Fresh Chinese prickly ash has the functions of fragrant, stomach nourishing, warming, cold dispersing, insect killing, detoxifying, antipruritic and fishy relieving. This dish is tender, brown and red in color, full of hemp flavor and rich in fragrance.
Step1:Physical shootin
Step2:1. Kill Jiangtuan to remove fishy smell. Change the knife into a 2.5cm square block. Use a dry towel to suck water. Paste and hang it for standby.
Step3:2. Remove the head and tail of garlic. Dice green wattle pepper. Dice green onion and dice spring onion. Slice old ginger. Wash the fresh pepper.
Step4:3. Put oil in the pot and fry the garlic into golden yellow.
Step5:4. Heat the wok and add the oil of pepper. Add the spring onion, diced ginger, green erjingtiao pepper and stir fry. Add the fish and fried garlic, fresh pepper and appropriate fresh soup.
Step6:5. Mix in salt, monosodium glutamate, delicious juice, soy sauce. Thicken the sauce in the pot when it is thick. When starting the pot, pour in pepper oil and a little sesame oil, and then dish.
Cooking tips:Sichuan cuisine has skills in making delicious dishes.