Yuxiang rape

Yuxiang rape

Introduction:

"One of the most famous condiments in Sichuan cuisine is pickled pepper, commonly known as" fish chili ", which is red and bright in color, hot but not dry, and slightly acidic in hot. Generally speaking, there are three kinds of pickled peppers in Chengdu today's Seasoning Market: one is erjintiao pickled peppers, which are relatively long, spicy and full of aroma. It is indispensable to make traditional Sichuan fish flavored shredded pork; the other is bullet pickled peppers, which are short, chicken heart-shaped and full of spicy flavor. Because of their good shape, they are often used in pickled peppers There is a kind of Mexican pickled pepper. This kind of pickled pepper is not produced in Mexico, but introduced from Mexico. Now it is planted in Ya'an, Sichuan Province. Its meat is thick and long olive shaped. After being pickled, it can be used as an appetizer, but it is rarely used in pickled pepper series dishes. Today, I'm going to make a fish flavored rape, which is my favorite dish in Chengdu. Originally, purple rape is bitter, but the bitter and astringent feeling of rape made with fish flavor is basically eliminated, and the smell of fish leaves teeth, which is quite comfortable! My father's fish flavored rape is purple after frying, so I can't achieve this skill completely. It turns green after I fry it! But fish flavored ingredients in rape, just like the feeling of withered branches and a spring! ——I'm completely comforting myself. I'll make do with it! "

Production steps:

Materials required:

Rape: moderate

Pickled pepper: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Oil: right amount

Minced spicy fish: moderate amount

Water: moderate

Sugar: right amount

Salt: right amount

matters needing attention:

Production difficulty: ordinary

Technology: stir fry

Production time: 10 minutes

Taste: fish flavor