1, 10 yellow chili ding, a bag of spicy sauce, pickled chili pepper, green onion, ginger, garlic, cabbage, peppercorns, salt, cooking wine, sugar, chicken essence.

2, yellow hot ding 10, 17 dollars a catty, I bought more than two pounds. In the fish stall to let the stallholder help kill good, internal organs are cleaned up, home and then washed, and then marinated with cooking wine and salt.

3, the next preparation ingredients, pickled chili peppers, onions, ginger and garlic cloves, peppercorns are essential ingredients for Sichuan cuisine.

4, the first shallot cut section, garlic peeled off the skin, not cut, to the whole person. Then pickled peppers and ginger finely chopped into pieces, Sichuan cuisine pay attention to the ingredients chopped, chopped the more broken the more flavor.

5, start a pot of oil, first garlic cloves fried surface browning, and then under the large onion segments, pickled peppers and ginger not yet slightly, followed by the spicy sauce, change the small fire slowly stir fry, until the stir fry flavor.

6, add a large bowl of water, submerged fish can be. Boiling water is the best, there is no boiling water, cold water is fine. Add a spoonful of dried peppercorns, and put more if you like hemp.

7, turn on the heat, soup boiling boiling, push the yellow spicy ding.

8, continue to high heat, to a small spoonful of sugar, very fresh, simmer for 2, 3 minutes, time can not be long, simmering time a long fish is old. Do not turn frequently during the period, because the fish is very tender well, if you keep stirring, the fish skin will be broken, the fish will be broken, you can use a spatula to scoop up the soup poured on the fish, so that each fish are evenly flavored.

9, like hook a thin fluorescence, do not like, do not hook fluorescence also line, a spoonful of chicken essence, turn off the fire, sprinkle a handful of small parsley, you can load feet.