Spicy-hot fish is a home-cooked dish, and the main raw material is grass carp.

The raw material of spicy and hot fish: a large grass carp weighing more than 3 kg;

Ingredients of spicy and hot fish: mushrooms, peppers, peppers, onions, ginger, garlic, cooking wine, chicken essence, salt, pepper, Xixian bean paste, sesame and so on;

The bottom material of mala Tang: bean sprouts, kelp and raw cabbage;

The practice of spicy fish:

1, sliced grass carp, marinated with cooking wine, chicken essence, salt and pepper for 30 minutes;

2, put oil in the wok, stir-fry pepper and pepper. Saute onion, ginger and garlic until fragrant. Stir-fry red oil with Xixian bean paste, add stock and cook mushrooms.

3. Then put the chewing wedge with blind fish head, fish steak and fish fillet in turn;

4. The bottom materials in the basin are blanched bean sprouts, kelp and raw cabbage;

5, cooked fish out of the pot, poured into the basin, and then sprinkled with onions, ginger, garlic, sesame seeds;

6, put oil in the pot, add pepper and pepper and stir fry again;

7. Pour the oil into the basin, so ~ ~ ~

The smell is fragrant, and the fresh spicy and hot fish is ready!