How to cook authentic spicy-hot fish in Sichuan

1, a grass carp, 1 wrapped with green pepper, pickled pepper, ginger, garlic, aniseed, shallots, coriander, lard and Pixian bean paste.

2. Prepare a grass carp, cut it into small pieces, then pour cooking wine, salt and sweet potato starch for 20 minutes;

3. In the gap between pickled fish, we prepare ingredients, cut ginger and garlic into pieces, not too small, bigger, chopped pickled peppers and chopped aniseed;

4. Boil the oil in the pot, put some lard when the oil temperature is 50% hot, then add the prepared ingredients: ginger, garlic, pickled pepper, Pixian bean paste and stir-fry, then add green pepper and fish;

5. Add boiling water, put the prepared aniseed in and cook for a while, so that all seasonings can fully taste its fragrance;

6. Finally, gently pour the marinated fish, add some chicken essence after a few minutes, and pour the shallots and parsley out of the pot!