Spicy Tengjiao Fish

Name: Spicy Tengjiao Fish
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: A catty and a half fish; 2 trees Green bamboo shoots; 2 egg; 1 or two pepper; 1 spoon Doubanjiang; 4 Garlic cloves; 2 green pepper; Some Soy sauce; Some Cooking Wine; A tree Green onions; 1 ginger; 1 or two Dried chili; Some Cooking oil

by Lili is back

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

3

Spicy Tengjiao Fish is a very classic Sichuan dish. For Sichuanese who are good at capturing the spicy taste, it is one of the indispensable dishes for entertaining guests during festivals. In my heart, it far surpasses the status of other Sichuan dishes. , I especially like the scene and taste of all the chili, pepper, and various seasonings being stir-fried together, which can always arouse people’s taste and make people salivate (clear saliva, hahaha

Spicy Tengjiao Fish

1. Marinate the fish with egg white, light soy sauce, cooking wine, salt, and chicken essence until it tastes delicious, about ten minutes

2. Green bamboo shoots peeled

3. Cut green bamboo shoots into thin slices, put them on the bottom of a bowl and set aside, cut dried chili and green onions into sections, and slice ginger and garlic

4. The skull of the fish is used to make the soup, the soup is best to use boiling water

5. After the white soup is boiled, pour the fish into the pot and cook it, then put it in the bowl and wait for the stir-fry

6. Stir-fry the ingredients with edible oil, add Chinese pepper, dried chili, green pepper, garlic, ginger, bean paste, add salt, and stir-fry the chicken until it has a fragrant flavor, and then pour it on the fish.