Pepperfish
By VicentaLakin
It's usually a lot of steam, but I still like spicy for a Chongqing girl. Let's make a pepperfish, hot, fresh and full of pepper. I'll eat one。
Recipe Recommendations
- bass 600
- cooking wine 1 spoon
- soy sauce 3 spoons
- soy sauce 1 spoon
- pickled pepper 200g
- onion half a
- laojiang a small piece
- pickled ginger 1 block
- garlic 3 petals
- chicken essence 1 spoon
- salt 2 spoons
- medium spice
- burn
- ten minutes
- simple
Steps for Pepperfish
1
Clean up the sturgeon that's been killed, and put a small amount of salt in and out of it, some wine, some old ginger. Stand by2
Put the peppers, make the ginger, garlic, cut into little Tintin. Stand by3
A little fire, a hot pot pours into the right amount of oil. It's hot. Turn the fire and blow the fish. Three minutes or so to turn over. Three more minutes4
The rest of the oil in the pot, the fire, and the cut sauce。5
When the spices are cooked, they're filled with raw, old, small salt and a spoon of water. Boil and join the fish. You can get a pot with a little chicken. The water is making the fish taste better while they keep sucking6
Into the plate, a little onion. Tasty pepperfish can be eaten。