Sichuan boiled fish
By VicentaLakin
Recipe Recommendations
- grass carp 1500g
- salt three teaspoons
- cooking wine three teaspoons
- dried chili 100g
- the pepper 30g
- Pi County bean paste a tablespoon
- starch five spoonfuls
- oil 500ml
Steps for Sichuan boiled fish
1
Separate the herb's spine from the flesh
2
Fish rolls forward and slices
3
Get ready for garlic
4
Put fish on starch, wine, salt, white pepper
5
Get ready for the sauce
6
Put the spices on the food
7
Next onions of garlic
8
The soy sauce
9
It's not too much
10
Prepare soybean sprouts, boil the fire or boil the bottom。
11
Another boiled fish bone fire in three or four minutes
12
And then when the water goes down, you can boil the fish in 20 seconds
13
And fish chips
14
When the sauce is boiled, you get it and throw it away
15
Just pour it in
16
Clean the pot and keep it oiled
17
When the oil is turned off, don't get too hot or too low, don't blow it up
18
Dry pepper on the fish
19
Then pour the peppers and oil into the plate
20
There's nothing like this