Grass carp (or chub, fathead minnow) Peppercorns, dried chili peppers, ginger and garlic, salt, monosodium glutamate (MSG), chicken broth, sugar, vinegar, green onions, sesame seeds, sesame oil

Patty Fish Steps

Steps 1

Flavor: salty, fresh and slightly spicy Technique: dry stir-frying (sautéing) Preparation: 1 Fish chopped into chunks, add peppercorns, dried chili peppers, ginger and scallion, salt, cooking wine, seasoning marinade, then put in the sun for a few days (air-drying). , cooking wine, code flavor marinade, and then put in the sun for a few days (air dry).

Step 2

2 oil in the pot, oil temperature boil four, fifty percent, the fish pieces of the pot, frying dry moisture, the surface of the stereotypes, starting (or frying both sides of the stereotypes).

Step 3

3 pot into a little oil, under the pepper, dried chili pepper stir fry, and then under the ginger and garlic stir fry, pour into the fish, adjust the basic taste, vinegar, sprinkle sesame seeds, scallions, dripping sesame oil, stir frying the pot, into the dish.