Pickled fish(pao cai yu )

Pickled fish

Introduction:

"This is a famous dish of Panzhihua's Yanbian cuisine" Yanbian pickled fish ". The ingredients at home are not as complete as those in restaurants. Let's make a family version of pickled fish. This dish is very popular at the national day family dinner. It's more than enough every year. "

Production steps:

Step 1: wash Agastache rugosa, cut scallion and celery into small sections, slice ginger and garlic for later use

Step 2: chop the pickled peppers, ginger and white pepper.

Step 3: wash grass carp, slice ginger into belly and gills, pour cooking wine and pepper into fish body, marinate for 10 minutes, remove fishy smell.

Step 4: dip the excess water on the fish with kitchen paper and sprinkle with dry starch. Heat up the oil and fry the fish.

Step 5: leave the remaining oil in the pot, add ginger and garlic slices, and then add spicy millet and green pepper.

Step 6: stir fry the watercress, saute the pickles for 2 minutes, then stir fry the tomatoes for 2 minutes

Step 7: add soup or boiled water, add green onion and celery, add wine, pepper, soy sauce and sugar, bring to a boil over high heat, then turn to low heat and cook for 10 minutes.

Step 8: after boiling the soup, add the fried fish and cook for 10 minutes, then add appropriate amount of salt.

Step 9: take out the fish and put it on the plate, collect the juice over high heat, thicken it, pour it on the fish, and sprinkle with Agastache rugosa.

Materials required:

Grass carp: 1

Pickles: moderate

Celery: moderate

Agastache rugosa: moderate

Spicy millet: moderate

Scallion: right amount

Tomato: moderate

Fresh green pepper: moderate

Ginger and garlic: right amount

Salt: right amount

Cooking wine: moderate

Soy sauce: moderate

Sugar: right amount

Pepper: right amount

Dry starch: appropriate amount

Douban: moderate

Note: Pickles in pickled fish must be made of lotus white.

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: medium spicy

Chinese PinYin : Pao Cai Yu