Spicy Xiang fish

New Sichuan dish

This vegetable juice is thick, which fully embodies the characteristics of Sichuan cuisine, such as hemp, spicy, spicy, fresh and fragrant.

Ingredients: fresh grass carp is about two pounds per tail.

Ingredients: tofu, mushrooms, fungus, pig bone soup.

Seasoning: Xixian watercress, pepper, dried sea pepper, onion, ginger slice, garlic slice, pickled pepper, spices (licorice, fragrant leaves, kaempferia kaempferia, Amomum villosum, cardamom, Amomum tsaoko), soy sauce and rice wine.

Cut the fish into tiles, add rice wine and starch and mix well;

Tofu (mushroom taro is better! ), mushrooms and fungus are spread in a casserole to make the bottom material;

Cut the onion into sections and slice the ginger and garlic;

Put vegetable oil in the wok, heat it to 60%, add pepper and dried sea pepper, and then add Xixian watercress. When the watercress turns golden yellow, add onion, ginger, garlic and pickled pepper and stir-fry until fragrant. Add bone soup, move into casserole, and add spices. After the soup is boiled, add the fish pieces. Boil again, skim off the floating foam, simmer and drain.

Key points:

1. Fish must be fresh;

2. This dish is half soup, and the soup should just drown the fish pieces;

3. The amount of pepper and dried sea pepper should be sufficient, and red pepper should not be omitted;

4. Bone soup cannot be replaced by water;

5. Spices should be put less, and the fragrance is looming. Do not use fragrant materials such as cloves, angelica dahurica, star anise and cinnamon. In spices, so as not to usurp the role of master.

6. The temperature of the fish is very important! Do not cook for a long time.