Stewed fish with chicken and pickled pepper

Stewed fish with chicken and pickled pepper

Introduction:

"I found out the way to cook this chicken stewed fish by myself. I haven't seen anyone else do it on the Internet for the time being. Pickle is a special pickle in Sichuan. There are several pickle jars in Sichuan and Chongqing families. They pickle all kinds of pickles in different categories, including food and seasoning. Every year when it comes to season, we buy fresh ginger, Chaotian pepper or erjingtiao (green or red, green pepper is the best) and put them into the pickle jar to marinate. There are aged pickles and pickle water in the pickle jar, which absorb the fragrance of vegetable fermentation for many years. This is the legendary old jar. Ginger and pepper are one of the most important condiments in Sichuan cuisine, which have been fully fermented for more than half a year. I also boldly used curry cream, which was brought to me by my colleagues in the United States and originated in Thailand. The use of chicken stewed fish with pickled pepper and ginger curry paste cooked by me greatly improves the taste of the soup. It is mixed with chicken flavor to bring a new taste impact. At the same time, the chicken flavor is integrated into the soup and absorbed by fish, making it more delicious. After eating chicken and fish, the rest of the soup can be cooked with vegetables, bean curd, pig blood, mushrooms and other materials. It's the best with wine and rice

Production steps:

Materials required:

Three yellow chicken: 1

Silver carp: 1

Peanut oil: right amount

Scallion: right amount

Pickled ginger: a large piece

Pickled peppers: a lot

Pepper: a handful

Garlic: half head

Curry cream: 1 teaspoon

Red pepper sauce: 1 tablespoon

Soy sauce: 1 teaspoon

Water: moderate

Cooking wine: a little

Chicken essence: a little

Salt: right amount

MSG: right amount

matters needing attention:

Production difficulty: Advanced

Technology: stewing

Production time: one hour

Taste: spicy