Maocai is a unique flavor snack in the western Sichuan plain, while maocai is just a cooking technique. Maocai can be a vegetarian, but it is said that maocai is too angry to eat often. Many places in maocai are used to calling it Mala Tang. There are many brands of maocai ingredients in the supermarket now. Pick a favorite brand and have a maocai fish. With maocai seasoning, you don't need to put other seasonings, and you won't be in a hurry when cooking, and you don't know what seasoning to put.

Cooking fish in different ways and tastes will definitely make your family's appetite open. Don't tell me, I didn't remind you, cook more! The bottom material should be placed according to your taste.

food

condiments

Tilapia 750g

condiments

Green garlic 5g

Onion 10g

Ginger10g

Carrot 30g

20g dried mushrooms

20 ml of rice wine

Soy sauce 10ml

Sugar 10g

Chicken essence 2g

Vegetable oil 50ml

Maocai bottom material 30g.

Clean the internal organs of tilapia, put a flower knife, sprinkle with salt and yellow wine and marinate for 20 minutes.

Shred carrot, ginger and Lentinus edodes, cut leek into sections, and mince green garlic.

Soak mushrooms in water for later use.

Put oil in a hot pan, the oil temperature is 90% hot, add fish, fry until golden on both sides, and serve.

With maocai as the base material, put the red oil into the pot with small fire.

Stir fry shredded ginger and minced garlic.

Add fried tilapia, pour in appropriate amount of soaked mushroom water, and simmer in soy sauce.

Cook the fish, add shredded carrots, shredded mushrooms, white sugar and chicken essence, continue to stew, cook on low heat until the soup is thick, and sprinkle with chives.

Matters needing attention

1. Tips for frying fish without sticking to the pan: Be sure to heat the hot oil in the pan. The oil temperature is higher than that of ordinary cooking, at least 90%!

2. the trick of frying fish without breaking the skin: stick a little dry starch on both sides of the washed fish.