Pickled crucian carp with sweet and sour pepper(tang cu pao jiao ji yu )

Pickled crucian carp with sweet and sour pepper

Introduction:

"When I went to visit the Three Gorges Dam this year, I ate a very delicious braised fish in a humble restaurant. I decided to imitate it when I got home! I didn't expect to be praised by my family! "

Production steps:

Step 1: scrape the scales of the crucian carp, cut open the abdomen, especially the black membrane in the stomach. Then draw four or five knives on both sides of the back of the crucian carp, smear salt on both sides and the stomach, and add ginger, scallion and cooking wine to taste.

Step 2: chop the pickled red pepper, pickled ginger and garlic.

Step 3: clean the scallions and chop them up.

Step 4: make hot and sour sauce: 1 teaspoon sugar, 3 teaspoons vinegar.

Step 5: remove the ginger and scallion from the pickled crucian carp, and evenly spread a thin layer of starch on both sides of the crucian carp.

Step 6: hot pot into the rapeseed oil, oil temperature 78% heat into both sides of crucian fried yellow.

Step 7: take out the fried crucian carp and put it on the plate.

Step 8: put vegetable oil and a little lard in a hot pot. Add pepper, pickled ginger, pickled red pepper, garlic, chopped Pixian Douban, pepper noodles and cooking wine to stir fry until fragrant.

Step 9: put the fish in the pot and simmer over medium heat. (fish must be stewed upside down on the way)

Step 10: when the soup is less, pour in the hot and sour sauce, stew for a while, and put the fish on the plate.

Step 11: thicken a little in the soup, add shallot, a little chicken essence and MSG.

Step 12: start the pot and pour the soup on the fish.

Materials required:

Crucian carp: moderate

Chives: right amount

Ginger: moderate

Garlic: right amount

Scallion: right amount

Rapeseed oil: right amount

Lard: right amount

Salt: right amount

Cooking wine: moderate

Zanthoxylum bungeanum: right amount

Pepper noodles: right amount

Starch: appropriate amount

Vinegar: right amount

Sugar: right amount

Chicken essence: appropriate amount

MSG: right amount

Pixian Douban: moderate

Soak ginger: right amount

Pickled red pepper: right amount

Note: this sweet and sour pickled pepper crucian carp, beautiful appearance color, fragrance! The taste is sour, sweet and spicy! The fish is tender and delicious!

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: fish flavor

Chinese PinYin : Tang Cu Pao Jiao Ji Yu