Pepper fragrant red Jiaji
This fish is Jiaji red-scaled (scientific name is red sea bream). Jiangsu and Zhejiang are called Tongpan fish, Fujian is called Jiali fish, and Guangdong is called Hongli fish. "Subsea Chicken" is what Guangzhou people call Jiaji fish, which means that this fish can be comparable to chicken meat. Every spring, Jiaji fish is at its fattest when they have not laid eggs. Therefore, there is a saying among the people that "one inch of the bud is a good season for a while." There is also a proverb in the history of Jiaodong that "when summer is established, Spanish mackerel Jiaji is carried home."
Recipe Recommendations
- cooking wine appropriate amount
- pepper appropriate amount
- salt appropriate amount
Steps for Pepper fragrant red Jiaji
1
Marinate the red Jiaji fish with green onions, ginger, cooking wine, pepper and salt for about half an hour to taste.
2
Remove the scales and internal organs of the Jiaji fish, use a diagonal knife, put the belly meat into the onion and ginger, and sprinkle the outside with onion and ginger slices, pepper powder, salt, and cooking wine and marinate for about half an hour. Transfer the marinated fish to a plate, dump the soup, leaving only the onions and ginger on the pan and steam over high heat.
3
Take out the steamed fish, pour away the soup, remove the onions and ginger, and spread with new shredded ginger, shredded onions, and shredded green peppers.
4
Fry the pepper in an oil pan to create a fragrance. After fishing out, pour the oil evenly on the fish.