Spicy fish with black bean sauce(chi jiao yu )

Spicy fish with black bean sauce

Introduction:

"This dish is mainly spicy, but it can be adjusted according to the taste. The hot and sour pickled peppers are especially appetizing, suitable for drinking, entertaining friends and so on, and then a bottle of dry, let alone more delicious."

Production steps:

Step 1: cut both sides of the crucian carp knife, material wine code good, appropriate to add a small amount of salt.

Step 2: scallion section, scallion leaves cut flowers, green pepper cut particles, pickled pepper chopped, garlic beat rotten, ginger slice standby.

Step 3: by this time, the fish is almost cured. Pour 500g cooking oil into the hot pot, heat it to 50%, and fry the fish. Time is up to you. You can fry it tender or focus it.

Step 4: fry all the fish and put them on the plate.

Step 5: now it's time to stir fry. Pay attention to the need for more oil here, heat the oil, add pepper, green pepper, pickled pepper, Douchi, garlic, ginger, scallion, stir fry until strong flavor, add a small bowl of water, continue to simmer for about 2 minutes, and finally add appropriate amount of chicken essence, salt and MSG. Turn off the fire!

Step 6: pour the fried seasoning on it and sprinkle with scallion. If you have a battery stove or something in your home, turn on the minimum fire, and the more you eat, the more delicious it will be.

Materials required:

Crucian carp: 1000g

Douchi: 50g

Scallion: 50g

Ginger: 50g

Garlic: 5 petals

Pickled pepper: 100g

Green pepper: 150g

Cooking wine: 50g

Zanthoxylum bungeanum: 50g

MSG: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: do not put too much Douchi, otherwise it will be very salty. When the fish is salted, it should be salted. Otherwise, the fish will not taste salty at last. You can sprinkle a little salt on it when frying.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: spicy

Chinese PinYin : Chi Jiao Yu