Double Pepper Bangbang Fish

Overview

Spicy and fragrant, the fish is tender and refreshing.

bangbang fish.
Wash, break and chop into lumps.
Cut 6 squid sticks, 4 spicy millet sticks, 1 green onion into dices, 20 grams of soaked ginger, and 20 grams of soaked sea pepper.
Heat 1 tbsp vegetable oil and 0.5 tbsp lard, lower the heat and sauté 2 tsp bean paste, 20 peppercorns, pickled ginger and pickled sea pepper until fragrant;
Add the fish lumps, cover the fish body with water, and cook over medium heat;
When the soup spits out oil, add 0.5 teaspoon pepper and 0.5 teaspoon chicken essence, pour in green and red peppers and green onions, pour in 2 teaspoons cooking wine, and stir evenly over high heat;
When the juice is gone, remove from the pot.