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
3 garlic
100g scallion
50g shallot
50g coriander
300g konjac
2 spoonful Pixian Douban


Step 1
Soak ginger, pickled radish, pickled pepper and slice garlic.

Step 2
Cut scallion and coriander into sections, and cut shallot into flowers.

Step 3
Konjac blanching water.

Step 4
Slice after cooling water.

Step 5
Cut 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 6
Pour vegetable oil into the pot, and the oil temperature is more than 80%. Fry the fish with paste.

Step 7
Take out the oil.

Step 8
Leave a little vegetable oil in the pot. Add garlic petals, pickled ginger, pickled pepper and pickled radish in turn. Stir fry until fragrant.

Step 9
Add bean paste, delicious soy sauce, cooking wine and sugar to stir fry.

Step 10
Add water, add scallion section after boiling, add a little salt, white pepper, chicken essence for seasoning.

Step 11
After adjusting the flavor, put in the fried fish.

Step 12
Add the konjac chips.

Step 13
Bring to a boil over high heat, turn to low heat and cover.

Step 14
Remove the lid of the pot and evaporate the water to collect the juice.

Step 15
Put in the shallots and start the pot.

Step 16
Set the plate and add the coriander section.