How to make Sichuan spicy-hot fish with Sichuan spicy-hot fish

1. material: grass carp 700g, bean sprouts 150g, thousand-page tofu 1 box, spicy and hot fish seasoning 150g, pepper powder, cooking wine, onion, soy sauce, sugar, dried red pepper and ginger.

2. Wash onion, ginger and garlic, cut into pieces, wash grass carp, wash and cut into pieces.

3. Marinate evenly with cooking wine, pepper powder, ginger, onion and soy sauce for more than 20 minutes.

4. Chiba tofu slices.

5, the hot pot is cold, and the oil is 70% hot, and the spicy fish bottom material is stirred and fragrant.

6. Add water to boil and add fish pieces.

7. Add garlic, ginger and onion, bring to a boil, and then turn to low heat for about 20 minutes.

8. Cook Chiba bean curd, add sugar and mix well.

9. Add water to the soup pot, boil it, cook the bean sprouts for about 2 minutes, pick them up and spread them in the basin.

10, pour the cooked spicy-hot fish into the basin.

1 1, pot heating, oil cooling. When the oil is 70% hot, the peppers and hot skins will be fried. Pour into a spicy fish bowl and sprinkle with coriander.