Crucian carp with pickled pepper(pao jiao ji yu )

Crucian carp with pickled pepper

Introduction:

"In order to satisfy my husband's unruly tongue, he said that he wanted to pursue the ultimate sense of taste and invented this dish. Hehe, it's just very spicy and full of pickled peppers."

Production steps:

Step 1: clean up the fresh crucian carp, especially remove the black film on the stomach, cut the flower knife, apply salt, marinate for 15 minutes, and put ginger slices when you are ready to steam

Step 2: cut the spicy pickled peppers into small pieces and spread them on the fish, then sprinkle them with pickled peppers

Step 3: it's best to use a steamer. I don't have one. I can only use a frying pan instead. Steam for 10 minutes

Step 4: after 10 minutes, boil the pan, pour the soup on the fish with a spoon and steam for 10 minutes

Step 5: Sprinkle garlic leaves, adjust the color and fragrance, ha ha, spicy pickled pepper fish is complete

Materials required:

Pickled pepper: 200g

Fresh crucian carp: 400g

Ginger slices: right amount

Garlic leaf: right amount

Cooking wine: moderate

Salt: right amount

Note: out of the pot to use hot oil drench also OK, I'm afraid of trouble, ah, did not drench, but this is OK, not greasy

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: Super spicy

Chinese PinYin : Pao Jiao Ji Yu