Flat fish with pickled pepper
By NashLind
Ingredients: white sugar,cooking wine,onion,Jiang,garlic,pepper,dried chili,pickled pepper,kimchi,flatfish
Recipe Recommendations
- flatfish a
- kimchi appropriate amount
- pickled pepper appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- white sugar appropriate amount
- cooking wine appropriate amount
Steps for Flat fish with pickled pepper
1
Wash the flat fish. Use a special kitchen tissue to control dry water. Place the pan and fry it lightly. Before frying, wipe the bottom of the pot with ginger slices, and then pour the oil, so that the fish skin will not easily touch the pan... When I was cooking this dish, I realized that my family didn't buy a fish plate at that time. So I can only do everything two.. Affected the sales appearance..
2
Ingredients: pickled pepper + kimchi. Zanthoxylum bungeanum, onions, ginger, garlic, dried peppers, and spicy bean paste from Sichuan Laohui. There are many vegetables soaked in our pickle jar. Grab any radishes. Cut cabbage, beans, etc. into small grains. Pickled peppers are not spicy enough, so it's best to add some dried peppers and Sichuan Laohui's spicy bean paste.
3
Heat the pan and pour the oil, add some pepper to fry until fragrant, then remove and throw away. Then fry the ginger and garlic until fragrant.
4
Pour the dried peppers and Sichuan Laohui's spicy bean paste into the pan and fry until fragrant. Add a little cooking wine and sugar.
5
Then continue to fry. Add kimchi and pickled peppers.
6
Continue to stir-fry until fragrant, add water after stir-fry. The water added accounts for about one-third of the pan.
7
I didn't put salt in it because spicy bean paste has a lot of salt, and so does kimchi.
8
Bring the water to a boil and then add the fish. I like fish maw most, so I try to care about selling fish every time I buy fish. After boiling over high heat, turn to medium heat and heat for about 15 minutes.
9
After the soup becomes thick. Add chicken essence to remove the thin pan. Just sprinkle with chopped green onion and serve.
10
The taste is sour and spicy, the fish is tender and tender, and it is very good for rice ~