Tools/materials: snakehead or grass carp, one dried pepper, appropriate amount of fragrant leaves, 2 pieces of pepper, appropriate amount of hot pot bottom material and appropriate amount of sugar.
0 1 First prepare the ingredients, a snakehead or grass carp. I have prepared grass carp, with plenty of seasoning, appropriate amount of dried pepper, 2 pieces of fragrant leaves, appropriate amount of pepper, appropriate amount of hot pot bottom material and appropriate amount of sugar. I have prepared a proper amount of ginger slices and green onions.
Deal with the fish first, take out the gills of the internal organs, and the boss will take care of it for you when you buy the fish. Then change the knife on the fish, add a proper amount of ginger slices and shredded onion, pour a small amount of cooking wine and marinate for 30 minutes to remove the fishy smell.
Heat the oil in a pan, pour in the prepared fragrant leaves, pepper, dried peppers, chafing dish base, ginger slices and shredded onion, stir-fry until fragrant, then put the fish in and fry both sides.
It doesn't take a long time to fry fish, just fry them for 1 min, and then pour in a proper amount of boiling water. When the boiling water does not pass the fish, turn to low heat and cook for 20 minutes.
After 20 minutes, turn to a big fire, then add a small amount of edible salt and appropriate amount of white sugar to refresh, and stir slowly, otherwise the fish will be easily smashed, and stew for 2 minutes to get out of the pot.