Materials: 2 crucian carp;

Accessories: appropriate amount of oil, salt, Sichuan pickled pepper, Pixian watercress, Pogostemon leaves, ginger, garlic, ginger, green vegetables, wine and pepper.

Home-cooked huoxiang crucian carp

1

Wash the broken crucian carp and marinate it with cooking wine and salt 15 minutes.

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2

Stir-fried ginger, pickled peppers, pickles and other seasonings are finely cut. Slice the leaves of Pogostemon cablin for later use.

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three

Hot pot, when the oil is hot, add crucian carp and fry until the two skins are brown, then take out. If you can't stand the oil at home, you can put less oil, like me, and fry it in a pot.

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four

Take another pot and heat the oil. Stir-fried ginger, pickled peppers, pickles, garlic, peppers, bean paste.

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five

Add water (preferably broth) and fried fish. Add some mash (fermented wine), patchouli leaves and garlic cloves.

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six

When the fish is cooked, pick it up and put it in a container. Sprinkle a little patchouli leaves on it.

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seven

Add some bean powder to the seasoning in the pot to quickly collect the juice. Then pour it on the fish in the bowl. Done (it seems that there are too many pickles and all the fish are drowned, but it doesn't matter. Does not affect the fragrance of Pogostemon cablin. It is best to eat fish after eating kimchi, and it is also great to eat noodles after two meals. )

PS。 Sichuanese are naturally willing to use seasonings when cooking, but they are reluctant to throw them away.

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skill

1, crucian carp must be fresh.

2. Never put monosodium glutamate.

3. Pickles and pickled peppers are already delicious. There is no need to put any more salt.