Secret Recipe: Baked Fish - Second Wave, Worth Collecting!
Sky Fragrant Secret Oil Baked Fish
Ingredients: 2500g Salad Oil, 1000g Pig Fat, 1000g Vegetable Oil, 500g Beef Fat, 750g Dried Chili Peppers, 150g Sichuan Pepper, 750g Doubanjiang (Fermented Chili Bean Paste), 100g Dried Bean Curd, 20g Beef Flavoring, 20g Chicken Flavoring, 15g Brown Sugar, 20g Sweet Rice Fermented Dregs, 150g Flower Wine, 25g Scallions, Ginger, Garlic (each 250g).
Spices: 15g Star Cinta Leaves, 20g Sichuan Pepper, 150g Dried Shiitake Mushrooms, 100g Dried Shiitake Mushrooms, 100g Dried Shiitake Mushrooms, 100g Dried Shiitake Mushrooms, 100g Dried Shiitake Mushrooms, 100g Dried Shiitake Mushrooms, 100g Dried Shiitake Mushrooms, 100g Dried Shiitake Mushrooms, 100g Dried Shiitake Mushrooms, 100g Dried Shiitake Mushrooms.
Instructions: First, marinate the fish with the above ingredients for at least 30 minutes. Then, heat a wok and add a little oil. Stir-fry the marinated fish until it's almost cooked through. Add the chili peppers, Sichuan pepper, and dried shiitake mushrooms. Stir-fry until fragrant. Add the sweet rice fermented dregs and flower wine. Continue to stir-fry for a few minutes. Add the scallions, ginger, and garlic. Stir-fry for a final minute before serving.
Notes: This recipe is adaptable to different fish types. Adjust cooking times based on the fish’s thickness and your desired level of doneness.
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