Spicy perfume fish
Ingredients: grass carp, celery, onion, shiitake mushrooms, dried chili peppers, ginger, green onion, peppercorns, cooking wine, fragrant leaves, grass fruits, cinnamon, fennel, star anise, condiments (bean paste (chili oil), soy sauce, pepper, corn starch)
Procedure
1: Slaughter and wash the grass carp, cut into small pieces, marinate with cooking wine, salt and white pepper for 15 minutes.
2: Cut the onion into strips, cut the celery into strips, and slice the shiitake mushrooms.
3: Wash the dried red peppers, cut them into small pieces with scissors, soak in cold water for 10 minutes, slice the ginger and green onion.
4: Add oil to a wok, add ginger, green onion, dried red pepper and stir-fry until fragrant.
5: Stir-fry the bean paste in Pixian bean paste to make the red oil.
6: Bring stock or water to a boil, add soy sauce, sugar and marinated meat packets, reduce heat and cook for 2 minutes, slide in the fish cubes.
7: Spread onions, celery and shiitake mushrooms at the bottom of the casserole dish.
8: After the soup is boiled, move it into the casserole dish, bring it to a boil again, skim off the foam, turn the heat to low and cover and cook slightly.
9: Put the oil in the wok, add the peppercorns and peppers in the cold oil, fry until slightly caramelized, and drizzle the peppercorns, peppers and oil on the fish while hot.
Tips
1, the amount of pepper, pepper according to their own taste to put.
2. Side dishes can be paired according to your own preferences.
[The picture and text are reproduced from the network, the copyright belongs to the original author, and thanks! Welcome friends to comment and like, remember to pay attention to yo! 】