Ingredients for Spicy Hunanese Fish: 750g fish, half an onion, an appropriate amount of green onions, an appropriate amount of ginger slices, an appropriate amount of cilantro, an appropriate amount of garlic cloves, 3-5 small red chili peppers, 100g pickled chili peppers, an appropriate amount of salt, a little cooking wine, 2 tablespoons of soy sauce, a small amount of chicken essence.
Step 1: Prepare the ginger, garlic, onions, and small red chili peppers for later use. Step 2: Place the fish in cold water with ginger and cooking wine to remove the fishy smell, and boil for 5-10 minutes until the fish is thoroughly cooked. Step 3: For the pre-packaged pickled chili peppers, pour the soup into a separate dish for later use and cut the chili peppers into pieces. Step 4: Place bamboo shoots in the soup of pickled chili peppers to soak and absorb the flavor. Step 5: Heat oil in a pan, and stir-fry the prepared ginger, garlic, onions, chili peppers, and pickled chili peppers, then add the soaked bamboo shoots and stir-fry. Add soy sauce and chicken essence. Step 6: After stir-frying, add water to the pan and bring to a boil. Place the previously cooked fish into the pan, bring to a boil again, and then simmer for 10-15 minutes over low heat. Step 7: Serve the Spicy Hunanese Fish. Cooking Tips for Spicy Hunanese Fish: Restaurants often use an alcohol stove to heat the dish while eating, which provides a better effect. However, for safety reasons at home, it is recommended to boil the dish for a longer time after opening the pot, which also yields a good flavor! Adjust the amount of chili peppers and pickled chili peppers according to personal taste. There are tricks to making delicious dishes, and each of my recipes has its own unique tips. You can search for ‘Hunanese Cuisine’ to directly view my recipes!
