Materials?
Diced pepper 10
A packet of Juancheng Chili sauce
A few pickled peppers 10
4 or 5 onion pieces
Bruised ginger
6 or 7 cloves of garlic
A handful of small parsley.
A spoonful of pepper
Proper amount of salt
Proper amount of cooking wine
Proper amount of sugar
Appropriate amount of chicken essence
How to make yellow diced pepper with Sichuan Chili sauce?
10 piece of diced yellow pepper, 17 yuan a kilo, I bought more than two kilos. Let the stall owner help kill the fish stall, clean up the internal organs, go home and wash them, and then marinate them with cooking wine and salt.
Next, prepare the ingredients. Pickled pepper, onion, ginger, garlic cloves and pepper are essential materials for Sichuan cuisine.
This paper mainly introduces the super Juancheng brand Chili sauce brought from Chengdu when my cousin's daughter-in-law came during the Spring Festival. Gourmets all know that taste is the key to make Pixian watercress authentic "Sichuan flavor", and Juancheng brand is the authentic originator of Pixian watercress.
Cut the onion first, peel the garlic, not cut, but whole. Chop pickled peppers and ginger. Sichuan cuisine pays attention to chopping ingredients, and the more chopped, the better it tastes.
Pour oil into the pan, stir-fry garlic cloves until the surface is brown, then add scallion, pickled pepper and Jiang Mo, then add hot sauce, and stir-fry slowly over low heat until the fragrance is overflowing.
Add a bowl of water and drown the fish. Boiling water is the best, and cold water is ok without boiling water. Add a spoonful of dried Chili and put more hemp. In fact, it's best to put pepper, onion, ginger and garlic in the pot and stir it to make it fragrant. I forgot to put it before, but I put it when I added the soup, which proves that it tastes as good as it is cooked. )
Turn on the fire. When the soup boils, push the diced yellow pepper in.
Continue the fire, take a spoonful of sugar, it is very fresh, and cook for 2 or 3 minutes. Time can't be long. Cooked for a long time, the fish will get old. Don't turn it over often, because the fish is tender. If you keep stirring, the fish skin will break and the fish will break. You can pour the soup on the fish with a spatula to make each fish taste even.
If you like it, you can thicken it, if you don't like it, you can thicken it, a spoonful of chicken essence, turn off the heat, sprinkle a handful of coriander and serve.
skill
1, many people like to fry the fish first, but the yellow diced meat is thin and tender, so there is no need to fry it. After cooking, wait for the soup to boil and put it directly into the pot to cook. ?
2. Hot sauce and Pixian watercress are both essential seasonings for Sichuan-style fish. ?
3, it is best to use pickled ginger and pickled pepper, if not, the amount of ginger powder should be slightly more, and the pepper should be spicy and spicy. Stir-fry the incense with a small fire first, and then blanch it with boiling water, so that the soup will have a special taste. ?
4, yellow spicy diced can be braised, you can also drink soup, simmer with sauerkraut and water, turn to a small fire and put in the freshly killed yellow spicy diced. Put a small amount of lard in the pot, and the soup is not old at all.