How to braise Fu Shou Fish

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  1. Remove the scales, gills and internal organs of a whole Fushou fish, especially the black membrane inside the abdomen.

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  2. Score both sides of the fish twice, drain and set aside

• 3. Slice part of the ginger and shred part of it, smash the garlic cloves with a knife, cut the dried chili into sections, and cut the coriander into sections
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  4.Two spoons of soy sauce, one spoon of oil, three spoons of cooking wine, and two spoons of vinegar.Pour into a small bowl and set aside

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  5. Heat oil in the pot, add Sichuan peppercorns and fry until fragrant, then scoop out the Sichuan peppercorns

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  6.Add ginger slices and a spoonful of salt

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  7.Add the fish and fry over medium-low heat until both sides are golden.

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  8.Add cooking wine, etc.Reserve sauce

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  9.Add a bowl of water and increase the heat.Wait until the water boils and then adjust the heat to medium.Add dried chili segments, shredded ginger and garlic cloves and cook for a few minutes.Add a spoonful of bean paste, add salt according to taste, and reduce the juice over low heat

• 10.Place the coriander segments on the bottom of the plate

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  11.Sheng Sprinkle the fish with coriander leaves and a small amount of freshly ground pepper