Taian fish. Sichuan cuisine, river lake cuisine
1 grass carp
100g pickled pepper
Proper amount of delicious soy sauce
Proper amount of sugar
Proper amount of cooking wine
Proper amount of water starch
A little white pepper
A little chicken essence
A little refined salt
Appropriate amount of water
Proper amount of vegetable oil
50g pickled ginger
30g pickled radish
2 spoonful Pixian Douban
Step 1Soak ginger, pickled radish, pickled pepper and slice garlic.
Step 2Cut scallion and coriander into sections, and cut shallot into flowers.
Step 3Konjac blanching water.
Step 4Slice after cooling water.
Step 5Cut the fish into small sections, add cooking wine and a little salt to marinate, and then add the water starch to hang the paste.
Step 6Pour vegetable oil into the pot, and the oil temperature is more than 80%. Fry the fish with paste.
Step 7Take out the oil.
Step 8Leave a little vegetable oil in the pot. Add garlic petals, pickled ginger, pickled pepper and pickled radish in turn. Stir fry until fragrant.
Step 9Add bean paste, delicious soy sauce, cooking wine and sugar to stir fry.
Step 10Add water, add scallion section after boiling, add a little salt, white pepper, chicken essence for seasoning.
Step 11After adjusting the flavor, put in the fried fish.
Step 12Add the konjac chips.
Step 13Bring to a boil over high heat, turn to low heat and cover.
Step 14Remove the lid of the pot and evaporate the water to collect the juice.
Step 15Put in the shallots and start the pot.
Step 16Set the plate and add the coriander section.