This is a Sichuan dish; mullet, also known as black fish, and sanjiao, also known as clematis, are pungent and warm in nature and have the functions of dispelling wind and dampness, unblocking collaterals and relieving pain, anti-inflammatory and detoxifying.

Ingredients: Mullet

Accessories: Coprinus comatus, cabbage sum, egg white, minced wild pepper, green and red peppercorns

Seasoning: salt, cooking wine , sugar, pepper, sansho pepper water, chicken essence, water starch, minced garlic, onion and ginger sections, stock, chicken fat, cooking oil

Cooking method:

1. After gutting and washing the fish, remove the bones and cut into slices, sizing with salt, cooking wine, egg white, and starch to taste, wash and cut the Coprinus comatus into slices, pick and wash the cabbage;

2. Set the pot on fire and put it on the stove Add oil. When the oil temperature is 40% hot, add the cabbage, copri mushrooms, salt and chicken essence and stir-fry until cooked. Place the cabbage on both sides of the fish plate and place the copri mushrooms on the plate;

3. Sit in the pot Light the fire and put in the oil. When the oil temperature is 40% hot, add the fish fillets and slide them out. Leave the remaining oil in the pot. Add the minced garlic and minced san pepper and stir-fry until fragrant. Pour in an appropriate amount of stock, salt, pepper and san pepper water. , sugar, chicken essence, and fish fillets, stir-fry evenly, thicken with water starch, sprinkle in green and red granules, pour in chicken oil, take out of the pan, pour into a plate with coprinus mushrooms, and serve.

Features: Bright color, smooth fish meat, rich pepper flavor, crisp and tender mushrooms.

I would also like to remind you: using sansho pepper to make fish can appetize, enhance appetite, and help digest and absorb nutrients.