Spicy perfume fish

By NoreneTreutel

Spicy perfume fish
This is a seasoning that is basically used in Sichuan cuisine. The method is very simple.
Because this dish was cooked a long time ago, there is only one finished product and no steps. Next time, I will record every step and learn and communicate with everyone.

Recipe Recommendations

  • catfish appropriate amount
  • onion appropriate amount
  • Jiang appropriate amount
  • garlic appropriate amount
  • Pi County Douban appropriate amount
  • dried chili appropriate amount
  • coriander appropriate amount

Steps for Spicy perfume fish

  • 1
    Wash the catfish and load with salt, corn flour and pepper. Wash and slice the ginger and garlic. Wash dried peppers and dried prickly ash according to your taste and set aside.
  • 2
    Heat the pan and add salad oil or rapeseed oil. Heat the oil to 80% heat, pour in the onion, ginger, and garlic and saute until fragrant, then add in the dried peppers and dried pepper and stir fry. Finally, add two spoonfuls of Pi County Douban and continue to stir for 3 minutes.
  • 3
    Add clear water to the pan, 2 minutes after the soup boils, add the piled fish, and cook to serve. Add chopped coriander after taking out of the pan and you can be practical.

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