Spicy perfumed fish belongs to the Sichuan cuisine. Practice is as follows: frying pan put vegetable oil, burn to 60% hot, under the pepper, dry sea pepper slightly fried, and then under the Pi County Bean Paste, when the bean paste is golden brown, cooking green onion, ginger, garlic and pickled red pepper stir fry flavor. Add the bone broth and transfer to a casserole dish with the spices. When the stock comes to a boil, slide in the fish pieces. When it boils again, skim off the froth, cook briefly and serve with a drizzle of sesame oil.

Method Ingredients: One fresh grass carp about two pounds. Ingredients: tofu, mushrooms, fungus, pork bone soup. Seasonings: Pi County Bean Paste, Pepper, Dried Sea Pepper, Sliced Onion, Sliced Ginger, Sliced Garlic, Pickled Red Pepper, Spices (Licorice, Incense Leaf, Sennel, Sand Nuts, Cardamom, Grass Nuts) a little, Soy Sauce, Rice Wine.

Making tips: the fish must be fresh. This dish is a half soup dishes, soup should be just submerged fish pieces; pepper, dry pepper amount should be enough, soak the red pepper can not be omitted; bone broth can not be replaced with water; spices should be less, to the flavor of the vaguely on. Spices do not use strong flavor materials such as cloves, Angelica dahurica, star anise, cinnamon, etc., so as not to overpower the main event. The heat of the fish is crucial! It should not be cooked for a long time.

It has high nutritional value, spicy perfumed fish is rich in unsaturated fatty acids, beneficial to blood circulation, is a good food for cardiovascular patients, but also rich in selenium, often eaten with the effect of anti-aging, skin care, but also on the tumor has a certain effect on prevention and treatment; for the body is thin and weak, loss of appetite, the grass carp meat is tender and not greasy, it can be appetizing, nourishing.