【Cold fish with oil splashed with hopio-flavor】

Overview

The Patchouli grown at home is getting better and better, and I can’t bear to pick it. Today I will try to cook fish using the method of using Patchouli, Mujiang oil, soy sauce and cold dressing. The taste is also super delicious, the fish meat is quite tender and the taste is outstanding. At noon, the two of us finished the fish in a short time

Tags

• hot dishes
• home cooking
• children
• old man
• summer recipes
• lunch
• famous dishes
• carp
• dried sea pepper
• ginger oil
• oil chili
• patchouli
• qinghai pepper
• red sea pepper
• white sugar
• zanthoxylum bungeanum
• garlic
• ginger rice
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Wash the carp and remove the fishy thread

   

2. 2 Fish knife. Then use salt, cooking wine, ginger and green onion, marinate for half an hour

   

3. 3 Shred pickled radish

   

4. 4 When the lard is 70% hot, fry the pepper until fragrant, add shredded pickled radish, and stir-fry for 2 minutes

   

5. 5 Bring the sour soup to a boil [it has a sour taste], wait for the soup to cool down for 5 minutes, then put the fish in the pot and cook over low heat for 5 minutes. Turn off the heat and simmer with the remaining heat in the pot for 3 minutes

   

6. 6 Catch the fish and put it on a plate

   

7. 7 Oil chili, soy sauce, pepper oil, wood ginger, sugar, green and red sea pepper, ginger, garlic, patchouli, monosodium glutamate, chicken essence

   

8. 8 Mix chili oil, soy sauce, sesame oil, sugar, monosodium glutamate and chicken essence into juice; then pour it on the fish

   

9. 9 Put oil in the pot again, heat the oil to 70% heat, fry a handful of sea peppers and a small handful of Sichuan peppercorns until fragrant, pick up the sea peppers and Sichuan peppercorns, use only oil

   

10. 10 Pour the fried oil over the fish body. Sprinkle the Patchouli leaves on the surface, put some ginger oil, put the leaves into the juice when eating, mix the fish in the juice and then eat