Ingredients

Main Ingredients

1 bighead carp, 2 red chili peppers, 1 ginger, 6 garlic, 1 perilla leaf, 1 green onion

Supplementary Ingredients

1 teaspoon chicken broth 1 teaspoon monosodium glutamate (MSG) 1 teaspoon salt, 1 teaspoon cooking wine, 10 ml of cooking wine, 3 teaspoons of tea oil, 5 ml soy sauce

How to cook

1. The meat is very tender. Slaughter clean, wipe a little fine salt.

2. Scallions (cut into small pieces), sharp green (red) chili peppers, ginger slices, perilla, garlic

3. Pour in at least 3 taels of oil, and fry the fish after it is cooked.

4. Add water and salt. The amount of water is suitable to cover the whole of the fish, cover with a lid and cook over high heat until the fish soup is white, gradually thickened and milk-like color.

5. After the water boils, add chopped chili peppers as well as ginger and garlic, not afraid of spicy can be put more early. Put perilla, to be wilted down will be cooked, put scallions, and then MSG, as well as a little soy sauce coloring. After half a minute can be removed from the pot. So far, the fragrant and fresh and spicy boiled fish is finished.