Ingredients for Hunan preserved fish

Hunan preserved fish 1 catty Three scallions

Thirty grams of ginger One piece of garlic

One can of black bean pangasius Three pieces of star anise

Ten peppercorns Ten pieces of sugar 10 grams

Hunan preserved fish

Step 1

Chop the onion, ginger, and garlic and reserve it, and prepare the peppercorns and star anise. If you like spicy food, use a few red millet chili peppers to chop and set aside.

Step 2

Hunan waxfish in order to facilitate the storage will be sun dry, so soak in hot water in advance, soak a little softer, clean and fish out of the standby, pay attention to do not soak too soft, otherwise the back of the frying time will be easy to rot.

Step 3

Pour the oil in the pot and heat it up, put the waxfish into the pot one by one after draining the water, and start frying. Don't pour it in all at once, the oil will splash on you. To fry until the skin of the fish pieces of golden brown, it is almost, do not fry too old. When the fish is done, pull it out and set aside. Pour out the oil, leave a little oil in the pot.

Step 4

Leave a little bit of oil in the wok, pour in the chopped green onion, ginger and garlic, and if you like spicy food, you can put in some chopped millet chili. When the ingredients are fragrant, open the pangasius with black beans and put the oil and black beans inside the pangasius. If you like spicy food, you can put some Lao Gan Ma spicy chicken. Stir fry the aroma and pour in the fried fish, less than the vinegar, soy sauce, soy sauce, sugar less than. Finally, sprinkle some green onion foam and MSG, ready to plate.

Step 5

Finally, put on the plate, sprinkle some white sesame seeds, delicious finished.