Crucian carp with pickled pepper
By FloyBailey
Ingredients: chicken essence
Recipe Recommendations
- crucian carp art. 2
- pickled pepper appropriate amount
- garlic appropriate amount
- pickled ginger appropriate amount
- pepper appropriate amount
- cucumber a little
- soy sauce appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- medium spice
- cook
- half an hour
- simple
Steps for Crucian carp with pickled pepper
1
Clean the crucian carp, marinate with cooking wine and appropriate amount of salt for a few minutes.
2
Pickled pepper is the kind I bought from the supermarket and it tastes good.
3
Slightly change the knife into pickled pepper, pickled ginger, and garlic for later use.
4
Pour the cooking oil into the pan, add the crucian carp and fry it over low heat.
5
Fry until both sides are charred and fish out for later use.
6
Pour oil into the pan. The oil can be a little more, add pepper, pickled pepper, pickled ginger, and garlic and stir fry until fragrant.
7
Pour appropriate amount of water into the pan and bring to a boil.
8
Add the fried crucian carp and cook for 5-6 minutes over medium heat, then add the chicken essence to start the pan.
9
Cut the cucumber into thick shreds.
10
The crucian carp on the plate can be sprinkled with a little soy sauce (depending on personal taste, I prefer the taste of soy sauce). Spread evenly on the dough with chopped cucumber and minced garlic.
11
Heat the oil in the pan.
12
Pour hot oil on garlic and cucumber, and the aroma and fragrance of garlic come to your nostrils.