The chef shared the authentic method of Sichuan-style stewed pot fish, spicy and appetizing, nutritious and delicious, and the more you eat it, the more you want to eat it

author：First Chef 2021-11-08 00:40:24

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Sichuan flavor stew pot fish is a spicy and delicious Sichuan dish, fish is tender, nutritious and delicious, spicy and appetizing, but also a hard dish on the table, soon almost new year, like to cook friends to follow us to learn this dish

Stewed pot fish

Prepare a fresh carp, green onion, ginger and garlic, red dried pepper, sesame pepper, and hot pot base

Sichuan-style stewed pot fish

First scrape off the scales, wash them, cut them from the middle with a knife, remove the spine of the fish, and then cut them into two-centimeter-wide segments on both sides of the fish and put them in a basin for later

Cut the green onion into green onions, cut the ginger into slices, and cut the red dried pepper into segments

Add a little cooking oil to the pot, add green onion, ginger, garlic and red dried pepper, pour in the pepper and hot pot base, stir-fry a few times, stir-fry out the aroma,

Add 10 grams of bean paste, stir-fry, add 2 spoonfuls of water, 2 grams of salt, 3 grams of thirteen spices, 1 gram of chicken essence, 5 grams of oyster sauce, a few drops of dark soy sauce,

When the broth is boiling, add the chopped carp, add a little cooking wine, change to medium heat, cover the pot and simmer for 10 minutes.

Then turn off the heat and plate, sprinkle a little white sesame seeds and add a green vegetable to garnish

Well, at this point, this spicy and delicious Sichuan flavor stewed pot fish is ready, have you learned? Is it very appetizing to look at, and those you like can be collected first

The following are the ingredients and spices used, for your reference only

Ingredients: carp, shallots, ginger and garlic, red dried pepper, sesame pepper, hot pot base, white sesame seeds

Seasoning: watercress paste, salt, thirteen spices, chicken essence, oyster sauce, dark soy sauce, cooking wine

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The chef shared the authentic method of Sichuan-style stewed pot fish, spicy and appetizing, nutritious and delicious, and the more you eat it, the more you want to eat it

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