condiments

Triangle peak, pickled pepper

condiments

Ginger, onion, garlic and green pepper

working methods

1. Take out the viscera of fenugreek gill, wash it, and code it with a little pepper and cooking wine for about 10 minutes.

2. When the fish is in the yard, cut ginger, onion, garlic and pickled pepper.

3. This is cut.

4. Prepare onions, half of which will be used.

5. note: the oil must be rapeseed oil, fragrant! Add a little lard, because the meat of Triangle Peak is soft and tender. If you want a thicker flavor, add some lard When the oil is hot, add green pepper, stir-fry pepper, ginger, onion and garlic, and continue to stir-fry for fragrance.

6. Stir-fry it and call it broth. My broth is ribs, chicken feet, chicken tips and fish heads. If there is no broth, it will be the same, but it tastes lighter. After the water is boiled, add the onion.

7. Add a triangular peak. It is important to pay attention to heat. Its meat is too tender, and it will rot easily when cooked. For medium heat, stir in one direction with a shovel. Because the sour taste of pickled peppers can't be exerted, a small amount of vinegar and braised soy sauce should be added. First, it is refreshing. Second, the soup is red and bright. When the soup is boiled, you can turn off the fire. At this time, you can add a little sugar according to your personal taste. Sweet and sour taste is suitable for eating this dish in summer. It's sour and spicy without adding it.

8. Because of the broth, you don't need to add monosodium glutamate chicken essence, just add a little salt according to the taste before cooking. After filling the pot, heat the pot, refine the oil, add the green pepper, and pour it directly on the surface when it is fragrant, adding a little coriander!