Health Benefits
Ginger: Reduces phlegm and relieves vomiting, resolves phlegm and relieves cough, dispels cold and relieves symptoms
Ingredients
Fushou fish ( one ) | Pickled fish, oyster sauce ( a little ) |
Ginger ( Two pieces ) | Cornstarch ( A little ) |
Zanthoxylum bungeanum ( Ten ) | Pepper ( a little ) |
Dried chili pepper ( one ) | red chili pepper ( Two ) |
Lao Ganma ( A spoonful ) | onions ( two strips ) |
Garlic ( Two small ones ) | Cornstarch ( Adequate amount ) |
How to make spicy fish
1.Prepare a piece of fish,
2.Remove fish scales and the miscellaneous things in the stomach (be sure to wash the black belly well)
3. After cleaning, cut into the middle, marinate with a little oyster sauce, cornstarch, pepper and Sichuan peppercorns for half an hour.
4.Prepare, one red pepper, two dried peppers, two green onions, two small heads of garlic, a spoonful of Lao Ganma,
5.Cook the marinated fish with cornstarch on both sides
6. Oil comes out of the pot and the fish is fried
7. Fried When both sides are golden brown, remove from the pan and serve on a plate,
8. Saute the garlic until fragrant,
9.Add dried chili peppers, Lao Gan Ma, red chili peppers and green onions
10. Stir-fry until the spicy flavor comes out, add salt and chicken essence, add a little water and bring to a boil,
11.Pour it on top of the fish on the plate and you can eat
Tips
Be sure to remove the black belly when cleaning the fish ,
If you like the fish spicy, you can put the fish down and simmer for a while
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