Sichuan Laotan Chinese sauerkraut pian

5 pickled peppers

Soak a slice of ginger.

A pinch of pepper

30 cloves of garlic

Two tablespoons Pixian bean paste

Dachong 1 section

Rapeseed oil 3 kg

20 pickled peppers and millet are spicy.

A handful of white sesame seeds

Silver carp is a catty and a half.

A spoonful of raw flour.

3 tablespoons flour

Eggs 1

A spoonful of white wine

A spoonful of pepper

A teaspoon of pepper

salt

One or two onions

One or two celery

Lentinus edodes and Pleurotus ostreatus are 2 each.

Step 1

Cut sauerkraut, ginger, garlic, pickled pepper, onion (scallion), pepper, dried pepper and millet pepper into small pieces and put them in a large bowl for later use.

Second step

Seasoning can be used for cooking.

Third step

Wash and chop the fish into small pieces, drain the water, add salt (more essence can be added), cooking wine, pepper powder and pepper, mix well and marinate for half an hour. (Be sure to put cooking wine or yellow wine, or white wine, which has a strong smell. After pickling, sprinkle with raw flour, flour and eggs and mix well. Raw flour and flour are first mixed into paste with cold water, and the thick dosage is just enough to wrap a thin layer of pulp on each fish, not too thick.

Fourth step

Rapeseed oil is heated (other oils are also acceptable) to 78% hot oil. Add fish pieces wrapped in pulp and fry until golden brown. Fish frying skills: Fish pieces should be fried twice separately. You can take it out after frying it for the first time until it turns yellow. When the flour is cooked, you don't need to fry it until it is crisp. After the oil of the fish fried for the first time is slightly cooled, the oil of the fish just fried is reheated to 56%, and the fried fish pieces are added for the second frying. This time, when frying, you should keep turning it with a shovel, and you can take it out when the batter on the surface of the whole fish fillet in the pot becomes golden and crisp. The first time is mainly fried, and the second time is fried crisp.

Step five

Put the fried fish pieces into a clean bowl for later use. Don't touch the water in the bowl with fish pieces, or the batter on the fish pieces will be soft and not delicious.

Step 6

Degrease the fried fish, heat it to 80% to 90% again (the oil temperature needs to be high to fry the seasoning), and add all the seasonings to fry the fragrance.

Step 7

Stir-fry the seasoning until fragrant, then add the bean paste and stir-fry it again (stir-fry the red oil, that is, the oil and the bean paste blend to turn red).

Step 8

The sauce overflowed.

Step 9

Pour in water and bring to a boil. Cook for a while. (the amount of clear water should not exceed the fish pieces, not too much. )

Step 10

After the soup base is boiled, add the side dishes such as Pleurotus ostreatus, shiitake mushrooms and fish pieces, cover the pot and cook over high heat.

Step 1 1

The fish has been fried. So don't cook for too long. Fish pieces will rot if cooked for a long time. When the fish and vegetables are cooked, take them out and put them in a big basin or bowl. There must be a big basin. Pour the fish and soup into the basin.

Step 12

The second stage (the key step of spicy taste) is to sprinkle dried Chili segments, chopped green onion, celery and sesame seeds on the surface of the pot.