The spicy and hot fish cooked in the restaurant is delicious. What is always made in the menu is not the taste of the restaurant. Who is the right person to teach spicy and hot fish to cook in Sichuan? Piaoxiang spicy-hot fish

Main ingredients, grass carp

Ingredients: bean sprouts, kelp, white radish, Chinese cabbage, sauerkraut;

Seasoning: pepper, dried pepper, chafing dish base, bean paste, pepper, onion, ginger, garlic, salt, chicken essence, white pepper, sugar, raw flour, abalone juice, oyster sauce and seasoning.

Exercise:

1: First cut the fish fillet in half, chop the fishbone, slice the fish, and then sprinkle salt and corn flour on the fish. Fish fillets are submerged with salt, egg white, chicken essence, cooking wine, corn flour and a little oil.

2: Cut bean sprouts, kelp, white radish, Chinese cabbage, sauerkraut, pepper, onion, ginger and garlic into powder for later use.

3. Fire and drain the oil. Stir-fry fish pieces for later use, then stir-fry onion, ginger and garlic, add bean paste, chafing dish bottom material and pepper, and then add stock, fish pieces, salt, chicken essence, white pepper, sugar, monosodium glutamate, abalone juice, oyster sauce, seasoning and seasoning. When the water boils, add bean sprouts, kelp, white radish, Chinese cabbage and sauerkraut: after cooking, take out the pot. Leave the soup until the water boils and slowly add the fish fillets.

4: Finally, put onion, ginger, garlic, dried pepper, pepper, white sesame and coriander on the fish. Then put oil in the pot and heat it, pour it on it and fry it.