Chili fish pickles
By EricaStroman
The peppers penetrate the spicy taste of the peppers, and the peppers penetrate the umami taste of the fish, leaving endless aftertaste.
Recipe Recommendations
- medium spice
- fried
- an hour
- ordinary
Steps for Chili fish pickles
1
Clean up the fish, wash the peppers, coriander and other raw materials and control the water for later use.
2
Put the right amount of oil in the pan, and I put the amount less than 1 cm in the pan. Fry the fish until it is done (so that the fish bones can be eaten), and remove it.
3
Use the remaining oil to fry the peppers and turn the peppers into tiger skin color.
4
Just take the pan where the fish and peppers have been fried just now. If you run out of oil, add more oil to the usual amount of cooking. Add the aniseed, pepper, spring onion, and garlic to stir-fry until fragrant.
5
Put two spoonfuls of white sugar in the pan, add soy sauce, fish and pepper, and bring to a boil.
6
Finally add the coriander. The cilantro has not changed color in the soy sauce. Turn off the heat after boiling and add appropriate amount of MSG.Chili fish pickles Make Tips
You can put it in a container after letting it cool, and you can keep it fresh for a month in the refrigerator. Of course, make sure the ingredients are not under the soy sauce.