Weishan Commune Liuyang Cuisine: Hand-shredded mountain pepper oil-baked fish

Overview

It is estimated that even many native Hunanese may not have tasted mountain pepper oil as a condiment. Many first-timers will regard it as alien and swear not to let me see you next time. But this strong-smelling thing between green peppercorn oil and lemongrass, just like Hunan men, may be cunning, weird, domineering and stubborn at first, but after eating it for a long time, you will understand that it is delicious! Used to stir-fry shredded and fire-roasted fish is another level of finger-sucking. The plain chicken in Western fast food restaurants is so frightened that it hides in a corner and sprays perfume.

Tags

• hot dishes
• old man
• sichuan cuisine
• autumn recipes
• lunch
• famous dishes
• doubanjiang
• dried chili pepper
• fire-roasted fish
• garlic
• green garlic
• mountain pepper oil
• oil
• salt

Ingredients

Steps

1. 1 Wash the green garlic and cut it with a diagonal knife. Peel the whole clove of garlic and wash the dried chili peppers and set aside.

   

2. 2 Heat more oil in the pot and fry the washed and roasted fish until crispy.

   

3. 3 After serving, filter off the excess oil, place in a bowl and tear into pieces with your hands.

   

4. 4 Add oil to the pot, add whole cloves of garlic and sauté until the skin is slightly browned. Then add dried chilies and sauté until fragrant.

   

5. 5 Add the roasted fish and stir-fry for 1 minute, then add a small amount of water and simmer for half a minute until it becomes dry.

   

6. 6 Add a small amount of mountain pepper oil and stir-fry evenly.

   

7. 7 Add green garlic and salt to taste.