Nowadays, the Laifeng fish is very particular, and the taste of the owners has improved. Now eating Laifeng fish, formerly called spicy fish, mainly pays attention to five words: hemp, spicy, fresh, fragrant and tender. . . . Let me give you a detailed introduction. Don't worry. I have been cooking fish for many years, and I learned the craft from my father. No matter how innovative, it can be said that our generation has achieved the ultimate goal of Laifeng fish, the originator of Chongqing "Jianghu cuisine". As for other Jianghu dishes, to be honest, Laifeng fish is refined, and those dishes can be made without knowing the formula of other ingredients, and the taste may be better. . . Ingredients: silver carp or grass carp (grass carp and carp are mainly used to cook this kind of fish in recent years) Ingredients: dried pepper, special pepper seasoning: pickled pepper, watercress, garlic, onion, ginger, vegetable oil, salt, liquor, vinegar, sugar, monosodium glutamate, chicken essence, pepper noodles (optional), glutinous rice flour and pepper. . . . . . . . Practice: 1. First, kill the fish to the thickness of the index finger, put white wine and marinate with salt (90 years ago, it was a whole fish, so several dishes were cooked on the fish, and several fish were cooked together, hehe). 2. Put vegetable oil in the pot. When the oil temperature is high, put pepper, pepper, garlic and ginger in turn, then add pickled pepper, watercress and stir-fry onion. . . 3. Add ingredients, sugar, chicken essence, monosodium glutamate, pepper noodles and vinegar. . Modern people have high tastes and complex ingredients. When the fish is almost cooked, thicken the pot with pepper noodles (thickening is a science, which is related to whether the fish is tender or not, and it takes a lot of time to ponder). 5. Finally, put oil in the pot, and mix it with dried pepper, garlic and pepper for later use. Put them together when the oil temperature is high. Then oil the fish and add chopped green onion. Tell the waiter to take it away. Haha features: Because all ingredients are fried and fragrant, the fragrance is natural. According to personal preference, it is moderately spicy. If it is fresh fish, the key is to thicken the fish, which has a lot of knowledge. . . But now, in order to ensure the taste and tenderness of fish, many shops will put alkali-coded fish or additives. This kind of thing is not allowed in our authentic shop, but there is no way. I hope that this year's US Food and Drug Administration will give strength and increase punishment. . . . . In fact, I want to say that it is irresponsible for consumers to put additives or alkali in fish, and I hope that my peers will encourage themselves. . As I said, the taste of fish is tender or not, and it can only be thickened. I hope you can experience it yourself. Finally, I want to say, my friends, after eating anchovies, they taste hemp, spicy, fresh, fragrant and tender. Five flavors. . Congratulations, you have eaten authentic Laifeng fish. .