The cuisine of Wuliu Fish belongs to Sichuan cuisine. The characteristics of Sichuan cuisine are fresh and light, with the true color of fish, sweet and delicious.

Ingredients: 1 fresh fish (about 1 kg), 50 grams of chili, and 50 grams of shredded donut.

Auxiliary seasonings: 100 grams of vegetable oil, 30 grams of soy sauce, 50 grams of vinegar, 30 grams of cooking wine, 15 grams of salt, 25 grams of wet starch, 40 grams of sugar, 20 grams of coriander, a little MSG, 25 grams of garlic, 40 grams of green onions, and 25 grams of ginger.

Just the right amount of soup.

Production process (1) Remove the fins, scales, gills and internal organs of the fish, wash and drain the fish, cut both sides with a straight knife (divided into 12 grams), put it into a boiling water pot together with chopped green onion, ginger and cooking wine.

Add salt and cook over low heat until cooked through.

(2) Heat a frying spoon and add oil, add shredded onions, ginger, garlic, winter rut, and chili peppers, stir-fry briefly, then pour in the soup, add sugar, vinegar, cooking wine, soy sauce, MSG, and thicken with wet starch

.When the gravy is foaming, add a little hot oil, stir evenly and pour it on the fish, then sprinkle with washed coriander.