The recipe for braised Fushou fish

Health benefits

Sichuan peppercorns: stop diarrhea

Soy sauce: promoting blood circulation and removing blood stasis

Douban Sauce: Maintaining Skin and Mucosal Health

Ingredients and materials

One fish

A pinch of Sichuan pepper

Jiang Yikuan

Garlic cloves, six cloves

7 dried chili peppers (small)

Three sprigs of cilantro

Two spoons of salt

Two spoons of soy sauce

One spoonful of fuel consumption

Three spoons of cooking wine

A spoonful of Douban sauce

A small amount of pepper powder

Two spoons of vinegar

The recipe for braised Fushou fish

1. Remove the scales, gills, and internal organs of a whole Fukushou fish, especially the black membrane inside the abdomen, which needs to be washed clean

2. Cut two cuts on each side of the fish, drain the water and set aside for later use

3. Cut ginger into slices and shreds, crush garlic cloves with a knife, chop dried chili into sections, and chop cilantro into sections

4. Pour two spoons of soy sauce, one spoon of oil, three spoons of cooking wine, and two spoons of vinegar into a small bowl for later use

5. Add hot oil to the pot and fry Sichuan peppercorns until fragrant. Serve Sichuan peppercorns

6. Add a spoonful of salt to ginger slices

7. Add fish and fry over medium to low heat until both sides turn golden brown

8. Add cooking wine and other reserve sauces

9. Add a bowl of water, turn the fire up, etc., boil it base note to medium heat, add dried chilli, shredded ginger and garlic, burn for a few minutes, then add a spoonful of bean paste, add salt according to taste, and reduce the heat to harvest the juice

10. Spread the cilantro section at the bottom of the plate

11. Take out the fish and sprinkle with fragrant cabbage leaves. Grind the fish and sprinkle a small amount of pepper powder

Tips

1. Fish must be drained of water or dried with kitchen paper to avoid splashing oil when frying

2. The use of ginger slices and salt in the frying pan is to prevent oil splashing

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