Pickled pepper sweet and sour Wuchang Fish(pao jiao tang cu wu chang yu )

Pickled pepper sweet and sour Wuchang Fish

Introduction:

"I don't have a good appetite in summer. Pickled pepper is a good appetizer in summer. It's the best way to remove fishy smell and remove greasy taste. The refreshing degree of pickled pepper sweet and sour Wuchang fish can be imagined. It's not only delicious, but also sour and delicious. I've loved fish since I was a child. All kinds of fish are my favorite. Even if I was accidentally stuck by fishbone, it can't break my heart to eat fish!"

Production steps:

Step 1: prepare materials: pickled pepper, pickled pepper, Pixian Douban sauce, dried prickly ash, garlic, scallion

Step 2: cut pickled peppers into circles, pickled peppers into powder, scallions into powder, garlic into powder

Step 3: wash Wuchang fish, dry it with kitchen paper, and cut flowers on the back of fish

Step 4: apply a thin layer of dry starch on both sides

Step 5: heat the pan, add a little oil and fry Wuchang fish

Step 6: fry on both sides

Step 7: take out and set aside (you can extend the frying time if you like crispness)

Step 8: pickled pepper sweet and sour Wuchang Fish procedure steps, leaving a little oil in the pot

Step 9: add pickled pepper, pickled pepper and garlic slices, stir fry until dry,

Step 10: add dried pepper and Pixian Douban to stir fry the flavor

Step 11: add cooking wine, sugar and boiling water, bring to a boil with vinegar and simmer for 3 minutes

Step 12: put in the starch and a little soy sauce, push it with a spatula and pour it on the fish on the plate

Step 13: then sprinkle pepper powder on the fish

Materials required:

Wuchangyu: moderate

Starch: appropriate amount

Dried prickly ash: appropriate amount

Garlic: right amount

Pickled pepper: right amount

Soak ginger: right amount

Pixian Douban sauce: right amount

Soy sauce: moderate

Sugar: right amount

Vinegar: right amount

Notice: 1. How to judge that the fish can turn over after being fried on one side? That is, gently shake the pot and find that the fish can move, indicating that the fish skin has been shaped. At this time, you can turn over the fish. The fish with thick skin like pomfret is very easy to fry, and the fish with thin skin is also easy to fry, but you should be more careful. Remember that the oil heat setting is fast, and the most important thing is patience Of course, if the phenomenon of sticking to the pot happens, I don't have to worry. I have a little trick: turn off the fire first, wait for the temperature of the pot to drop a little, and then turn the fish gently with a spatula. This will make it easier to turn the fish over without breaking it

Production difficulty: simple

Process: others

Production time: 20 minutes

Taste: hot and sour

Chinese PinYin : Pao Jiao Tang Cu Wu Chang Yu