Characteristics of warblehead bleak: reddish color, fat and tender meat, and delicious taste. Bleak fish in the warble mouth, meat white and tender, flavorful and not wake up. The meat is sweet and warm in nature and has the effect of appetizing and strengthening the spleen.

Preparation of raw materials: 1 bleak (weighing about 750 grams).

Preparation of seasonings: 200 grams of pickled red pepper, 10 grams each of green onion, salt and sugar, 20 grams of aged vinegar, 5 grams of cooking wine, 30 grams of ginger, 20 grams of cooked lard, 10 grams of diced dried sharp peppercorns, 5 grams of soy sauce, 30 grams of salad oil, 100 grams of broth, and 2 grams of chopped scallions.

Beginning of the production: the warble mouth fish scales and gills, from the back into the knife to take out the viscera, wash and add salt 8 grams, 20 grams of ginger, cooking wine marinade for 2 hours. (Half a cent of the specialties of the network of bleak belongs to the air-dried pickled products, you can omit the pickled part of the soaking with clear water)

Soaked red pepper cut 0.5 cm square small dices; the remaining ginger cut 0.1 cm thick small slices; green onion cut into small segments.

Put the oil in a frying pan and heat to 50 percent, then fry the fish over low heat for 2 minutes, then turn the fish over and fry over low heat for 1 minute until the skin is golden, then remove from the pan.

Put the lard in the pot, burn it over low heat, put in the ginger, diced pepper, diced dried bell pepper, green onion and stir fry over low heat, add the soup, dabai diao, sugar, vinegar, salt 2 grams, soy sauce and boil it over low heat, collect the juice over high heat and then leave the pot, sprinkle with green onion on the table to be ready.

Features: bright red color, tender meat, fresh taste. Warp mouth white fish, meat white and tender, flavor and not wake up. The meat is sweet and warm in nature, with the effect of appetizing and strengthening the spleen.

Dry-roasted bleak highlights the freshness of bleak and retains its nutritional value, juicy and flavorful! Bleak is covered with a full layer of chili pepper, if it is Sichuan cuisine, it must be extremely spicy, but Hubei cuisine emphasizes the freshness of the chili pepper, so it is definitely not as spicy as imagined. Inside the fish is vaguely glistening, not yet in the mouth, a strong fragrance has come to the face.