Details of ingredients: Qingbo 8g chopped pepper 3g pickled pepper 3g pickled wild pepper 2g pickled ginger 2g pickled radish 1g bean paste 2g dried pepper 1g garlic 5g pepper 5g ginger 1g cooking wine 3g steamed fish drum oil 5g sesame oil 1g sugar 5g vinegar 5g water starch 1g chopped green onion
Production steps:
1. First, scale the fish and wash it. If the black film is not properly treated, the fish will wake up with a heavy taste, which will affect the taste.
2. Put a flower knife on the surface of the fish to make it easy to taste.
3. chop pickled peppers, pickled wild peppers, pickled ginger, pickled radish, garlic and ginger, and cut dried peppers into sections for later use.
4. Wash the wok, add appropriate amount of water to bring it to a boil, add a few slices of ginger and cooking wine to the wok, add the fish and cover it with high fire for 5 minutes, and do not turn the fish. Turn off the fire and stew for 2 minutes. If the fish exceeds 8 grams, cook it for 1-2 minutes.
5. Take out the cooked fish and put it on a plate for later use.
6. Clean the wok, heat it, add chopped pepper, minced garlic from Jiang Mo, minced radish, minced wild pepper with pickled peppers, dried chili festival and bean paste in turn, and stir-fry with cooking wine to get fragrance.
7. add a proper amount of broth or clear water, cook for two minutes, add white sugar, white vinegar, steamed fish drum oil, water starch juice, and finally add sesame oil to turn off the heat.
8. Pour the sauce evenly on the cooked fish, and finally sprinkle with chopped green onion.
Little Tips:
1. It is best to control the weight of fish that have done water fish within 8g.
2. If the black film is not properly treated, the fish will wake up with a heavy taste, which will affect the taste.
3. Don't turn the fish during cooking, or it will affect the appearance of the fish.
4. Don't blend the juice too thick. The proportion of sweet and sour depends on personal taste.