Sichuan flavor: dry fried fish with cumin
Sichuan flavor: dry fried fish with cumin
Introduction:
Production steps:
Materials required:
Grass carp: moderate
Eggs: right amount
Green pepper: right amount
Red pepper: right amount
Zanthoxylum bungeanum: right amount
Large material: moderate amount
Fragrant leaves: appropriate amount
Scallion: right amount
Ginger: right amount
Garlic: right amount
Cumin: moderate
Five spice powder: appropriate amount
Salt: right amount
Soy sauce: right amount
MSG: right amount
Starch: right amount
Cooking wine: moderate
Sugar: right amount
matters needing attention:
Production difficulty: ordinary
Technology: deep fried
Production time: three quarters of an hour
Taste: medium spicy
Sichuan flavor: dry fried fish with cumin
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