Shangrao Yiyang National Road fish, using high-quality Xinjiang red carp, crucian carp, bighead carp, grass carp as the main raw materials, accompanied by unique ingredients, after about 30 minutes of low heat evenly boiled, with the characteristics of delicious and tender.
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Ingredients, seasonings: refined oil, ginger, garlic, fresh chili, salt 50 g, sugar 5 g, monosodium glutamate 5 g, rice wine 20 g, paprika to taste, a little white vinegar, a little soy sauce.
Preparation Method: Wash the fish, cut into two pieces, cut the ginger and garlic into large pieces, cut the green and red peppers into large pieces and pour out, leave a little oil in the pot, put the grass carp into the pan on both sides and fry until golden brown, get up, pour out the excess oil. Add ginger, garlic cubes, soy sauce, rice wine, chili foam, vinegar, water, bring to a boil over high heat, add salt and sugar, then cover the pot and cook for 20 minutes, add red and green pepper slices, monosodium glutamate, and put the pot on the plate.
