diving fish

Overview

The fish prepared in this way is spicy and tender.

Tags

• hot dishes
• carp
• chives
• fresh fungus
• fresh red pepper
• green onions
• msg
• millet spicy
• pixian douban
• rapeseed oil
• vinegar
• water starch
• white sugar
• zanthoxylum bungeanum
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Wash the carp (about 1.5 pounds), remove the tendons on both sides, cut the leek into sections, cut the shallot into thin pieces, cut the fungus into shreds, chop the red pepper and millet, shred the ginger, slice the garlic, and cut the green onion into long sections.

   

2. 2 Cut the back of the fish with a flower knife, stuff the green onions into the belly of the fish, apply a little salt and vinegar on the fish and marinate for about 10 minutes.

   

3. 3 Boil the marinated fish in boiling water for 7-8 minutes, drain and place on a fish plate.

   

4. 4 While the fish is cooking, cook the toppings. First heat a pan with cold oil, add shredded ginger, green onion segments, Sichuan peppercorns, spicy millet, sliced garlic, and Pixian bean paste and stir-fry until fragrant. Add broth or boiling water and simmer for 2-3 minutes.

   

5. 5 Add fresh red pepper, fungus shreds, salt and sugar to taste. Finally add the leek segments. After the toppings are boiled, add an appropriate amount of MSG and thicken with water starch to form a thin gravy.

   

6. 6 Pour the gravy over the fish and sprinkle with chopped green onion.