condiments

Dufu fish

1800g

condiments

Red pepper

Proper amount

energy

Proper amount

garlic

Proper amount

oil

Proper amount

chicken essence

Proper amount

Sichuan douban

Proper amount

step

Wash the fish.

2. cut into pieces. Add 1 tablespoon cooking wine and 2 teaspoons of salt and mix well.

3. Dice dried peppers, cut onions into small pieces, slice garlic and slice ginger.

4. Pour the oil into the pot, add 1 spoonful of sugar into the oil and boil it (to look good), add ginger and garlic, stir-fry half of the dried peppers a few times, turn the Sichuan watercress over, add boiling water, put the fish head in first, and cover it to boil.

5. Put the fish fillets in again, add a little salt (put some salt in the pickling process), cover and burn.

6. When the fish is ready, put the onion, dried pepper, pepper and pepper chicken essence into the fillets.

7. Pour oil into the pot and put oil according to the amount of fish. Heat the oil until it smokes.

8. Pour the hot oil on the seasoning, the smell is fragrant, and the pot is full of fragrance.

Have a taste. If the taste is inflamed, add a little salt to eat.

Please refer to /recipe/258797 for details.