Raw material:

       Laoganma spicy sauce120g、A freshwater fish (weighing about 1kg), 300g of vegetable oil, 40g of garlic, 10g of scallions, 8g of ginger, 1g of white sugar, 12g of dried chili peppers, 10g of Sichuan pepper seeds, 60g of cooking wine, and 100g of water.

How to do it:

       1. Slaughter and clean the fish, cut 4-5 oblique cuts on both sides of the fish body, the cuts are as deep as the fish bones, add 5g ginger, 5g green onions, and cooking wine and marinate for 20 minutes.

       2. Shred ginger, slice 15g garlic, mince 25g garlic, cut green onion into sections, and cut dry chili into sections.

       3. Heat the vegetable oil until it is 70% hot, fry the fish until both sides are golden brown, strain out and set aside.

       4. Leave 20g of base oil in the pot, add shredded ginger and garlic, sauté until fragrant, stir-fry for 25 seconds, add Laoganma spicy sauce and water (just enough to cover the fish), add the fried fish and white sugar Stir-fry for 4 minutes. When the fish is cooked, strain out and place on a plate. Reduce heat and simmer until the soup becomes thick and thick. Pour the soup evenly over the fish. Sprinkle minced garlic evenly over the fish and set aside.

       5. Add about 30g of oil into the pot. When the oil is hot, add dried chili peppers and peppercorn seeds. Stir-fry for about 10 seconds, then pour them evenly over the fish and sprinkle with chopped green onion.