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

2, yellow chili ding in the fish stalls to let the stallholder to help kill a good, internal organs are cleaned up, and then washed after returning home, and then marinated with cooking wine and salt.

3, the first shallot cut section, garlic peeled off the skin, not cut, to the whole. Then the pickled pepper and ginger finely chopped into pieces, Sichuan cuisine is concerned about the ingredients chopped, chopped the more broken the more flavor.

4, start a pot of oil, first garlic cloves fried surface browning, and then under the large onion section, pickled pepper and ginger end slightly, followed by the spicy sauce, change the small fire slowly stir fry, until the fried flavor.

5, 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.

6, open high heat, soup rolled open boiling, push the yellow spicy ding.

7, continue to high heat, to a small spoonful of sugar, very refreshing, simmer for 2, 3 minutes, time can not be long, simmer for a long time, the 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.

8, like a thin thickening hook, do not like, not thickening line, a spoonful of chicken essence, turn off the fire, sprinkle a handful of small parsley, you can plate.