Braised crucian carp with chopped pepper

Braised crucian carp with chopped pepper

Introduction:

Production steps:

Step 1: remove the scales and viscera of fresh crucian carp, and wash the black membrane inside the stomach. Fill the abdomen with onion and ginger, wipe salt with flower cutter and marinate with wine for 20 minutes

Step 2: Chop pepper and dice

Step 3: dice onion, ginger and garlic, add chili sauce, sugar, salt, vinegar and chicken essence to make juice

Step 4: rub ginger in the pot, add oil, fry fish in low heat until golden. Take out spare parts

Step 5: remove the oil from the fried fish, wait a moment, and prepare the sauce

Step 6: heat fish oil to 50%, add onion, ginger and garlic to make it fragrant. Add diced chopped pepper, stir fry, add the soup, add water to roll, slowly add the fried fish, change to medium heat and simmer slowly

Step 7: stew for seven to eight minutes, fish in water exposed, water starch soup

Step 8: water the starch to collect the soup

Step 9: swing the pan

Materials required:

Fresh crucian carp: 7 Liang and 3 pieces

Scallion white: one or two

Jiang: half Liang

Garlic: one head

Starch: appropriate amount

Red pepper: right amount

Green pepper: right amount

Cooking wine: moderate

Vinegar: right amount

Sugar: right amount

Old style: moderate

Salt: right amount

Chili sauce: right amount

Chicken essence: appropriate amount

Precautions: 1. Prevent the skin from drying when frying fish. Wipe the pan with ginger before adding oil. 2. Don't break the fish when turning over. It's not suitable to cut the flower too big. 4. After adding starch, take care not to dry the bottom.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: hot and sour