The materials for Chongqing Spicy Fish: One mandarin fish weighing 3 catties,Spicy and numbing fish, large green onions, driedred peppers150 grams,teaspoons of Sichuan pepper50 grams

The method for making Chongqing Spicy Fish:

1. Marinate the cut fish with a little salt, cooking wine,ginger slices, and Sichuan pepper to remove the fishy smell for a while.Mix in cornstarch and egg white five minutes before frying.Add all the ingredients after frying for three minutes, including cold water.How to make it delicious

2.Prepare the seasoning by adding an appropriate amount of salad oil, ginger,garlic, large green onions, Sichuan pepper,and (fermented broad bean paste), stir-fry until fragrant, then add the purchased spice bag. Add dried red peppers last to prevent them from turning black.If you want it even more flavorful, simmer for half an hour, adding a littlestar anise，and onion during this time.3.

After half an hour, the spiciness and numbness are fully extracted. Add the fish head and rib first, then the fish slices ten minutes later.The fish slices only need about three to four minutes. Depending on your preference, you can also add some side dishes such astofu, dried tofu, rice vermicelli, or sweet potato starch.Fish slices only need about three to four minutes.Mushroom tofu can be added.Dry bean curd, rice tofu, or vermicelli can also be included.