Perch.

Ingredients: 1 carp, 1 green onion, 5 slices of ginger, 10 cloves of garlic, 5 red peppers, 10 Sichuan peppercorns, 3 dried peppers, 1 star anise, 1 large Pixian bean paste spoon, 2 tablespoons of balsamic vinegar, 4 tablespoons of soy sauce (light soy sauce), 1 tablespoon of dark soy sauce, 10 grams of sugar, 400 grams of water

1. Prepare all the ingredients, and choose freshly slaughtered fish. ~ Wash and remove internal organs and gills, rub with salt to remove surface mucus, drain and set aside

2. Cut green onion into sections, slice ginger, and cut red pepper into rings

3. Make three diagonal cuts on each side of the fish and drain the water with kitchen paper

4. Put the light soy sauce, dark soy sauce, vinegar and sugar into the water and make a bowl of juice

5. Pour oil into the pot and heat it until it is 70% to 80% hot. Place the fish along the edge of the pot without flipping it. Use a spoon to pour oil on the upper surface of the fish and fry until both sides are golden.

6. Leave the bottom oil in the pot, add star anise, Sichuan peppercorns, dried chili peppers, Pixian bean paste and stir-fry the red oil, add onion, ginger and garlic and stir-fry until fragrant

7. Add the fried fish and pickles Once the bowl of juice is ready, simmer it over low heat for 20 minutes. During this period, pour the soup over the fish and try not to flip the fish~

8. After 20 minutes, turn to high heat to reduce the juice and sprinkle a little chopped green onion and red pepper. Chili rings are ready to serve!

Baidu Encyclopedia - Bass