Fried fish with pickled pepper(pao jiao hao er yu )

Fried fish with pickled pepper

Introduction:

"11 May. Chongqing. It's still the warm spring sun, at noon this weekend. There is a little fish in the refrigerator. At noon, make a pickled pepper fish. It's such a small fish. I found it after thawing, and it's not very embarrassing. It's made by myself. It consumes fish with pickled peppers at home. It's not as heavy as the oil in the restaurant, but it tastes very good. It uses sugar and chicken essence to make fresh, color the old soy sauce, but not the delicious soy sauce and vinegar. In addition, only 3 or 4 pickled peppers have been put. If you like pickled peppers, you can put more. "

Production steps:

Step 1: wash the fish, mix a spoonful of cooking wine, starch, white pepper and salt to remove the fishy smell.

Step 2: slice onion, ginger, garlic, pickled ginger with a knife, and cut pickled peppers and millet peppers into circles (I used the kitchen scissors, and I also used the pickled peppers water in pickled peppers)^_ ^), pepper and sugar. (if you don't like the spicy ones, you can leave out the pepper and millet pepper.) Cut the cucumber into pieces.

Step 3: heat the oil in a hot pan and stir fry all seasonings in step 2 over low heat.

Step 4: stir fry the fish until it's uncooked, pour in hot water and bring to a boil.

Step 5: pour in the cucumber and bring to a boil. Cover and turn to low heat. Simmer for 2 or 3 minutes until the cucumber is cut off.

Step 6: add a little soy sauce to color, turn the heat to collect juice, add salt, turn off the heat, add chicken essence and start the pot.

Materials required:

Consumption of fish: right amount

Cucumber: moderate

Scallion: right amount

Ginger: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Millet pepper: right amount

Pickled pepper: right amount

Soak ginger: right amount

Sugar: right amount

Cooking wine: moderate

White pepper: right amount

Starch: right amount

Salt: right amount

Old style: moderate

Chicken essence: appropriate amount

Notes: PS: 1. Consumptive fish, also known as horseface fish, elephant skin fish, zizise, Tanner's knife, breadfish, roast fish, grilled fish, mutton, rat fish, dizi and shameng. O(∩_ (2) about seasoning, you can put more pickled peppers if you like. Cooking wine and white pepper can remove fishiness, sugar and chicken essence can be extracted. If you don't like spicy peppers, you can not put Chinese prickly ash and millet peppers. You can also add very fresh soy sauce and vinegar to add fragrance. You can also add Pixian Douban, which is very delicious. 3. You can also use celery, lettuce, onion and so on as side dishes. The cucumber I use can be eaten raw directly, and it's easy to cook, so I don't need to cook it too long. 4. The consumer fish I bought is very small, so it is easy to taste. If the consumer fish is large, it needs to be cut into small pieces to taste better.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Pao Jiao Hao Er Yu