Fried fish with pickled pepper(pao jiao su pi yu )

Fried fish with pickled pepper

Introduction:

"Fried fish with pickled peppers is a common Sichuan dish. It's indispensable for festive days such as new year's holidays, marriage and promotion. The method of fried fish with pickled peppers is very simple. It tastes spicy, sour and sweet. It's crisp outside and tender inside. It's delicious and has no fishy smell. It's very appetizing. Adults and children all like it. Grass carp is the first choice for making sweet and sour fish. Tilapia and mandarin fish can also be used. The size of the fish is about 1000g, which is the most delicate and delicious. The fish I bought this time was intended to be sauerkraut fish. When the sauerkraut was finished at home, I changed it to this Crispy Fish, which tastes good. It's just that the fish is a little big and it's hard to fry. "

Production steps:

Step 1: prepare materials: pickled pepper, pickled ginger, garlic, scallion

Step 2: remove the scales of grass carp, wash with scalpel and marinate with salt for 15 minutes

Step 3: pickle pepper, pickle ginger, cut into powder, garlic and scallion section

Step 4: put enough oil into the pot and heat it to about 70%. Hold the fish's tail on the pot and pour hot oil on the fish with a spoon to make the fish shape. Then put the fish into the oil pan along the edge of the pan, and pour hot oil on the fish while frying. Deep fry the fish over medium heat until the skin becomes crisp

Step 5: take out the Fried Carp and put it on the fish plate (I bought this fish more than 3 jin, or more than 1 jin for easy operation)

Step 6: leave the bottom oil in the pot, saute onion, ginger and garlic

Step 7: add pickled pepper and stir fry with ginger

Step 8: add vinegar, pepper, sugar and salt

Step 9: add proper amount of water and bring to a boil, then add 1 tbsp of cooked oil until the sauce is bright and even

Step 10: pour the sauce over the fried fish and sprinkle with pepper noodles

Materials required:

Grass carp: moderate

Scallion: right amount

Starch: right amount

Soak ginger: right amount

Pickled pepper: right amount

Vinegar: right amount

Sugar: right amount

Chinese prickly ash noodles: right amount

Salt: right amount

Note: 1, fish to choose fresh, so that the taste is good. 2. When frying fish, first carry the oil and then fry it in the pan. The flower knife is obviously beautiful. 3. The fish needs more time to fry, so that the skin of the fish will be crispy and the taste will be good but not fishy.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Pao Jiao Su Pi Yu