Sichuan cuisine recipes - spicy fish production method

Raw materials grass carp 1 (about 1000 grams), 200 grams of mushrooms, 50 grams of green onions, 30 grams of peppercorns, 3 grams of salt, 5 grams of monosodium glutamate (MSG), 3 grams of chicken essence, 25 grams of cooking wine, 2 grams of pepper, 100 grams of oil, 1 egg, 20 grams of soybean flour, 200 grams of broth. grams, 20 grams of ginger.

Method of production 1, grass carp slaughtered scales, gills, disemboweled and cleaned, and then bone head sliced into fish fillets. Onion cut section, ginger slices. Needle mushrooms washed into the boiling water slightly boiled, fished out into the bowl to hit the bottom. Fish fillets with a little wine, code egg white soybean flour to be used.

2, frying pan on high heat, add 50 grams of salad oil burned to 60% hot, under the ginger, green onion section stir-fried flavor, mixed into the broth with wine, salt, pepper, chicken boiling. The code good taste of the fish slices into the cooking to nine mature pot into the bowl, put the monosodium glutamate.

3, another pot on a high flame, put 50 grams of salad oil burned to seventy percent of the heat, under the peppercorns fried pan drizzled on top of the fish slices that is complete.

Features:

Pepper fish fillets in the use of peppercorns dozens of times over the norm, the fierce stimulation to give a sense of suffocation after a feeling of euphoria in the production of fish fillets to strive for tender and slippery

This is the first time in the history of the fish fillets.