Spicy fish

Fresh fish with chili sauce

Raw materials for making spicy fish:

There are about 600 grams of live carp, 100 grams of pork, 75 grams of pickled pepper, 15 grams of ginger, 50 grams of green onion, 100 grams of vegetable oil, 15 grams of cooking wine, 1.5 grams of salt, 40 grams of soy sauce, 10 grams of sugar, 0.3 grams of pepper, and an appropriate amount of MSG and sesame oil.

Processing steps of spicy fish:

1. A live carp weighs 600g. Remove the scales, dig the gills, dissect the abdomen and remove the internal organs. After washing with clean water, cut 3-4 knives vertically on both sides of the fish body (pay attention not to cut through the belly). Deep fry the fish in the oil pan until it is taken out for use.

2. Chop 100g pork (mainly lean) finely and put it in the pot to dry. Soak 75 grams of red pepper (to stem seeds) chopped, heat a little rapeseed oil, set aside.

3. Ginger 15g (peeled) finely chopped, scallion 50g (Yishao ye). Wash the pan, add 100g vegetable oil and heat until it is smoking. Put in ginger and some scallions. Add 750g pickled chili, minced meat and fresh soup when stewing.

4. When the soup boils, put in the fried fish, then add 15g cooking wine, 1.5g salt, 40g soy sauce, 10g sugar and 0.3g pepper in turn, and cook for 8 minutes

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