material

condiments

Grass carp 750g

Pork belly 50 grams

condiments

pepper

20 grams

(Hongyou Pixian) Bean Paste

50 grams

Red pepper

100

Pickled pepper

30 grams

dark soy sauce

10ml

oil

150ml

salt

5 grams

verdant

third segment

energy

4 tablets

Cooking wine

40 ml

garlic

6 petals

water

400 ml

The method of spicy fish

1. Slaughter grass carp to remove scales, gills, viscera and fishy tendons, and rub off the black membrane (black membrane and fishy tendons should be removed) in the belly of the fish by hand. If the fish is large, it can be cut in the middle or cut into sections;

2. Peel the pork belly, cut it into thin slices (put it at the bottom when cooking), shred the dried pepper, and pat the garlic skin with a knife.

3. Add pork belly and seasoning into the pot, and finally add the processed fish and water;

4. Cover the lid, start the function of collecting and stewing fish, and the cooking program will be automatically executed;

5. After cooking, take out the fish with a fish shovel, stir the remaining ingredients in the pot and pour them on the fish.

Cooking tips

Key points:

1, you can add some fat, or pork belly to make the fish more fragrant;

2. The proportion of pepper and dried pepper should be appropriate, and the spicy taste is better;

3, you can add more oil, so that the fish will be more fragrant.