Versatile:
Authentic Sichuan home-style dish with a unique flavor.
Dry-Fried Bass
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Numbing flavor:
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Spicy flavor:
Versatile:
Ingredients can be adjusted to create variations such as Dry-Fried Chicken Wings or Sweet Potato Braised Rabbit.
Product Involved
cooking steps
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Main Ingredients & Seasoning
Spicy Fish Seasoning
50g
1 Bass
500g
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Accessory Ingredients
Water
300g
Each of leek onion sections and pickled chili sections
40g
Diced meat
50g
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Preparation of Ingredients
1
Sauté the diced meat until cooked and fragrant, then set aside.
2
Clean the bass, make diagonal cuts along both sides of the fish, and set aside to marinate.
3
Cut the leek onion and pickled chili into sections and set aside.
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Cooking Steps
1
Heat the pot, add an appropriate amount of oil into the pot, and wait until the oil reaches 60% heat (about 180 degrees).
2
Deep fry the bass roe in the frying pot until browned, remove drain them for later use.
3
Put 50g Spicy Fish Base into the pot, stir-fry until fragrant, and add diced meat and water.
4
Put the bass, green onions and pickled chili sections into the pot, cook thoroughly, and thicken the sauce. Place them on a plate and garnish with cilantro.
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