Stir-fried hot pepper fish

Overview

This fat-headed fish is not a freshwater fat-headed fish. It is a fat-headed fish in the sea. The locals call it that. Later, I checked it on the Internet. Its scientific name is lancetail goby, and it is also called sea catfish. The meat of this fish is thick and tender, and it melts in the mouth. Today's fathead fish was caught by a friend from the sea. Northerners usually use it to stew or make soup. I used a different method, using Sichuan cooking techniques to make this sea fish. It tastes very delicious!

Tags

• hot dishes
• chicken essence
• fathead fish
• garlic
• hangzhou pepper
• liquor
• pepper noodles
• rapeseed oil
• white sugar
• zanthoxylum bungeanum
• ginger
• salt
• small red pepper

Ingredients

Steps

1. 1 Clean the gills and internal organs of the fathead fish.

   

2. 2 Chop the fathead fish into long sections, add half a spoonful of white wine to remove the fishy smell and marinate for ten minutes.

   

3. 3 Shred the ginger, mince the garlic, and cut the green and red peppers into cubes and set aside.

   

4. 4 Pour rapeseed oil into the hot pan, add the fathead fish and weigh the pan twice while the oil is hot.

   

5. 5 Then add pepper, ginger, and garlic and weigh evenly.

   

6. 6 Add green and red pepper, then add a spoonful of salt, half a spoonful of pepper powder, and a small half spoonful of sugar.

   

7. 7 Quickly weigh the pot and stir evenly.

   

8. 8 Finally add half a spoonful of chicken essence and mix well.

   

9. 9 A plate of tender, delicious, and melt-in-your-mouth hot pepper fish is ready!