blunt-snout bream

500 grams

ingredients

oil

of appropriate amount

salt

of appropriate amount

Ginger garlic

of appropriate amount

Chopped pepper

of appropriate amount

thick broad-bean sauce

of appropriate amount

dry red pepper

of appropriate amount

Sichuan pepper

of appropriate amount

cooking wine

of appropriate amount

pepper

of appropriate amount

vinegar

of appropriate amount

white sugar

of appropriate amount

soy

of appropriate amount

garlic pedicel

of appropriate amount

coriander

of appropriate amount

step

1. Clean up the fish, obliquely cut it twice, and marinate it with salt, cooking wine and shredded ginger for half an hour for better taste.

2. Remove the ginger from the fish and use paper to absorb the water on the surface. Pour a proper amount of oil into the pot, add Wuchang fish and fry until both sides are yellow.

3. Pour the right amount of soy sauce, a little vinegar, sugar and pepper into the bowl, and add the right amount of water to make the bowl juice.

4. Put oil in the pot, add pepper, pepper, bean paste and ginger and garlic and stir-fry until fragrant.

5. Add Wuchang fish and pour in the sauce.

6. Add water, boil over high heat and turn to medium heat for about 20 minutes.

7. Add chopped pepper and simmer for 3-5 minutes.

8. Sprinkle garlic sprouts and coriander powder after cooking.