Guo Qiang fish is a kind of fish in traditional Sichuan cuisine. It tastes good, but it's complicated. The "traditional Guo Qiang fish" here is to cook the fish with Pixian watercress into a home-cooked flavor, and then add the knife-edge pepper made of dried pepper and pepper to make a dish, which tastes spicy and delicious.

Traditional Guoqiang fish

Production method:

1. After the carp is slaughtered and cleaned, cut a knife on each side of the fish, marinate it with salt, cooking wine, ginger slices and onion knots, then fry it in a 70% hot oil pan until the surface color is golden and crisp, and take out and drain the oil;

2. Leave the bottom oil in the pot, add ginger rice and garlic rice and stir-fry until fragrant, add Pixian watercress and pickled pepper powder and stir-fry until fragrant, then add knife-edge pepper and stir-fry slightly, add fresh soup, and add fried whole fish to boil;

3. After adding soy sauce, monosodium glutamate, chicken essence and sugar, collect the juice with low fire until the juice is dry, put it in a long plate, sprinkle with pepper and chopped green onion, and pour in hot oil to stir-fry for fragrance.