Recipe introduction
Double pepper fish is made of grass carp as the main material, with green and red pepper, sauerkraut, soy sauce, pickled ginger, pepper and Pixian bean paste carefully cooked. The taste is smooth and tender, spicy and delicious, and the color and taste are perfectly blended, which is beautiful and delicious.
material
Grass carp, green pepper, sauerkraut, soy sauce, pickled ginger, pepper, Pixian bean paste.
working methods
1. Make several cuts in the fish, add salt and cooking wine for curing; Chop onion, green pepper, red pepper and chives into small pieces, slice ginger, mince garlic and shred sauerkraut for later use.
2. Add water to the pot, add onion, ginger slices, sauerkraut and pepper.
3. After the water is boiled, put the salted fish in the pot and cook for about 3 minutes, then take it out.
4. Heat the oil in the pot, add minced garlic, pickled cabbage, pepper, pickled ginger and Pixian bean paste and stir-fry until fragrant.
5. Add half a bowl of water, add soy sauce, green pepper and onion, and boil together.
6. After the soup is boiled, hook the starch. When the soup is faintly thick, pour it on the fish to eat.
skill
1. When rowing fish, don't row too hard, too deep or even cut it off. Just cut a knife above the fish head, which will help the cooking of the fish head.
2. After the fish is processed, it must be pickled with salt and cooking wine to help remove the fishy smell.
3. The cooking time should not be too long, otherwise the fish will get old and not delicious enough; The heat is not easy to be too large. If it is too big, it is easy to boil the fish, and it will be deformed when it is picked up and loaded.
4. When frying seasoning, the oil temperature is not easy to be too high, just use medium heat, otherwise the seasoning will be easy to fry when it is put down.