Pickled pepper paste ball material: a paste ball, pickled pepper, pickled ginger, pickled pepper (optional), ginger, garlic, pepper granules, onion, salt, a little corn starch and a little monosodium glutamate (optional).
The method of pickled pepper in sauce dough: 1, one sauce dough, cut and washed.
2. Cut the fish into thick slices, mix well with a little salt and a little corn starch, soak the ginger and cut it into small pieces, cut the garlic into thick slices, peel the ginger and cut it into small pieces, and cut the sauerkraut into small pieces for later use.
3. Put the oil in the wok, add the pepper granules to give off fragrance, then pour the ginger and garlic slices twice to give off fragrance, and then pour the pickled pepper and pickled ginger and sauerkraut and stir fry together for a few times.
4. Take part in a small bowl of broth or water.
5. Put the fish pieces in and turn them over quietly.
6. After the fish pieces are cooked, add chopped green onion and stir well with a little monosodium glutamate (if you use broth, you don't need monosodium glutamate).
I like Jiangtuan fish very much. No matter how you eat it, it is good, such as boiled water, sour soup pot, steamed powder and so on. There are no small thorns, the fish is tender and smooth, and it tastes good. Why don't you try?
The scientific name of Jiangtuan fish is long snout fish, because its snout is longer than that of ordinary fish, so its scientific name is long snout fish. Long snooker is one of the rare freshwater fish endemic to China. Also known as fish (sound: Yu Wei) Hubei is commonly known as Yu Hui, while western Sichuan is called Jiangtuan. Some people say that it is called the four seasons of the Yangtze River with shad, swordfish and puffer fish. Also known as Fei Lun, Bai Ji and Fat Head Fish. Long snooker is similar to a hammer, with gray or gray-black body, smooth and scaleless body and rich mucus. Both dorsal fin and pectoral fin have a hard thorn, which has self-defense function.