Lazy version of spicy fish

Lazy version of spicy fish

Introduction:

"Spicy fish is a typical Sichuan dish, with a strong spicy flavor. It's more appropriate to make this dish with river fish, such as crucian carp, grass carp and common carp, which are tender and delicious, but have a mild taste. Because of its strong aggressive spicy flavor, it invades into the thick fish and combines with its delicious taste. The taste immediately sublimates, which is very delicious and suitable for eating

Production steps:

Step 1: kill grass carp, remove scales, gills and viscera, and then wash them;

Step 2: cut pork slices;

Step 3: add water to the pot, add pork and seasoning, and finally put in the processed fish;

Step 4: cover the pot, start the function of "collecting juice and fish" (or "braised fish"), and the cooking program will be executed automatically;

Step 5: after cooking, serve the ingredients.

Materials required:

Grass carp: 750g

Pork: 50g

Pepper: 20g

Bean paste: 100g

Dried peppers: 50

Pickled pepper: 30g

Old style: 10 ml

Oil: 150 ml

Salt: 5g

Onion: 3 segments

Ginger: 4 tablets

Cooking wine: 40 ml

Garlic: 6 cloves

Water volume: 400ml

Note: 1. Fish is more delicious and less fragrant, streaky pork can make up for this part of the deficiency; 2. This dish tastes better after cooling; 3. The proportion of hot pepper and dry pepper should be appropriate, and the spicy taste is better; 4. More oil can make up for the spicy taste.

Production difficulty: simple

Technology: stewing

Production time: 20 minutes

Taste: spicy