Baked fish with black bean and pepper
Cooking with fermented beans and peppers is a more common way in Hunan cuisine. Similar methods are stir-fried with fermented beans and peppers. The dry aroma of small fish combines the aroma of chili pepper and black bean to appease the rice. Use a clean pan to bake the small fish in advance to fragrant, which can not only maintain the integrity of the small fish, but also increase the taste.
Recipe Recommendations
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Baked fish with black bean and pepper
1
Soak the dried fish in warm water for three minutes, then rinse them with clean water, and drain.
2
Cut the green and red peppers into circles, slice the garlic and ginger.
3
Remove the pan without adding oil, dry the small fish with low heat similar to frying sesame seeds, and serve them out.
4
Put the oil in a hot wok. When the oil is hot, add ginger, garlic, and fermented beans and stir fry until fragrant.
5
Add green and red pepper rings and stir-fry until fragrant.
6
Add the small fish and stir fry well.
7
Add salt and chicken powder before starting the pan and mix (fermented bean has a salty taste, so you should use discretion when adding salt).
8
After the operation is completed, the plate is loaded.