Spicy Black Fish

1. As a Chongqing native, I like spicy food and fish. So often make spicy fish. There are many black fish here, so I made them with black fish. The main flavor is spicy and fragrant, authentic Sichuan cuisine. 2. Lettuce pieces are used as the base. The lettuce will be full of flavour overnight, and it will be soft and tasteful with endless aftertaste.

1. As a Chongqing native, I like spicy food and fish. So often make spicy fish. There are many black fish here, so I made them with black fish. The main flavor is spicy and fragrant, authentic Sichuan cuisine. 2. Lettuce pieces are used as the base. The lettuce will be full of flavour overnight, and it will be soft and tasteful with endless aftertaste.

Material

Blackfish (killed, sliced) 2 kg
garlic The right amount
Zanthoxylum bungeanum The right amount
Dried chili The right amount
Ginger The right amount
Douban The right amount
onion The right amount
Shallot The right amount
Lettuce 1 kg
salt The right amount
Cooking wine Tablespoon
soy sauce Tablespoon
Five Spice Powder The right amount
lard

Separate the fish fillets and fish bones, and put them in salt, cooking wine, and ginger for 20 minutes

Diced lettuce, diced onion, minced ginger and garlic, diced onion, diced dried chili, set aside

When marinating the fish, boil another pot of water, put a little salt, and dice the lettuce into the water to cook. Place the cooked lettuce in the pot of the dishes and spread out. (I put it in a pot too much)

Put lard in a wok, add hot chili, minced garlic, ginger, watercress, pepper, onion and stir-fry until hot 5 minutes

Add the fish bone and fish head to the soup above and cook for another 5 minutes

Put the fish fillets into the soup one by one and cook them (the fish fillets are easy to cook, just about 2 minutes)

Pour the cooked fish into the container with lettuce just now, and you ’re done

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