Chub fish a 2 and a half pounds or so, large onion knots,, ginger slices, ginger granules, a single garlic, pickled pepper foam, pickled bell pepper, pickled ginger granules, millet peppercorns 3-4 (cut into small knots), Pixian county bean petals, pepper granules, old soy sauce, steamed fish oil, sugar, monosodium glutamate (MSG), 1 bottle of beer, balsamic vinegar, coriander, water fixing powder, small scallion

Practice

1, chub fish slaughtered and cleaned up. Slaughtered into mahjong-sized pieces, with half of the beer, scallion knots, old ginger slices code flavor for 15 minutes, fish out and control the water, scallions and ginger slices do not.

2, the pan into the oil, to be more, the oil temperature at 6 into, the fish piece by piece into the frying, frying until slightly yellow when fishing.

3, the remaining half of the pot of oil, ginger, garlic, pickled pepper foam, pickled ginger, lantern peppers, Pixian bean curd, millet pepper section, peppercorns in turn into the pot of fried incense, excellent, and then put a little sugar, a little soy sauce coloring, steamed fish oil, etc., and then fried ha can be put into the fish, the rest of the beer poured into the water and then mix a little less water, just submerged in the fish can be. Cover the lid smothered over 3-4 minutes, seasoning: (monosodium glutamate, balsamic vinegar added to the water fixed powder together into the pot) thickening over high heat, sprinkle with small green onions before starting the pot, plate and then put on the parsley can be.