New Sichuan cuisine - oily fish
| Perch one piece | Cooking wine Appropriate amount |
| Ginger Appropriate amount | onion Appropriate amount |
| Spicy Appropriate amount | Salt Appropriate amount |
| Minced garlic, minced ginger, minced green onion Appropriate amount | Pepper powder Appropriate amount |
| Xiaomi spicy Appropriate amount | Edible oil Appropriate amount |
| Green onion Appropriate amount | Oyster sauce Appropriate amount |
Step 1
Marinate fish bought from the market with cooking wine and white pepper for 15 minutes
Step 2
When marinating the fish, cut the ginger and green onions into shreds and place them under the plate.
Step 3
For the marinated fish, cut a few knives on the fish body, put ginger slices in the knife edges, stuff the fish belly with shredded green onions, and evenly spread salt. Put the fish in the pot and steam it. After the water boils, put the fish in the pot and steam it for 12 or 13 minutes. The success or failure of steaming fish lies in controlling the time. Generally, 12 minutes is just right for a bass weighing more than one kilogram. If it is too long, it will get old. If it’s missing, it won’t be steamed through.
Step 4
When steaming the fish, make the sauce, oily chili pepper, minced ginger, minced garlic, minced green onion, Sichuan pepper powder, spicy millet, dried Sichuan peppercorns, soy sauce, sesame oil, and oyster sauce. The key to the taste of this dish is this sauce.
Step 5
Adjust the sauce, and after the fish is steamed, pour the sauce on the fish, sprinkle some chopped green onion, then heat the oil in the pan. When the oil temperature reaches 8 degrees, pour the oil on the fish that has been poured with sauce. After pouring the oil, then Sprinkle some chopped green onion.
Step 6
Just a simple and delicious oil-soaked fish New Sichuan Cuisine - Cooking Techniques for Oily FishMy best friend’s method is to cook the fish directly and boil it whole in water. I marinate it and steam it in a pot, which makes it more delicious.
