grass carp; BoogieFish

ingredients

Pickled wild pepper with ginger and garlic

Pixian bean paste with pepper sauce

Hangjiao consumes oil.

A little soy sauce in aged vinegar

Water starch chives

Black and white pepper salt monosodium glutamate chicken essence white sugar

cooking wine

Steps of making fish with flat pot taste

1. Cut grass carp from the back of the spine, but don't slice it apart.

After that, change the knife on the fish on both sides and wash them for later use. Cut ginger, garlic and pickled wild pepper into powder, and cut shallots and peppers into rings for later use.

2. Heat oil in a pan, add sliced grass carp, fry until golden brown, and remove and drain for later use.

3. Leave a little base oil, saute minced ginger and garlic, add minced wild pepper, bean paste, chopped pepper sauce, cooking wine, stir-fry red oil with oil consumption, add appropriate amount of broth or water, and add salt, monosodium glutamate, chicken essence, black and white pepper, soy sauce, aged vinegar and seasoning.

4. Add the fried grass carp and cook it (about ten minutes). After cooking it, take it out and put it in a small pot (with shredded onion at the bottom) for later use.

5. Add some pepper rings, chopped pepper sauce and water starch to the soup in the pot to make it thick, then pour it on the poured grass carp, and finally sprinkle some chopped green onion and put it on the lit alcohol stove to enjoy.