Cut onion, ginger and garlic into powder, cut green garlic into sections, and cut green pepper into oblique blocks for later use. Pour an appropriate amount of cooking oil into the pot, heat it to 70% heat, add the pickled Ga fish pieces and fry them until they are golden on both sides, and take them out for later use. Leave a small amount of base oil in the pot, add bean paste and ginger and garlic to stir-fry until fragrant, add appropriate amount of water and bring to a boil.
Put the fried fish pieces into the pot, add appropriate amount of salt, monosodium glutamate and chicken essence, and cook until the fish pieces are cooked and the soup is thick. Add green garlic and green pepper, stir-fry evenly, and collect the juice. Ga fish tastes delicious, and its soup is rich, with the fragrance of bean paste, and at the same time, it does not lose the delicacy of the fish itself. It is a very classic Sichuan dish.
Matters needing attention in purchasing Ga fish
1, Appearance: Choose Ga fish with smooth skin, tight scales and no obvious scars or other injuries. Avoid choosing Ga fish with damaged or rotten surface.
2. Smell: Choose Ga fish with no odor or clear fragrance, and avoid choosing products with fishy smell or other odors.
3. Color: Choose Ga fish with bright, ruddy and firm meat, and avoid products with dull, black or discolored meat.
4. Touch: Choose Ga fish with elastic body and tender meat, and avoid products with soft, deformed or softened meat.
5. Origin: Choose Ga fish from regular farms or fishing grounds, and avoid choosing products caught in the wild.