Xiangxi Spicy FishThe ingredients:CarpOne piece weighing 750g.WaterMushrooms25g, cooked bamboo shoots 25g.Salt-soakedRed pepper2g, green onion 10g, freshGinger15g,Soy sauce50g,Sugar10g,Monosodium glutamate2.5g, wet starch 25g, cookedPork fat75g, cooking wine 15g, spicy oil 15g.

    Xiangxi Spicy FishThe method:
    1 Cut the fish into four -shaped pieces and marinate with soy sauce.Bamboo shoots, mushrooms, redpepper, ginger, green onion are all cut into fingernail-sized slices and set aside.

    2 Heat a wok over medium heat and use oil to season it. When the pork fat is heated to about 154℃, place the fish in the pot and fry until golden brown. Then addwinter bamboo shoots, mushrooms, red pepper, ginger, green onion, and cooking wine.

    3 Add sugar and soy sauce (35g), water (250g) and simmer for about 5 minutes. Add monosodium glutamate, thicken with wet starch, pour in spicy oil, flip the fish pieces on the wok, and serve immediately.