Recipe for Bishan Lai Fengyu

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  1.Slice silver carp, use cooking wine, Add salt, ginger, and green onions for ten minutes to remove the fishy smell, then remove the water and impurities, add pepper, and sweet potato flour, mix well and set aside.

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  2. Put cooking oil in the wok, heat it to 70% oil temperature and put it in Saute green peppercorns and dried chilies until fragrant.

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  3.Add garlic, Sichuan-style pickled ginger and pickled pepper, and Pixian Douban in turn , tempeh, white sugar, stir-fry until fragrant.

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  4.Add beer, fresh soup, chili noodles, vinegar, and heat the base soup.roll.

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  5.Put in the fish head, fish tail, and fish bones in sequence, each time Wait for the water to boil before adding the second thing.Finally, add the fish fillets.Use a frying spoon to gently push the scallion sections into the pot to reduce the juice.After 1 minute, pour in an appropriate amount of gravy, remove from the pot and put on a plate.

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  6.After loading, you can sprinkle some pepper noodles, MSG and chopped green onion, and you're done