Pickled fish(pao cai yu )

Pickled fish

Introduction:

Production steps:

Step 1: after washing the fish, dry the excess water, add cooking wine, pepper, salt and marinate for about 15 minutes

Step 2: tie the pickles and ingredients into small granules!

Step 3: add appropriate amount of water to the pot, add ginger and scallion, bring to a boil, add fish and cooking wine, and cook until the fish is cooked

Step 4: add appropriate amount of water to the pot, add salt, ginger and scallion, bring to a boil, add fish and cooking wine, and cook until the fish is cooked

Step 5: cook the fish, put it on a plate and drain the water!

Step 6: cook the fish, take it out and put it on a plate. Remember to drain the water!

Step 7: add oil into the pan, add pickled pepper, wild pepper, watercress, pickled vegetables, ginger and garlic, stir fry until fragrant

Step 8: add fresh soup, salt, pepper, soy sauce and bring to a boil

Step 9: add scallion into soybean flour and thicken with juice!

Step 10: pour the collected juice on the fish! It's a dish!

Materials required:

Crucian carp: moderate

Pickles: moderate

Pickled pepper: appropriate amount

Wild pepper: right amount

Soak ginger: right amount

Garlic: right amount

Scallion: right amount

Pepper: right amount

Cooking wine: moderate

Salt: right amount

Soy sauce: right amount

Water soybean powder: right amount

Onion section: appropriate amount

Douban: moderate

Note: I use two pots here. When the fish is in the pot, I start to fry the juice on the other side, which makes the fish more hot and delicious! You must have bright oil to thicken the sauce!

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Pao Cai Yu