Chongqing pepperfish
By VicentaLakin
Cracky, spicy mouth。
Recipe Recommendations
- grass carp art. 1
- dried chili 50g
- dry pepper 20g
- ginger 15g
- rapeseed oil 250g
- soy sauce appropriate amount
- mature vinegar 1 scoop
- white sugar 4 teaspoon
- soy sauce 2 spoons
- cooking wine 2 tablespoons
- MSG 2 spoons
- chicken essence 2 spoons
- sesame oil 1 spoon
Steps for Chongqing pepperfish
1
Strawfish slices, water spare。
2
Chili slices, old ginger cutters and peppers。
3
The hot pot is cold, it's hot, it's pouring into the fish, and it's burning dry water。
4
We'll have a spare for the corset。
5
Two spoons of oil were left in the pot, pouring into the dry peppers, the dry peppers, the fried spices。
6
The fried fish is then poured into the pot and added to the wine, raw smoke, curry, white sugar fire for two minutes。
7
Add another bowl of water, and the old ginger-sniffed fire. (A little fire for about 10 minutes)
8
The fire gathers juice and closes the fire with spicy and condensed chicken。