Pepper chopping and ferocious fish
By VicentaLakin
Chinese people have a good idea for spring festivals, and of course they don't have “fish” on the table. Because the fish's tune is "over the years," I hope. Even the name of the fish is especially blessed, such as the name of the catfish, which means “prosperity and prosperity”; the name of the carp, which means “excessive profit”; the name of the fish, which means “excessive wealth”; the name of the fish, which means “rich wealth”; and the name of the fish, which means “rich wealth”. And there are places where there is a need for a full fish to stay until next year (i.e. the beginning of the year) to express the wish for a new year of “end and end”. Another year of fish consumption starts with the original worshipping fish. In New Year's dinners, fish, in addition to being a symbol of more than a few years of blessing, have a secret serf. Back in the day, the locks on the door painted by the Handey painter, many of which were used as a concubine. Tang Dynasty's doors, cabinet doors, box doors, etc. are popular in fish-shaped forms to show the evil function. This has affected the fish habit of New Year's dinner in the Hereafter. Not only is this pepper-stealing poach with good intentions, but it's also filled with peppers for the veggie colours of red and red fire, and it's incorporated into the chili of peppers, with a greater emphasis on the smell of fish, followed by hot pepper oil, which smells like fragrances, and tastes like meat, fat, not greasy, fresh spicy。
Recipe Recommendations
- turbot appropriate amount
- chopped pepper appropriate amount
- Jiang appropriate amount
- green onions appropriate amount
- shallots appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- steamed fish oyster sauce appropriate amount
- pepper appropriate amount
- vegetable oil appropriate amount
- slightly spicy
- steamed
- three-quarters of an hour
- simple
Steps for Pepper chopping and ferocious fish
1
Fresh fish kill and go to the fish and the groceries and clean up。
2
Take a big plate with ginger, onion, pepper cutter。
3
Slicing on the back of the squirts and then putting gingers and onions on the inside of the aphids, the belly of the fish and the inside of the knife, rubbing wine on both sides and making it for a little bit of 20 minutes。
4
The water from the pickled water will be poured down and the fish will be covered with pepper and some ginger and onions in the middle。
5
The fish is placed in the steam pan, and the fire evaporates for 12 minutes after the fire and shuts down for 5 minutes。
6
Take the fish out, pour the evaporated soup, pick up the ginger and onion on the surface, put onions and ginger on the surface, and then get in a little steamed fish oak。
7
The hot oil is added to the peppers and the peppers are recovered。
8
Just pour hot oil on the fish and hear the stabbing。
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Completed Chart
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Completed Chart
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Completed ChartPepper chopping and ferocious fish Make Tips
1. Steaming fish is best served by fresh live fish. Two, I'm 1.5 pounds bigger, and the first fish so big feels a little fumigated, so it should be done three minutes after the fire. If the fish is smaller, reduce the steam time, if appropriate, not for long. 3. If the fish is to be free of ginger and onion, some of the fish must be placed on the herring, the belly, the bottom of the plate and the back of the fish. 4. Precipitous peppers are salty, no additional salt is added, no too much steamed fish oil is expected to be in the end, and no too much pepper on the back of the fish will lead to too salty the finished product。