Fried crucian carp with pickled pepper(pao jiao gan guo ji yu )

Fried crucian carp with pickled pepper

Introduction:

"I grew up by the Yangtze River when I was a child. From small to large, I have tasted a lot of river food in the Yangtze River, but I only like crucian carp. I don't like to eat too fat fish, such as silver carp, Wuchang fish and so on. I like the light sweetness of crucian carp. Steaming, hot pot, fried stuffy, I love fried stuffy. Among all kinds of cooking methods, I like hot pot best, because I can eat many favorite dishes at one time. Dry pot was originally Hunan cuisine, but I think it's actually a small hot pot, especially when there are only two or three people to eat. "

Production steps:

Step 1: ginger and garlic are essential for making fish, as well as homemade pickled peppers and pickled ginger chopped. My pickles are well-known. Every time my colleagues come to my house, they have to make two dishes. This is my mother's masterpiece!

Step 2: essential for making fish

Step 3: there are only so many fish in today's market, so we have three. In fact, I think about a kilo is the best. The fish's eye is out.

Step 4: pour proper amount of oil into the oil pan, lift the fish and drop water.

Step 5: the oil should not be too hot, or the skin of the fish will rot. Originally, there was a non stick pan, which was used once during the Chinese new year, but because the pan was really peaceful, the edge of the pan was too low, and a stove was full of oil, so I gave it up

Step 6: it's easier to stick the pot with the iron pan, and it's easier to scrape the fish with the spatula. In fact, when frying, it's equivalent to turning the pot upside down, and the fish will never paste. When the first side of the fish is golden and set, turn it over gently. The second side with the same method, inclined pot, do not use a shovel shovel.

Step 7: after the fish is fried, put it in a dry pan. Stir fry pickled peppers and ginger with the bottom oil, then add ginger and garlic. (because it's a dry pan, just whole garlic. Don't cut it. Because garlic is very delicious after taste) and then add bean paste to stir fry until fragrant.

Step 8: stir fry ingredients, add appropriate amount of water, boil over high heat.

Step 9: put the cooked soup into a dry pan with fish. Cook on the gas stove over medium heat. In this step, we will not have to wait for the alcohol stove. Because there are many dishes in the restaurant, we can eat other food and so on. We can save some time by doing it at home.

Step 10: ignition ~!!!

Step 11: ha ha, serve!!

Step 12: the three fish will be finished soon. Today we have pea tips for the rest of the soup. In the sweet pot, you can make it crispy.

Step 13: This pea tip, I don't know what it's called outside Sichuan. Anyway, that's what we call it. It's actually the most tender leaf and stem of pea horn. This dish is very good with chicken soup and bone soup. It's a bit like a bean sprout, but the stem of the bean sprout is solid, and this one is hollow.

Materials required:

Crucian carp: 3

Pickled pepper: right amount

Soak ginger: right amount

Ginger: right amount

Garlic: right amount

Scallion: right amount

Bean paste: right amount

Note: because crucian carp thorn more, do not vigorously stir in the dry pot, so as not to stay in the soup thorn. It's better to put big pieces in a bowl. Today, my parents and I were three people, just one by one. Pickled peppers, ginger and chopped peppers in Hunan are quite different in taste. Pickled peppers and ginger are sour and spicy, while chopped peppers are salty and spicy. Sichuan style braised, I think pickled pepper or the most match, chopped pepper is more suitable for steamed fish. You can try to distinguish.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Pao Jiao Gan Guo Ji Yu