Minnow with pickled pepper(pao jiao ming tai yu )

Minnow with pickled pepper

Introduction:

"Mingtai fish has always been a traditional food that the Korean people like to eat. Every family in Korea eats Mingtai fish on Tomb Sweeping Day. In Northeast China, Yanbian Korean Autonomous Prefecture, Jilin Province, many people eat it. Compared with other seafood, Mingtai fish is high in protein, low in fat and fresh in taste

Production steps:

Step 1: wash the minnow and cut it into 2 ~ 3cm thick sections. Mix with cooking wine, pepper and salt and marinate for a while

Step 2: pepper, pickled pepper, green pepper, bean paste standby

Step 3: cut green onion, ginger and garlic and set aside

Step 4: heat the oil in the pan

Step 5: put bean paste, pickled pepper, pepper ring, onion, ginger, garlic, dry pepper, stir fry red oil

Step 6: put bean paste, pickled pepper, pepper ring, onion, ginger, garlic, dry pepper, stir fry red oil

Step 7: pour in the minnow, bring to a boil, add salt, sugar and vinegar

Step 8: turn high heat to low heat for 20 minutes until the soup is concentrated, then add a little chicken powder.

Materials required:

Minnow: 3

Salt: right amount

Green pepper: moderate amount

Soy sauce: moderate

Bean paste: right amount

Cooking wine: moderate

Chicken powder: right amount

Ginger: right amount

Oil: right amount

Pepper: right amount

Sugar: right amount

Garlic: right amount

Pickled pepper: right amount

Vinegar: right amount

Note: 1. Don't stir fry when stewing fish, the fish is easy to break. 2. Add enough soup at one time, and don't add water at the end of the way. 3. Due to the tight meat quality of Mingtai fish, the cooking time should be longer, generally not less than half an hour

Production difficulty: simple

Process: firing

Ten minutes: Making

Taste: spicy

Chinese PinYin : Pao Jiao Ming Tai Yu