Ingredients: bighead carp 1 strip, 2 red peppers, celery 1 root.

Ingredients: ginger, onion, dried pepper, pepper, bean paste, salt, soy sauce, cooking wine, raw flour, pepper and chicken powder.

Exercise:

1. slice the fish first.

2. Cut the fish with an oblique knife.

3. Add pepper, cooking wine, soy sauce and salt to the fish fillets, add a little cornflour and mix well. Finally, add less oil and mix well.

4. Cut the parsley and slice the red pepper for later use.

5. Slice the onion, slice the ginger, slice the dried pepper, and wash the pepper for later use.

6. Put the oil in the pot, saute the ginger slices, and add the dried Chili slices to stir-fry for fragrance.

7. Add a spoonful of bean paste and stir fry in red oil. Add coriander and red pepper, stir-fry slightly.

8. Pour in the fish fillets and stir fry.

9. Add about two tablespoons of water and cook slightly, then add chicken powder and onion and stir well. Serve.

The practice of spicy fish at home

1. Carp (black carp, grass carp, bighead carp) is washed and sliced.

2. Fish fillets are salty and delicious, not salty and delicious!

3. Drain the water and cook the fillets, not too old, for about three minutes.

4. Use another pot to make oil, a lot of oil, and be sure to soak all the fish fillets.

5. Prepare a large pot of onion, ginger and garlic, and copy bean sprouts.

6. Put the cooked fish fillets into the basin, and finally pour in the pepper and hot oil.