The method of chopping spicy basa fish

Health benefits

Douchi: Clearing heat

Ingredients and materials

A piece of Basha fish

Ten Sichuan peppercorns

Moderate amount of ginger shreds

One tablespoon of Huadiao wine

A spoonful of pointed white sugar

Two grams of salt

1/2 tablespoon pepper powder

1 tablespoon light soy sauce

Moderate amount of scallions, ginger, and garlic

1 tablespoon chopped pepper

More than ten pieces of fermented black beans A little oil approach

1. Rinse the Basha fish thoroughly and add salt

2. Add flower carving wine, Sichuan peppercorns, and shredded ginger

3. Marinate for ten minutes

4. Cut the fermented black beans into small pieces

5. Cut garlic into small pieces

6. Cut ginger into thin strips and stir evenly with chopped peppers

7. Rinse the Basha fish to remove salt and sprinkle with pepper powder

8. Add light soy sauce and shake well

9. Place chopped chili peppers on top of the basa fish and steam on the pot for ten minutes

10. Decant the excess soup and drizzle with a little hot oil

11. A delicious dish is ready

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Tips

1. Rinse with salt to remove excess salt, as chopped peppers and fermented black beans are ingredients with high salt content.

2. After cooking, there is a lot of soup on the plate. Pour out some and leave only a small amount.

3. Pouring hot oil is important for this dish, but the amount should not be too large, about one tablespoon is enough.

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