Spicy crucian carp and potato chips

Overview

How to cook Spicy crucian carp and potato chips at home

I bought a piece of fish at noon. When I came back, I realized that it might not be enough to eat. There happened to be potatoes and peppers in the refrigerator, so I thought about trying it together.
Thinly slice potatoes
Chili pepper cut into thin strips
Add oil to the pot and fry the fish. Fry it a little harder.
When both sides are lightly fried, add onions, ginger, garlic, dried chili peppers (because my daughter doesn’t like spicy food, so I put one in), thirteen spices, and Sichuan peppercorn oil. You can add water when you smell the fragrance. After the water boils, add dark soy sauce and rice wine. High heat for 5 minutes, low heat for 10 minutes.
Boil half the water, add potato slices and add salt.
When the water is almost dry, remove the potato slices and fish and put them on a plate.
Add the green pepper shreds to the remaining soup and stir quickly a few times.
Then pour the soup over the fish. At noon, my daughter ate most of it alone. This dish, with slightly spicy potato slices paired with fragrant fish, is a perfect addition to the meal. One thing to note is: it is best to buy fish that are killed alive.