What spicy and hot fish?

Sichuan spicy-hot fish. The main ingredients of spicy and hot fish are snakehead, carrot and celery, and the auxiliary materials are ginger, garlic, green onions and dried peppers, which belong to Liaocai. This is a traditional dish in Sichuan. Sichuan spicy-hot fish has many functions such as treating hypertension and malnutrition. Sichuan province, referred to as "Sichuan" or "Shu" for short, is the capital of Chengdu. Located in the southwest inland of China and the upper reaches of the Yangtze River, it is known as the "Land of Abundance".