Creative dishes: fresh pepper basil spotted pig fish|Chinese New Year's Eve rice|banquet hard dishes

I ate it once in a Hunan restaurant, perilla and flower fish, and I knew that perilla and pepper can be cooked together. The taste is different from the store, but it has its own characteristics.

Ingredients

Fish 4 pieces

Perilla 8 slices

Ginger 3 slices

Milletspicy 1 piece

Pepper Halfa

Garlic 8

Freshgreenpepper Appropriateamount

Beanskin Appropriateamount

Soybeansprouts Appropriateamount

Hainanyellowhotsauce 1 teaspoon

Boilingwater Appropriateamount

Sichuanpepperoil alittle

Cooking Instructions

The ingredients are prepared as shown in the picture
Heat the pan with cold oil, fry the garlic over medium-low heat, remove it, and put it in a casserole or iron casting pot.
Stir-fry the ginger shreds again, remove them and discard them.
Turn the heat to high, heat the oil, fry until golden brown on both sides, put in a casserole, pour boiling water, and cook over medium heat.
Continue to cook the ingredients in the wok, over medium-low heat, stir-fry the perilla segments and millet spicy, transfer to the casserole, remember to control the oil. Reduce the heat to low in a wok and set aside.
At this time, add a teaspoon of Hainan chili sauce and fresh pepper to the casserole, and lid.
On high heat in a wok, fry the soybean sprouts with the remaining oil in the pan, pour in the bean skin when it is almost ready, and stir-fry.
Pour into a bowl.
Cook the fish for 10 minutes and put it in a bowl
Spread with perilla leaves, shredded peppers, and fresh peppers to garnish.
Heat the oil (blended oil, a small amount of pepper oil) to stimulate the fragrance.
The finished product is as shown in the picture, no salt is added, and the Hainan chili sauce has a salty taste.
The unique aroma of perilla leaves and fresh peppers is worth trying. In fact, it is not spicy, and the taste is very fresh. There is no ginger in the soup, but it is not fishy.