Lai Fengyu" is the originator of the popularity of "Jianghu cuisine" in Chongqing in recent years. Later, spicy chicken, taro chicken, Youting crucian carp, Tai'an fish, etc. Later, these popular "Jianghu dishes" , the cooking method has not escaped the influence of "Laifengyu". The taste of this fish can be summarized as spicy, fragrant and tender. Laifengyu is carefully selected from polluted waters. . According to the chef, this kind of fish has tender meat and a particularly good taste. The flowered silver carp is rich in essential fatty acids, lecithin and various trace elements, which must be preserved more completely using traditional production techniques. Nutritious. The most important thing is its seasoning. More than 10 kinds of seasonings are evenly matched with various fresh ingredients such as pepper, ginger, green onions, etc., and are carefully cooked. When the fish is served, it has not yet been eaten. The fragrant and fragrant fish will double your appetite. Take out the fragrant and tender fish head and fish meat, which is not fishy or smelly. It is smooth and tender in the mouth. It has a long aftertaste and is hard to let go of with your chopsticks.

Ingredients

Chubby 1500g

An appropriate amount of oil, an appropriate amount of salt, an appropriate amount of light soy sauce, an appropriate amount of oyster sauce, an appropriate amount of white sugar, an appropriate amount of soaked ginger, an appropriate amount of minced ginger, an appropriate amount of green onions, an appropriate amount of pepper powder, an appropriate amount of dried chili, an appropriate amount of watercress Appropriate amount of cooking wine, appropriate amount of pickled pepper, appropriate amount of vinegar, appropriate amount of garlic, appropriate amount of peppercorns, appropriate amount of pepper

Steps:

1. One piece of silver carp, clean it and cut it into pieces, wash it repeatedly and use it Marinate with cooking wine and salt

2. Ingredients: dried chili pepper section, pepper powder, Sichuan peppercorn noodles, Sichuan peppercorns, scallions, garlic, vinegar, pickled ginger, pickled peppers, sugar, cooking wine, Pixian bean paste, light soy sauce , oyster sauce

3. Cut green onions into sections, slice garlic, pickle peppers, mince pickled ginger

4. Put a wide amount of oil in the pot, heat it and add dried peppercorns, garlic, and pickled ginger. Stir-fry ginger, pickled sea pepper, and Pixian watercress until the oil turns red and bright

5. Add an appropriate amount of fresh soup, add fish heads and fish fillets

6. Add cooking wine and cook until the color changes. White, add salt, sugar and pepper, and stir the pot while cooking the fish. When the fish is almost cooked, add soy sauce and balsamic vinegar

7. Pour the fish head into the basin with a spoon first. Spread the chives

8, then pour the fish fillets and soup into the basin, sprinkle with pepper powder, minced garlic, and green onion segments

9. Put vegetable oil (more ) When the oil temperature is high, turn off the heat and quickly add dried chili peppers and Sichuan peppercorns, and sprinkle them on the fish fillets