Food in China, taste in Sichuan\ In today’s rapidly changing world, various cooking methods have created many amazing food, but sometimes we can stop and eat some traditional dishes to feel the heavy taste of the times.

Ingredients

A carp
10g ginger
15g garlic
30g Pixian Douban
3 pickled peppers
20G hot pepper with knife edge
5 ml soy sauce
20G sugar
5g chicken powder
20G shallot

Directions

Step 1
Wash the carp, make a flower knife and taste it.

Step 2
Prepare the seasoning.

Step 3
Fry the carp in 70-80% oil until golden brown.

Step 4
Leave oil in the pan, add ginger rice and garlic rice, stir fry over low heat until fragrant.

Step 5
Stir fry Pixian Douban and pickled pepper until fragrant.

Step 6
Stir fry the pepper slightly.

Step 7
Add the soup

Step 8
Deep fry the carp and bring to a boil.

Step 9
Mix in soy sauce

Step 10
Season with sugar and chicken powder

Step 11
Small fire for soup

Step 12
Put in fish plate, sprinkle pepper and scallion.

Step 13
Oil in the pot

Step 14
Pour boiling oil on it

Step 15
Pan fried fish