2. Catfish is added with white pepper, Shaoxing wine, soy sauce and salt. Pickling 1 hour.
3, garlic, onion minced. I beat garlic with a home stuffing machine, and the effect is good. It is granular, not juicy. )
4. prepare two pots, called pot a and pot b here. Add base oil (need to put more) into the pot and fry the marinated fish segments until cooked.
5. Take out the fried fish pieces and put them in the pot B. Pay attention to the small fire in the pot B. The fire in the domestic gas stove is the smallest. Wipe the pan with ginger before adding the fried fish pieces.
6. Add Laoganma Douchi, pickled pepper, minced garlic, chopped green onion and sesame in turn in pot B.
7. Heat the remaining oil in pot A, first add the pepper granules, then add the persimmon peppers, and stir fry constantly. Soon, the persimmon peppers turn dark red and evenly pour them into pot B together with the oil.
8, B pot cover, simmer for 5 minutes, then turn off the fire. You can eat.
Tips 1, onion, garlic, sesame seeds and bell peppers must be more, but pickled peppers are not enough.
2, the salty taste of fish depends entirely on the amount of salt used in the pickling stage, you can put it in according to your personal taste.
3. Finally, when the hot oil, persimmon pepper and pepper granules are poured into pot B, they should be even, and all the onions and garlic in pot B should be overflowed as much as possible.
4. If you can't buy persimmon pepper, ordinary dried red pepper will do.
5, pot B, after rubbing with ginger, you can put a little oil in pot A, and then put in the fried fish, in order to prevent the fish in pot B from sticking to the bottom of the pot and collapsing.
6. When you eat at last, you don't need to change the catfish into a container. Just bring the pot directly. The lanterns and peppers on the upper floor are all on the table. Lantern peppers can't be eaten, and catfish eat them underground, hehe.