Sauted fish with pepper and sour melon

Sauted fish with pepper and sour melon

Introduction:

"Bergamot melon is rich in nutrients in melon vegetables, and regular eating is beneficial to enhance the ability of human body to resist diseases. The content of protein and calcium of bergamot is 2-3 times that of cucumber, and the content of vitamin and mineral is also significantly higher than other melons. It is a low calorie and low sodium food. It is a health vegetable for patients with heart disease and hypertension. Often eat Bergamot melon can diuretic sodium excretion, vasodilator, hypotensive function. According to the National Nutrition Association, zinc has a great impact on children's intellectual development. Eating Bergamot melon with more zinc can help improve children's intelligence. Every year in the fruit bearing season of bergamot, my mother will pick some tender Bergamot melons and soak them with pepper and Chinese prickly ash to make sour melons. The pickled Bergamot melons are delicious no matter they are cold or fried meat. It's delicious to cook fish on festivals or weekends. LG says sour melons are better than fish. "

Production steps:

First step: after carp is processed, add some salt, ginger slices and a little Baijiu to mix and pickle for a while.

Step 2: prepare some pickled Bergamot melons.

Step 3: cut the pickled Bergamot into shreds, and chop the ginger and garlic.

Step 4: heat up the oil in the frying pan, fry the salted fish on both sides and set aside.

Step 5: heat up the oil in the frying pan, fry the salted fish on both sides and set aside.

Step 6: leave a little oil at the bottom of the pot, add minced ginger and garlic, two spoons of chopped pepper and stir fry until fragrant.

Step 7: leave a little oil at the bottom of the pot, add minced ginger and garlic, two spoonfuls chopped pepper and stir fry until fragrant.

Step 8: add shredded melon and stir fry for a while.

Step 9: pour in a small amount of water and bring to a boil. Add a spoonful of soy sauce.

Step 10: put in the fried fish and simmer for a while until the juice is collected.

Step 11: put a little monosodium glutamate into the pot before stirring, and then turn off the heat.

Materials required:

Crucian carp: 500g

Pickled Bergamot: 200g

Oil: right amount

Salt: right amount

Ginger: right amount

Garlic: right amount

Baijiu: moderate amount

Chopped pepper: right amount

Soy sauce: right amount

MSG: right amount

Note: 1, the amount of chopped pepper according to personal taste into. 2. Some salt has been put into salted fish, some salt has been put into chopped pepper, and some salt has been put into pickled melon.

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: slightly spicy