Braised carp with chopped pepper(duo jiao hong shao li yu )

Braised carp with chopped pepper

Introduction:

Production steps:

Step 1: wash the ingredients, and put a little salt on the fish body and belly

Step 2: heat the oil in the pan over medium low heat, sprinkle a little salt, add shredded ginger and fish

Step 3: fry fish in medium and small heat, turn one side to the other and fry

Step 4: add fish eggs and continue to fry

Step 5: after frying on both sides, add the right amount of water, pour in the right amount of soy sauce, add a spoonful of chopped pepper and the remaining shredded ginger

Step 6: cover and simmer for five minutes

Step 7: remove the lid, turn the fish over and continue to cook for two minutes

Step 8: leave a little soup, sprinkle with perilla, then out of the pot

Step 9: after loading, sprinkle with coriander

Materials required:

Carp: one

Coriander: small amount

Perilla: small amount

Ginger: a small piece

Soy sauce: moderate

Chopped peppers: a spoonful

Note: the fish body is smeared with salt. When stewing, the raw fish is put and the chopped peppers are removed. Therefore, when cooking the fish, you should not put too much salt to avoid being too salty. I like the darker color, you can put some old style color. After stewing and boiling, the fish can be directly cooked out of the pot without turning over. I like to taste better, so I turn over the noodles once more. It happened that there was no onion at home, so I used perilla and coriander, and the taste was good. Carp eggs, fried together with braised, is also very delicious, not fishy, do not throw away waste, in addition, carp scales are very soft, can eat, fried scales are very delicious

Production difficulty: ordinary

Process: firing

Ten minutes: Making

Taste: slightly spicy

Chinese PinYin : Duo Jiao Hong Shao Li Yu