Spicy perfume fish is a traditional famous delicacy with complete color and fragrance, belonging to Sichuan cuisine. Put vegetable oil in the wok and heat to 60% heat. Add the Chinese pepper and dried sea pepper to fry, and then Pixian Broad-bean sauce. When the Broad-bean sauce is golden brown, cook the onion, ginger, garlic and pickled red pepper and fry the flavor. Add the bones Put the soup in the casserole and put the spices. When the soup is boiling, slide in the fish cubes. When it is boiled again, skim the froth, boil slightly, drip a little sesame oil on the table.

Flavor characteristic

Bright color, rich taste and aroma. Spicy and delicious. It also could be as the hot pot base soup.

Production Method

1. Put the fish fillets in the basin, put the marinade bag, cooking wine and ginger slices, slice the potatoes in cold water and set aside;

2. Stir evenly with chopsticks and marinate in the refrigerator for more than half an hour;

3. Add edible oil after the pot is heated;

4. After the oil is heated, put ginger slices and garlic in a hot pot, pour into the seasoning sauce bag and fry to get a fragrance;

5. Add potato chips and fry for a few minutes;

6. Add the broth, cover the pot, simmer for about ten minutes after the high heat is turned on, and simmer until the potatoes are cooked;

7. Add the marinated fish fillets, add enoki mushrooms and chives after boiling, and add coriander after boiling.

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