Weishan Commune Liuyang Cuisine: Shredded Mountain Pepper Oil Roasted Fish

by Weishan Commune

5.0 (1)

Favorite

2

Difficulty

Easy

Time

10m

Serving

2

It is estimated that even many native Hunanese have not necessarily eaten the condiment of mountain pepper oil, and many first tasters will regard it as dissidents, vowing "don't let me see you again next time." But this kind of strong smell between green pepper oil and lemongrass, just like a Hunanese man, may be strange and stubborn at first, but after a long time you will understand it, it has a taste! It's another kind of "finger sucking" state for frying shredded fire-roasted fish. The original chicken in a foreign fast food restaurant has long been scared to hide in a corner and spray perfume. "

Ingredients

300g Fire Roasted Fish
1 Green Garlic
1 teaspoon Doubanjiang
1/3 teaspoon Salt

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4 cloves Garlic

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5g Dried Chili
A small amount Mountain Pepper Oil
Some Oil

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Weishan Commune Liuyang Cuisine: Shredded Mountain Pepper Oil Roasted Fish

1. Wash the green garlic and cut it with an oblique knife. Peel the whole clove of garlic. Wash the dried chili and set aside.

2. Put more oil in the pot to heat up, and fry the cleaned fire-roasted fish until it is crispy.

3. After serving, filter out the excess oil, put it in a bowl and tear it into pieces by hand.

4. Put oil in the pot, add the whole clove of garlic and burst until the skin is slightly browned. Then add dried chili and saute.

5. Add the fire-roasted fish and stir-fry for 1 minute, then add a small amount of water and simmer for half a minute until dried.

6. Add a small amount of mountain pepper oil and stir-fry evenly.

7. Season with garlic and salt.

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