Eating fish with a sweet and sour sauce, today's Sichuan sauce fish is a different flavor, the sauce is more flavorful, the method is also homely, go home from work to do a treat to treat yourself ~
By Mrs. Le Umami Kitchen
<h2>Royalties</h2>
Mrs. Le Original Fresh "cooking wine 10 grams
"Tai Tai Le" sesame sesame oil 10 g
Grass carp 300 g
Peppercorns 5 g
Dried chili peppers 10 g
Tomato sauce 10 g
Sweet noodle sauce 10 g
Minced ginger 5 g
Flower carving wine 5 g
Sugar 5 g
Pepper 5 g
White sesame seeds 5 g
Red pepper shreds 10 g
5 g shallots
Oil to taste
Salt 5 g
<h2>Practice steps</h2>
1: Cut the grass carp into strips, marinate with salt and "Tai Tai Le Original Fresh" cooking wine and fry them, and then re-fry the fish with 60% hot oil temperature.
2: Add "Tai Tai Le" sesame sesame oil to the pot, sauté the peppercorns until they change color and set aside.
3: Add dried chili peppers, tomato sauce, sweet noodle sauce, minced ginger, carved wine, sugar and pepper in turn and stir-fry.
4: Finally, add the fried fish and stir-fry well, sprinkle with white sesame seeds, red pepper shreds, and spring onion to get out of the pot
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
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