Spicy fish fillets, whether it is Hunan cuisine, or Sichuan cuisine as a northeasterner I, stupidly did not distinguish, I know it is very tasty, and very rice. Now introduce a Northeasterner's improved practice.

Main ingredient: silver carp a

Applications: dry chili (amount depending on personal taste), salt, seasoning sauce (chili sauce and soybean paste mixed together), green onions, ginger, garlic, peppercorns, thirteen spices

Practice

1, clean up the fish, remove the entrails and wash, the head of the fish with or without can be used.

2, slice the fish, the fish with a knife blade into the size of thin and thick fish slices, this step is a test of knife work.

3, marinade, the sliced fish, into the iron pot, and then the ginger minced, and starch and cooking wine and salt, together in the pot, stirring, marinade for 15 minutes. Try to get as much flavor as possible.

4, the pot into the oil, the best use of nine three soybean oil, oil temperature to bubbling, add seasoning sauce, dry chili,; and then cut green onions, ginger and garlic, together with the pot, popping incense, and then into the peppercorns.

5, add a bowl of water, until boiling.

6, the marinated fish slices, into the pot, boiling, served in a pot, sprinkled with shredded green onion, garlic cloves, shredded ginger and thirteen spices.

7, the pot again into the oil, boil until large hot, turn off the fire, the oil dripping in the fish pot.

Finish