Stir fried pangtouyu with pepper

Stir fried pangtouyu with pepper

Introduction:

"This fat headed fish is not a fresh water fat headed fish. It's a fat headed fish in the sea, which is what the local people call it. Later I checked it on the Internet. Its scientific name is pike tailed compound goby fish, and it's also called sea catfish. Its meat is thick, fresh and tender, and it melts in the mouth. Today, this fat head fish is fished by friends from the sea. Northerners usually stew or make soup. I used a different method, that is, I used Sichuan cuisine to make this sea fish. It's very delicious! "

Production steps:

Step 1: clean the gills and viscera of the fat head fish.

Second variegated carp, cut the growth section and add a small half of the spoonful of Baijiu to ten minutes.

Step 3: shred the ginger, chop the garlic, and cut the green and red peppers into hobs.

Step 4: pour the rapeseed oil into the hot pot, heat the oil and put it into the pangtouyu pan twice.

Step 5: then add pepper, ginger and garlic.

Step 6: add green and red pepper, and then add a spoonful of salt, half a spoonful of pepper noodles, half a spoonful of sugar.

Step 7: quickly turn the pan evenly.

Step 8: finally, add half a teaspoon of chicken essence and weigh well.

Step 9: a plate of fresh and delicious, the entrance of the pepper fat fish out of the pot!

Materials required:

Fat head fish: moderate amount

Hangzhou pepper: right amount

Red pepper: moderate

Ginger: right amount

Garlic: right amount

Rapeseed oil: right amount

Zanthoxylum bungeanum: right amount

Pepper noodles: right amount

Baijiu: moderate amount

Sugar: right amount

Salt: right amount

Chicken essence: appropriate amount

Note: the whole process is to stir fry the pan with a large amount of heat, do not use a spoon to turn, because the fish is tender, and it is easy to break when turning the fish with a spoon.

Production difficulty: ordinary

Technology: explosion

Production time: 20 minutes

Taste: medium spicy