Main ingredients:
Taba fish: 4.
Seasonings:
Sichuan peppercorn: appropriate amount; Pixian bean paste: 1 tablespoon; pepper powder: a little; cooking wine: a little; salt: a little; sugar: 2g; ginger slices: appropriate amount; scallion: appropriate amount; pickled pepper: 5g; Hangzhou pepper: 2; Bell pepper: 2; chicken broth cube: 1/4; cornstarch: a little; garlic: appropriate amount; ginger: appropriate amount; scallion: appropriate amount.
Taste: spicy; Cooking method: stewing; Time: half an hour; Difficulty: ordinary.
Detailed steps for cooking Sichuan-style Taba Fish
Prepare the ingredients. Buy 4 Taba fish from the supermarket, remove the skin and head, wash and dry, marinate with scallion, ginger slices, cooking wine, salt and a little pepper powder.
Cut the small hot peppers into circles, chop the scallion, ginger and garlic, and chop the pickled peppers.
Pat the marinated fish dry with kitchen paper and sprinkle with a little cornstarch.
Heat the oil in a pan and fry the Taba fish.
Fry one side until golden brown, then flip and fry the other side until golden brown. Remove from the pan and drain the oil.
Heat the oil in a pan, sauté half of the scallion and ginger garlic until fragrant, add pickled peppers and Pixian bean paste, and slowly stir-fry until the oil turns red.
Add the fried fish to the pan.
Add an appropriate amount of water or broth, chicken broth cube, a little sugar, and stew for about 15 minutes.
Add an appropriate amount of oil to the pan, fry the Sichuan peppercorns over low heat until fragrant, and remove the peppercorns from the oil.
Heat the Sichuan peppercorn oil in the pan, add the small hot peppers and stir-fry until fragrant, pour over the Taba fish, sprinkle with the remaining scallions, and serve.
Finished product
