Spicy and Numbing Fish
Pan-fried carp pieces simmer in a fiery broth built on hotpot base, ginger, garlic and dried chilies, then get the classic finishing pour of sizzling chili-and-Sichuan-peppercorn oil over sesame and fresh flower peppercorns, delivering tongue-tingling mala bliss.
Instructions
- 1
Ask the shop to kill and cut the fish into small pieces, clean it thoroughly, and marinate it with wine and salt until it is flavorful.
- 2
Rinse the marinated fish again, mix with a little salt, fry in an oiled pan until fragrant, and set aside for later use.
- 3
Finely chop the ginger and garlic, cut the bird's eye chili into rings, and set aside a small amount of hot pot base.
- 4
Heat oil in a pot until it is 70% hot, add minced ginger and garlic, stir-fry with the hot pot base until fragrant, then add an appropriate amount of water and bring to a boil.
- 5
Add the pan-fried fish, then add soy sauce, oyster sauce, and Chinese five-spice powder to stew until fragrant.
- 6
Start another small pot, heat the oil to 80% hot, and add the dried chili peppers and dried Sichuan peppercorns cut into small pieces.
- 7
Place the stewed fish on a plate, sprinkle with sesame seeds, add fresh Sichuan peppercorns, and pour in the fragrant chili and pepper mixture.
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Ingredients
Main Ingredients
- Carp1条（今天用花鲢）
- Thirteen Spicesa pinch
- dried Sichuan peppercorns3、40粒
- Fresh Flower Hemp3、4串
- Sesame1 spoon
Auxiliary Ingredients
- Ginger1 小块
- Garlic1 piece
- Xiaomi chili6、7个
Seasonings
- Hot pot basea pinch
- Soy sauce2 大匙
- Oyster sauce1 小匙
- Dried chili一大把