Spicy cod fillet

Overview

The cod is cooked into slices and has a very good texture. The spicy aroma does not taste fishy at all. You can try it. It doesn’t taste numb after adding Sichuan peppercorns, so don’t be afraid of spicy food

Tags

• hot dishes
• cod
• dried chili pepper
• zanthoxylum bungeanum
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Thaw the cod and wash the scales and internal organs. Cut into thick slices, as shown in the picture

   

2. 2 Cut 2 slices of ginger into thin strips, about 8 dried chili peppers, and a small handful of Sichuan peppercorns as shown in the picture. Note that they are Sichuan peppercorns that add flavor, not Sichuan peppercorns. Haitian Straw Mushroom Dark Soy Sauce, set aside

   

3. 3 After heating the vegetable oil, add the ginger strips and sauté until fragrant

   

4. 4 Add dried chilies and sauté until fragrant. Add the amount of dried chilies according to your taste. The spiciness I added is medium spicy

   

5. 5 Add the Sichuan peppercorns, turn to medium-low heat at this time, and sauté until fragrant, lest the Sichuan peppercorns burn. So remember to turn to medium and low heat

   

6. 6 Add soy sauce and mix well

   

7. 7 Turn the heat from medium to low to high, add the cod, and stir-fry until the cod is evenly colored

   

8. 8 Add boiling water to reduce the fishy smell. There is no more water than cod. Add salt. I tried adding salt when it was cooked, but it didn't taste as good as adding salt now. This is the only dish I add salt first. Cook until all water is gone, about 20 minutes

   

9. 9 It’s ready, plate it up and start eating! ! !