"Braised Carp"

Ingredients: 1 carp, 1 green onion, a few slices of ginger, 2 cloves of garlic, 4 dried chili peppers, some Sichuan peppercorns, a spoonful of white vinegar, raw 2 spoons of soy sauce, half a spoon of dark soy sauce, a little sugar, a little cooking wine, a little salt, a little vegetable oil, a little corn starch, 1 coriander

Preparation method

1. Remove the internal organs and fish Wash the gills, fishing line, and blood and make a few diagonal cuts on the belly of the fish with a knife to enhance the flavor. Spread a little salt and pour in a little cooking wine and marinate for 10 minutes

2. Shred the onions and dried chili peppers, slice the ginger, mince the garlic and set aside

3. Drain the water from the fish , pat a little corn starch (other starch or flour is also acceptable) and put it into the oil pan for frying

4. Take out the pan with light brown color on both sides

5. Leave a little oil, add sugar, Sichuan peppercorns, scallions (leave some of the green scallions for decoration on the plate), ginger, garlic, dried chili peppers, cooking wine, light soy sauce, dark soy sauce, water, and fried fish, cook over high heat for 5 minutes until the soup is gone and serve out.

6. Pick out the fried scallions and ginger, add some fresh shredded scallions and coriander to garnish

"Spicy Dried Fish"

Ingredients: 50 grams of dried fish, appropriate amount of fried peanuts, dried chili peppers, ginger, garlic, chopped green onion, Sichuan peppercorns, and appropriate amount of cooking wine

Preparation method

1. Wash the dried fish , soak it in warm boiling water for half an hour, remove and drain, and set aside; cut the ginger and garlic into minced pieces, remove the stems and seeds of the dried chili pepper and cut into shreds

2. Heat the oil in the pan. Add Sichuan peppercorns, fry over low heat until fragrant, then take them out; add in small dried fish, stir-fry over low heat until golden and crispy, then add two small spoons of cooking wine, stir well, then scoop out the dried fish and set aside

3. Add the remaining oil in the pot, add shredded dried chili peppers, minced ginger, garlic, and chopped green onion. Stir-fry until fragrant. Add the previously fried dried fish and stir-fry evenly

4. Pour in about 40 ml of water, turn to high heat, wait until the soup is completely dry, then turn off the heat, finally add peanuts, stir well and serve.