Patchouli is what the Sichuanese call fish-scented vegetables, and by this name you know that this dish is good at removing fishy smells and is especially suitable for cooking fish. This patchouli crucian carp is synthesized and seasoned on the basis of the traditional bean-paste crucian carp and pickled-pepper crucian carp, and then blended with the fragrance of patchouli, which makes it unforgettable in the mouth!

Materials:

Crucian carp

Patchouli leaves

Soaked ginger and chili pepper

Garlic

Salt, sugar, and chicken essence

Materials wine

Lao Soya Sauce

Pepper

Starch

Pixian Douban

Steps:

0. Treatment of both sides of the net a few cuts, add salt and cooking wine wipe marinated, pour off the excess water, a little raw flour patted on the fish, under the frying pan fried until browned and fished out to drain the oil.

1. Pixian bean paste chopped, pickled ginger and chili pepper minced, garlic minced, patchouli leaves chopped,

2. pot to stay in the bottom of the oil, down into the bean paste fried red oil, down into the pickled ginger and chili pepper garlic minced fried flavor, mixed into the fresh broth to boil, blend in the old soy sauce, pepper, salt, sugar, chicken seasoning,

3. down into the crucian carp and half of the patchouli leaves burned to the side of the burn while the broth poured on the fish body, until the juice collected to half of the broth, the juice collected to half of the broth. The fish body, until the juice to half when the carp,

4. continue to high-flame sauce, the almost dry when the water starch, down into the remaining patchouli leaves stirring evenly on the carp