ginger end slightly, followed by the spicy sauce, change the small fire slowly stir fry, until the stir frying flavor.

5

Add a large bowl of water to submerge the fish. Boiling water is best, without boiling water, cold water is fine. Add a spoonful of dried peppercorns, more if you like hemp. (In fact, peppercorns are best and onion, ginger and garlic together in the pot, sautéed with flavor, I forgot to put before, so add the soup only when put, proved that the taste is as good as, irrelevant)

6

Open the high heat, the soup rolled open boil, will be pushed into the yellow spicy ding.

7

Continue to high heat, to a small spoon of sugar, very refreshing, simmer for 2, 3 minutes, time can not be long, simmer for a long time, the fish is old. During the period do not frequently turn, because the fish is very tender well, if you keep stirring, the fish skin will break, the fish will be broken, you can use a spatula to scoop up the soup poured on the fish, so that each fish are evenly flavored.

8

Like a thin thickening, do not like, not thickening also line, a spoonful of chicken essence, turn off the fire, sprinkle a handful of small parsley, you can plate