Sichuan Spicy Fish

Wash the fish, remove the bones, cut the fish into strips with a knife. Marinate the cut fish flakes with salt, cooking wine, black pepper, water starch, and egg white

Heat oil in a pan, put the fish heads and fish bones into the pan and stir-fry briefly, add boiling water, cooking wine, green onions, and ginger, and make the soup

Slice the mushrooms and cook them in a pot

Mix the cooked mushrooms with a little salt and spread them on the bottom of the plate

Boil the fish flakes and place them on the mushrooms

Tear the dried chilies into segments and flatten the Sichuan peppercorns with a knife

Heat a pan with oil (a small amount of oil) and stir-fry the dried chili peppers and Sichuan peppercorns until fragrant (the amount of dried chili peppers and Sichuan peppercorns should be large otherwise the dish will not taste good. Friends who cannot eat spicy dried chili peppers can choose the kind that is not spicy but just fragrant)

The most critical step~ (high energy ahead~) spread the fried dried chili peppers and Sichuan peppercorns evenly on the fish, sprinkle with chopped green onion, sesame seeds, and Sichuan peppercorn powder. Heat the rapeseed oil in a pan until it is boiling hot, and pour it on the seasoned fish~

Finished product ~

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