[fatty Intestine Fish] Sichuan Cuisine Classic

Name: [fatty Intestine Fish] Sichuan Cuisine Classic
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Silver carp; Some Doubanjiang; Some Bubble ginger; Some Braised Pork Intestines; Some Sea pepper; Some garlic

by Life is a passerby

5.0 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

The characteristics of this dish: the fish should be tender, the fatty intestines should be cooked and soft, the color should be bright red, and the pepper flavor should be prominent [just remember these points]"

Ingredients

[fatty Intestine Fish] Sichuan Cuisine Classic

1. Bean paste, pickled sea pepper, pickled ginger, dried sea pepper, star anise, sana, grass fruit

[fatty Intestine Fish] Sichuan Cuisine Classic recipe

2. Stir-fried, the color is red

3. Fillet, fish bones in some water, add salt to marinate for 30 minutes [the purpose of adding water is that the salt absorbs water and the fish grows old]; just like I used to stir-fry beef noodles in the same order. Put the fatty intestines, fish bones, fish bones after they are cooked

4. Put fish fillets at the end

5. The fat intestines must be put into brine first,

6. The last thing is to choke the pot, I use fresh pepper, clear red pepper

Tips:
The fish should be tender, the fatty intestines should be cooked and soft, the color should be bright red, and the pepper flavor should be prominent [ask me if you don’t understand]