Kwai fish -- fast food for office workers and rice and pot dishes(suan cai yu shang ban zu de kuai shou xia fan pen cai )

Kwai fish -- fast food for office workers and rice and pot dishes

Introduction:

Production steps:

Step 1: prepare the ingredients and marinate the sliced black carp (I bought it off duty)

Step 2: dry red pepper, remove seeds and wash, cut pickles into sections

Step 3: Smash ginger and slice it

Step 4: hot pot cold oil, sauerkraut, dry red pepper, ginger together under the pot, quickly stir fry

Step 5: add Dan county Douban sauce and Zanthoxylum powder, continue to stir fry, then add cold water, slightly boil the pickled cabbage

Step 6: transfer the sauerkraut seasoning into the boiler. I am lazy and use electric hot pot

Step 7: add appropriate amount of cold water (with soup and soup, with fish soup and fish soup), add star anise leaves, scallion, cover the pot, bring to a boil over high heat, simmer over low heat for 3 minutes

Step 8: use spare time to prepare spicy materials: chopped garlic, chopped scallion, bowl, plus pepper, five spice powder, cumin powder, delicious, chicken essence, green and red pepper powder

Step 9: after the pickled cabbage is cooked, open the lid of the pot, gently spread the fish fillets into the pot, boil them, and quickly turn off the fire

Step 10: pour sesame oil into the pan, warm the pan over low heat until the oil is slightly smoky

Step 11: pour in a spicy bowl

Step 12: pour the spicy seasoning into the pot

Step 13: add coriander leaves to make it live

Materials required:

Black carp slices: 300g

Sauerkraut: 1

Dried red pepper: 5

Coriander: 2

Green and red pepper: a little

Ginger: a small piece

Scallion: 1

Garlic cloves: 4

Danxian Douban: a large spoon

Star anise: 1

Fragrant leaf: 1 piece

Five spice powder: appropriate amount

Cumin powder: right amount

Delicious: 1 teaspoon

Chicken essence: a little

Pepper powder: a little

Pepper: a little

Sesame oil: 1 tablespoon

Note: Danxian Douban sauce is easy to stick to the pot. You must stir fry the fillets quickly after cooking, and don't cover them after cooking. Otherwise, the fillets will be full of firewood, which will affect the taste. When cooking the fish, it's only good to cook it to 89, and the rest will be cooked with spicy hot oil. The taste of the fillets will be very smooth and tender, so you should have more sesame oil. Don't worry about it if you want to eat it. After eating the fish, the oil on it should be saved If you put it in the fridge, you can make a cold dish, so it won't be wasted, but don't store it too long

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Suan Cai Yu Shang Ban Zu De Kuai Shou Xia Fan Pen Cai