Crucian carp with pickled pepper
By VicentaLakin
Recipe Recommendations
- Fresh crucian carp appropriate amount
- onion appropriate amount
- celery appropriate amount
- coriander appropriate amount
- pickled pepper appropriate amount
- pickled ginger appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- Pi County Douban appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- rapeseed oil appropriate amount
- pepper appropriate amount
- white sugar appropriate amount
- MSG appropriate amount
- medium spice
- burn
- half an hour
- ordinary
Steps for Crucian carp with pickled pepper
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1. I haven't eaten fish for many days. I went to the market today and bought two crucian carp. I went home to scale the crucian carp and dissect it. In particular, the black membrane in the belly must be cleaned. Then I cut two or three knives on both sides of the fish's back, apply salt on both sides and in the belly, and then add ginger, onions, and cooking wine to taste for later use.
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2. Cut pickled peppers, pickled ginger, garlic, green onion and celery. (I forgot to take pictures of onions and celery)
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3. Put vegetable oil in the pan and fry the fish on both sides to yellow.
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4. Put vegetable oil in a hot pan, add pepper, pickled ginger, pickled pepper, garlic, Pi County watercress, a little sugar, pepper, and cooking wine to stir-fry until fragrant.
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5. Add water to the pan and bring to a boil.
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6. Put the fish into the pan and simmer slowly over medium heat. (The fish must be turned and stewed halfway)
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7. When the soup in the pot is getting thinner, remove the fish and place it on the plate.
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8. Put the onions and celery into the pan.
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9. After boiling the soup, thicken a little, and add chicken essence and MSG.
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10. Remove the pan and pour the soup on the fish, sprinkle with cilantro.