The sour and sour smell of this fish and pickled pepper lingered in my kitchen until I went to wash the dishes.
Although I just finished eating it, I still feel so fragrant ~~~
There is a big difference between this and the original pickled pepper fish head and whatnot-it has sugar, sour and spicy flavor and sweetness.
Not bad ~~
Hot and sour fish cubes with pickled pepper
By DaronCarroll
Recipe Recommendations
- grass carp 500g
- pickled pepper 8 capsules
- starch appropriate amount
- sesame oil appropriate amount
- mature vinegar appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- green onions two-stage
- Jiang several pieces
- hot and sour
- burn
- a day
- ordinary
Steps for Hot and sour fish cubes with pickled pepper
1
Cut fresh grass carp into slices, shredded Beijing onion, ginger, add cooking wine and soy sauce, place in an airtight container and marinate in the refrigerator for 4- 8 hours
2
Use a small bowl of warm water +2 tablespoons of cooking wine +3 tablespoons of light soy sauce +1 tablespoon of white sugar +1/2 tablespoons of mature vinegar +1/4 tablespoons of sesame oil to mix the sauce in advance. This is the juice used when making fish later. Not when pickled fish
3
Put the thicker fish pieces on low heat and fry them first. Be patient and do not stir them.
4
Wait for the fish pieces to be fried and turn carefully while putting in the thinner fish pieces and frying them together
5
While frying the fish, start a separate pot and slowly fry the pickled pepper section, Beijing onion and old ginger slices with low heat cold oil to create the aroma
6
Pour the fried pickled peppers into the fried fish pieces
7
Mix the sauce with a small bowl of warm water +2 tablespoons of cooking wine +3 tablespoons of light soy sauce +1 tablespoon of white sugar +1/2 tablespoons of mature vinegar +1/4 tablespoons of sesame oil and pour it into the fish pieces
8
Boil the soup over high heat, use a spoon to pour the soup on the fish pieces, etc., and wait until the soup is slowly dried.
9
Pour the prepared water starch (the starch is melted with clear water) slowly into the fish pieces and shake the pan until the soup thickensHot and sour fish cubes with pickled pepper Make Tips
1 The stews are all stewed slowly over low heat, but the fish must be cooked quickly over high heat. The soup is almost ready and you can serve it out. Otherwise, the fish pieces will be old and the taste will be poor. 2 If you like a darker color, you can add some soy sauce.