Lazy Version of Spicy Fish

Name: Lazy Version of Spicy Fish
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 750g grass carp; 50g Pork belly; 20g Sesame pepper; 10g Pixian Bean Paste with Red Oil; 50 Dried chili; 30g Pickled peppers; 10ml Soy sauce; 150ml oil; 5g salt; 3 segments shallot; 4 slices ginger; 40ml Cooking Wine; 6 cloves garlic; 400ml Water volume

by Jiesai Private Kitchen

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Spicy fish is a typical Sichuan cuisine with a strong spicy flavor. It is more appropriate to use river fish such as crucian carp, grass carp, carp, etc., which are tender and delicious, but have a relatively plain taste. Because the aggressive spicy flavor penetrates into the fleshy fish and combines with its umami, the taste immediately sublimates, making it very delicious and suitable for serving.

Lazy Version of Spicy Fish

1. Grass carp is slaughtered and washed after removing scales, gills and internal organs;

2. Sliced pork belly;

3. Add water to the pot, add pork belly and seasonings, and finally put the processed fish pieces;

4. Put the lid on the pot and start the function of [Dried fish] or [Broiled fish], the cooking process will be executed automatically

5. After the cooking is over, the ingredients are ready.

Tips:
1. The fish meat is savory but lacks in fragrance. Pork belly can make up for this lack;
2. The taste of this dish will be better after cooling;
3. The ratio of pepper and dried pepper should be appropriate, and the spicy taste is better;
4. Put more oil in order to "tick" out the spicy flavor.