Spicy fish and pickled vegetables

Spicy fish and pickled vegetables

Introduction:

"Pepper permeates the spicy taste of pepper, and pepper permeates the delicious taste of fish. It has endless aftertaste."

Production steps:

Step 1: clean up the fish, wash the chili, coriander and other raw materials, and control the water for standby.

Step 2: put the right amount of oil in the pot, I put the amount less than 1cm of the pot. First fry the fish thoroughly (so that all the bones can be eaten) and take out.

Step 3: fry the pepper with the remaining oil, and turn the pepper skin into tiger skin.

Step 4: just finish frying the fish and pepper in the pan. If the oil is used up, add some more oil. The amount of cooking is OK. Add the ingredients, Chinese prickly ash, scallion, garlic and stir fry until fragrant.

Step 5: put two spoonfuls of sugar, soy sauce, fish and pepper in the pan, bring to a boil.

Step 6: add coriander. Coriander did not change color in soy sauce, and then turn off the fire to boil, put in the right amount of monosodium glutamate.

Materials required:

Fish: 2 jin

Pepper: 1 jin

Scallion: 1

Garlic: 1 head

Ginger: 5 pieces

Ingredients: 1

Zanthoxylum bungeanum: more than 10

Soy sauce: 2 jin

Sugar: 2 teaspoons

MSG: right amount

Note: cool can be put into the container, put in the refrigerator fresh for a month is no problem. Of course, make sure the ingredients are not under the soy sauce.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: medium spicy