Pepperfish
By VicentaLakin
It's almost midnight tonight. And yesterday, after the show, it was over 10. It's been this rhythm lately. But anyway, the recipe is still to be released. This spring is still one of the days of Chongqing, and this fish is one of my old nights. It's only three dishes, but it's still a luxury for me. There's fish in the year, pepperfish in the night meal。
Recipe Recommendations
- crucian carp a
- pickled pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- dried chili appropriate amount
- Weijixian soy sauce appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- sugar appropriate amount
Steps for Pepperfish
1
The gills are cleaned, both sides slashed, starch, wine, white pepper powder, ginger chips and salt are evenly painted with fish。
2
Two sips of wine, one smelt of soy sauce, half a sip of sugar, and a proper amount of fresh water to fix the sauce. Onion cut。
3
Slice slices, dry chili slices, pepper slices. -Performance spare。
4
The hot pots are cold, and the dry-water-controlled porridges are burned in flames until they are replaced by gold and yellow。
5
The oil left over from the frying fish in the pan will be put in onions of garlic, peppers, peppers and peppers。
6
Inverted the sauce and fried it。
7
Burn it and pour it into a proper amount of water。
8
The fish will be prepared for 15-20 minutes of cooking by the squirm。
9
The rest of the cauldron gathers the juice to its preferred concentration, pours onions into the onion wire and then pours it into the fish with salt and starch。Pepperfish Make Tips
Ps: 1. Before frying the fish, heat the iron wok first and rub the bottom evenly with ginger to prevent the fish from sticking to the pan. 2. Do not use a spatula when frying the fish; instead, hold the pan and shake it gently. Flip the fish only after one side is cooked to keep it intact as much as possible. 3. The ratio of the seasoning sauce can be adjusted to your own taste. 4. Add salt to taste when reducing the sauce. 5. I add the shredded onions at the very end, but if you prefer them softer, you can add them earlier. 6. Regarding seasonings, Pixian bean paste is often added when making pickled pepper dishes. This depends on personal preference; I think both methods turn out delicious.