Ingredients: 750g Fushou fish, sour radish 1 piece, 2 pickled peppers and 5 millet peppers.
Accessories: 20g of garlic, 20g of ginger 15g, 30ml of cooking wine, 2ml of parsley, 20ml of chives 1 root, 20ml of red sour soup, 20ml of soy sauce, 30ml of white pepper 1g, edible oil and 2g of salt.
1. Prepare the long-lived fish that have just been slaughtered.
2. After cleaning, cut flowers on both sides.
3, cooking wine on both sides, a small amount of salt, sprinkle ginger and marinate for 20 minutes.
4. Preparation of various ingredients.
5, sour radish, pickled pepper changed into knives and cut into small strips.
6, coriander, chives, garlic, millet pepper all change knives.
7. Pour cooking oil into the pot and marinate 70% of the fish while it is hot.
8. Fry on medium and small fire until brown on both sides.
9. Pour the wine along the pot.
10, add ginger and stir-fry millet pepper.
1 1. Push the fish into the pot, add the sour radish and stir-fry with pickled pepper.
12, add appropriate amount of hot water, and add red sour soup after boiling.
13, add soy sauce.
14, add white pepper.
15, simmer on medium and small fire 12 minutes.
16, add scallion and coriander root.
17, cook for 2 minutes, then add coriander leaves, onion leaves and garlic.
18, turn off the fire, put on a plate and enjoy it.
Cooking tips
1, Fushou fish has a muddy smell, and cooking wine and white pepper can remove the fishy smell.
2, pickled radish, pickled pepper fried with oil, the flavor is better.
3. When the fish is simmering, you can turn it over, or you can pour the sauce on the fish with a frying spoon, which is more delicious.