Minced crucian carp with pepper(duo jiao ji yu )

Minced crucian carp with pepper

Introduction:

"Looking at the wild crucian carp brought back from the canal on the national day, I feel a little headache in the first few days. How to eat these fish? Fried crucian carp, crucian carp soup and steamed crucian carp seem to have eaten all the dishes about crucian carp. Later, I made a minced crucian carp with pepper. Part of minced pepper was pickled pepper made by myself. Minced pepper itself was packaged in the jar before. It tasted very good. It was delicious to make minced crucian carp with these two kinds of peppers. After several times, the more my family ate, the more addicted I was. I fell in love with the hot and sour pickled pepper and the delicious crucian carp. As the final dish of a family banquet, this dish is spicy, delicious, full of color and fragrance. In the process of production, the fragrance of the house greatly attracts people's appetite. As the final dish of a family banquet, it is absolutely full of praise. "

Production steps:

Step 1: raw materials

Step 2: clean the crucian carp, remove the viscera, scales, gills, throat teeth and the black membrane in the belly, cut one knife on each side of the head and tail, and draw out the tendons

Step 3: cut a few on each side

Step 4: cut scallion into small pieces, ginger and garlic into slices

Step 5: put onion, ginger and garlic into the container of crucian carp, add cooking wine, marinate for one hour (my pickled pepper and chopped pepper are salty, if the taste is light, add a little salt when marinating the fish)

Step 6: Rinse pickled peppers in clean water, and then soak for one hour

Step 7: Chop pickled peppers

Step 8: put proper amount of peanut oil into the pot, remove the excess water from Crucian Carp with absorbent paper, and then add it with onion, ginger and garlic

Step 9: fry until both sides are yellow, fish in the pan

Step 10: leave onion, ginger, garlic and base oil in the pot, add fresh Chinese prickly ash to stir fry until fragrant (my fresh Chinese prickly ash is especially hemp, I didn't put it when frying fish, I like the hemp flavor, I can put it when frying fish)

Step 11: add chopped pepper and pickled pepper and stir fry

Step 12: add some boiling water

Step 13: cook the fish for about 5 minutes until it tastes good

Step 14: take out the fish and put it on a plate. Add a little water starch into the soup

Step 15: pour the chopped pepper juice on the fish, and a plate of spicy and fragrant crucian carp is ready

Materials required:

Small crucian carp: Four

Chopped peppers: a spoonful

Pickled peppers: 20

Starch: appropriate amount

Cooking wine: moderate

Fresh pepper: about 20

Shallot: a period

Ginger: one piece

Garlic Petals: four petals

Peanut oil: right amount

Note: 1: pickled peppers with a cold white bubble to remove the sour taste is better; 2: because pickled peppers and chopped peppers are salty, the production process does not add salt, friends according to their own raw materials to decide ha; 3: fried fish with non stick pot is better, less oil absorption, and non stick pot; 4: crucian carp must clean up the belly of the black film; 5: crucian carp throat teeth removed to help to go fishy Six: the muscle of crucian carp will reduce the fishy smell.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: spicy

Chinese PinYin : Duo Jiao Ji Yu