Braisedcarp is a traditional dish of Sichuan Province, belonging to the Sichuan cuisine in the home cooking, which is characterized by spicy and refreshing, fresh color and strong taste. Specific method:

Materials: 10 pieces of waxed grass carp, 4 dried chili peppers, 10 peppercorns, green onions, ginger, garlic, soy sauce, a little chicken essence, 1 small garlic cloves.

Steps:

1, add the appropriate amount of oil in the pot, burn to seven or eight minutes hot, the fish into the frying, both sides of the frying until golden out;

2, add pepper, dried chili peppers fried, add green onions, ginger and garlic with the fish with the frying, to be out of the flavor, add a small bowl of water;

3, after the pot is opened, cover the pot with a lid on the small fire simmer;

4, wait until the soup is dry to add garlic cloves and chicken essence, stir fry well and then can be removed from the pot.

Tips: In the process of burning fish, minimize flipping, in order to prevent burnt pot can be lifted up the pot gently shaking, so that the fish is not easy to break.