Braised crucian carp with chopped pepper
Introduction:
Production steps:
Step 1: remove the scales and viscera of fresh crucian carp, and wash the black membrane inside the stomach. Fill the abdomen with onion and ginger, wipe salt with flower cutter and marinate with wine for 20 minutes
Step 2: Chop pepper and dice
Step 3: dice onion, ginger and garlic, add chili sauce, sugar, salt, vinegar and chicken essence to make juice
Step 4: rub ginger in the pot, add oil, fry fish in low heat until golden. Take out spare parts
Step 5: remove the oil from the fried fish, wait a moment, and prepare the sauce
Step 6: heat fish oil to 50%, add onion, ginger and garlic to make it fragrant. Add diced chopped pepper, stir fry, add the soup, add water to roll, slowly add the fried fish, change to medium heat and simmer slowly
Step 7: stew for seven to eight minutes, fish in water exposed, water starch soup
Step 8: water the starch to collect the soup
Step 9: swing the pan
Materials required:
Fresh crucian carp: 7 Liang and 3 pieces
Scallion white: one or two
Jiang: half Liang
Garlic: one head
Starch: appropriate amount
Red pepper: right amount
Green pepper: right amount
Cooking wine: moderate
Vinegar: right amount
Sugar: right amount
Old style: moderate
Salt: right amount
Chili sauce: right amount
Chicken essence: appropriate amount
Precautions: 1. Prevent the skin from drying when frying fish. Wipe the pan with ginger before adding oil. 2. Don't break the fish when turning over. It's not suitable to cut the flower too big. 4. After adding starch, take care not to dry the bottom.
Production difficulty: ordinary
Process: firing
Production time: half an hour
Taste: hot and sour
Chinese PinYin : Duo Jiao Shao Ji Yu
Braised crucian carp with chopped pepper
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