The simple method of pepper and hemp fish is a common dish in the hot dish menu of gourmet Jie. How to make pepper fish best depends on your own taste and habits to adjust the details, so that you can make this pepper fish according to your own feelings ~ ~ Ingredients:

Grass carp 1 (about1000g), Flammulina velutipes 200g, Allium fistulosum 50g and Capsicum 30g.

Egg 1, bean flour 20g, ginger 20g, refined salt 3g, monosodium glutamate 5g, chicken essence 3g, cooking wine 20g, pepper 2g, salad oil 100g, and clear soup 20g.

Exercise:

1. After the grass carp is slaughtered, it is disemboweled, scaled, gilled, eviscerated, washed, boned and cut into fillets. Cut the onion and slice the ginger. Wash Flammulina velutipes, blanch it with boiling water, remove it and put it in a bowl to make a base. Add a little cooking wine to the fish fillets, and add egg white and bean powder for later use. 2. Put the wok on the fire, add 50g salad oil and heat it to 60% heat. Stir-fry ginger slices and scallion until fragrant, and add clear soup, cooking wine, salt, pepper and chicken essence to boil. Put the coded fish fillets into a pot and a bowl until they are 90% ripe, and add monosodium glutamate. 3. Start another pot fire, put 50g salad oil and heat it to 70%. Stir-fry Chili peppers and pour them on the fish fillets.

Try it quickly and make a pepper fish that belongs to you.