condiments

Caohu Hu tong

condiments

Red pepper

30 grams

garlic

Two heads

pepper

1 spoon

vinegar

1 spoon

Chinese prickly ash powder

1 spoon

preserved ginger

20 grams

Sichuan pepper

20 grams

Pickled pepper

20 grams

onion

100g

refined sugar

1 spoon

Pi County Douban

Two spoonfuls

Cooking wine

1 spoon

Light soy sauce

Two spoonfuls

oyster sauce

1 spoon

salt

1 spoon

vegetable oil

Proper amount

1.

A silver carp, washed and cut into pieces, washed repeatedly and pickled with cooking wine and salt.

2.

Ingredients: dried pepper, pepper powder, pepper powder, pepper, onion, garlic, vinegar, pickled ginger, pickled pepper, sugar, cooking wine, Pixian watercress, soy sauce and oyster sauce.

3.

Slice scallion, slice garlic, pickle pepper and ginger, and cut into powder.

4.

Add wide oil into the pan, heat it, add dried pepper, garlic, pickled ginger, pickled sea pepper and Pixian watercress and stir-fry until the oil is red and shiny.

5.

Pour the fish head into the basin with a spoon, spread with shallots, add some fresh soup, and add the fish head and fillets.

6.

Cook the cooking wine until the color turns white, add salt, sugar and pepper, while cooking the fish, shake the pot, and add soy sauce and balsamic vinegar when the fish is almost cooked.

7.

Pour the fish head into the basin with a spoon and spread with chives.

8.

Pour the fish fillets and soup into a basin, and sprinkle with pepper powder, minced garlic and chopped green onion.

9.

Put (more) vegetable oil in the pot. When the oil temperature is high, turn off the fire, quickly dry the pepper and pepper and pour them on the fish fillets.