Chinese croaker with pickled pepper

Chinese croaker with pickled pepper

Introduction:

"Huazi fish, which lives in various water systems of Heilongjiang River Basin, is delicious and not rich in fat. It is not known by everyone in ordinary days. At least many people in the South know that there is such a delicious fish only from the Chinese documentary on the tip of their tongue. Last time, they made a fried fish, this time they made a heavy taste, put pickled pepper and rice vinegar, and made a sour and spicy fish The fish is delicious. In the end, even the soup is soaked in rice

Production steps:

Step 1: clean the fish, drain the water, add salt, cooking wine and basil leaves, marinate for about 10 minutes.

Step 2: heat the pan, add oil and fry the fish in the pan.

Step 3: fry both sides until fragrant, add onion and ginger to stir up the fragrance.

Step 4: add Guilin chili sauce and stir out the red oil.

Step 5: add some boiling water, sugar, soy sauce, pickled pepper and rice vinegar.

Step 6: simmer for 10 minutes on low heat, then turn on high heat to collect the juice until it is thick.

Step 7: Sprinkle with red pepper and serve.

Materials required:

Chinese croaker: 5

Oil: right amount

Salt: 1 teaspoon

Sugar: 1 tbsp

Soy sauce in brown sauce: 1 tbsp

Guilin chili sauce: 1.5 tbsp

Rice vinegar: 1 tbsp

Cooking wine: 1 tbsp

Onion and ginger: 20g

Minced red pepper: a little

Pickled pepper: 15g

Basil leaf: 10g

Note: 1. When frying fish, make sure to fry thoroughly. 2. Stir up the flavor of onion and ginger. 3. When frying Guilin chili sauce, stir fry the red oil in low heat. 4. Fish should be stewed slowly in low heat for better taste.

Production difficulty: ordinary

Process: firing

Production time: 20 minutes

Taste: hot and sour