Sichuan Spicy Fish
by Jingfeng Kitchen
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Wash the fish, remove the fish bones, and change the fish cleaver into strips. The cut fish flower is marinated with salt, cooking wine, dark soy sauce, black pepper powder, water starch, and egg clear
2. Heat up the oil in the pan, fry the fish head and fish bones in the pan, add boiling water, cooking wine, green onions, ginger, and boil the soup
3. Slice the shiitake mushrooms and add them to the fish soup to cook
4. The cooked shiitake mushrooms are mixed with a pinch of salt, black pepper and vine pepper oil and spread on the bottom of the plate
5. The fish is cooked in the pot and then spread on the shiitake mushrooms
6. Tear the dried chili into sections, and slap the pepper flat with a knife
7. Hot pot with oil (a small amount of oil) and stir-fry the dried chilies and peppercorns until fragrant (the amount of dried chilies and peppercorns should be large, otherwise the dish will not taste good. If you can’t eat spicy pots, you can choose dried peppers that are not spicy but fragrant. chili)
8. The most critical step~ (High energy in front~) Spread the fried dried chilies and peppers evenly on the fish, sprinkle with chopped green onion, sesame, and pepper powder in a hot pot and heat the rapeseed oil until boiling hot, and pour it on the fish with the seasoning OK~
9. Finished product~
