Pepper chopper

By VicentaLakin

Pepper chopper
For five months, the sea had been sealed and reopened, and fresh fish had been brought from the sea to the market and never again to the table of the Keedong family. Market prices range from a few dollars to a dozen pounds, depending on size, especially for the people. The local population prefers to eat mackerel, which can be fresh, red, soy sauce, fried, dumplings, pellets, and dried into salted fish, which can then bubble and be reprocessed through steam, frying or cooking. In the past, many enterprises used to issue annual shipments of fish to their employees, who were very happy to return home with their annual shipments. I use a stench that doesn't look like the traditional ingredients of the locals. The smell of pepper garlic and wine sculpted with flowers, compared to the burning of the oily red sauce, is the little freshness in the makeup, which brings different experiences to taste buds. Try everything you're interested in。

Recipe Recommendations

  • Spanish mackerel 500G
  • onion a
  • garlic half a head
  • chopped pepper 1-2 spoon
  • Lee Kum Kee Steamed Fish and Soy Sauce 2 tablespoons
  • soy sauce 1 scoop
  • soy sauce half a spoonful
  • huadiao wine a tablespoon
  • salt appropriate amount
  • octagonal 1-2 a
  • white sugar half a spoonful

Steps for Pepper chopper

  • 1
    Onions wash, onions cut, leaves cut into onions. It's good to have a knife out of the garlic。
  • 2
    Once the gills are removed, the internal organs are washed。
  • 3
    Scratch the fish on each side with a little thin salt in it for 20 minutes。
  • 4
    Drying the water of fish with kitchen paper allows for a small amount of dry flour on both sides (preventing sticky pans in fish frying)。
  • 5
    The pot is washed clean, dried up and put in an appropriate amount of peanut oil up to 70% heat, shakes the oil in the pot and puts it on the bottom. I'll put the gills in the pan and fry them first. In the course of the frying, do not flip over the fish in such a way as not to fry them and wait until they are in place。
  • 6
    Turn over and fry the other side. The fish is tender, be careful when turning over. Don't flip over. There's no sticky pots, try not sticky frying fish。
  • 7
    The amount of water is determined by the flatness of the fish, with oil on the fish, raw sauce, old pumping, and an appropriate amount of water。
  • 8
    We'll add wine, eight horns, garlic, peppers, onions, sugar. When the fire opens, it turns into a fire, and the soup is poured on the fish in the middle of the journey, and then the salt is added, if necessary, until half the water is left in the pot. If you don't like soup, you can dry it directly in the pot, and the fish will taste better, unlike the taste of soup。
  • 9
    And bring the fish into the plate, and the soup in the pot can glitter it, pour it on the fish, and put onions and a little red pepper. Or you don't have to。
  • 10
    Done

    • Recipe Categories

    Recipe recommendation