Ingredients

Main ingredients

Bighead fish

1800g

Accessories

Dried Chili

An appropriate amount

Ginger

An appropriate amount

Garlic

An appropriate amount

Oil< /p>

An appropriate amount

Chicken essence

An appropriate amount

Sichuan Douban

An appropriate amount

Steps

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1.

Wash the fish well.

2. Cut into slices. Add 1 tablespoon of cooking wine and 2 teaspoons of salt and stir evenly.

3. Dice the dried chilies, cut the green onions into small sections, cut the garlic into slices, and slice the ginger.

4. Pour oil into the pot, add 1 tablespoon of sugar and melt it with oil (for better coloring), add ginger

Add half of the garlic and dried chili peppers and stir-fry for a few times, add Sichuan bean paste and stir-fry After a while, add boiling water, put the fish head in first and cover it to boil.

5. Put the fish fillets in, add a small amount of salt (some salt was added during the pickling process), cover and cook.

6. After the fish is ready, add green onions to the pot.

Dry chili, Sichuan peppercorns and pepper chicken essence are placed on top of the fish fillets.

7. Pour oil into the pot, the amount of oil is based on the amount of fish, and heat the oil until it smokes.

8. Pour the hot oil on the seasonings. The aroma will be fragrant and the pot will be filled with fragrance.

. Taste it. If it smells stale, add a small amount of salt and serve.

For more details, please refer to: /recipe/258797