Accessories Guizhou specialty sour pepper (also known as bad pepper) 100g- 150g (with more fish), one spoonful of salt, one spoonful of monosodium glutamate chicken essence, appropriate amount of soy sauce, one third of sugar, appropriate amount of water starch and appropriate amount of chopped green onion coriander.

Steps:

1. Drain the oil properly when the pan is hot.

The oil temperature is 60% to 70% (smoke begins)

Fry the fish along the edge of the pot (this process is extremely dangerous.

The foodies pay attention to safety.

Be sure to protect Europe)

Fry the fish until both sides are yellow, and take it out for later use;

2. Stir-fry sauce: Leave a proper amount of oil in the pot (equal to sour pepper).

Xiajiangmi

Garlic

Stir-fried sour peppers;

Add a little original soup

special flavour

Put the fish in the soup and simmer for 8 minutes (turn over halfway)

Fish is more delicious);

4. Take out the fish and put it on the plate.

Add coriander and chopped green onion first;

5. juice collection: add starch to the soup in the pot.

Pour slowly

Stir slowly

The harvest is semi-liquid;

6. Pour the juice on the fish and you can eat it.