Xinjiang panpan fish

Recipe Recommendations

• green pepper appropriate amount
• dried red pepper appropriate amount
• onion appropriate amount
• garlic appropriate amount
• Jiang appropriate amount
• soy sauce appropriate amount
• vinegar appropriate amount
• red wine appropriate amount
• green pepper appropriate amount

• fish-flavored
• burn
• half an hour
• ordinary

Steps for Xinjiang panpan fish

1

Clean it up, wash it, and lie on the chopping board. It looks ferocious!

2

Pike is named for its sharp teeth in its mouth, similar to canine teeth. It is a fierce carnivorous fish with a streamlined body shape similar to a shark

3

The white-spotted pike has only a single thorn in the center, and the meat on the back is tight and thick. In order to taste it, I was inspired by the squirrel mandarin fish and gave it a crossed knife today

4

Put more sunflower oil in the wok, and fry it when it is 50% hot. The fish was too long and had to curl up like this

5

Prepared onions, ginger and garlic, green pepper heads, and dried morning peppers

6

Lazy and convenient, not taking the fish out of the pot. Scoop out the excess oil, leave the base oil, and add green pepper (which has a special pepper aroma compared to red pepper) and dry pepper to fry until fragrant

7

Add green onions, ginger, garlic, and green pepper stalks to cook until fragrant

8

Pour the vinegar into the seasoning first, and the fishy smell can be removed as the steam evaporates

9

Then cook red wine to add color and freshness

10

Then add soy sauce, color and flavor

11

The aroma of various seasonings evaporates from the pan, and then warm water is added to soak the fish.

12

Cook the pan, skim off the foam, turn to medium heat to stew, and wait for the delicious food to be baked

13

Collect the soup, pour it into a large plate, and sprinkle with green onion leaves and shredded green peppers

14

Combined with multiple spices, look at this garlic cloves meat, tender and delicious

Recipe Categories

• hot dishes
• homemade dishes