Laoganma Spicy Fish


Raw material:

       Freshwater fish 1 Treaty 600g,Laoganma oil chili50g,Vegetable oil 300g, bean paste 10g, Gareth Urgordon powder 5g, fresh green pepper 15g, fresh red pepper 15g, ginger 8g, garlic 8g, chives 5g, salt 2g, MSG 1g, sugar 1g, vinegar 5g, soy sauce 11g, water 220g.

How to do it:

       1. After removing the fish and washing its internal organs, make 4-5 slant cuts on both sides of the fish body. The cuts are as deep as the fish bones. Marinate with 1g of salt, 3g of vinegar and 10g of soy sauce for 5-10 minutes; fresh green pepper, Dice the fresh red pepper, shred the ginger, slice the garlic, cut the chives into small pieces, and mix the gravy with 20g of water to make water gordon.

       2. Heat the vegetable oil until cooked, put the fish into the pot and fry until the surface is golden brown (about 3 minutes) and remove from the pot.

       3. Leave about 20g of oil remaining in the pot. Add shredded ginger and garlic slices to the pot and saute until fragrant. Add bean paste and Laoganma oil chili and stir-fry for 30 seconds. Add 200g of water and bring to a boil. Add fish, white sugar, and diced fresh green pepper. , diced fresh red pepper and the remaining salt, vinegar and soy sauce into the pot and cook for 2 minutes, remove the fish from the pot and plate it aside.

       4. Add MSG and water gorgon powder to the soup in the pot, mix well until the soup boils, pour the pot over the fish body, and sprinkle with chives.