Mom’s taste—Sichuan style home-cooked fish

Overview

I have always liked eating fish with this flavor, but every time I make it, there is too much oil, which I feel is not good. I occasionally tried this method. It is super simple, does not require a pan or oil, and can taste whatever you want, so now I eat fish once a week. I especially want to recommend it to everyone. My mother made this. It's very delicious.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• winter recipes
• lunch
• chicken essence
• chives
• coriander
• doubanjiang
• ginger
• green onions
• msg
• pickled ginger
• pickled pepper
• sichuan pepper oil
• sugar
• vinegar
• garlic
• grass carp
• salt
• soy sauce

Ingredients

Steps

1. 1 The grass carp was put into the pot first, haha, no need to use the knife. I tried a flower knife once and it was difficult to operate. Put onion and ginger in the pot to remove the fishy smell. After the water boils, put the fish in for 3 minutes, turn off the heat, and then use this water to raise the fish for a while. The time is just right. When the water does not cover the back of the fish, use a spoon to pour the soup over it.

   

2. 2 Prepare ingredients.

   

3. 3 The sauce is ready. 2 parts soy sauce, 1 part vinegar, appropriate amount of salt, sugar, MSG, chicken essence, and pepper oil.

   

4. 4 Add oil to the wok, sauté the bean paste until fragrant, then add the soaked ginger.

   

5. 5 Add pickled peppers.

   

6. 6 Add garlic slices to thicken the juice.

   

7. 7 Add chives and coriander segments and saute until fragrant.

   

8. 8 Pour the fried fish over the fish and garnish with coriander. It’s delicious. Let’s use your chopsticks!