Pen fish has a strange shape. It is a kind of slender fighting fish, and some of them are written by Biguan fish. We also call it a sea rabbit locally. Cuttlefish, also known as Japanese squid, octopus, small squid and octopus, is a kind of squid with a slender trunk. Although the pen fish is called "fish", it is not a fish, but a mollusk.

In recent years, it is popular to cook with roasted peppers in Bashu area. Whether it is used to make hot dishes or cold dishes, the dishes are full of local flavor. Burning pepper is to clean the green pepper, put it on the fire, and burn it until the epidermis is blistered and burnt, take it out and put it on a chopping board, add soaked ginger and other materials to mash it into powder, put vegetable oil in a clean pot, heat it, pour the chopped soaked ginger into the roasted pepper powder, stir-fry until the water is slightly dry and fragrant, and add salt, soy sauce, monosodium glutamate and rattan pepper oil, and stir-fry evenly for later use. This roasted pepper sauce is also a universal sauce.

Using Sichuan flavor to finish seafood is a popular cooking method in recent years, especially suitable for young people. Delicious seafood gives it a spicy taste, fresh and spicy, and makes the tip of the tongue obsessed with this compound taste.

Composition details

condiments

Fenced fish

500 grams

green pepper

Proper amount

garlic

Proper amount

Fish sauce/gravy

Proper amount

Refined sugar

Proper amount

sesame oil

Proper amount

condiments

aubergine

Proper amount

Pepper with red face

Proper amount

Korean soy sauce

Proper amount

olive oil

Proper amount

Salt black beans

Proper amount

Xianxian

Someone's taste

evaporate

craftsmanship

Ten minutes

time consuming

ordinary

difficulty

Steps of burning fish with Chili sauce

1 Ingredients: 500g pot fish Ingredients: eggplant, green pepper, red beauty pepper, garlic seasoning: Korean soy sauce, fish sauce, olive oil, soft sugar, lobster sauce and sesame oil.

2 eggplant peeled and cut into sections and put into a container;

3 put the eggplant in a steamer and boil the water until it is cooked for use;

4 green pepper cut into sections;

5 pour the oil into the wok, heat the wok to the hottest, put the cut green peppers into the wok and stir fry until the surface of the peppers burns quickly, and don't let the peppers out of the wok;

6 then add the lobster sauce and stir fry over low heat;

7. Chop the fried peppers and fermented beans on the chopping board;

8 In a large bowl, add olive oil in turn.

9 Add Korean soy sauce,

10 with fish sauce,

1 1 Add minced garlic and sesame oil and mix well.

12 pot boiling water. When the water boils, steam the pressure pipes for 2-3 minutes until they are mature.

13 take out the pen fish and cut the knife on the surface;

14 Take out the steamed eggplant, and put the pen-shaped fish on the eggplant;

15 pour the prepared roasted Chili sauce on the pot fish.

skill

1, when frying peppers, the pot must be hot, so that the peppers will not come out and the tiger skin will be peeled off quickly;

2. Douchi itself is salty, so this roasted pepper sauce does not need to be salted;

After the Chili sauce is cooked, you can put it in the refrigerator for cold storage. It is also a universal sauce, and other dishes or cold dishes can be fried.