Huoxiang is a flavoring herb with a unique fragrance. It is said to have the effects of aromatic and dehumidifying, soothing the stomach and stopping vomiting, removing dampness and relieving the surface. Used in cooking, it is more conducive to improving appetite.

Some people may not like its unique fragrance, but if you can still tolerate it, I suggest you try making a Patchouli-flavored crucian carp, maybe you will like it from now on. This is the case for my kid. When he made pickled pepper fish in the past, although he also ate it, it was always a bit uninteresting. Ever since I added some patchouli to it, my appetite has been whetted.

Of course, this dish also includes another treasure in Sichuan cuisine: pickled peppers.

Pickle 3~4 pieces of ginger, 8~10 pickled peppers, and 2~3 pieces of garlic, mince and set aside.

If there is a lot of Patchouli, you can cut it into shreds. I prefer to cut it into the size of chopped green onion, which makes it easier to taste.

Add two tablespoons of sweet potato starch and appropriate amount of water to prepare the gravy. Set aside.

Three slightly larger crucian carp. If you ask the chef to kill it, be sure to buy it and cook it for one meal, and don't put it in the next meal, otherwise the fish will not be fresh.

Fish stalls generally do not keep the fish too clean. You need to wash it again after taking it home, especially the black film in the fish belly, which has a bad taste and strong fishy smell. It must be removed, and the fins can be cut or not.

Drain the washed fish and use kitchen paper to absorb all the water inside and outside the fish body. Then make two or three cuts on both sides to facilitate the flavor. It is also more convenient when eating.

Pour oil into the hot pan, heat to 5~6 layers, then turn to low heat. Hold the fish head and slowly put the fish into the oil, fry it over low heat to set it, so that the fish meat will not rot easily when cooked.

Gently drain the oil from the fried fish with a spatula and place it on a plate. Leave about two tablespoons of oil in the pot. If there is lard, add a small piece to enhance the flavor. If it really doesn’t exist, it’s fine if you don’t add it.

When the temperature of the dish returns to level 5-6, turn down the heat, add the prepared pickled ginger, pickled peppers and minced garlic in batches, and stir-fry lightly until red. When fragrant, add a handful of peppercorns and continue to stir-fry.

Soon, the salty and sour aroma of pickled peppers, the numbing aroma of Sichuan peppercorns, and the unique fish aroma of pickled ginger and pickled peppers become stronger. Add a small amount of water, which is estimated to cover more than half of the fish. Add 2 tablespoons of soy sauce, 1 teaspoon of light soy sauce, and 2 teaspoons of white sugar, and then add some chopped patchouli. Gently push the mixture with a spatula. Cover the pot and simmer slowly over medium-low heat.

After the soup is fragrant, put the fried fish into the soup, use a spatula to scoop some of the seasoning onto the fish, cover the pot, turn to medium heat, and simmer.

During this period, pay attention to the heat. The fire should not be too high, otherwise the fish will be cooked and collapse.

Always hold the handle and shake the wok to prevent fish from sticking to the pan.

After simmering for about 20 minutes, you can start the pot (if you have time, you can also simmer it on low heat for a longer time, which will make it more delicious).

Gently scoop up the fish and transfer to a plate. If you plan to have one for each person, you can put it on different plates to make it easier to pour the sauce and make it more convenient and hygienic to eat.

After the cooked fish is taken out of the pot, turn to low heat, it must be low.

If the fire of the stove is not low, this step can be done without the fire.

Stir the prepared gravy a few times with chopsticks to allow the starch sinking at the bottom of the bowl to evenly dissolve in the juice.

Pour little by little into the pot, stirring with a spatula to mix.

If the temperature goes down, put it back on the stove. Regardless of whether it is removed from the fire or put on the fire, the purpose is to make the pot slightly hot and allow the gravy to be evenly integrated into the soup.

While pouring, stir clockwise with a shovel. Cook until the soup becomes bright red and thick. Then pour the remaining patchouli into the soup and mix evenly.

While it’s still hot, pour spoonfuls onto the fish on the plate... blah blah blah... serve!

This Patchouli crucian carp has tender meat, sweet taste, and high nutritional value. Eating it in summer also has the effect of relieving heat, removing dampness, and regulating qi. It is a great appetizer for meals...

Don’t like it For those who like the scent of patchouli, just remove the patchouli in the above steps.

In this way, you can harvest another qualified Sichuan dish - "Pickled Pepper Crucian Carp" (?﹃?).