Crucian carp with pickled pepper(pao jiao ji yu )

Crucian carp with pickled pepper

Introduction:

"It's almost 12 o'clock tonight. And it was more than 10 o'clock after the studio finished the video yesterday. It's been the rhythm all these days. But anyway, the recipe will be released. This year's Spring Festival is still spent alone in Chongqing, and this fish is one of my big meals on the eve of new year's Eve. Although there are only three dishes and one soup, this new year's Eve meal is still a luxury for me. There are fish every year, and the pickled pepper crucian carp in the new year's Eve dinner. "

Production steps:

Step 1: clean the crucian carp, cut the oblique knife on both sides, apply starch, cooking wine, white pepper, ginger and refined salt evenly on the fish body and set aside.

Step 2: two spoons of cooking wine, one spoonful of delicious soy sauce, half spoonful of sugar, and some water to make a sauce. Shred the onion.

Step 3: slice the onion, ginger and garlic, cut the dried pepper into circles, and cut the pickled pepper into shreds Spare pepper.

Step 4: hot pot cold oil, into the control of dry water in the crucian carp, the fire fried until both sides golden, Sheng into the plate set aside.

Step 5: fry the remaining oil of fish in the pan, heat the oil, add onion, ginger and garlic slices, Chinese prickly ash, dry pepper and pickled pepper, and stir fry them to make a fragrance.

Step 6: pour in the sauce and stir fry.

Step 7: bring to a boil, pour in proper amount of water and bring to a boil.

Step 8: add the crucian carp, cover the pot, turn to low heat and simmer for 15-20 minutes, then put the fish on the plate and set aside.

Step 9: heat the remaining sauce in the pan to the concentration you like, pour in shredded onion, mix in refined salt and water starch, thicken and pour it on the fish.

Materials required:

Crucian carp: one

Pickled pepper: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Dry pepper: right amount

Delicious soy sauce: right amount

Cooking wine: moderate

Starch: right amount

White pepper: right amount

Salt: right amount

Sugar: right amount

Note: PS: 1, before frying fish, you can heat the iron pot and wipe the bottom of the pot evenly with ginger to prevent fish from sticking to the pot. 2. Don't use a spatula when frying fish. Shake the pan gently. Turn it over after frying, so as to keep the fish as complete as possible. 3. The proportion of sauce can be adjusted according to your own taste. 4. When collecting juice, you can add refined salt according to your own taste. 5. I put shredded onion last. If you like soft and rotten, you can put it earlier. 6. As for seasoning, Pixian Douban was often used to make pickled peppers. It depends on my personal preference. I think both methods are delicious.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: other

Chinese PinYin : Pao Jiao Ji Yu