"Ciba fish" is a famous local dish with a strong local flavor of Hubei. It is made from carp meat as the main ingredient, which is pickled, dried and then fried;

"Siba fish" has a saying that "it smells bad when you smell it, but it smells good when you eat it". Served with rice, it can enhance the taste, and with wine, it can change the taste. In the southeastern region of Hubei, eating "baked fish" has become a hobby.

Ingredients: grass carp.

Seasoning: salt, cooking wine, dried chili, ginger, sugar, pepper, light soy sauce, vinegar, green onion, sesame.

Method 1:

1. Select the fish meat with the head and tail removed, clean the fish meat, and cut it into chunks; 2. Put the fish chunks into a bowl and place Add salt, cooking wine, shredded ginger, and dried chili peppers, stir evenly, cover with plastic wrap and marinate in the refrigerator for 2-7 days; 3. When eating, take it out and defrost it. When the fish pieces are thawed enough to be easily separated, place them in the freezer. Spread the fish pieces on the lettuce and put them in a ventilated and cool place to dry; 4. Prepare the minced ginger, chopped green onion, Sichuan peppercorns, and dried chili peppers and cut them into sections with scissors; 5. Heat the oil in the pot and put the fish pieces on top After peeling off the shredded ginger and dried chili peppers, place the fish skin side down on the pan and fry slowly; 6. Fry the fish pieces until golden brown, then take them out; leave the bottom oil in the pan, add the dried chili peppers and Sichuan peppercorns over low heat and stir-fry The aroma will come out; 7. Put the fish pieces, minced ginger, pickled ginger shreds and pepper segments into the pot together; 8. Turn on low heat, add light soy sauce, sugar and a little water, stir-fry evenly and simmer for a while; 9. Turn on high heat, collect the soup, pour in vinegar, sprinkle with sesame seeds and chopped green onion, stir evenly and serve.

Method 2:

1. Chop the clean fish into 5 cm long and 3 cm wide fish pieces and place them in a small basin. Add 3 grams of refined salt, 5 grams of ginger slices, and 5 grams of green onion. Marinate evenly for 12 hours, take out and dry. 2. Put the wok on high heat, add 100 grams of sesame oil and heat it up, then put the fish pieces into the pan one by one and fry until golden brown. Add refined salt, soy sauce, sugar, minced ginger, rice wine, dried chili peppers, and 250 grams of water. Cook together until the marinade is thick, pour in sesame oil, remove the green onions and serve.