Pickled Pepper Pollack

Overview

Pollack has always been a traditional food that the Korean people like to eat. Every North Korean household eats pollack every Tomb Sweeping Day. In Northeast China, many people in Yanbian Korean Autonomous Prefecture, Jilin Province, eat it. Compared with other seafood, pollack has high protein, low fat and refreshing taste

Tags

• hot dishes
• home cooking
• common dishes
• old man
• sichuan cuisine
• summer recipes
• autumn recipes
• banquet dishes
• lunch
• chicken powder
• cooking wine
• doubanjiang
• green peppercorns
• light soy sauce
• oil
• pickled pepper
• pollack
• vinegar
• white sugar
• garlic
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Wash the pollack and cut it into 2~3cm thick sections, mix well with cooking wine, pepper and salt and marinate for a while

   

2. 2 Spicy peppers, pickled peppers, green peppercorns, and bean paste for later use

   

3. 3 Chop onion, ginger and garlic and set aside

   

4. 4 Heat oil in a pan

   

5. 5 Add bean paste, pickled peppers, pepper rings, onions, ginger, garlic, and dried Sichuan peppercorns and stir-fry until red oil comes out

   

6. 6 Add bean paste, pickled peppers, pepper rings, onions, ginger, garlic, and dried Sichuan peppercorns and stir-fry until red oil comes out

   

7. 7 Pour in the pollack segments, bring to a boil and add salt, sugar and vinegar

   

8. 8 Turn from high heat to low heat and simmer for 20 minutes until the soup is concentrated and add a little chicken powder.