Exciting and addictive spicy flavor - spicy fish fillets

Overview

Many food lovers cannot resist two flavors, numbing and spicy, and the combination of these two flavors is even more invincible. I forget at what age I started to indulge in spicy food, and then I met my husband. With his taste that favored the Sichuan area, I became even crazier. In our family's meals, only when the dishes contain enough spicy flavor can they be worthy of the word "delicious" in my husband's eyes. The rest are considered edible. It can be seen that this person loves this taste so much. There is a kind of desperate madness.

Tags

• home cooking
• old man
• dinner with friends
• autumn recipes
• dinner
• baby cabbage
• chili
• cooking wine
• doubanjiang
• onions
• pink belt
• steamed fish with soy sauce
• zanthoxylum bungeanum
• ginger
• grass carp
• pepper
• salt

Ingredients

Steps

1. 1 Remove the internal organs and gills from the grass carp, wash it, chop off the head, and slice the body into slices with a diagonal knife;

   

2. 2 Cut the fish fillets, add cooking wine and salt and marinate for about 20 minutes;

   

3. 3 Cut the green onion into sections, slice the ginger, cut the baby cabbage into sections, and cut the pepper into small pieces for later use;

   

4. 4 Pour twice as much oil into the pot as usual for cooking. When the oil is 60% hot, add Sichuan peppercorns and chili peppers and stir-fry until fragrant, then add onion and ginger and stir-fry until fragrant;

   

5. 5 Add bean paste and stir-fry until fragrant, then pour in warm water and bring to a boil, add steamed fish soy sauce, pepper, and then add marinated fish fillets;

   

6. 6 After the fish fillets are in the pot for 5 minutes, add the noodles and baby cabbage, cover the pot, simmer over low heat for about 15 minutes, and then take it out of the pot.