Ingredients: Qingjiang fish 1 strip (weight 750g), tomato strips150g.

1, Qingjiang fish was slaughtered and cleaned, and the blood was washed away. Cut a knife on both sides of the fish, let it stand for 10 minute until the fish is "completely dead", put it in a colander, soak it in the slightly boiling onion spicy juice, pour in 250g of beer, cover it with low fire and stew for 7 minutes. Fish can be easily pierced with a stick, and then drained and put on a plate.

2. Add 30g rapeseed oil, red oil 15g, lard 15g to the pot, heat to 50%, add 20g red pickled pepper, Pixian watercress 15g, stir-fry red oil, add 50g garlic 150g, soak ginger and 20g, stir-fry until fragrant. Add 25 grams of white sugar, 20 grams of aged vinegar, 3 grams of monosodium glutamate, 3 grams of chicken essence and 2 grams of salt, stir well, thicken and pour oil, put tomato strips on both sides of the fish, pour the sauce evenly into a plate, and sprinkle with 10 grams of chopped green onion to serve.

Hot sauce with scallion oil: put 400g old oil and 300g lard in the pot, heat it to 50%, add 30g dried red pepper, stir-fry, add 450g broken Pixian watercress, stir-fry red oil with low fire, add 300g soaked ginger, 250g garlic, 200g pepper powder, add 5000mg stock, and add 30g after the fire is boiled.

Note: This spicy onion juice is usually used on the day of cooking. Leek and celery pieces need to be changed once every meal. After cooking 10 fish, the soup is light and needs to be seasoned again.

Features:

1, boiled fish with homemade onion spicy juice and beer, with rich taste and faint fermentation aroma;

2. Fish-flavored eggplant seeds made of a lot of garlic are covered on the fish, which not only increases the edibility, but also appears to be heavy, but does not increase the cost too much.