Method of stewing fish in Sichuan cuisine

1.

Wash the fish first, then pour out the excess water in the bowl, put salt, cooking wine and pepper on the washed fish, then stir well and marinate for 20 minutes.

2.

Wash onions, coriander, celery and garlic when pickling fish.

3.

Cut all the washed vegetables into rice grains and soak them in ginger and pepper.

4.

Sprinkle some bean flour before frying fish, and then stir well.

5.

Pour the oil into the pot, and when the oil is hot, put the fish in the pot with chopsticks and fry it.

6.

When the fish is fried until the surface is golden, it can be cooked.

7.

After scooping up, pour out half of the remaining oil and put it into the pot (the spilled oil can be used to fry other dishes without worrying about wasting oil), heat the oil, pour in the chopped pickled peppers, add a little spicy watercress and garlic to the pickled peppers, stir fry together for about three minutes, add a bowl of water (to eat), and then add celery, coriander, onion and allspice powder to stir fry together (chopped green onion and coriander can be left).

8.

Add salt, chicken essence and pepper while stir-frying the auxiliary materials, continue to stir-fry for about three minutes, pour in the fish and stir-fry together,

9.

Stir-fry the fish until it is completely covered with soup, thicken it and pour it into the pot. Stir well and serve!

10.

Sprinkle the remaining parsley and onion in the pot and you're done!

Cooking tips

The pickled pepper I use is home-made millet pepper, to see if I like spicy food. If I don't eat spicy food very much, I can use about five peppers, or I can use green peppers instead, or I can add some other pickles.