【Sichuan】Vine pepper fish
Overview
Simple cooking method, let your tongue experience different tastes. The taste of the New Year, why not let your family have a different New Year with this special and different taste.
Tags
Ingredients
Steps
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Clean the Wuchang fish, remove the head and tail, run a knife along the back, and cut it into small even sections. Be careful not to cut off the belly, and keep as few links as possible. Marinate with a tablespoon of cooking wine for half an hour (try to cut the fish sections into small sections, so that it can be easily placed on the plate)
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Use a large plate and cover the bottom with shredded onions and ginger
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Cut the pickled pepper millet spicy and millet spicy into sections and add an appropriate amount of pickled pepper millet spicy sour water and set aside
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Cut the ginger and garlic into a puree, add an appropriate amount of cold water, add an appropriate amount of salt and chicken essence, mix well and set aside
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Remove the head and tail of the fish and arrange it into a peacock shape from one end. Steam it in a hot pot for two minutes and then take it out and pour out the steamed water
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Add ginger and garlic water and millet spicy water to the hot pot and steam for ten minutes. (You can simply decorate with carrots, or you can be creative, optional)
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After taking it out of the pot, add an appropriate amount of Yaomazi vine pepper oil and an appropriate amount of chopped green onion
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Friends who like the different ways of eating in Sichuan can try it
