Fish in 2017

Ingredients

1 silver carp
1 bar lotus root
1 cucumber
1 liang celery
3 tbsp Douchi chili sauce
2 teaspoons peanuts (fried)
3 dried peppers
2 teaspoons cooking wine
3 teaspoons soy sauce
A pinch of salt and pepper
Onion, ginger, garlic

Directions

Step 1
Peel and slice lotus root and cucumber, wash celery and cut into sections

Step 2
Clean up the fish and marinate them for 1-2 hours. Pour a little oil into the pan. When the oil pan is white, stir fry the garlic and ginger slices to get the aroma. Then heat the pickled fish and fry them in the oil pan until both sides turn yellow. Finally, put 2 spoonfuls of cooking wine into the pan and cook for a short time

Step 3
Then pour the Douchi sauce into the pan with remaining oil and wine, stir fry a few times, put 5 bowls of water and 3 teaspoons of soy sauce on high heat, bring to a boil over low heat for 10 minutes, sprinkle some pepper and salt, then pour in lotus root slices, and cook for about 5 minutes (put some cinnamon leaves and star anise according to personal taste)

Step 4
Take out the lotus root slices and spread them on the bottom of the electric cooker. Put the fish on the top of the lotus root slices, pour in the soup, and then put celery and scallion. The last step is to stir fry the peanuts and dried chilli in hot oil and pour them into the electric pot. With the sound of Yiyi, the fish will be finished every year (if you put cinnamon leaves and star anise ingredients, you need to fish them out, otherwise the more they cook in the electric pot, the more fragrant they will be). In the electric pot, while boiling the fish, facing the new year (the fish in the electric pot will be more and more delicious)