Authentic Sichuan pepper fish recipe

In life, many people like to eat Sichuan cuisine. Sichuan cuisine is mainly famous for its spiciness. The spicy and numb Sichuan cuisine can satisfy people's taste buds. Its spiciness mainly comes from the local Sichuan peppers. The local Chaotian pepper is the spiciest. Sichuan's pepper fish and pepper chicken are two of the more famous dishes. So how to make authentic Sichuan pepper fish? Below I will introduce to you

Sichuan pepper fish should be eaten while it is hot. At this time, the fish fillets are hot, tender, sour, spicy, and numb, showing the beauty of Yaomazi pepper oil!

Main ingredient: 1 grass carp weighing about one and a half pounds.

Side dishes: potato flour, shredded bamboo shoots.

Seasoning: salt, chicken essence, MSG, pepper, Yaomai pepper oil, egg white, cornstarch, ginger and garlic, yellow lantern, wild pepper, millet pepper powder, white vinegar, wild pepper water, green pepper, and Erjingtiao pepper.

Preparation: Kill and clean the grass carp, slice the fish meat into slices, and chop the fish bones into pieces.

Steps:

1. Add salt, chicken essence, MSG, pepper, mazi pepper oil and egg white to the fish fillets, mix well, then add cornstarch and mix well for later use.

2. Rinse the fish bones, drain and set aside.

3. Blanch potato flour and green bamboo shoots to form the base.

4. Heat the oil in a pan, add the minced ginger, garlic, yellow lantern, wild pepper, and chili pepper and stir-fry until the color and aroma come out.

5. Add appropriate amount of clear soup (including salt, chicken essence, MSG, pepper, white vinegar and wild pepper water), bring to a boil over high heat, and remove the residue when the aroma comes out.

6. Add the Yaomazi Sichuan pepper oil, put in the fish bones and cook until fully cooked, then remove from the heat and place in a bowl lined with potato flour and green bamboo shoots. Put the marinated fish fillets into the pot and boil until cooked, then remove from the heat quickly.

7. After serving, add the Yaomazi Sichuan pepper oil.

8. Heat the oil in a pan, add green pepper, erjingtiao pepper, and chili powder and stir-fry until fragrant. Remove from the pan and pour into a plate.