Materials?
Liyu lane
5-20 pickled peppers
Soak a small piece of ginger
Garlic 5 cloves
Some onions and coriander
Original powder quantity
How to make pickled fish?
When buying crucian carp, clean it up, especially the black film inside the fish, and cut the back of the fish with a knife (this step is to eat less thorns and taste better)
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Wipe the inside and outside of the cut fish with cooking wine, salt and pepper and marinate for half an hour.
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When pickling fish, we chop pickled peppers, pickled ginger and garlic cloves, add a few pepper grains as a plate, chop coriander and shallots and put them on a plate.
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To make the color look better, I cut a red pepper to match it.
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Wash the salted fish and evenly coat a layer of dry powder on the fish. (To prevent splashing oil when frying fish later, and it will not break the skin)
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Pour the oil into the pot and heat it. More oil, more oil.
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Throw out the fish wrapped in raw flour and fry it. Remember to turn the page.
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Fry until golden brown on both sides, then serve and plate.
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A plate of pickled peppers and ginger, etc. Stir-fry in a pot, add a little salt (you can taste the soup, it is good that the soup is salty) and a spoonful of sugar.
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Throw the fried fish in.
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Put the pickled ginger on the back of the fish. In order to taste better, add water, and the amount of water is the same as the amount of fish.
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After the fire boils, turn it down and the fish can turn over halfway.
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After 5-8 minutes, open the lid, the soup is already very thick. Take out the fish and put it on the plate.
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Pour water starch (raw flour and appropriate amount of water) into the soup in the pot, and mince chopped green onion and coriander. Stir well and pour over the fish.
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You can eat.