Fish in sour tomato sauce(qie zhi suan tang yu )

Fish in sour tomato sauce

Introduction:

"I have the impression that there is almost no spring in Nanjing. I have to wear winter clothes at the beginning of April. In the latter ten days, chiffon sandals will go to battle together. This is not, even the two weather temperatures are around 30 degrees, the day suddenly hot, people feel irritable, although I can lose weight without eating, but there is still a good home to feed, housewife is also very difficult. Well, today's whole hot and sour home dishes, appetizer and dinner, of course, but also nutritious

Production steps:

Step 1: prepare the ingredients (fish fillets are the finished products bought in the vegetable market after work, pickled)

Step 2: peel the tomato, cut off the red pepper and set aside

Step 3: prepare the raw materials of sesame oil: chopped peppers, diced red peppers, diced garlic, sliced onion, sliced ginger, a piece of star anise, dried pepper, dried red pepper and some celery

Step 4: heat the oil in the pot, add the prepared materials when it is seven minutes hot, and make it hot and fragrant

Step 5: after fragrant, remove the materials from the frying pan, keep the oil in the pan, and pour out part of it. Only the bottom oil is left in the pan, heat it, cut the tomatoes into small pieces, a little fresh red pepper, a little diced onion into the pot, and then add a few dry red peppers (just for beauty, ha ha)

Step 6: add a spoonful of cooking wine

Step 7: add some Thai hot and sour sauce (if you don't like spicy children's shoes, just add some tomato sauce, just follow your own taste anyway)

Step 8: add some salt, cover the pot and simmer for a while until the tomatoes are rotten

Step 9: pour the stewed tomato juice into the pot, add water or stock, and add several whole pickled peppers and pickled peppers juice. Don't forget to add one star anise, one fragrant leaf and several ginger. Bring to a boil over high heat

Step 10: don't forget to add crab mushrooms. Bring to a boil over high heat, then turn to low heat and simmer for two minutes,

Step 11: don't forget to add crab flavored mushrooms. Turn to low heat and simmer for two minutes after boiling. Then open the lid of the pot and spread the fish fillets gently. At the same time, add parsley and a few drops of fish sauce vinegar. (sorry, I forgot to take photos in this step. I'll apologize first.) turn off the heat immediately after boiling. At this time, the fish fillets are only half cooked

Step 12: prepare the seasoning for the pungent: chop the tail of the fresh red pepper left before, minced garlic, minced green onion, minced ginger, pepper, cumin powder and fresh vegetables. Bowling

Step 13: pour the remaining sesame oil into the oil pan, heat it over low heat, turn off the heat when it is slightly smoking, and pour it into the seasoning bowl

Step 14: make a good pungent

Step 15: pour the spicy food into the pot

Step 16: do you see the oil on the pan? Fish fillets are cooked by this layer of hot oil. This process is similar to spring fish

Step 17: garnish the table with celery leaves

Step 18: with white rice, fragrant

Step 19: when I took a picture, someone couldn't wait to clip a piece of fish fillets. It was too hot. Ha ha, it deserved it. As a result, this person will be a jin of fish and two bowls of rice swept clean

Materials required:

Sliced black carp: 500g

Pickled pepper (with juice) 50g

Tomatoes: 2

Red pepper: 2

Parsley: 3

Crab mushroom: 30g

Scallion: 2

Ginger slices: several slices

Garlic: 4

Onion: 3 slices

Star anise: 2

Fragrant leaves: 2 pieces

Edible oil: right amount

Cooking wine: 1 tablespoon

Thai hot and sour sauce: 1 tablespoon

Salt: a little

Fish sauce: a few drops

Fresh vegetables: a little

Dried red pepper: 10

Dried pepper: how many

Dried pepper powder: a little

Pepper: a little

Cumin powder: a little

Vinegar: a few drops

Notice: don't cover the pan after the fish fillets are put into the pan, otherwise the fish fillets will be wasted by the floating oil on the dishes after the fish fillets are used up. Unfortunately, it can be cold mixed dishes, which are very fragrant

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: medium spicy

Chinese PinYin : Qie Zhi Suan Tang Yu