Spicy and smooth mouthwatering fish

Overview

How to cook Spicy and smooth mouthwatering fish at home

Wash the grass carp, cut the fish into slightly thicker slices, and cut the fish bones into small pieces.
Add cooking wine, half a teaspoon of salt and mix well, marinate for a few minutes, then add 1 tablespoon of starch and mix well.
Wash the onions, ginger, garlic, millet pepper, tempeh, and Sichuan peppercorns, and peel the peanuts.
Dice the onion and garlic, chop the black bean sauce, cut the millet pepper into knots, chop the green onion, and lightly crush the peeled peanuts with the handle of a knife.
Heat an appropriate amount of oil in a pot, add ginger, garlic, millet pepper, Sichuan peppercorns, and chopped black bean, and stir-fry until fragrant.
Then pour everything into a clean bowl.
Add light soy sauce, vinegar, sugar, pepper, monosodium glutamate, chili pepper, sesame oil, and a little salt into a bowl and mix well to make a sauce.
Bring water to a boil, add fish bones and fillets and cook for about 2 minutes.
Remove and transfer to a plate.
Drizzle with sauce.
Sprinkle with chopped peanuts, cooked white sesame seeds, and chopped green onion.
Ready to eat.