Golden pomfret with pickled pepper(pao jiao jin chang yu )

Golden pomfret with pickled pepper

Introduction:

"Some time ago, in order to make" pickled peppers pig hand ", I bought a big bag of pickled peppers from Metro. After finishing the dishes, I put the remaining pickled peppers into the fresh-keeping box and put them in the refrigerator for storage. Yesterday, I found that there was still a lot of room left when I sorted out the fridge (who called our fridge small and loved to buy things, and there were a lot of sauces that had been opened). I quickly thought about how to "eliminate" it as soon as possible. When you see the melting golden pomfret ready for cooking today, you have a point in mind. Let's mix it up with "golden pomfret with pickled pepper". Make a few cuts on the surface of the golden pomfret, put some salt on it and add the bottom flavor. Then fry both sides of the golden pomfret in a low heat until golden yellow. Finally, put in the pickled pepper soup and stew it for taste. The hot and sour pickled peppers remove the fishy smell of fish, and make people hot but not dry; while the fish absorbs the taste of pickled peppers juice, which not only becomes more delicious, but also sour and hot appetizers, promotes appetite and helps us digest and absorb. The only regret is that the color of this dish is not attractive enough when taking photos, but after eating it, the family all feel that it tastes delicious and spicy enough, which is very enjoyable. "

Production steps:

Step 1: prepare the raw materials: scratch the surface of golden pomfret, drain the surface water; cut half pickled pepper into small pieces; cut ginger and shallot into small pieces; set aside;

Step 2: heat the pot and rub the surface of the bottom of the pot with ginger;

Step 3: add proper amount of oil into the pan and add golden Pomfret;

Step 4: fry the fish until golden on both sides and take it out;

Step 5: leave a little oil in the pot, stir fry the pickled pepper and ginger together;

Step 6: smell the remaining pickled peppers;

Step 7: open the soup and add the fried golden Pomfret;

Step 8: simmer slowly over low heat, turn noodles in the middle, add salt and pepper to taste;

Step 9: turn to the big fire to collect the juice. Pay attention to pouring the soup on the fish with a spoon;

Step 10: when the juice is almost finished, put the fish on the plate and sprinkle some leeks on the surface.

Materials required:

Golden pomfret: 1

Pickled pepper: right amount

Ginger powder: appropriate amount

Shallot powder: appropriate amount

Pepper: right amount

Oil salt: right amount

Note: 1. Fry fish in order to complete the skin, the first thing is to absorb the water on the surface of the fish; secondly, heat the pan and rub ginger on the bottom of the pan; then pour in an appropriate amount of oil to fry the fish; pay attention not to rush to turn the fish when frying the fish, you can shake the pan first, and the fish will shake together to show that the fish is basically fried; 2 Stir fry the flavor; put half of the whole together with pickled pepper water into the soup; 3. After the soup is boiled, put it into the fried fish to stew together; turn it over in the middle, add salt and pepper to taste; finally, collect the juice by high fire, and pay attention to pouring the soup on the fish to make the fish taste better.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Pao Jiao Jin Chang Yu