Crucian carp in pickled pepper and dried pot

I grew up along the Yangtze River since I was a child. Since I was a child, I have tasted a lot of river delicacies in the Yangtze River, but I have a special liking for crucian carp. I don't really like to eat fish that are too fat, such as silver carp, Wuchang fish and the like. I like the light and sweetness of crucian carp. Steaming, hot pot, boring after frying, and I like boring after frying. Among the many cooking methods, I like hot pot the most, because I can eat many favorite dishes at one time. Ganguo was originally Hunan cuisine, but I think it is actually a small hot pot, especially when only two or three people eat it.

Recipe Recommendations

crucian carp art. 3
pickled pepper appropriate amount
pickled ginger appropriate amount
Jiang appropriate amount
garlic appropriate amount
onion appropriate amount
bean paste appropriate amount

slightly spicy
fried
ten minutes
ordinary

Steps for Crucian carp in pickled pepper and dried pot

Ginger and garlic are indispensable for making fish, as well as homemade pickled peppers and chopped pickled ginger. My kimchi is well-deserved. Every time a colleague comes to my house, he has to make two big plates. This is my mother's masterpiece!

Essential for making fish

There are only so big fish in the market today, so I made three. In fact, I think one pound is the best. The fish eye was cut off.

Pour proper amount of oil into the pan, lift the fish and drip water.

Don't get too hot for the oil, or the fish will rot accidentally. There was originally a non-stick pan, which was used once during the Chinese New Year, but because the pan was too flat and the rim was too low, the stove was covered with oil, so I gave up

Using an iron pot is easier to stick to the pan, and using a spatula to turn over the fish can easily be smashed. In fact, when frying, tilting the pan properly is equivalent to turning over the pan, and the fish will never burn. Wait until the first side of the fish is golden and shaped, then gently turn over. Use the same method on the second side, tilt the pan instead of using a shovel.

After frying the fish, put it into a dry pan for later use. Use the base oil in the pan to fry pickled peppers and pickled ginger until fragrant, then add ginger and garlic. (Because it is a dry pot, just add whole garlic and do not cut it. Because the garlic is very delicious after it is flavored) Then add the bean paste and stir-fry until fragrant.

After frying the ingredients, add appropriate amount of water and bring to a boil over high heat.

Pour the cooked soup into the dry pan where the fish is placed. Cook on a gas stove over medium heat. This step saves you from having to wait for the alcohol stove. There are more dishes to eat in restaurants, so we can wait for other dishes. Cooking at home will save us some time.

Ignition ~!!!

Haha, serve up and start!!

The three fish were ready quickly, and today we served the rest of the soup with pea tips. Turn in the pan and you can eat it. It is sweet and crisp.

I don't know what to call this pea tip outside Sichuan, but that's what we call it. It is actually the most tender leaves and stems of the pea horn. This dish goes well with chicken soup and bone soup. It's a bit similar to a bean seedling, but the stem of the bean seedling is solid, and this one is hollow.