Sichuan cuisine is fresh, tender and light, showing the true color of fish, sweet and palatable.

Raw materials: fresh fish 1 tail (about 1 kg), 50 grams of pepper and 50 grams of shredded Dongru. Accessories: vegetable oil100g, soy sauce 30g, vinegar 50g, cooking wine 30g, salt15g, wet starch 25g, sugar 40g, coriander 20g, monosodium glutamate a little, garlic 25g, onion 40g, ginger 25g, and appropriate amount of soup.

manufacturing process

(1) Remove the fins, scales, gills and internal organs from the fish, wash and control the water, cut a flower knife (separated by12g) on both sides, put it in a boiling water pot, put it in together with the chopped onion, ginger, cooking wine and salt, and cook it with slow fire until it is cooked thoroughly.

(2) Heat a frying spoon, add oil, add shredded onion, shredded ginger, garlic, shredded Dongru and shredded pepper, stir-fry the soup a little, add sugar, vinegar, cooking wine, soy sauce and monosodium glutamate, thicken it with wet starch, add a little hot oil when it bubbles, and pour it on the fish. Then, sprinkle the cleaned coriander.