Most people's diet and taste habits in Sichuan are spicy or spicy, especially the more spicy and numb they are. Generally, Sichuan-style lobster sauce fish is a popular food in Sichuan, and it is generally necessary to prepare Wuchang fish, crucian carp or others when cooking.

Ingredients

Fish (turtle shell, crucian carp, Wuchang fish)

ingredients

Onion douchi

Ginger wine

dry red pepper

Steps of Sichuan-style lobster sauce fish

1. Slice ginger, and prepare onion slices.

2. Marinate with cooking wine, ginger and onion 10 for more than 0 minutes.

3. Refine the oil first and turn off the fire, for fear that the oil temperature will be too high. Wait until the seventh and eighth floors are hot to fish. Don't worry, I fry four pieces in one pot, because the fish have to stick together, and there is water on the fish, so be careful that the oil splashes and burns. Just fry until golden, and be careful to spoil the fish!

4. Wet lobster sauce (I bought the ready-made black and soft one), chopped with a knife. Then stir-fry the oil that just fried the fish, and then add ginger and onion. Because I like spicy taste, I added dried Chili. You can also add star anise and fragrant leaves. Be sure to stir-fry with a small fire.

5. Put the fish in the pressure cooker. Pour the fried lobster sauce into the pot together with the oil, and turn off the heat after 15 minutes when the pressure cooker is steaming.