Perfume Fish is a local dish from western Sichuan Province. This kind of fish mainly rely on patchouli to extract the flavor, and then with Sichuan pickles, pickled peppers, pickled ginger and other condiments, the whole fish (can also be chopped into cubes, slices) burned and made of its fragrant, salty, fresh and spicy, pickles of the acidic taste of the rich, half soup and half vegetables. There are also perfumed fish cooked with fresh fennel and other seasonings.

Raw materials: 600 grams of grass carp, 50 grams of small red bell pepper, 100 grams of celery, 100 grams of fresh bamboo shoots.

Seasoning: 200 grams of canola oil, Pixian 75 grams of bean curd, salt 5 grams, 30 grams of dried chili peppers, 10 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of cooking wine, 10 grams of freshly ground peppercorns, garlic 50 grams of green onions 15 grams of ginger 15 grams of pickled peppercorns 20 grams of brown sugar 5 grams of natural spices 15 grams of natural spices (3 grams of star anise, 1 gram of cinnamon, cumin 2 grams of cumin, 2 grams of allspice, 1 gram of sand nuts, 0.5 grams of fructus herbaceous, 0.5 grams of cloves. Cloves 0.5 g, pepper 5 g), 500 g of fresh soup.

Production: 1, the grass carp wash, with the back of the knife the grass carp pat faint, scrape the scales from the abdomen, remove the internal organs, and then the fish head, fish tail chopped off, the fish meat under the slice. 2, the slice under the fish tear off the fish skin, pick out the thorns, and then diagonal blade sliced into a thick flavor of 1 cm weight 10 grams of the tile block shape, add salt, wine 5 grams, 10 grams of ginger, 10 grams of green onions to marinate for 15 minutes, and then remove the green onions, ginger spare! . 3, celery washed, cut into 5 cm long section; bamboo shoots sliced into thick tail 0.5 cm piece. 4, pot into the canola oil, boil off the heat, until the oil temperature drops to seventy percent heat into the Pixian soybean, dry chili, pepper, the remaining onion and ginger, garlic, pepper, rock sugar, spices stir-fry for 3 minutes on high heat, to be fragrant and then into the soup on high heat, put the fish into the pieces of high-fire boil for 5 minutes to the fish is nine ripe when put in the small red bell pepper (small red bell pepper should be cut into mardo shape), celery section, bamboo shoots slices of fire 2 minutes, put MSG, chicken seasoning and then cook for 2 minutes can be out of the pot.

Features: the fish meat texture tender, taste spicy. This dish, if served in a pot, can also be used to shabu-shabu vegetables and meat products after eating the fish.