After the hot pot is formed, you put in another pot, pour a small amount of oil,

add green peppercorns over low heat and stir-fry for half a minute, until 5 are cooked, and then pour them into the hot pot together.

While not losing the original flavor of green peppercorns, part of the numbing aroma has been released from the oil!

As the oil is poured into the pepper, its buoyancy increases and it will float on the soup surface.

Ingredients

Ingredients: 350 grams of fish Ingredients: 50 grams of fresh green peppercorns Seasonings: 3 grams of refined salt, 10 grams of dark soy sauce, 15 grams of ginger slices, 20 grams of green onion, 20 grams of garlic slices, 10 grams of chicken powder, 20 grams of Sichuan bean paste (finely chopped), 50 grams of fresh soup, 20 grams of wet starch, 500 grams of refined oil (approximately 75 grams consumed), 3 grams of clear oil

Method

1. Blanch the fish in a pot of boiling water, take it out and wash it, put it in a bowl, add a little dark soy sauce for color and mix well.

2. Heat the oil in the pot until it is 70% hot. Put the fish in the pan and fry it until it is slightly browned. Leave 50 grams of oil in the pot. Add the bean paste and fry until it is raw. Add in the ginger and garlic slices. , sauté the green onions until fragrant, then add the fresh pepper and stir-fry briefly, add fresh soup and bring to a boil, stir in the wet starch to form a thick gravy, remove from the pot, pour in the oil, and serve in a plate.