material
A bighead carp (about 2 kg)
6 tablespoons peanut oil
3 onions
5 slices of ginger
3 tablespoons soy sauce
Garlic 3 cloves
3 tablespoons soup
4 pickled peppers
2 tablespoons Chili sauce
Practice steps
1, 1. Wash fish head, cut into sections, and marinate with cooking wine, salt and ginger slices 10 minute.
2, 2, cut ginger slices, garlic mashed, pickled pepper cut into sections, onion washed and cut into sections.
3, 3, hot pot to 70% oil, salted fish sprinkled with a little raw powder wrapped in a pot and fried. Pan-fry over low heat until golden brown on both sides, remove and plate.
4, 4, put a spoonful of oil in the pot, heat it to 70%, add ginger, Chili sauce, pickled pepper and stir fry, then add 3 spoonfuls of stock.
5, 5, after the soup, put salt, soy sauce, and cook into fish heads.
6, 6, turn the fire down for 3 minutes and put in the onions. Collect the juice and plate it.
7, 7, full of color and flavor, appetizing and delicious.
skill
1, the fish is preserved, and it won't break before frying. Delicious.