Main Ingredients

Carp

2 carp

Supplementary Ingredients

Oil

Amount

Salt

Amount

Sichuan Pickled Peppers

Amount

Pixi County Bean Curd

Amount

Patchouli Leaves

Amount

Ginger

More p>Amount

Ginger

Amount

Garlic

Amount

Ginger

Amount

Pickled green cabbage

Amount

Wine wine

Amount

Peppercorns

Amount

Steps

1. Broken carp, clean and marinate with cooking wine and salt for 15 minutes.

2. Pickled ginger, pickled pepper, pickled bok choy and other seasonings chopped fine. Patchouli leaves chopped fine and spare.

3. Heat up a pan, wait for the oil to heat up, put in the crucian carp and deep fry until both sides of the fish skin browned and then fish out. (Home can not afford oil can be less, like me, with a pan frying).

4. In a separate pan, heat the oil. Pickled ginger, pickled peppers, pickled bok choy, garlic, peppercorns, bean paste into the fried.

5. Add water (preferably stock) and put in the fried fish. Add some mash water (liquor), patchouli leaves, garlic cloves.

6. When the fish is cooked, fish it up and put it in a container. Sprinkle a little more patchouli leaves on top.

7. Add a little bit of water bean powder to the seasoning in the pot and quickly reduce the juice. Then drizzle on top of the fish in the bowl. Finish (it seems like there was a bit too much kimchi and it overwhelmed the fish, but that's okay. It didn't detract from the eerie aroma from the patchouli. Fish eaten kimchi rice is excellent, and then can not eat the second meal used to eat noodles is also great.)

PS. Sichuan people's nature, cooking with spices, but can not afford to pour.

Tips

1, carp must be fresh.

2, never put MSG.

3, kimchi and pickled peppers are already very flavorful. There's no need to put more salt