Fried and steamed fish with color pepper(cai jiao chao jian zheng yu )

Fried and steamed fish with color pepper

Introduction:

Production steps:

Step 1: cut the color pepper into strips.

Step 2: heat the oil in the pan and fry the fish.

Step 3: turn over and fry, change color on both sides.

Step 4: put the fish into a bowl, add a little sugar, a little salt, cooking wine, steamed fish, soy sauce and vinegar, put them in the pot and steam for 10 minutes.

Step 5: heat the oil in the pan and stir fry the pepper.

Step 6: pour in the steamed fish (take only part)

Step 7: add shredded ginger and stir fry with soy sauce.

Step 8: add salt to taste.

Materials required:

Grass carp: 400g

Color pepper: right amount

Sugar: right amount

Cooking wine: moderate

Steamed fish soy sauce: right amount

Vinegar: right amount

Shredded ginger: right amount

Soy sauce: moderate

Precautions: 1. Clean the pot, dry it, heat it, then add oil, and then turn the pot slightly to make oil all around the pot. When the oil is hot, put the fish in, fry the skin until golden, then turn it over, so that the fish won't stick to the pot. Steamed fish can be big head or grass carp. 3. After steaming the fish, pour out the juice to prevent the fish from getting loose.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Cai Jiao Chao Jian Zheng Yu